A native of Lyons, France, Georges Perrier began cooking professionally at age 15. After training in the kitchens of some of the great French restaurants of the time, including the legendary L'Oustau de Baumanière in Provence, he made the transatlantic move to Philadelphia to head the kitchen at Peter von Starck’s La Panetière. Three years later, in 1970, Perrier opened Le Bec-Fin, and he has been winning awards nearly every year since.

Aliza Green is the author of five successful cookbooks, beginning with her authorial partnership with French chef Georges Perrier on Le Bec-Fin Recipes. She also co-authored ¡Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist with chef Guillermo Pernot, which won a James Beard Award for “Best Single Subject Cookbook.” Beans: More than 200 Delicious, Wholesome Recipes from Around the World, appeared as one of The New York Times’ top cookbooks of the year. She has also authored Field Guide to Meat and Field Guide to Produce. Green’s food columns and articles appear in a variety of local and national newspapers and magazines, including in Fine Cooking, Prevention, Philadelphia Magazine, the Philadelphia Inquirer, Philadelphia Daily News, and The National Culinary Review. She has conducted numerous cooking classes, had many television appearances, including NBC’s Today Show, and radio interviews, and is a highly reputed television and print food stylist.

» Author’s Website