Aliza Green grew up in
Washington, D.C. She traveled extensively as a result, and was exposed to different cultures and foods from an early age. At Ristorante DiLullo, Green cultivated connections with farmers, buying from them directly and commissioning them to grow and harvest desired plants and
zucchini blossoms. There she developed a regional menu around farm-to-table cooking, focusing on food simplicity and fresh ingredients. From White Dog, she went to Apropos, developing a menu around Middle Eastern flavors "long before Middle Eastern flavors were trendy". She has written many cookbooks, beginning in 1997 with a collaboration with
Georges Perrier to publish recipes from
Le Bec-Fin restaurant. Since then, she has generally focused on specific groups of ingredients. Her publications include the successful
Field Guide series. Green has stated that women chefs and restaurant owners are still a minority: ==Bibliography==