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Zingerman's Guide to Good Eating: How to…
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Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses,…

by Ari Weinzweig

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Showing 5 of 5
I think the recipes in this one are actually unnecessary. It's much more useful for the how-to-choose parts. Also not a fan of the illustrations, but that's incidental and no reason to get a hate-on for it. An ok book, but a good resource, if that makes sense. ( )
  Krumbs | Mar 31, 2013 |
A great overview of ingredients: their history, where they come from, and how to tell if they're any good. One of my very favorite food books. ( )
  flemmily | Sep 26, 2009 |
I love the history of ingredients. I also learned to make a fried egg sandwich from this book. ( )
  BrianDewey | Aug 7, 2007 |
This book contains fewer recipes than I had hoped, but it provides very valuable information about selecting the best in specialty foods. The sections on olive oils and grains and rice are very well-researched and informative. My only concern is that the suggestions may quickly become out of date as companies change their offerings. ( )
  verbafacio | Dec 30, 2006 |
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Amazon.com Amazon.com Review (ISBN 0395926165, Paperback)

Located in Ann Arbor, Michigan, Zingerman's is a food emporium specializing in top-quality products. One of the store's founding partners, Ari Weinzweig, is also the author of Zingerman's Guide to Good Eating, a key to the pleasures of the best breads, cheeses, olive oil, chocolate, and more, complete with 130 recipes. Like his store (whose name is a fanciful evocation of old-world delis), Weinzweig is committed to the best. Why? "Ultimately, I could care less whether food is fancy," he writes. "I just want it to taste good." The better food tastes," he says, "the more zing [in your] daily routine." A too modest claim for the pleasures of getting to know your food

Beginning with an exploration of the why and how of better ingredients (if you think you can't recognize them, Weinzweig offers "eating experiments," such as trying supermarket Swiss cheese versus a well-aged Gruyère), and other help (like "Saffron Superstitions Skewered"). He then presents food profiles--such as those for oils, olives, and vinegars, and grains and rices--with notes on production and exemplary types, brand information and other what-to-look for info, plus suggestions for use. For example, readers learn about Italian rices such as arborio and carnaroli; discover how to recognize their impostors (look for the seal of the rice growers consortium); take a visit to a venerable rice grower; then receive thorough advice on risotto making. Simple, flavorful recipes that highlight food items, such as Roquefort and Potato Salad, Pasta with Pepper and Pecorino, and Buckwheat Honey Cake, follow. In addition, Weinzweig also offers timelines like that for chocolate, plus technical tips such as those for brewing tea successfully. As sensible as it's informative, the book's a true blueprint for discovery. --Arthur Boehm

(retrieved from Amazon Mon, 30 Sep 2013 13:28:09 -0400)

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