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Wine Books -> Wine and Food
Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More
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by:
Weinzweig, Ari
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Publisher:
Houghton Mifflin Co
Published: November 14, 2003
ISBN: 0395926165
Format:Paperback
Pages:483
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Book Description
Amazon.com
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
From Publishers Weekly
Weinzweig is a founding partner of Zingerman's, a famed Ann Arbor, Mich., deli. His guide instructs on how to shop, not how to cook, and he opens up
a world of gourmet particulars: he tells not just how to select a good olive oil or a real balsamic vinegar from the thousands on the shelf, but explains the differences among varietal honeys like chestnut, eucalyptus and lemon blossom; hot-smoked and
cold-smoked salmon; Spanish and Iranian saffron; dry-cured and brine-cured olives. Weinzweig, who... read more --This text refers to the Hardcover edition.
Book Description
Hailed by the New York Times, Esquire, and the Atlantic Monthly as
one of the best delicatessens in the country, Zingerman"s is a trusted source for superior ingredients — and an equally dependable supplier of information about food. Now, Ari Weinzweig, the founder of Zingerman"s, shares two decades of knowledge
gained in his pursuit of the world"s finest food products: oils, vinegar, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea.
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