Customer Reviews

Food Finds: America's Best Local Foods and the People Who Produce Them

5 star:		(7)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

As someone who likes cooking and everything related to it - cookbooks, specialty food stores, kitchenwares - I was happily surprised to find this book. I live in a small town in mid-America, but frequent travels have introduced me to many of the items showcased in the book. They may be unknown outside of their local area, but they are well worth trying. The choices are wide ranging and excellent- I found at least six products that I am familiar with and would recommend. It was great to find all the sources, including toll-free numbers and websites, listed in one place - I will be using this book not just for myself, but for gift ideas.

Okay, each Christmas you try to think of what to buy people who don't need more stuff. But what can everyone always use? Food! I first bought this book for this reason and am buying the update again to find food finds for gifts. I have looked for lost childhood foods often as Christmas gifts from the perfect popcorn ball that is most like my great aunt LeGreta's to Lefse. In this book you can find old favorites and new taste tempters. I know I'm getting real old fashioned ribbon candy as one gift but what else is out there to try? I always end up getting food for myself too, after all, it's my childhood too. This is a great resource for the hard to buy for.

...that's the real charm of FOOD FINDS, which is a compendium of hokey, terrific, one-of-kind regional goodies. And they aren't budget-breakers, either, most of them. Information about ordering is right there, so why resist? So far, I've ordered the Trappestine Creamy Caramels and the Cherry Hut Sundae Sauce. Both were scrumptious. Next I'm going to order some of the cheeses mentioned in the book. Or maybe...date crystals?

Even if you never order a thing, FOOD FINDS is a grand read. Allison and Margaret Engel write like they are sitting across the kitchen table telling stories about people you'd love to know. I have given this book to five friends and family members, male and female, and keep it on hand as an "emergency", one-size-fits-all present. Everyone I've given it to has just raved about it. Salley Shannon

Well categorized which makes it so easy to find -- from chili from Chugwater to cheese from Maytag -- this is one book to aid in finding good ingredients. Wish there was something like this for various major metro areas -- like where to find those tough to get items locally. However, what with the phone and web connections these days, its so quick to get them via ups and fedex. Hats off to the Engels for such a neat find for us food junkies.

Extremely well written survey of various small out-of-the-way artisan specialty food manufacturers around the country. The coversational, yet concise writing style is a pleasure to read. The book is fun to just randomly skim through for ideas. There is a noble emphasis on preservative and additive-free products made with the simplest ingredients. A little historical information about the various purveyors adds human interest. Also, prices are given, which is a rarity in a guide like this. The book reflects considerable research effort on the part of the authors.

This is a great way, particularly if you live in a homogenous, urban area (like me), to get exposed to regional and individual foods from around the country. It includes pound cake bakeries, chocolates shops (i.e., a Dutch one in Des Moines), spice houses, and a lot more. There is so much in this book, you are bound to find a lot of things you'd be interested in trying. The only fault I think it has is that it is bound to become outdated quickly. I know that the Schazarad Bakery (one of the last bakeries to make phyllo dough by hand) is already out of business or is soon to be (unless someone has decided to buy it or carry it on). However, this is a minor fault and will most likely not effect most of the entries in the book.

"Food Finds" is a tremendous treasure for those who love excellent hand-crafted food and regional, artesianal producers.

Many of these artists are still operating, and even have a web presence, so if you find older copies of this book just combine it with internet searches for a mail box full of treats.

Among my favorites are tomatoes canned only at the peak of ripeness, many of the delicious candies and fudge made by religious orders, and small mom & pop bottling plants that make their own ginger ale.

By all means, if you are a foodie, seek out this book.