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
The value of the book will depend a lot on how much you already know.
What I particularly like about the recipes that Ari has chosen is that they are mostly very simple preparations that maximize the experience of flavor and aroma.
Zingerman is well known to locals for the taste and the quality of food in Ann Arbor Michigan.
An OK read. Some interesting facts about food but it gets a bit long winded and I have the attention span of a little kid so... Read morePublished 11 months ago by Andrea Oreilly
really nasty adhesive label on back... do not try to remove, it will leave residue that alcohol will not remove. Other than that good informative book.Published 11 months ago by Jack Witte
I've worked at a specialty foods store for over a year and I love this book. Learning more and more everyday. I love that it takes the intimidation out of food. Best book ever!!!Published 14 months ago by NickVinyl
A foodie must! Makes a great a great gift for anyone who eats food;) I started reading to my kids from it everyday. Quality matters so know what you are eating and be picky.Published 24 months ago by Katherine Rogers
I purchased this as a gift and understood it to be a new book. Some pages had a mildew/water stain on them. Read morePublished on July 6, 2011 by Practical Shopper
I don't think I've ever learned so much from one book. I've been going about this eating thing all wrong. You see, there's actually good food out there! Read morePublished on July 12, 2010 by C. Tipton
Zingerman is well known to locals for the taste and the quality of food in Ann Arbor Michigan. One of the TV program said the best deli in the US and.... why it is in Michigan!? Read morePublished on February 20, 2010 by S. Murakami