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Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food by [Mogannam, Sam, Gough, Dabney]
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Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food Kindle Edition

4.8 out of 5 stars 35 customer reviews

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Editorial Reviews


Finalist, IACP Awards 2012, First Book Category

“The fat, photograph-rich book is part culinary manifesto, part recipe collection, [and part] insider's buyer's guide full of advice and tips for sustainable grocery shopping anywhere....At a time when the farm-to-restaurant movement has all but become a cliche, Mogannam is a pioneer in what might be called the farm-to-grocery store movement.” 
—Barry Estabrook, The Atlantic, 11/21/11
Eat Good Food makes a convincing case that sustainable grocery shopping is good for both customers and the community as a whole -- a concept that could work anywhere.”
—The Atlantic, 11/21/11

“One of the most comprehensive guides to grocery shopping and choosing ingredients.”
—SF Chronicle, Holiday Gift Guide, 11/20/11

“The recipes are well-tested, well-written and yield fantastic results.  If only all my textbooks in high school had been this useful...”
—Caroline Ford, author of FoodShed, 11/16/11
“An accessible, concise, and beautifully photographed primer for the home cook.”
—Lena Brooks, author of A Happier Meal, 11/15/11

“A handy manual for inspired eating.”
—TastingTable San Francisco, 11/7/11
“If you want to eat like we eat in the Bay Area, this is your book.”
—Amy Sherman, Cooking with Amy, 11/1/11

“For the food shopper who thinks, the positively indispensable Bi-Rite Market’s Eat Good Food is the holy reference guide/blue book that clues consumers in to the real value of what’s on the grocery shelf. At a time when so much is being written about atrocities in our broken food system, consumers looking for sound, actionable advice on making grocery store purchasing decisions will appreciate this neatly compiled background check on everything from canned tuna to flour, fresh meat, fish and milk, and every manner of produce under the sun.”
—Bay Area Bites, KQED blog, 10/31/11

“I am of the mind that the process of learning how to cook should always begin with learning how to shop.”
—Chocolate & Zucchini, 10/25/11

“If it came from Bi-Rite, it was going to be good. This book captures that spirit and takes it out into the larger world and, hopefully, it will find its way into your kitchen where it will inform, encourage and inspire you to Eat Good Food.”
—, 10/21/11

“Throughout this book, Mogannam illustrates the connection between store, shopper, producer, and environment - bringing into practical focus Bi-Rite's ethos of 'creating community through food.'”
—Joseph Tarnowski, Progressive Grocer, 10/20/11

“A yummy, practical book that invites readers to dig in.”
—San Jose Mercury News, 10/19/11

“What makes the book particularly valuable is its comprehensive guide to ingredients found in the aisles of Bi-Rite - and in other stores like it - that helps readers become better-informed shoppers. The approach is a natural extension of a store that has built a business, and a community, around doing the same thing.”
—San Francisco Chronicle, 10/16/11
“For the home cook who is flummoxed by meal planning, cooking in season, and buying the right groceries, this book is a road map.  For the more practiced cook who wants to refine and improve his or her ability to buy the best possible ingredients, this book is a practical translation of all the high-gloss mediated food language like "locavore", turning such concepts into something that can make an actual difference on your dinner table and food budget.”
—The City Cook, Fall's New Cookbooks, 10/13/11

“San Franciscans, with their city’s well-earned reputation as a culinary paradise, have no shortage of world-class restaurants and shops. At the apex stands Bi-Rite Market. . . . The shop’s owner, Sam Mogannam has put together Bi-Rite Market’s Eat Good Food, an intelligent and useful guide and cookbook framed by Mogannam’s accomplished approach to cooking and shopping. Filled with practical tips and tasty recipes (and crammed with color photos and a vibrant layout), the book is the embodiment of the Bi-Rite experience. Even if you live far from San Francisco, Eat Good Food will make you feel like a shop regular. And that’s a very good feeling indeed.”
—Modern Tonic, 10/13/11

“Not only provides recipes for the kind of comfort food you'll find behind their glass case, but more importantly, the book functions as a guide to intelligent grocery shopping from the man who's spent years learning the art of buying.”
—7x7 San Francisco, Fall's Best Local Cookbooks, 10/6/11

“A beloved West Coast institution is celebrated between the covers of this inspiring cookbook.”
—Publishers Weekly, 7/11/11

“Like a trip to Bi-Rite Market, this book is super helpful, incredibly informative, fun, and full of great ways to use all the food that’s in it. Spend twenty minutes shopping at Bi-Rite Market and you’re pretty much guaranteed to leave with a basketful of well-made, great tasting, sustainably produced food, a lot of informative insights about what you bought, recipe ideas for how to serve it, and a big smile. With this book, you’ll experience all of that—aside from the actual food—and will likely want to start putting what you’ve learned about smart, sustainable shopping to work right away at your local market and then later in your kitchen. If you live in the Mission, you probably already shop at Bi-Rite. If you live further afield, buy the book and visit the shop (as I do) every time you’re in town.”
—Ari Weinzweig, co-founder of Zingerman’s Community of Businesses and author of Zingerman’s Guide to Good Eating
Eat Good Food is a lot more useful than your typical coffee-table cookbook. It’s a teaching tool that’s sure to change the way you shop, source, and cook good food.”
—Charles Phan, James Beard Award–winning chef-owner of The Slanted Door

About the Author

Sam Mogannam is the second-generation owner of Bi-Rite Market and founder of the Bi-Rite family of businesses, which includes Bi-Rite Creamery, 18 Reasons, and Bi-Rite Farms. He also serves on the board of the National Association for the Specialty Food Trade. Sam has been featured in Food & Wine, Bon Appétit, Sunset, and the San Francisco Chronicle, and programs such as Foodcrafters. Sam stepped into the family grocery business in 1997, after working as a chef at his own restaurant, and transformed the market into a culinary landmark.
Dabney Gough is a graduate of California Culinary Academy, a former columnist with the San Francisco Chronicle, and a contributor to Fine Cooking and the Honolulu Weekly. She is the co-author of the forthcoming Bi-Rite Creamery’s Sweet Cream and Sugar Cones and lives in Honolulu, Hawaii.
France Ruffenach’s photography has appeared in countless books, magazines, and commercial campaigns. She has been twice nominated for the James Beard Award for best photography, and won in 2008 for her work on The Country Cooking of France. She lives in San Francisco.

Product Details

  • File Size: 41318 KB
  • Print Length: 304 pages
  • Publisher: Ten Speed Press (October 18, 2011)
  • Publication Date: October 18, 2011
  • Sold by: Random House LLC
  • Language: English
  • ASIN: B004KPM21G
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #593,617 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

By Nathan F. Piazza on October 24, 2011
Format: Hardcover
This book is packed with beautiful photos and terrific recipes, but its real selling point is the advice it gives about how to be a savvy shopper. If you're like me, you're concerned about the impact your food - the way it is raised, processed, and transported - has on your health and the environment, but you don't always know how to turn that concern into action when it comes time to visit the grocery store. The few labels available to guide us, like "organic", can be misleading or confusing, and can mean vastly different things when applied to different kinds of foods.

The authors of the Bi-Rite Cookbook give the reader a vocabulary and a map for understanding the maze of the modern grocery. Even better, they demonstrate that a great grocer is more than just a purveyor of the best foods available; she is also a key source of information and your primary connection to the broader food community.

It's a fine thing to say that we all share the responsibility for knowing where our food comes from and how it's made, but the Bi-Rite Cookbook shows that when grocers, farmers, and shoppers bear that burden together, it becomes much more manageable.
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Format: Hardcover
I've been waiting for a book like this for years. If people spent ½ as much time thinking about ingredients as they do recipes we'd all be eating much tastier food. (Yea, I said tastier not merely more sustainable). If you feel like you are someone who can't cook, don't buy a recipe book buy a shopping guide. You'll be amazed at the results. The "what to look for" call outs alone are worth the price. (Hey how about a handy second edition booklet to take to the market with me? - Hint) My favorite thing is that despite being written by someone who sells great ingredients in a place famous for great ingredients (San Francisco), Moganam makes no assumption of access. This book is as useful for someone living Nebraska as it is for someone living in Napa.
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Format: Hardcover
I've tried multiple recipes from this cookbook: Chicken, fish, roasts, multiple salads, some vegetarian dishes. They've all been GREAT, unique, and not something I would have tried on my own.

The shopping sections are invaluable as well. Now I can actually say that I've tried both salted and pickled capers, and (they're right) salted capers are better! I would never have even done the research unless they has given me the reasoning behind it.

I highly recommend this book. I'm even considering buying the Kindle version, so I can carry it with me when I travel, and try recipes in places where different ingredients are available.
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By t-bone on October 23, 2011
Format: Hardcover
I love this book. It is a truly wonderful guide---friendly, easy to read, great photos-- a celebration of all we have. And not daunting for anyone to cook from. Things that make me love it are: the cover--my neighborhood store! the uncoated paper, the great binding--easy to open and work from--all the beautiful photos and great info which will guide anyone.

This book is a true collaboration. The book just works and is yummy to look at and cook from--not to mention making us all aware of what fuels us. I totally appreciate all that went into this and I will love looking, reading, cooking, and feeding my friends and family.

Bottom line--it is also about our community--where it comes from and who makes it happen--pay attention to what goes in to your mouth, tummy, and heart---. This book makes it a joy.
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Format: Hardcover
This book is the most useful cookbook I own - mostly because it is not a cookbook in the traditional sense. Anyone can follow a recipe, but what many people don't know how to do is select the freshest, ripest, in-season produce to use as ingredients in that recipe. The produce section of this book alone makes it worth every penny I spent. Unless you shop exclusively at farmers' markets, it is difficult to know the seasonal differences in produce because of the tendency of grocery stores to stock things year round (think strawberries in winter). For some fruits and vegetables it is obvious - stone fruits in summer, citrus in winter, etc. But with others it isn't as clear - for example, I always thought brussels sprouts were winter vegetables, to be eaten with reckless abandon any time from mid-fall through early-spring; but it turns out they are best eaten in October and November because they get tougher and more bitter later in the season. It is so important to select seasonally appropriate produce for multiple reasons. First, taste - if you've ever eaten a "fresh" tomato in December, you know that out of season produce tastes awful. And second, I don't know that I necessarily want to buy off-season grapes that were grown in Chile (where they spray pesticides more heavily), harvested before they were ripe (to compensate for how long they take to get to their final destination), and then flown thousands of miles to get to my local grocery store. These grapes are going to end up costing a fortune, impacting my health and the health of the planet negatively, and tasting, at best, mediocre.Read more ›
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