From the Back Cover
* Would edible silver paper, lily bulbs, or chrysanthemum leaves give your palate a boost?
* Have a recipe you'd love to try if only you knew where to buy masa harina or garam masala?
* Been meaning to get those knives sharpened or upgrade your kitchen gadgetry?
* Want to visit the markets of Korea or Vietnam without getting on an airplane?
* Interested in tasting fresh turmeric, or daring a sniff of the infamous durian?
It's all right under your nose if you know where to look! With the first edition of A Cook's Guide to Chicago, chef Marilyn Pocius took food lovers and serious home cooks on a tasty romp into Chicago's secret culinary corners and forever changed the way they shop, cook, and eat.
Get in on the knowing, as she continues her explorations of local foodways. Discover how specialty food and equipment shops like gourmet stores, health food emporiums, butchers, fishmongers, produce stands, spice shops, ethnic grocers, and restaurant supplies dealers can make your life delicious. Investigate the farmers markets, knife sharpeners, foodie clubs, and cooking classes that are right for you. And, with Marilyn's "Top 10" lists, extra recipes, and tips that familiarize you with the uncommon items found in ethnic supermarkets, you'll be making these ingredients your own and incorporating them into your menus in no time.
Finally, A Cook's Guide's index makes it easy to find what you need: egusi seeds, emapanda dough, frozen tropical fruit pulp, kishke, live crabs, mugwort flour, rose petal spread, smoked mozzarella, zizyphus, and over 2,000 other items you didn't know you couldn't live without!
Marilyn Pocius is a chef, teacher, cookbook editor, and ethnic market tour guide. She grew up on the Southwest Side eating kolackys and black bread. At an early age she discovered risotto, mole sauce, and tandoori chicken. Ever since, she's been exploring Chicago food--from the hot to the haute, from the exotic to the everyday. She lives in Oak Park with her daughter, a dog, a cat, and a fridge full of weird ingredients. --This text refers to an out of print or unavailable edition of this title.