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How to Pick a Peach: The Search for Flavor from Farm to Table Paperback – Bargain Price, May 1, 2008
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From Publishers Weekly
Starred Review. Equal parts cookbook, agricultural history, chemistry lesson and produce buying guide, this densely packed book is a food-lover's delight. California food writer Parsons (How to Read a French Fry) begins with a fascinating tale of agribusiness trumping our taste buds en route to supplying year-round on-demand produce, and how farmer's markets are bringing back both appreciation of, and access to, local and seasonal foods. He then takes readers on a delectable season-by-season produce tour, from springtime Artichokes Stuffed with Ham and Pine Nuts to midwinter Candied Citrus Peel, and provides readers with the lowdown on where each fruit or vegetable is grown and how to choose, store and prepare it. Along the way, he detours into low-stress jam making, the chemistry of tomato flavor, a portrait of two peach-growing stars of the Santa Monica farmer's market and why cucumbers make some people burp. For readers who have always wondered where their food comes from, why it tastes the way it does and how to pick a peach, a melon or a green bean, this book will be an invaluable resource. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.
"The lust for local flavor finds an eloquent spokesman in Russ Parsons..."How to Pick a Peach" is his answer to the somber reality of the supermarket produce section." (New York TImes )
Top customer reviews
The question is, "How do you select and store fresh fruits and veggies to insure the maximum excellence in taste and texture?" The answers are found in Russ Parsons' well written book, "How To Pick a Peach." He classifies each fruit and vegetable by season and not only tells you how to pick the best ones, but also how to store and prepare them. Russ also gives you several simple recipes for using each fruit and vegetable.
Some fragile veggies such as peas, corn and green beans should be eaten right after they are purchased. Some veggies, such as potatoes, onions, tomatoes and winter squash should never be refrigerated. When refrigerated the starch in potatoes turns to sugar and they lose flavor. This was new to me.
He gives an interesting short history of each fruit and veggie. He also gives a history of industrial farming and the cost of compromise when big farmers take over the production of our produce, which I really enjoyed. Now that I have read "How To Pick a Peach" it will make a valuable reference tool.