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Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More Paperback – November 14, 2003
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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
From Publishers Weekly
Copyright 2003 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
This isn't just a book on food history, or a treatise to teach how to discern quality food from mediocre food products, nor is it a book of recipes. It is more than all of these. Ari has the goal of helping us understand how to choose and enjoy great foods from all over the world. He has grouped the book in to six sections and each of these in to subsections. For example, the section on cheeses starts with a guide to buying cheeses, and then has subsections on Parmigiano-reggiano, cheddar, mountain, blue, and goat cheeses. Each of these subsections concludes with a few recipes to provide some ideas on how to enjoy the foods you have just read about. 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.
The book also provides mail-order sources for obtaining quality foods and a nice reading list for further exploration. There is also a general index and a recipe index.
I was fortunate to be introduced to Zingerman's Delicatessen not long after it opened. The fun of eating there is only half the story. Learning about full flavor foods you haven't experienced before and exploring new tastes is another. Ari Weinzweig and Paul Saginaw are very generous people who love food and love sharing what they learn with others.Read more ›
A Zinger from Zingerman
(When the very best makes sense)
"How to choose the best bread, cheeses, olive oil, pasta, chocolate and much more ..."
By Marty Martindale
Illustrations by Ian Nagy and colleagues
This book is a foodie's joy and a hoot! It's also a very quick catchup if you have been totally out of the kitchen for the last decade or two. It's the Mediterranean scene, not the Asian scene, however. The book contains many recipes, great ones, too.
Author, Ari Weinzweig, no not Ari Zingerman, taught himself to be very food savvy, and he's graciously willing to share his self-taught connoisseurship methods through this book. Though a Chicago native, Ari went to the University of Michigan at Ann Arbor, Michigan where he had to decide on a major and stumbled into the food business at a the lowest end. Finally he and a partner thought the Ann Arbor area could support another deli, for who doesn't hate to leave their college town!
Many think the original delicatessens were markets selling Jewish/Kosher foods, the loxes, earliest sour creams, delightful pickles and to-die-for hot pastrami. Not so. It seems Germans, not Eastern European Jews, opened New York's earliest deli. Actually, the dictionary definition of a deli is: "a small shop that sells high quality foods, such as types of cheese and cold cooked meat, which come from many countries."
Naming the new Ann Arbor deli was a challenge for the new partners. Ari knew "Weinzweig" would be difficult for customers to pronounce much less remember. After a fashion, they agreed on "Zingerman's" for their Jewish-sounding store name, vendor of Mediterranean delights. They laughed, because the name had, "Zing," and they opened their new market in 1982.Read more ›
"Guide" is half cookbook, half gourmet bible. Weinzweig offers some good recipes (like gazpacho with sherry vinegar, or grilled Tuscan pecorino cheese), but the core of this book is what goes into those. And it's enough to drive a devoted foodie insane -- olive oils, vinegars and oils; pasta and grains; meats; cheeses, and seasonings.
And Weinzweig doesn't skimp on the details either. Within every chapter, he describes the different kinds of... whatever he's talking about. For cheeses, he provides a buying guide, then the different kinds: Parmigiano-Reggiano, cheddar, mountain, blue, et cetera. For deli meat, it's salami, Serrano ham, prosciutto, and smoked salmon. As a bonus, he describes the history and making-of each product.
Warning: Do not read this book on an empty stomach. The descriptions of food will make you drool -- especially the people who have tasted Zingermans' food before. Even the less savory ideas (salmon anemia) can't kill the response this book will provoke. (And a certain feeling of confidence is inspired by the radio hosts and cookbook authors quoted on the back, as well as restauranteur Mario Batali of "Babbo")
A lot of food books can be condescending to the non-gourmet. But Weinzweig avoids that. His style is almost conversational, like having a chat with a gourmet chef. He talks about his own experiences, his own likes, and descriptions of his chats with people who know best.Read more ›
Most Recent Customer Reviews
Ari Weinzweig, co-founder of Ann Arbor Michigan’s Zingerman’s Deli, writes about how to choose good food. Read morePublished 3 months ago by P. Mulloy
this is like the bible for food knowledge, respect for the knowledge and researchPublished 9 months ago by michael d mazzio jr.
Have only thumbed through it and looks good sofar. Will help in prepping meals for my Weight Watchers.Published 17 months ago by Marie E Savano
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 on November 21, 2013 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 on November 15, 2013 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 on August 31, 2013 by NickVinyl