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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

by Ari Weinzweig (Author)

29 customer reviews

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Hailed by the New York Times, Esquire, and the Atlantic Monthly as one of the best delicatessens in the country, Zingerman’s is a trusted source for superior ingredients — and an equally dependable supplier of reliable information about food. Now, Ari Weinzweig, the founder of Zingerman’s, shares two decades of knowledge gained in his pursuit of the world’s finest food products.
In this fascinating resource guide, he tells you everything you need to know about how to choose top-quality basics that can transform every meal from ordinary to memorable: oils, vinegars, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea.
How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? How do you select an extraordinary olive oil from the bewildering array of bottles on the grocery shelf? Which Italian rice makes the creamiest risotto (and what are the tricks to making a terrific one)? Is there a difference between traditionally made pastas and commercial brands? How do English and American Cheddars compare? How do you make sense of the thousands of teas in the world to find one you love? What should you look for on the label of a good chocolate?
In Zingerman's Guide to Good Eating, Ari Weinzweig provides the answers -- and includes approximately 100 recipes, many collected from artisan food makers, from Miguel’s Mother’s Macaroni to “LEO” (lox, eggs, and onions) to Funky, Chunky Dark Chocolate Cookies.
This book is not only an indispensable guide to pantry essentials, it’s an enthralling read. You’ll visit artisan food producers, learn fascinating facts, find sources for the best brands and food suppliers, and get valuable advice that will change the way you cook forever.

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Editorial Reviews

Amazon.com Review

Located in Ann Arbor, Michigan, Zingerman's is a food emporium specializing in top-quality products. One of the store's founding partners, Ari Weinzweig, is also the author of Zingerman's Guide to Good Eating, a key to the pleasures of the best breads, cheeses, olive oil, chocolate, and more, complete with 130 recipes. Like his store (whose name is a fanciful evocation of old-world delis), Weinzweig is committed to the best. Why? "Ultimately, I could care less whether food is fancy," he writes. "I just want it to taste good." The better food tastes," he says, "the more zing [in your] daily routine." A too modest claim for the pleasures of getting to know your food

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

Weinzweig is a founding partner of Zingerman's, a famed Ann Arbor, Mich., deli. His guide instructs on how to shop, not how to cook, and he opens up a world of gourmet particulars: he tells not just how to select a good olive oil or a real balsamic vinegar from the thousands on the shelf, but explains the differences among varietal honeys like chestnut, eucalyptus and lemon blossom; hot-smoked and cold-smoked salmon; Spanish and Iranian saffron; dry-cured and brine-cured olives. Weinzweig, who has a certifiable obsession with artisanal products, is at his best describing the often painstaking processes that transform raw ingredients into culinary phenomena. If globalization has made many imported foods both more available and less authentic, Weinzweig's paeans to San Daniele prosciutto and Cabrales blue cheese do much to restore the romance of the table. Weinzweig occasionally waxes pedantic or obvious ("better fish tastes better"), but his mouthwatering brand of fanaticism speaks for itself. Does it make sense to spend money buying a book that simply impels you to increase your grocery budget by 50%? Well, as Weinzweig would have it, "good food is for everyone"; when it comes to the luxuries of the table, there's no disputing taste.
Copyright 2003 Reed Business Information, Inc.

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Product details

Paperback: 512 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt (November 14, 2003)
Language: English
ISBN-10: 0395926165
ISBN-13: 978-0395926161
Product Dimensions: 7.2 x 1 x 9.1 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review: 29 customer reviews
Amazon Best Sellers Rank: #331,955 in Books (See Top 100 in Books)
- #646 in Books > Reference > Encyclopedias & Subject Guides > Cooking
- #663 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Reference
- #2962 in Books > Health, Fitness & Dieting > Diets & Weight Loss > Other Diets

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P. Mulloy

Informative and well written

April 11, 2016

Verified Purchase

Ari Weinzweig, co-founder of Ann Arbor Michigan’s Zingerman’s Deli, writes about how to choose good food. This is essential for someone, like me, raised by a mother who scoured the super market shelves for the food, preferably canned or frozen, priced as cheap as possible. Weinzweig covers olive oils and vinegars; grains and rices; cheeses; meat and fish, seasonings; and honey, vanilla, chocolate, and tea. He goes through each category discussing how the product is made or grown, what makes a quality product and what makes a bad one then he discusses examples of quality products. In many cases he has visited the producers of various world class products and provides interesting anecdotes. He also provides 100 recipes that are simple enough for a novice to follow and produce good results. Weinzweig is an engaging and entertaining writer. Highly recommended.

4 people found this helpful5 people found this helpful

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C. Tipton

Should be a staple in every eater's library (yes, that means everyone!)

July 12, 2010

Verified Purchase

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! You just have to know how to find it (and this book tells you how). How could I have been buying this balsamic vinegar diluted with wine vinegar all this time, or worse yet, with sugar and caramel coloring added? There's more olives out there than just the green and black things you find in the supermarket? How could I have been so naive?

Every page I turned in this book produced a similar expression of wonderment from me. I may have been seriously ignorant in some of my revelations, but I'd be surprised to see even the serious, professional chef not learn something from this book. Each chapter is devoted to a certain type of food and delves into many aspects from how it is made to how to find the best of that particular food. Honestly, I think this is the very first book anyone who wants to learn more about food and cooking should buy. It's one you will read and reread over and over.

3 people found this helpful4 people found this helpful

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Simply delicious read!

May 20, 2004

Verified Purchase

When you are bought up on packaged mac and cheese, Wonderbread and Twinkies it's hard to know what good food really is.
But after you have experienced a balsamic vinaigrette salad with pine nuts and smoked chicken or a pan seared tuna glazed in fresh orange and basil you realize that there is a wealth of delicious food out there once you start looking past the boxes of Hamburger Helper and Lucky Charms.
That's where Ari Weinzweig author of Zingerman's Guide to Good Eating comes in. Ari doesn't care about fancy food. He cares about simple, good tasting food. And the best food begins with the freshest ingredients.
In this book Ari shares his wealth of knowledge about food. He teaches you how to select the best food items and how to really experience your food by learning how to taste.
Yes he teaches you how to taste. You will fine tune your palate.
But think about it, many of us gobble our food so quickly we don't taste it. So we eat more. We eat processed foods rats would turn away from. And some of us become fat and unhealthy.
In this book Ari educates us. You will learn how to select the best bread, cheese, olive oil, pasta, chocolate and more. Take chocolate for example. Ari explains how to check the sheen of the bon bon, the sound of it breaking, the texture of it and the ingredients to look for, so your selection is a delicious choice. He goes on to give the history of cocoa and describes how chocolate bars are made. He also names specific brands to look for like Valrhona, Scharffen Berger and Michel Cluizel. He even details how to taste chocolate so you can truly assess the flavors. Yum. Ari, I think I will try to figure that one out myself!
The book also includes a number of tasty recipes such pasta with pepper and percorino, mashed sweet potatoes with vanilla, dark chocolate granita and miguel's mother's macaroni.
Other tidbits in the book include brewing tea for the best cuppa, when to buy certain cheeses , spotting a good wine vinegar, and much more.
A fabulous read, one you will savor and learn from.
Lee Mellott

12 people found this helpful13 people found this helpful

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Ray

which I would have expected in a book about good food choices

January 9, 2017

Verified Purchase

Not enough pictures, which I would have expected in a book about good food choices!

3 people found this helpful4 people found this helpful

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Hebe Martin

Good information

December 4, 2017

Verified Purchase

Not only a great guide to evaluating quality food products but some great recipes.

One person found this helpful

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S. Murakami

Great bread and Italian ingredients guide and tips

February 20, 2010

Verified Purchase

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!? There are long line outside the store waiting to be served for the deli and famous reuben sandwich.

Guide to Good Eating show case in details of how to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, etc. and tells us why.

It fun to read, great resource book.

I enjoy baking authentic organic San Francisco Sourdough bread and making tasty healthy sandwiches with great cheese at home.

One person found this helpful2 people found this helpful

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K. Blakeley

Ingredient Book and Cook Book

February 15, 2008

Verified Purchase

Finally I understand why sea salt is so good; and how to choose olive oil. And I now know a few good brands to look for on my gourmet items. This has really helped me shop for excellent ingredients. And the recipes, esp the roasted beet salad, are delicious and simple, relying on the very best ingredients for flavor instead of complicated instructions.

3 people found this helpful4 people found this helpful

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michael d mazzio jr.

Five Stars

October 6, 2015

Verified Purchase

this is like the bible for food knowledge, respect for the knowledge and research

One person found this helpful2 people found this helpful

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