Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More by Ari Weinzweig

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  • ISBN 10 0395926165
  • ISBN 13 9780395926161
  • Linked ISBNs
  • Published Nov 14 2003
  • Format Paperback
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

2004 IACP Award Nominee for Food Reference/Technical Category

How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? Which Italian rice makes the creamiest risotto? How do you judge the bewildering array of extra-virgin olive oils on the shelf and choose an extraordinary one? (And what's an extra-virgin anyway?)

For top-quality food products and unparalleled expertise about how to enjoy them, people from all over the United States turn to Zingerman's, a legendary food-emporium-cum-deli in Ann Arbor, Michigan. It has been hailed by Esquire, the Atlantic Monthly, and other publications as the best in the country.

Now, in an all-in-one resource guide, Ari Weinzweig shares the knowledge he has accrued during two decades of food scouting and tasting, so anyone, from the home cook to the professional chef, can make intelligent choices. Everything food lovers need to know about pantry essentials can be found in this book: how they are made, how to shop for them, what to look for when tasting them, how to store them, and how to cook with them. Zingerman's Guide to Good Eating is more than just a buyer's guide, however. It is a highly informative home reference to top-quality food products that is destined to shuttle between the kitchen counter and bedside table. It's crammed with savvy opinions and buying recommendations, entertaining anecdotes and travel tales, and up-close-and-personal looks at traditional foods and artisans. Concise explanations of little-understood but common terms; practical, humorous sidebars; and the many simple recipes found in Zingerman's Guide to Good Eating (from Risotto with Fontina Cheese and Wild Mushrooms to Funky, Chunky Dark Chocolate Cookies) make this book a call to culinary action for food lovers everywhere.

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