Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking, and Creating Community Through Food by Sam Mogannam and Dabney Gough

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Notes about Recipes in this book

  • Hummus

    • louie734 on November 15, 2015

      I keep coming back to this hummus recipe. The home-toasted & ground cumin + coriander seeds sounds fussy, but I love the flavor in this dip. Occasionally I skin some or all of the chickpeas, but usually I just make a double batch and we gobble it up.

    • britt on February 12, 2013

      This is the first homemade hummus I've liked! The flavors are light, and the consistency is fairly loose. I used cooked dried garbanzos instead of canned.

  • Farro salad with mushrooms and butternut squash

    • toscana48 on January 11, 2012

      I served it warm and added pickled raisins and crumbled feta. pomegranate seeds would be nice too.

  • Chocolate sour cream bundt cake with chocolate glaze

    • Astrid5555 on December 22, 2020

      This is the quickest chocolate cake I have baked in years. Did not bother with the glaze, just gave the cake a quick dusting with powdered sugar. Very moist crumb, both kids liked a it a lot.

    • louie734 on November 15, 2015

      Made in new, swirly-topped Bundt pan. This cake was so easy and quick to put together (no softening butter or melting chocolate!). Popped right out of the pan (greased with coconut oil, then floured). Lasted for days on the counter and stayed moist, tastes like hot cocoa. Skipped the glaze; served with cool whip or ice cream, or nothing at all.

    • jzanger on September 01, 2019

      As good as everyone says, reminiscent of a brownie. I omitted the glaze but added about 5 ounces of chopped chocolate to the batter. If you have good cocoa use it here! I love a cake that comes together with just a bowl, a saucepan and a spatula. Next time I’ll add a bit more salt, maybe 1/2tsp to 1tsp more.

    • wcassity on July 26, 2015

      I've made this a number of times. Not complicated, and a hit for visitors. Nice and chocolatey, good crumb, not over-the-top.

    • chawkins on December 26, 2020

      Super easy, moist and tender cake. Did not make the glaze, don’t really need it, cake is good on its own.

    • mamacrumbcake on October 20, 2020

      This was super easy, but we were not wowed by this cake. The texture is soft and light, but we were looking for more oomph in the chocolate flavor. (We used callebaut cocoa powder). I would try it one more time, substituting coffee or espresso for the water. Prepare your pan well so it doesn’t stick!

    • maryfa on August 11, 2017

      Super easy to make and to clean up. I would definitely make this again. I may try adding espresso powder to the chocolate glaze next time. Super moist, with a little bit of crunch on the outside. Not dense, but light and airy.

  • Grilled Manchego and serrano ham sandwich with membrillo

    • dinnermints on May 09, 2016

      Simple and delicious. I sliced the cheese thinly instead of grating, since I figured the grated cheese would get everywhere but in the sandwich.

  • Roasted cauliflower and Brussels sprouts with caper lemon butter

    • lesliec on April 25, 2020

      I have made this twice. The flavor is good but the recipe's instructions for roasting caused by vegetables to get mushy. I would not make again because of that or would roast using other instructions and only make dressing.

    • Jane on April 14, 2013

      I love roasted cauliflower and roasted Brussels sprouts and this combination with the caper lemon butter tips it over the edge to fantastic. I could eat this for dinner on its own.

  • Pan-seared broccolini

    • lorloff on September 06, 2020

      This was a fantastic recipe. Thanks to Cassidy for your suggestion of substituting chinese fermented bean paste with the garlic. It worked very well. I added it in addition to the dried chiles and it ended up slightly too spicy for my husband. Substitute Chinese fermented bean paste 1 Tablespoon for the chiles. This was great. The best broccolini recipe I have had in years! The technique was perfect.

    • wcassity on December 21, 2014

      Super tasty veggie side. I added a teaspoon of Chinese fermented bean paste with the garlic. Spicy, great texture, full flavor.

  • Heirloom carrot ribbons with pine nuts and golden raisins

    • BabsPennington on November 02, 2018

      Used chopped toasted pecans instead of pine nuts. Easier to eat if the carrot ribbons are cut to make them easier to eat.

  • Seared wild salmon with late spring succotash

    • Jane on July 16, 2017

      A very quick and easy dinner. I used basil rather than tarragon. As mentioned in the recipe this will work with any combinations of summer veg such as tomatoes, zucchini and corn. I can't see how the quantity of vegetables would serve 4 people - 3 small carrots, 9 asparagus spears and I cup peas. I got 2 servings.

  • Nectarine buttermilk upside-down cake

    • Cheri on August 04, 2013

      This is SOOO good! The brown sugar/butter caramelizes about the fruit slices, the cake has a fabulous crumb. Ice cream or whipped cream isn't necessary, and may take it over the top, for my money excellent as written. Serve warm if you can.

    • wcassity on August 19, 2013

      Really great summer dessert. The fruit and brown sugar/butter almost melt together. The cake is sweet but not too sweet. The recipe is easy to follow. We enjoyed it both with and without vanilla ice cream. Still tasty a couple of days later.

  • Apple, pear, and spinach salad with walnuts and blue cheese

    • wcassity on May 25, 2020

      Amazing! Maybe the tastiest spinach salad I’ve made. Used apple only, pecans, Danish blue cheese.

    • TrishaCP on January 01, 2020

      A wonderful version of a classic salad. A tiny bit skimpy on the dressing, in my opinion (but I didn’t carefully portion out the spinach). I used a Stilton for the blue cheese.

  • Cocoa-cumin beef roast

    • wcassity on July 26, 2015

      Delicious. Was able to find the tri-tip at Whole Foods. Good option when you want tasty beef without having to braise all day or heat up the grill.

  • Sumac-roasted chicken du Monde

    • Cheri on May 19, 2013

      Wow! Was this ever good. I only brined for 6 hours, roasted for 50 minutes. It was perfectly done and quite flavorful. Don't skip the onions, they really add to the dish. Served with rustic bread to mop up the juices, and some simply sautéed zucchini. This is a repeat, when I have time to plan ahead.

  • Cornmeal biscotti with cranberries and pistachios

    • jumali on November 30, 2012

      These had a nice texture but I thought they were far too sweet for biscotti.

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Reviews about this book

  • Fine Cooking

    It’s a cookbook-shopping guide hybrid that will inspire you straight to the store, and then to the kitchen.

    Full review
  • Kitchn

    So who is this book for? It's for people who want to know how to navigate their grocery store as informed participants in their food systems...If you love to eat good food, then this book is for you.

    Full review
  • Chocolate & Zucchini

    I knew I was in good hands, and this was confirmed in every one of the subsequent chapters, as I was steered from the grocery to the deli, to the produce department...and finally to wine and beer.

    Full review
  • Food in Jars

    ...essentially, it’s a user’s guide to food shopping, with beautiful pictures and approachable, delicious-sound recipes.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 158008303X
  • ISBN 13 9781580083034
  • Linked ISBNs
  • Published Nov 15 2011
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Get the most out of your grocery shopping with this innovative shopper’s guide and cookbook rolled into one. In Eat Good Food, former chef Sam Mogannam, owner of San Francisco’s popular Bi-Rite Market, guides you through the grocery store one department at a time, and explains how to identify incredible ingredients, decipher labels and terms, build a great pantry, and reconnect with the people and places that feed us.

Eat Good Food gives you a new way to look at food, not only the ingredients you buy but also how to prepare them. Featuring ninety recipes for the dishes that have made Bi-Rite Market’s in-house kitchen a destination for food lovers, combined with Sam’s favorite recipes, you’ll discover exactly how to get the best flavor from each ingredient. Dishes such as Summer Corn and Tomato Salad, Spicy String Beans with Sesame Seeds, Roasted Beet Salad with Pickled Onions and Feta, Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce, Apricot-Ginger Scones, and Chocolate Pots de Crème will delight throughout the year.

No matter where you live or shop, Sam provides new insight on ingredients familiar as well unique, including:
• Why spinach from open bins is better than prepackaged greens • What the material used to wrap cheese can tell you about the quality of the cheese itself • How to tell where an olive oil is really from—and why it matters • What “never ever” programs are, and why you should look for them when buying meat

With primers on cooking techniques and anecdotes that entertain, enlighten, and inspire, Eat Good Food will revolutionize the way you shop and eat.



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