Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta…

by Ari Weinzweig

Houghton Mifflin Harcourt | November 14, 2003 | Trade Paperback

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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 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: oils, vinegar, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea.

Format: Trade Paperback

Published: November 14, 2003

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0395926165

ISBN - 13: 9780395926161

Found in: Food and Drink

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– More About This Product –

Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta…

by Ari Weinzweig

Format: Trade Paperback

Published: November 14, 2003

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0395926165

ISBN - 13: 9780395926161

About the Book

For top-quality expertise, people from all over the United States turn to Zingerman's, a food emporium in Ann Arbor, Michigan, that has been hailed by "Esquire, Atlantic Monthly," and "The New York Times." Now, in this all-in-one resource guide, Ari Weinzweig shares everything food lovers need to know about pantry essentials: how they are made, how to shop for them, how to store them, and how to cook with them.

Read from the Book

Pasta "Nothing else, not opera or Renaissance art or Roman ruins or even pizza, so exemplifies Italy as pasta." Burton Anderson, Treasures of the Italian Table Americans often approach pasta as little more than a convenient way to convey large quantities of sauce from plate to palate. But for serious Italian eaters, the point is the pasta as much as it is the sauce. Although few Americans know it, good pasta actually tastes good. Perhaps the reason most of us don''t think much about its flavor is that our culture has relatively little experience with this food. At the beginning of the twentieth century, American pasta consumption was so small that, per capita, it barely registered at all. By 1930 it was up to nearly four pounds per person per year. In the early 1980s, the amount had risen to more than eleven pounds a year. Today the average American consumes about twenty pounds each year, but we still have a long way to go to keep up with our Italian counterpartswe eat barely a third of what they do. Italians divide pasta into two categories. One is pasta fresca, or "fresh pasta." Usually made at home or in the kitchens of quality-oriented restaurants, fresh pasta is made with flour and eggs. Many dishes rely on its softer texture and richer flavor. My focus is on what Italians call pasta secca, or "dried pasta": how to buy it, how to cook it, and best of all how to eat and enjoy it. Back in the 1980s, when fresh pasta was all the rage in America, most folks falsely assumed t
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Table of Contents

Contents A Personal Preface Ix Introduction Xiii 1. Oils, Olives, and Vinegars Olive Oil 2 Olives 44 Nut Oils 59 Balsamic Vinegar and Wine Vinegars 66 2. Grains and Rices Bread 94 Pasta 123 Polenta 145 Italian Rices 158 Spanish Rices 175 REALLY WILD Wild Rice 187 3. Cheeses A Guide to Buying Cheeses 202 Parmigiano-Reggiano Cheese 215 Cheddar Cheese 226 Mountain Cheeses 236 Blue Cheeses 252 Goat Cheeses 269 4. Meat and Fish Prosciutto 280 Serrano Ham 291 Salami 299 Smoked Salmon 308 5. Seasonings Pepper 322 Sea Salt 335 Saffron 349 6. Honey, Vanilla, Chocolate, and Tea Honey 364 Vanilla 383 Chocolate 399 Tea 421 Mail-Order Sources 446 For Further Reading 455 General Index 458 Recipe Index 475

From the Publisher

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 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: oils, vinegar, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea.

About the Author

Ari Weinzweig is the founding partner of Zingerman?s Community of Businesses, including Zingerman?s Delicatessen, Zingerman?s Creamery, and Zingerman?s Bakehouse.

Editorial Reviews

"Great reading . . . it''s full of useful information to help make choices when presented with the opportunity to spend money on the best basic ingredients." Cinncinati Inquirer "Not only an education in taste, it''s as delicious and satisfying a read as the traditional foods it celebrates." The Detroit Free Press "Weinzweig''s book pays homage to culinary artisans and traditions with a sensibility only a Russian historian-turned-foodie could wield." - Gourmet News "Weinzweig''s paeans . . . do much to restore the romance of the table." Publishers Weekly "Refreshing. Weinzweig''s enthusiasm is infectious, his style zany." - Saveur "[Zingerman''s Guide to Good Eating] is, in brief, a road map to really smart food shopping and good eating. As the author writes ''when you willingly, knowingly, consciously eat better-tasting food, it adds a little zing to your life.'' And isn''t that what we all need - a little zing in our lives?" - Parade "Values pure, hallmark flavors, and the remarkable quantity of information and recipes in this book has the effect of showing the reader, whether neophyte or sophisticate, how to recognize and enjoy them...If being a great cook involves understanding great ingredients and the people who make them -- and I believe it does -- then this book will nudge anyone toward greatness."-New York Times Book Review New York Times Book Review Notable Book "An indispensible primer for would-be gourmands" -- New York Magazine New York Magazine "If I had to choo
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