Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More - Couverture rigide

Weinzweig, Ari

Couverture rigide

ISBN 10 : 0618411089 ISBN 13 : 9780618411085

Editeur : Rux Martin / Houghton Mifflin Harcourt, 2003

Synopsis

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.

A propos du livre

Présentation de l'éditeur

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.

Revue de presse

"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

Détails de l'édition

• Éditeur: Rux Martin / Houghton Mifflin Harcourt
• Date d'édition: 2003
• Langue: anglais
• ISBN 10: 0618411089
• ISBN 13: 9780618411085
• Reliure: Relié
• Nombre de pages: 512
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible