Zingerman's Guide to Good Eating
How to choose the best bread, cheese, olive oil, pasta, chocolate, and much more
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)?
In Zingerman's Guide to Good Eating, Weinzweig provides the answers and includes one hundred recipes, from Miguel's Mother's Macaroni to "LEO" (lox, eggs, and onions) to Funky, Chunky Dark Chocolate Cookies. 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.