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100th out of 469 books
—
977 voters
Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, 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 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: oi...more
Paperback, 512 pages
Published
November 14th 2003
by Houghton Mifflin Harcourt
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I've eaten at restaurants where the food was $60 a plate, diners and dives, plasticky chain places, and trendy neighborhood cafes. But wherever I go and whatever I eat, nothing hits the spot like a Zingerman's sandwhich ("new" pickle on the side please).
this book is on my christmas list/eventually i've got to break down and buy this book list. My mom has a torn and tattered copy, but now that I've moved away, i'm realizing it's a gourmet cooking staple I've really got to get for myself. Years ag...more
this book is on my christmas list/eventually i've got to break down and buy this book list. My mom has a torn and tattered copy, but now that I've moved away, i'm realizing it's a gourmet cooking staple I've really got to get for myself. Years ag...more
How much do you value your bread, cheese, salt, rice, pasta, oil, and meat? How about honey, chocolate, cornmeal, saffron, pepper, balsamic vinegar, tea, or vanilla? Ari Weinzweig instructs on how to find the best of each of these products, and suggests a few recipes by which a novice cook might make use of them.
Zingerman's restaurant and deli in Ann Arbor does a brisk trade in eye-poppingly expensive goods, but Weinzwig contends that even those priced out of such treats will find other gastrono...more
Zingerman's restaurant and deli in Ann Arbor does a brisk trade in eye-poppingly expensive goods, but Weinzwig contends that even those priced out of such treats will find other gastrono...more
Found this book in the designated "take my crap, please!" pile in my apartment building, and was delighted. I love Zingermans, and I am total food snob, so this book was right up my alley. Although my one complaint is that it has too much fascinating information about things I love, which is hardly a complaint at all.
I think the recipes in this one are actually unnecessary. It's much more useful for the how-to-choose parts. Also not a fan of the illustrations, but that's incidental and no reason to get a hate-on for it. An ok book, but a good resource, if that makes sense.
They actually have me convinced that I want to spend $400 an ounce on balsamic vinegar. I won't, but I want to....
This book is a must read for any foodie. Best to buy a copy and keep it as a reference.
So much good overall food information about buying and eating...
food & cooking
Loved this book.
This isn't a cookbook, though it contains some of the best recipes I've used. It's really a guide to eating and choosing good foods. If you're interested in learning how to choose the best cheeses, vinegars, oils, chocolates, peppers, and other staples, this book will tell you how and give you some new ideas about how to use them. It also has some nice sections on the histories of each ingredient, and lists of places where you can order some hard-to-find stuff. A definite must for any foodie.
The olive oil chapter has changed my life forever.
All you ever wanted to know about the ingredients that make up a Mediterranean-style diet. With a Jewish-deli twist, of course.
The author's a total devotee to quality food and I loved reading about where it all comes from and the process of getting an ingredient to the store... from pressing olives and milling cornmeal in Tuscany, to a really great artisan bread, this guys was talkin' my foodie language. Cute cartoon pix and recipes.
The author's a total devotee to quality food and I loved reading about where it all comes from and the process of getting an ingredient to the store... from pressing olives and milling cornmeal in Tuscany, to a really great artisan bread, this guys was talkin' my foodie language. Cute cartoon pix and recipes.
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I was disappointed with this book. I didn't find it all that helpful or interesting.
Disclaimer: I did work at Zingerman's for about six years through high school and college.
That aside, this is a fantastic cookbook. Ari's recipes are easy to follow, and provides a whole lot of knowledge on the individual ingredients. Much more than just your average cookbook.
That aside, this is a fantastic cookbook. Ari's recipes are easy to follow, and provides a whole lot of knowledge on the individual ingredients. Much more than just your average cookbook.
If $15 sounds like a lot of money for a sandwich, then I know you've never been to Zingerman's deli in Ann Arbor. It's worth it. This book explains why. It sort of tells you how to tell the reasons why some fancy foodstuffs are seriously superior, and others are just sucker bait.
This is a really excellent book if you want to know more about how to pick the best ingredients for cooking--what to skimp on and what to really indulge in. I wish there were more recipes and I'm a big fan of pictures with recipes--so that's why it doesnt' get 5 stars.
one can not help but love ari. . . his writing is laid back, funny, approachable, and enlightening.
great book to just pick up and read bits at a time. excellent resource for history, production, traditions, and enjoyment of food.
great book to just pick up and read bits at a time. excellent resource for history, production, traditions, and enjoyment of food.
This is the coolest book!!!!! He basically teaches you how to be a foodie and recognize high-quality food products from their overly processed counterparts. The section on olive oil and vanilla was life changing for me.
Not suprising, I know.
Fav recipes include polenta with taleggio, pasta with pepper and pecorino (so quick and easy) and miguel's mother's macaroni.
Fav recipes include polenta with taleggio, pasta with pepper and pecorino (so quick and easy) and miguel's mother's macaroni.
It made me love balsamic vinegar. Like, really love it. That alone makes this book worth it.
This will change the way you eat.....for the better!
hope its good.
silver raven
silver raven
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