Zingerman's Guide to Good Eating

Zingerman's Guide to Good Eating

All the food facts you need

It seems what isn't in the Zingerman's Guide to Good Eating isn't worth knowing. Following two decades of nibbling and drinking Ari Weinzweig, the founder of Zingerman's, has decided to share his knowledge to owners of Palms. In this comprehensive guide there are tips covering oils, olives and vinegars, cheeses, meat and fish and seasonings with absolutely hundreds of shopping tips, recipes and even historical information on each subject. View full description

PROS

  • Hundreds of helpful hints, tips and recipes

CONS

  • Trial version seriously lacking information

Good
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It seems what isn't in the Zingerman's Guide to Good Eating isn't worth knowing. Following two decades of nibbling and drinking Ari Weinzweig, the founder of Zingerman's, has decided to share his knowledge to owners of Palms. In this comprehensive guide there are tips covering oils, olives and vinegars, cheeses, meat and fish and seasonings with absolutely hundreds of shopping tips, recipes and even historical information on each subject.

Unfortunately the guide is lacking a lot of facts and figures in this trial version. You can search around the contents and see what the guide will contain should you choose to buy the full edition but you won't get many answers here. Still if it serves up all the treats it promises then the Zingerman's guide could be rather tasty.

Hailed by the New York Times, Esquire, and the Atlantic Monthly as one of the best delicatessen restaurants 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 and nutrition 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 cooking 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 dietary facts, find healthy sources for the best brands and food suppliers, and get valuable advice that will change the way you cook forever.

— Food & Drink —

Zingerman's Guide to Good Eating

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Zingerman's Guide to Good Eating