[.uk] Zingerman's Guide to Good Eating: How to Choose the Best ... (ISBN 0618411089)

Amazon.com Review:
Located in Ann Arbor, Michigan, Zingerman's is a food emporium specializing in top-quality products. One of the store's founding partners, Ari Weinzweig, is also the author of Zingerman's Guide to Good Eating, a key to the pleasures of the best breads, cheeses, olive oil, chocolate, and more, complete with 130 recipes. Like his store (whose name is a fanciful evocation of old-world delis), Weinzweig is committed to the best. Why? "Ultimately, I could care less whether food is fancy," he writes. "I just want it to taste good." The better food tastes," he says, "the more zing (in your) daily routine." A too modest claim for the pleasures of getting to know your food Beginning with an exploration of the why and how of better ingredients (if you think you can't recognize them, Weinzweig offers "eating experiments," such as trying supermarket Swiss cheese versus a well-aged Gruyère), and other help (like "Saffron Superstitions Skewered"). He then presents food profiles--such as those for oils, olives, and vinegars, and grains and rices--with notes on production and exemplary types, brand information and other what-to-look for info, plus suggestions for use. For example, readers learn about Italian rices such as arborio and carnaroli; discover how to recognize their impostors (look for the seal of the rice growers consortium); take a visit to a venerable rice grower; then receive thorough advice on risotto making. Simple, flavorful recipes that highlight food items, such as Roquefort and Potato Salad, Pasta with Pepper and Pecorino, and Buckwheat Honey Cake, follow. In addition, Weinzweig also offers timelines like that for chocolate, plus technical tips such as those for brewing tea successfully. As sensible as it's informative, the book's a true blueprint for discovery. --Arthur Boehm

The Good Eating Bible:
When it comes to food and cooking, this is one of my top 3 favorite and most used books. Though this has recipes, that is not where its value lies. This book is a guide to understanding and appreciating quality in your food. Some of the foods covered are olive oils, vinegars (balsamic and others), cheese, bread, pasta, chocolate, etc. Each section tells you what makes for quality and recommends brands to try. If you love good food, this is a MUST HAVE!

Quality education about food plus recipes.:
We are constantly reading this book not for the recpies but for the knowledge and history of different foods that we comonly use. We are lucky enough to be able to enjoy Zingerman's Deli anytime we want and they are top quality just like in the book.

Knowledge is power!:
I really enjoyed this book. As a lover of food, I was elated to discover this book. He includes history and just an over all knowledge of fine foods and how you can tell when you get your hands on them! The commercialization of fine foods (like balsamic vinegar) often times loses the art. I appreciate the art of creating fine foods and am grateful to now have a little extra "Zing" and knowledge when I'm shopping for them.

Ingredient Book and Cook Book:
Finally I understand why sea salt is so good; and how to choose olive oil. And I now know a few good brands to look for on my gourmet items. This has really helped me shop for excellent ingredients. And the recipes, esp the roasted beet salad, are delicious and simple, relying on the very best ingredients for flavor instead of complicated instructions.

Indispensible Guide:
For anyone who knows the name Zingerman's, chances are they know the name is synonomous with amazing food of the highest quality. For anyone interested in food, particularly imported, specialty and artisanal foods, check out this book and their website. You won't be disappointed.