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Zingerman's Guide to Good Eating
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"An indispensible primer for would-be gourmands" -- New York Magazine "Weinzweig's paeans . . . do much to restore the romance of the table." "Refreshing. Weinzweig's enthusiasm is infectious, his style zany." - Saveur "Not only an education in taste, it's as delicious and satisfying a read as the traditional foods it celebrates." "Weinzweig's book pays homage to culinary artisans and traditions with a sensibility only a Russian historian-turned-foodie could wield." - Gourmet News "�Zingerman's Guide to Good Eating� is, in brief, a road map to really smart food shopping and good eating. As the author writes 'when you willingly, knowingly, consciously eat better-tasting food, it adds a little zing to your life.' And isn't that what we all need - a little zing in our lives?" - Parade "If I had to choose just one book this season, I'd take Zingerman's Guide to Good Eatingby food-importer extraordinaire Ari Weinzweig. In chapters crammed with wisdom, travel tales, food buying tips, and inviting recipes, Weinzweig celebrates and elucidates life's essentials: i.e., oil, vinegar, grain, cheese, chocolate. This stupendous volume offers fundamentals for the neophyte and soul food for the devout."-Fine Cooking "[Zingerman's Guide to Good Eating] is, in brief, a road map to really smart food shopping and good eating. As the author writes 'when you willingly, knowingly, consciously eat better-tasting food, it adds a little zing to your life.' And isn't that what we all need - a little zing in our lives?" - Parade "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

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