The Sage of Discovery

If you ever go to Ann Arbor, Michigan, and you’re serious about good eating, be sure to stop at Zingerman’s Deli and Bakehouse. This locally run eatery, opened in 1982, is far from the Midwest-based New-York- wannabe its location might suggest.

In fact, Zingerman’s is serious about fine food, and I don’t mean caviar and escargot. Zingerman’s mission is to provide the best quality breads, cheese, meats, olive oils, chocolate, etc. they can find, even if it means scouring the globe. And it’s not cheap (nor should it be).

I went to college nearby and have fond memories of trying to fit a few ounces of high end prosciutto or a heel of chocolate cherry bread into my meager grocery budget. Often, my Sunday ritual involved walking the mile to Zingerman’s with my textbooks to settle down with a cup of coffee and a heavenly scone. However, if you’re far from Michigan, and still want a taste of Zingerman delectables, they now have a popular internet catalog site.

Ari Weinzweig, part owner of the Zingerman’s franchise, takes his healthy obsession with food around the globe in this book: Zingerman’s Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More, where he shares tips on finding the best ingredients based on region, smell, sight, taste, preparation, and other factors. And he really knows his stuff (for example, there’s a whole chapter on saffron!).

Not only is the book terrifically informative, it’s colorfully written and well laid-out. This inspired guide would be stimulating even to the non-foodie. A good hint comes from subsection titles such as How to Pick a Pepper and Step up to Sea Salt.

Each chapter contains recipes as well as tips for ideal execution. In these sections, as throughout, Weinzweig manages to instruct without being pedantic. For example, in the section Paella Party!, he writes:

In Spain, paella is not the fancy seafood dish it is in [the U.S.]. Instead, it’s meant to highlight whatever is best at the market and can be easily adapted to the particular idiosyncrasies and finances of the cook…Like a jazz piece, it has a basic structure but leaves lots of room for creative improvisation.

So if you ever find yourself asking, which oil should I buy? or what makes a good salami?, or just want a damn good book…this is one guide  I would definitely recommend.