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Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Foodby Sam Mogannam and Dabney Gough
Synopses & Reviews
Get the most out of your grocery shopping with this innovative shopper’s guide and cookbook rolled into one. In Eat Good Food, former chef Sam Mogannam,
owner of San Francisco’s popular Bi-Rite Market, guides you through the grocery store one department at a time, and explains how to identify incredible ingredients, decipher labels and terms, build a great pantry, and reconnect with the people and places that feed us.
Eat Good Food gives you a new way to look at food, not only the ingredients you buy but also how to prepare them. Featuring ninety recipes for the dishes that have made Bi-Rite Market’s in-house kitchen a destination for food lovers, combined with Sam’s favorite recipes, you’ll discover exactly how to get the best flavor from each ingredient. Dishes such as Summer Corn and Tomato Salad, Spicy String Beans with Sesame Seeds, Roasted Beet Salad with Pickled Onions and Feta, Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce, Apricot-Ginger Scones, and Chocolate Pots de Crème will delight throughout the year.
No matter where you live or shop, Sam provides new insight on ingredients familiar as well unique, including:
• Why spinach from open bins is better than prepackaged greens
• What the material used to wrap cheese can tell you about the quality of the cheese itself
• How to tell where an olive oil is really from—and why it matters
• What “never ever” programs are, and why you should look for them when buying meat
With primers on cooking techniques and anecdotes that entertain, enlighten, and inspire, Eat Good Food will revolutionize the way you shop and eat.
"Mogannam, the owner of Bi-Rite Market in San Francisco's Mission District, and food writer Gough capture the spirit of the unique neighborhood market with 90 recipes, profiles of local purveyors, and buying, storing, and using instructions for ingredients, organized by market department — readers can browse the 'aisles' of the title, including 'The Deli' 'The Produce Department,' 'The Butcher Counter,' and 'The Dairy Case.' A focus on community and emphasis on supporting local, organic, and sustainable products (Bi-Rite brings things as close to home as possible, producing honey on the shop's roof and running a small farm in Sonoma) permeates the title with extensive, but never preachy, information on how to shop and use ingredients. Easy-to-follow and diverse recipes include family recipes, like Mom's pear skillet cake, and mujadara, a Middle Eastern lentil and rice dish; Delfina's spaghetti, shared by the city's famed Italian restaurant, Delfina; Bi-Rite deli-counter favorites such as the roasted beet salad with pickled onions, and butternut squash latkes; and desserts, such as the chocolate sour cream bundt cake with chocolate glaze. A beloved West Coast institution is celebrated between the covers of this inspiring cookbook. (Oct.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
A cookbook and market guide from the nation’s premier neighborhood grocery store, featuring expert advice on how to identify the top ingredients in any supermarket and 90 vibrant recipes that make optimal use of the goods.
San Francisco’s Bi-Rite Market has a following akin to a hot restaurant—its grocery goods and prepared foods have made it a destination for lovers of great food. In Eat Good Food, former chef turned market owner Sam Mogannam explains how to source and use the finest farm-fresh ingredients and artisanal food products, decipher labels and terms, and build a great pantry. More engaging than a field guide and more informative than a standard cookbook, and with primers on cooking techniques and anecdotes that will entertain, enlighten, and inspire, Eat Good Food will revolutionize the way home cooks shop and eat.
About the Author
Sam Mogannam is the second generation owner of Bi-Rite Market and serves on the board of the National Association for the Specialty Food Trade. He has been featured in national publications, broadcasts, and discussions. Sam stepped into the family grocery business in 1997, after working as a chef at his own restaurant, and transformed the market into a culinary landmark.
Dabney Gough is a graduate of California Culinary Academy, a former columnist with the San Francisco Chronicle, and a contributor to Fine Cooking and the Honolulu Weekly.
Table of Contents
1. Creating Community through Food 1
2. The Grocery 17
3. The Deli 69
4. The Produce Department 83
5. The Butcher Counter 167
6. The Dairy Case 221
7. The Cheese Department 237
8. The Bakery 255
9. Wine and Beer 269
Recommended Reading and Resources 284
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