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6 Burnside Cooking and Food- Culinary Reference
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50 Foods: The Essentials of Good Taste

by

50 Foods: The Essentials of Good Taste Cover

 

 

Excerpt

  Preface

 

This is a book about taste — a guide to deliciousness. Ive tried to tell the things that will turn the reader into an instant connoisseur, which is a contradiction in terms, of course. It cant be done. But I hope to give a good head start.

My choices may provoke arguments over which are the top fifty foods, but I dont claim that mine are the absolute best and most delicious. The world has too many great foods for anyone to settle on a mere fifty. I chose these partly because they provide a broad sensory range. Most are raw materials, but some have been fermented or otherwise transformed — into bread, ham, cheese. In fact, six of the fifty are cheeses, and you may wonder: why so many? The answer is that cheese is probably the best food, just as wine is the best drink, and even six doesnt cover all the wonderful basic kinds.

Ive tried to present clear, simple, practical information about buying, using, preparing, and enjoying. I focus on aroma, appearance, flavor, and texture. For each food, I tell what the “best” means, when thats clear — often theres more than “best.” I tell where the foods come from and the methods that make them. I give the signs of top quality — indications of freshness and ripeness, best season, top varieties, proper aging. I tell things to avoid and provide questions to ask. If the food can be stored, I tell how, even how to mature certain soft cheeses. This isnt a cookbook, but if the way to prepare, serve, or eat something isnt well-known, I explain it — how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese. I name the complementary flavors.

50 Foods has plenty of advice and opinion, but most of my conclusions are dictated by facts. During the more than twenty-five years Ive been writing about food, Ive often made wrong assumptions, and Ive learned to be skeptical of both received wisdom and my own notions. I try to be clear when I offer pure prejudice — in favor of tart apples over sweet, green asparagus over white, classic baguettes over modern sorts, young skinny French-style green beans over fatter kinds, dry-aged beef over meat sealed in plastic.

I strongly believe that food tastes more delicious when its closer to nature, something that after years of careful tasting seems to me obvious. By closer to nature, I mean made using simpler processes, generally lower technology, and without deceptive additions.

Yes, some MSG or a trace of artificial flavoring may possibly improve the taste of something in an absolute sense. But even if thats true, how can we fully enjoy a food if we dont know where the flavor comes from and understand just how good nature can be on its own?

Industrial processing tends to simplify flavor. Advanced technology creates vast quantities of low-cost food for a mass market, while its cost-cutting and controls eliminate the extremes of both bad and good. Skilled traditional methods are almost always superior. Generally theyre simpler and less powerful, and they leave more flavor intact. The catch, if there is one, is that low-technology food is more varied and seasonal and comes in wider range of quality from high to low. Traditions evolve, of course; sometimes we can improve them. With scientific insight, artisans can understand what really works, refine old methods, and achieve more consistent high quality.

Ive included notes on wine because theres no better drink with food. Wine provides counterpoint, refreshment, and relaxation. Almost any simple wine without defects will do that, assuming its somewhat light— light in body and flavor, low to moderate in alcohol, and low in tannin. It helps if the wine also has a pleasing acidity. Lighter wines tend to go with a wider range of foods, and with them it matters less whether the color is white, pink, or red. If you want, stick to light, simple everyday wines and ignore my sometimes expensive recommendations. Theyre not essential, although their more particular flavors go better with the food in question, and a few combinations really soar.

You cant always have the best food, but with the information in this book you will eat better every day. Knowing good food is part of a complete understanding of the world — part of a full enjoyment of nature, a full experience of the senses.

Product Details

ISBN:
9781594204517
Subtitle:
A Guide to Deliciousness
Author:
Behr, Edward
Publisher:
Penguin Books
Subject:
General Cooking
Subject:
Cooking and Food-General
Edition Description:
Paperback / softback
Publication Date:
20141028
Binding:
Paperback
Grade Level:
from 12
Language:
English
Illustrations:
50 4/c illustrations throughout
Pages:
432
Dimensions:
9 x 6 in 1 lb
Age Level:
from 18

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Related Subjects

Cooking and Food » Diet and Nutrition » General
Cooking and Food » Diet and Nutrition » Nutrition
Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » Food Writing » General
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Featured Titles » General
Health and Self-Help » Health and Medicine » Nutrition
Sports and Outdoors » Sports and Fitness » Medicine Nutrition and Psychology

50 Foods: The Essentials of Good Taste New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 432 pages Penguin Press - English 9781594204517 Reviews:
"Publishers Weekly Review" by , "In his elegantly composed, alphabetically organized primer on the most tasty ingredients in good cooking, Behr, the founder of the Art of Eating magazine, shares useful ways of growing, choosing, and pairing foods with other foods and, especially, wines. Based in Vermont and evidently well traveled in Italy and France, Behr is also a knowledgeable and experienced vegetable gardener himself. He champions a holistic approach; as he notes with regards to honey, 'What is treated least is usually best' (a statement that could be his mantra). He seems to like strong, straightforward tastes, like anchovies, brown country bread, Camembert cheese, chestnuts, goose, and plums. He has some interesting biases, preferring green asparagus over white, including an entry for boletes but none for garlic, and favoring French thin young green beans from his garden that he prefers not to undercook. He also likes Tuscan olive oil above others, and his wine admonitions for each food are frankly not that helpful: 'Plain eggs aren't flattered by wine'; 'Nearly everyone agrees that most cheeses taste much better with white wine than with red'; and 'A simple roast chicken is a gift to many wines.' Behr takes an almost scientific approach to taste, with his use of Latin names and disinquisitions on starch, tannins, sugars, and fats, and, refreshingly, he's not too snobby to include other expert's views, such evaluating apple varieties or explaining the West Coast way to open an oyster (at the rounded edge) versus his way, at the hinge. The book is certainly a welcome resource for the home chef." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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