Food & Drink » Food & Drink Stories

Secrets of the best from Zingerman's



Last year's New Year's resolution: Eat smart. Since we know how well that worked, this year's should be: Eat informed. And a new book sheds various lights on what we eat and how to do it well.

"Zingerman's Guide to Good Eating" by Ari Weinzweig (Houghton Mifflin; $19.95) is a hefty tome devoted to choosing the best: bread, olives and oil, pasta, cheeses, chocolate and so on. Weinzweig, founder of the famed Zingerman's Deli in Michigan, points out how to hone in on the ultimate version, whether bought or homemade.

From the history of Jewish rye bread to the differences between Italian finocchiona and Spanish chorizo sausages, every section has a gem of knowledge along with concrete buying information. Why does balsamic vinegar cost $50 an ounce? What does really good chocolate sound like? Do people really eat anchovies? Here are all the answers.

We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at

Orlando Weekly works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Central Florida.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Orlando’s true free press free.