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The Search for Flavor from Farm to Table
Houghton Mifflin
May 2007
On Sale: May 9, 2007
432 pages
ISBN: 0618463488
EAN: 9780618463480
Hardcover
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Critics greeted Russ ParsonsΓ’β¬β’ first book, How to Read a French Fry, with raves. The New York Times praised it for its Γ’β¬Εaffable voice and intellectual clarityΓ’β¬Β; Julia Child lauded it for its Γ’β¬Εdeep factual information.Γ’β¬Β Now in How to Pick a Peach, Parsons takes on one of the hottest food topics today. Good cooking starts with the right ingredients, and nowhere is that more true than with produce. Should we refrigerate that peach? How do we cook that artichoke? And what are those different varieties of pears? Most of us arenΓ’β¬β’t sure. Parsons helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items. Whether explaining why basil, citrus, tomatoes, and potatoes should never be refrigerated, describing how Dutch farmers revolutionized the tomato business in America, exploring organic farming and its effect on flavor, or giving tips on how to recognize a ripe melon, How to Pick a Peach is Parsons at his peak.
 Media BuzzTalk of the Nation - July 20, 2007
Fresh Air - NPR - June 20, 2007
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