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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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Cookbooks
Critics greeted Russ Parsons’ first book, How to Read a
French Fry, with raves. The New York Times praised it for
its “affable voice and intellectual clarityâ€; Julia Child
lauded it for its “deep factual information.†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 aren’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.
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