Zingerman's Fall Buyer's Guide 2022 by Zingerman's Mail Order

est 1982

years

Fall 2022

1982: A snapshot in time Zingerman’s Delicatessen opened its doors for the first time on March 15, 1982. A lot has changed in the forty years since then. We’ve swapped 8-track tapes for half a dozen other ways to listen to music. We used to almost never watch movies at home; now we almost never leave home to watch a movie. We’ve seen olive oil go from an unfamiliar “ethnic” food to a pantry staple across the US. We’ve launched a dozen new Zingerman’s businesses, and closed a few too. But a lot has stayed the same. We still serve full flavored sandwiches. We still sell great cheeses, cured meats, baked goods, oils, vinegars, and plenty more.

1982 Jan 20, 1982: Ozzy Osbourne bites the head off a bat on stage in Des Moines, Iowa.

Number of sandwiches on the Zingerman’s Deli menu 1982: 25 2022: 36 We’ve pared back from a few years ago. Pre-pandemic, we topped out at over 75 sandwiches on the menu!

Most popular sandwich on the menu in 1982 Zingerman’s Reuben (Still true today!)

June 11, 1982: E.T. premieres in US movie theaters.

Long lost Zingerman's offerings sold in 1982 • Fish chowder • Tongue sandwich • “Zingerman’s salad bowl” featuring corned beef, turkey, and Swiss cheese • Cigarettes

The Weather Channel premieres.

A few financial facts from 1982

New food launches of 1982

Nov 30, 1982:

• Ciabatta bread • Crystal Light • Newman’s Own salad dressing

May 2, 1982:

Michael Jackson’s album Thriller is released.

• US postage stamp costs $0.20 • Gallon of gas costs $0.91 • Average new car costs $7,983 • Zingerman’s reuben costs $3.95 • The Fed interest rate was 11.5% • Inflation was 6.2% • Interest on the Zingerman’s Deli lease was 19%

OUR GUARANTEE If you experience a problem with one of our products, customer service, shipping, or you just don’t like how it tastes, please let us know. We’ll do whatever it takes to make it right.

DELI CLASSICS Jewish Deli Care Kits For the Jewish deli devotee stuck in The Land of No Decent Deli, send a taste of the most beloved deli classics: a loaf of Zingerman’s Jewish Rye, a pound of First Cut Corned Beef, a kit to make Matzo Ball Soup, Apricot Rugelach, and a Chocolate and Raisin Babka. G-JDC classic deli care kit $130

Or for even more deli love, the Deluxe Kit includes everything above, plus two Potato Knishes, a Noodle Kugel, and a jar of Raye’s Downeast Schooner Yellow Mustard. G-JDC-D deluxe deli care kit $185 FREE SHIPPING

FREE SHIPPING

Potato Knish It doesn’t get more classic then the knish: a Jewish pastry stuffed with savory filling wrapped in flaky, buttery dough. Originating in Eastern Europe, the knish came to America with the Ashkenazi Jewish immigrants who settled in cities like New York around the turn of the 20th century. We’ve been making them at Zingerman’s Deli since we opened our doors in 1982. The inside is made of mashed Yukon Gold potatoes, onions, and herbs. The outside is a tender, flaky, handmade crust crafted from fresh farm cheese from Zingerman’s Creamery. Ready to eat, cold or hot. We like ours served hot with a side of good mustard. Heating instructions included. P-KNH-POT 4.5 oz, serves 1 $9.50 4 or more, $8 each

Zingerman's Artisan Gift Box People travel hundreds of miles to our little deli to taste foods like these. If you can’t visit our store this might be the best way to taste the food long distance. Our cartoon box includes a walnut-studded Magic Brownie, a Ginger Jump Up Molasses Cookie, a mini Hot Cocoa Coffee Cake, and Roadhouse Bread from Zingerman’s Bakehouse, a bag of whole bean High Flyer Coffee from Zingerman’s Coffee Company, a box of Peanut Brittle and a Caramel Crisp puffed rice treat from Zingerman’s Candy Manufactory, a bag of Zingerman’s Sea Salt Potato Chips, a bottle of Red Rage Barbecue Sauce, and a bag of Spiced Pecans. G-ART zingerman’s artisan gift box $125 FREE SHIPPING

SHIPS 2 BUSINESS DAY WARM WEATHER CARE

ZINGERMAN’S STAPLES FOR 40 YEARS

These foods were in stock March 15, 1982, the day we opened, and they’ve been part of our deli case and sandwiches in the 14,000 days since.

First Cut Corned Beef

Nueske’s Bacon

Usinger’s Liverwurst

Cured in Detroit. The anchor of our reuben. M-LCB 1 lb, sliced $30

Applewood smoked in Wisconsin. Best bacon ever. M-BAC 1 lb, sliced thick for us $19

Smoked in Milwaukee since 1880. M-LWS 1 lb piece $15

SHIPS 2 BUSINESS DAYS

SHIPS 2 BUSINESS DAY

WARM WEATHER CARE

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

Making Mistakes Four Decades of Screwing Things Up at Zingerman’s

By Mo Frechette Zingerman’s turned forty this year and there is a lot to celebrate. The thousands of people who have helped us grow. The ten businesses that are part of our family. The alumni who are doing amazing work in the food world and beyond. And let’s not forget the sandwiches! I’d like to take a moment, however, to honor the ugly duckling of history, Zingerman’s first mistake. I wasn’t there on Day One. So I asked Paul & Ari, who founded the joint, if they could remember their first customer complaint. Nope. It may be lost to time. But I can speculate what it was. I bet you could too. It’s not hard. This is the food business after all, we all make the same mistakes. Here’s what probably happened: someone ordered something and they didn’t get what they wanted. Maybe they wanted pastrami and we used corned beef. Maybe we forgot the pickle. We said it’d be done in ten minutes but it took twenty. It’s easy to imagine. It happens all the time and I’m 99.9% certain it happened on opening day, March 15, 1982. Over the intervening decades many people have tried to figure out the secret sauce of Zingerman’s success. Theories abound. Customers speculate. MBAs make case studies. My partner Ari has written a stack of books on the topic. For my money, though, one of the things we do really well—as well as any company I’ve ever shopped with—is screw up, come clean, and then take care of it. Let’s face it, everyone makes mistakes. There’s no company that doesn’t. What most businesses do, however, is weave a Kafka-esque web of processes to recover from mistakes. Phone trees, rules, deadlines, the dreaded “escalation,” yada yada yada. We don’t. Instead we have relied on a simple idea for forty years: say you’re sorry, ask the person what you can do to fix their problem, then do that. You are waiting for the “but”—there is no but. That’s the whole thing. “But what if the employee just started today and they’re 18 years old, can they still do what a customer wants?” Yes. “But what if the customer asks for all their money back and something free on top, can they do that?” Yes. We can keep going but you get the idea.

*Returns I despise service *asterisks, exceptions and caveats to simple ideas. We had one asterisk for our first decade of Zingerman’s Mail Order. If you called us with a problem we’d do what you wanted *but* we’d ask something in return: if the food is recoverable, please return the box to us. It annoyed me. It was a pain for our crew. It was a burden on customers. But it seemed reasonable, it saved some cost, and there were other things that held my attention at that time. So we kept asking. Until one day we didn’t. I got fed up with the asterisk and proposed an experiment: let’s never ask anyone to return anything to us for a while and see how it goes. So how’d it go? I guess pretty well. It’s been about twenty years since we took our last return. Last time I checked we’re still in business, so, for the moment, I don’t plan on changing my mind.

Mo Frechette founded Zingerman’s Mail Order. His favorite snack food is popcorn. You can reach him to ask him about his favorite ways to season it—or anything else you’re wondering about—at moeats@zingermans.com.

Thick, creamy, elegant, luscious. Eating gelato is an event, a special occasion that borders on a religious experience for ice cream connoisseurs. At Zingerman’s Creamery, our gelato makers traveled to Italy to learn to make gelato from the masters. Then we made it our own with all-American flavors. We start with fresh milk from Calder Dairy—one of the last farmstead dairies in Michigan—and mix it with organic Demerara sugar and an array of other good ingredients to churn out this Italian-style ice cream with direct, intense flavors. Assemble a collection of five pints of your favorite flavors.

Five pints G-5GL

$130

FREE SHIPPING

choose five flavors Vanilla Dark Chocolate Mint Chocolate Chip Cold Brew Coffee Michigan Maple Syrup Pecan

Salted Caramel Chocolate Chunk Pistachio Chocolate & Hazelnut Michigan Raspberry Sorbet Lemon Sorbet

Jan 7, 1982: The Commodore 64 personal computer launches for sale.

nowhere else

Zingerman’s Exclusives Basket Many of our best-selling foods can’t be found anywhere other than Zingerman’s. Some of them we make ourselves; others are made just for us by remarkable food makers we partner with from all over the world. This basket includes the best of the best of foods you won’t find anywhere else, including Zingerman's Travel Olive Oil, La Vecchia’s Dispensa’s Balsamic Vinegar, Virginia Diner Peanuts, American Spoon’s Cherry Berry Conserve, Portuguese Sardines from La Gondola, a bag of Zingerman’s Sea Salt Potato Chips, Zingerman’s Peanut Brittle, and from Zingerman’s Bakehouse a loaf of Sourdough Bread, a Pecan Blondie, Magic Brownie, and a Ginger Jump Up Molasses Cookie. G-ZXC gift basket $175 FREE SHIPPING

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

What exactly is gluten, anyway? And Why Is It So Polarizing?

By Val Neff-Rasmussen Think of a powdered food like ground cinnamon or cornmeal. What do you get if you add it to some water and mix them together? Something like a paste. Now imagine the powder is wheat flour. Mix it with water and it creates a dough that holds together, yet stretches. What makes wet wheat flour different than all those other powders? Gluten! Gluten is a mix of proteins, including a special pair called gliadin and glutenin. When wheat flour is mixed with water, glutenin molecules join to form long, springy strings that make dough elastic—it stretches. At the same time, gliadin molecules bond between the glutenin molecules to make the dough plastic—it holds together. Together, these proteins form gluten: stretchy sheets that trap air bubbles created by a leavener like yeast. When baked, the dough solidifies around those air bubbles, creating the light, airy texture we expect of breads and pastries. Outside of rye and barley, which can form a bit of gluten, no other grains contain gluten-forming proteins. Since wheat produces by far the strongest gluten, these days “wheat” and “gluten” are almost synonymous. While the term “gluten” dates back just a few centuries, we have been cultivating wheat for its ability to make stretchy doughs that bake into light, airy breads for 10,000 years. In other words, we’ve been growing wheat because of its gluten. So what happened? For the 99% of us without celiac disease, there’s little to no scientific evidence to indicate that gluten is a health concern. So why is gluten free such a thing these days? I have two theories. The first one is about modern flour and its culinary cousins. White wheat flour is highly processed (read more about milling and processing wheat on page 8) and gets lumped in with other processed, high-calorie, low-nutrition foods like sugar. There’s something to be said about white flour’s overprocessing. And, like sugar, its abundance in our diet is a bit suspect. But it’s probably not gluten’s fault. My second theory is that we just want simple answers about how to be healthy. Easy, black and white rules of “eat this, don’t eat that, and you’ll be good to go.” It feels harmless to say “Hey, if gluten should be avoided by some people, we probably all

Hot new toys & games of 1982 • My Little Pony • He-Man & Masters of the Universe action figures • Rubik’s cubes • Ms. Pac-Man

ought to avoid it, right?” It makes me wonder though: why does gluten get all the attention? Why aren’t we all avoiding peanut butter because a small percentage of the population has a peanut allergy? We have a long history of these sorts of restrictive dietary guidelines in America. Back in the mid-19th century, minister Sylvester Graham preached against consuming meat, alcohol, fatty foods, and white breads for fear that they’d lead to gluttony, lust, and materialism. He had so many followers that they had a name: the Grahamites. On the one hand, Graham was mostly wrong. But then again, he did also invent the graham cracker, and I’m grateful for that every time I eat a s’more. And hey, who knows. Maybe right now there’s a brand new, gluten free food being invented that, by the 2160s, will be a childhood favorite, long after we’ve forgotten that it was created to avoid gluten. Val Neff-Rasmussen is a writer and food finder at Zingerman’s Mail Order. Her favorite breakfast is warm buttered toast. You can reach her to share your favorite toast ideas—or for any other reason—at vneff-rasmussen@zingermans.com.

Further gluten reading For more details on the chemistry of glutenin and gliadin, there’s no better resource than Harold McGee’s exceptional On Food and Cooking. For practical tips on how to make best use of gluten in your baked goods, refer to Shirley Corriher’s Cookwise. For insight into gluten intolerances—and loads of other interesting learnings about the human body— check out James Hamblin’s If Our Bodies Could Talk.

THE PLASTIC, ELASTIC MAGIC OF GLUTEN Craquelin Light, airy, buttery brioche rolled up with fresh orange zest and sugar cubes soaked in Grand Marnier®. The additions form a sweet swirl inside each slice like a cinnamon roll and their dark orange flavors seep into the surrounding dough. B-QUE 1 lb loaf $35 SHIPS 2 BUSINESS DAY

Rustichella Pastas Whereas AP flour gives breads and pastries their light and fluffy textures, the protein-packed durum flour used for making pasta gives it its trademark chew. Rustichella pasta is just as easy to cook as any other pasta but has about 100 times more flavor. P-RUS-SPA 500 g spaghetti $8.50 P-RUS-BUC 500 g bucatini $8.50 P-RUS-FET 500 g fettuccine $8.50 P-RUS-PEN 500 g penne $8.50 2 or more of any, $7.50 each

Mini Scone Box Made with fresh butter, cream, and just enough flour to hold them together, these fluffy scones are half the size of a regular Zingerman’s scone but still pack in all the flavor. The box contains four mini scones: two currant, one ginger, and one lemon. P-SC4 4 mini scones, boxed $16

SHIPS FOR FLAT RATE

TRADITIONALLY GLUTEN FREE TREATS

Coconut Macaroons

Pignoli Cookies

Traditionally made without any wheat, our coconut macaroons are slightly crunchy on the outside, rich and creamy on the inside. Simply put, they’re the best-tasting coconut macaroons I’ve ever had anywhere, with a buttery, coconut aroma that stays with you like a strong memory. Each box contains a dozen cookies total: half with Madagascar vanilla, half with Belgian chocolate. A-MAC 6 vanilla, 6 chocolate, boxed $30

Pignolis are traditional cookies from Sicily. They’re jampacked with nuts: almonds, hazelnuts, and pine nuts. We barely sweeten them with cane sugar and honey and the only thing holding that collection of ingredients together is egg whites—there’s not even any wheat flour mixed in, making for an explosion of toasty, nutty flavor. G-PGN 24 cookies, gift boxed $49 FREE SHIPPING

SHIPS FOR FLAT RATE

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

What does "whole grain" mean? By Val Neff-Rasmussen First things first. The foods we call grains are the seeds of certain members of the grass family. Wheat, barley, oats, rye, rice, corn, sorghum, and millet are all grains. Next, each grain has three main components: (A) The endosperm: the starchy part that would feed a baby plant if the seed were planted and grown; it makes up about 70-75% of the volume of the grain. (B) The germ: the part of the seed that would grow into a new plant. (C) The bran: an outer coating to protect the grain. While some grains like brown rice are eaten whole, most are milled. Milling crushes the grain into a meal or flour. It also breaks apart the germ, endosperm, and bran, allowing us to choose which parts to include in that flour. For white flour— which is to say, the majority of flour sold today—that means keeping only the starchy endosperm and discarding the fibrous bran and the oily, quick-to-spoil germ. A flour made only of endosperm keeps for a long time and makes good breads and pastries. But it lacks the flavor and nutrients that are in the bran and germ. This separation is nothing new; people have been removing the bran and germ to make white flour for millennia. Prior to the industrial revolution, the sifting required to separate the bran and endosperm was a laborious process. That’s why white flour was a rarity used only on special occasions. Advances in milling technology during the 19th century made white flour accessible to the masses. Through many rounds of grinding and sifting and refining, modern roller mills produce white flour. In the milling industry, this white flour is often called 75% extraction. In other words, it includes 75% of the original wheat berry—the endosperm—but none of the other 25% that was the bran and germ. White all purpose (AP) flour and white bread flour are both 75% extraction flours. Since the endosperm lacks much of the nutrition of the grain, white flours are often enriched: they have certain nutrients like vitamins added back in to make up for what was lost when the bran and germ were discarded. In other words, enriched flour undergoes additional processing to make up for what was removed by the earlier processing. What about whole grain flours, like whole wheat? Much like how modern brown sugar is made by taking white sugar and mixing molasses in, most whole wheat flour is made by taking white flour and mixing the bran and germ back in. Whole wheat flour must contain endosperm, bran, and germ in the same proportions as the original wheat berry did. Since whole wheat flour has 100% of the original components, this is called 100% extraction. Put another way, that 100% is the “whole” in

whole grain. That’s true for all grains: whole wheat, whole rye, you name it. It’s also true for white whole wheat flour—that’s just a regular whole wheat flour made from a paler colored variety of wheat. If you were to mix back in some, but not all, of the bran and germ, you’d get what’s called a “high extraction” flour—a flour that falls between 75% and 100% extraction. Legally, for a bread to be labeled as “whole wheat,” 100% of the flour used to make it must be whole wheat flour. However, it can still include other ingredients, like sugar or eggs or any of the non-pronounceable ingredients found in many supermarket loaves. Another way to make whole grain flours is to just never sift anything out in the first place. It’s much less common. This is what we do at Zingerman’s Bakehouse on our two in-house stone mills. We use our whole grain flours in many of our baked goods, like our olive oil cake made with freshly milled whole grain durum wheat and our vollkornbrot made with freshly milled whole grain rye. In other baked goods, we use a mix of whole grain flours and AP or high extraction flours. Our banana breads are made with 60% freshly milled whole grain soft white wheat and 40% AP flour. Our country miche bread is made with a mix of freshly milled whole grain rye and spelt along with high extraction Michigan wheat flour. One challenge to using whole grain and high extraction flours is that the oils from the germ and bran can make them go rancid more quickly. Since we bake with the flours right away the rancidity and short shelf life isn’t a problem. We never remove any part of the grain, so all the vitamins are already there without any enriching. And just like how freshly ground coffee has a ton of aroma and flavor but months-old ground coffee has lost much of its character, our freshly milled grains Oct 7, 1982: give an enormous boost to the flavor of Cats begins its our breads and pastries. You really can 18-year run on taste the difference. Broadway.

TASTE THE WHOLE GRAIN DIFFERENCES Vollkornbrot This dense and chewy traditional German bread is 100% whole grain. It starts with organic rye grown by DKB Farm in Columbiaville, Michigan, which we grind daily into flour at our Bakehouse on our own stone mills. That flour gets mixed with rye chops, sunflower seeds, sea salt, a bit of water, and our rye sourdough starter. After a long fermentation period to coax out huge, tangy rye flavor, the loaves get a long, slow bake. After coming out of the oven, they “cure” for at least 24 hours. It’s moist and chewy, earthy with a pleasant sour kick to balance the sweet, nutty flavors of the grain. B-VOL 2 lb loaf $12 SHIPS FOR FLAT RATE

Olive Oil Cake Made with freshly milled whole grain durum semolina flour, toasted almonds, freshly grated lemon zest—nearly a whole lemon’s worth per cake—and lots of excellent extra virgin olive oil. It’s moist and tender, with a bright flavor that lingers long after the slice is sent south. We hand pack each cake in our cartoon box or handsome wooden crate. Serves 5–7. A-OOC-S gift boxed in cartoon box $55 G-OOC-S gift boxed in wooden crate $60 FREE SHIPPING

Country Miche Bread “Miche” is French for loaf and typically refers to the large size and round shape in the style of traditional French country bread. Ours is made from a mix of whole grain and high extraction flours, including wheat, rye, buckwheat, and spelt, most of them freshly-milled in house at Zingerman’s Bakehouse just minutes before being mixed into a dough and naturally leavened by its own unique starter. Deep and complex flavor. B-MCH-A 2 lb loaf $16 SHIPS 2 BUSINESS DAY

Sesame Semolina Bread A traditional loaf in Sicily, this bread has a lovely golden yellow color thanks to the base of freshly milled whole grain durum semolina flour. Durum is the wheat commonly used to make pasta and couscous. When used for breads it creates a lightly sweet, nutty flavor that pairs remarkably well with the layer of roasty, toasty sesame seeds that coats the outside of this loaf. An ideal choice for toast, grilled cheese, or topped with pesto or roasted red peppers. B-SES-RND 1½ lb loaf $12 SHIPS 2 BUSINESS DAY

Banana Breads Two flavorful takes on banana bread, both made with a mix of freshly milled soft white wheat flour and all purpose flour. It’s subtle, but the inclusion of the freshly milled flour creates a beautiful depth of flavor. Wrapped in tissue, each loaf comes packed in its own colorfully illustrated box. Serves 5–7. Classic has no nuts. Chocolate chunk has—you guessed it—huge chunks of really good chocolate. G-BNA classic, gift boxed $20 G-BNC chocolate chunk, gift boxed $25 EACH SHIPS FOR FLAT RATE

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

baked goods without Preservatives Baking, Storing, and Eating Traditional Breads and Pastries

By Val Neff-Rasmussen The USDA’s shorthand definition of a preservative is any substance that slows or stops the deterioration of food. The sugar we add to make jam to keep fruit from rotting is a preservative. So is the salt we use to cure ham (read more about curing on page 12). We’ve employed preservatives like sugar and salt for millennia. More recently, we’ve started isolating all sorts of chemicals and adding them to foods. You can spot them on ingredient lists. In breads and baked goods, for example, it’s not uncommon to see an antimicrobial like calcium propionate, which inhibits the growth of mold. Or you may see EDTA, AKA Ethylenediaminetetraacetic acid (say that five times fast!), which keeps elements in foods like zinc or copper from being available to microbes that need them to function. Don’t get me wrong, the use of preservatives isn’t inherently a bad thing. Our ability to preserve food has helped humans survive travel, famine, and long winters like we get in Michigan. But it’s worth asking why we want to preserve a food. Do we want to add sugar to strawberries to make a jam so that the strawberries don’t rot and we can eat them in the winter when strawberries aren’t in season? Sounds like a good idea! Do we want to make hardtack—a very, very dry biscuit—so we have a way to store and eat wheat on a long sea voyage? That doesn’t sound very delicious, but it will probably help keep the sailors alive—let’s do it! Do we want to add calcium propionate and EDTA to a loaf of bread so that it will last an extra week on the grocery shelf and the grocer has an easier time handling the product? Well, perhaps we do if we’re the grocer. But in this case, it’s harder to see the benefit for the bread eater. That’s the thing. Many attempts at preserving food are more about convenience than quality. A loaf of bread that’s been sitting on the grocery shelf for a week is never going to taste as wonderful as one that’s freshly baked, no matter how many preservatives have kept it from molding. The reason to add preservatives to baked goods is not to make them taste better. It’s to make them more convenient for the baker and merchant to handle while waiting for someone to buy them. At Zingerman’s, we don’t add any preservatives to our breads or pastries. No calcium propionate. No EDTA. This means they

have a relatively short shelf life, usually somewhere between a few days and a couple of weeks. When we ship them we include a recommendation on how soon they should be eaten. You can also freeze them for a long time. But beware the refrigerator!

Why the fridge makes your baked goods go stale fast As a loaf of bread stales, its texture gets drier. This isn’t related to any moisture it may be losing. It’s because the chemical structure of the starches in the bread change. They become more crystalline with each passing day. This happens especially quickly at temperatures just above freezing. In On Food and Cooking, Harold McGee references a study that showed that a loaf of bread stored in the fridge at 46° F got as stale in one day as another loaf of bread stored at 86° F did in six days. In other words, the fridge stales baked goods! We recommend against storing our breads and pastries in the fridge. To prevent staleness, it’s best to freeze any bread or pastry you want to keep longer than a few days. Freezing stops the crystallization process. To revive a bread or pastry that has started to stale a bit, heat it up in the oven or toaster. Heating decrystallizes the starches, magically returning the baked good to the moist, delicious texture it had when it first came out of the oven. To aid you in performing this magic trick, all of our breads come with heating instructions.

NO PRESERVATIVES, NO PROBLEM Magic Brownie Bite Gift Boxes Zingerman’s legendary Magic Brownies—with and without toasted walnuts—carved down to a quarter of their original size. Each is baked with real butter, cane sugar and dark Belgian chocolate. G-MBB 20 bites in box (illustrated) $65 G-M50 50 bites in wooden crate $125 G-M100 100 bites in wooden crate $200 FREE SHIPPING

Chocolate Cherry Bread A chocolate lover’s fantasy come true—Nicaraguan chocolate from North Carolina bean to bar chocolatier French Broad, plus dozens of dried Michigan cherries. It’s baked without any preservatives, but just a few minutes in the oven revives it, with the added benefit that the chocolate chunks begin melting and the aroma of cocoa fills the air. Spread it with just a hint of sweet butter or set a scoop of vanilla ice cream on top of a warm slice. You’ll be sitting in front of the most decadent dessert you’ve had in years. B-CHO 1¼ lb loaf $20 SHIPS 2 BUSINESS DAY

GET TOTALLY BAKED Pastry Club At Zingerman’s Bakehouse, we still bake the old fashioned way, with fresh eggs, full-fat butter and real vanilla. You really can taste the difference—and in this case, you can taste it every month. Indulge in rich, chocolatey brownies, sensuous cinnamon rolls, our perennially popular coffee cake, and plenty more baked goods.

PASTRY CAKE CLUB Three Months

Six Months

G-P-3 $120

G-P-6 $230 Includes first 3 months plus:

Four Assorted Brownies Classic Banana Bread Ten Cinnamon Rolls

Chocolate Raisin Babka Lemon Poppy Seed Coffee Cake Four Assorted Mini Scones

1982 New Beverage Launches • Diet Coke • Pepsi Free • Bud Light (then called “Budweiser Light”)

FREE SHIPPING

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

THE cure When It Comes to Meat, What Does It Mean?

By Mo Frechette It sounds basic but I’ll just get it out of the way first: cured meat isn’t cooked. Curing was one of the key discoveries our species hit upon to make meat last for a long time at ambient temperatures and not get us sick. Curing is what differentiates a sausage (uncured) from a salami (cured). Curing works its magic by eliminating bad bacteria from meat in two ways. First, by drying. Bacteria need moisture to grow and curing deprives them of it, usually with a combination of salt and some environmental measures, like dehumidified aging rooms. Second, by fermentation. Fermentation makes a salami acidic, which kills the bacteria. Not every cured meat is fermented—cured hams aren’t, for example— but they’re all dried. Once the process is complete, cured meat is safe from the bacteria that would spoil it. That means it can be stored at room temperature for a long time, until we’re ready to eat it. In the U.S., however, “cured” is not just a word to describe salami, ham or bacon. It’s also a regulatory label enforced by the USDA. To count as cured in their eyes you have to use nitrates from specific sources. Salt and saltpeter count. Celery, beet, and spinach—all naturally occuring sources of nitrates— don’t, which is why you’ll often see the oxymoron “uncured bacon” on some labels. Let me assure you: uncured bacon is cured. You can’t make bacon without curing it. Uncured bacon would just be called pork belly. Why does this have to be so confusing? Frankly, I have no idea. The science is pretty straightforward. Plus we’ve been doing it right for centuries, long before we understood the science. We use nitrates and/or salt to prevent botulism and preserve color and flavor. They create an inhospitable environment for the bad bacteria that hurt us but retain a decent environment for the flora that finesse flavor. The salami or ham maker’s job is to manage that balance. Like with most foods there are ways to do things fast and cheap and there are ways to spend more time and money. Curing is no exception. You can cure a salami quickly in a way that makes it safe but doesn’t make it taste great. On the technical side it often means pushing the pH very low very fast and leaving it there. Lower pH is more acidic, it makes a safe salami. It also makes it sour. If you taste a salami that has a lot of tang chances

are the maker went for a fast, cheap cure. To go for a sweeter cure with a higher pH takes more time and care.

Sweet and Slow Cure This is the style of salami Italians pursue and, because the USDA doesn’t let us import a single stick of real Italian salami, for the best version stateside you’ve got to taste around. For my money, Mike Phillips at Minneapolis’s Red Table Meat Co. turns out some of the best Italian style salamis I’ve ever had. (That includes the ones I’ve had in Italy.) If it’s sweet and slow cured ham you’re after you’ve got a couple more options. For Italian style, my go-to is Herb and Kathy Eckhouse’s midwest ham emporium, La Quercia, from Norwalk, Iowa. I’d choose their ham ( facing page) over imported Italian Prosciutto di Parma any day. There’s also imported Spanish Ibérico de Bellota ( find it at zingermans.com), which even a proud domestic ham man like Herb refers to as “definitely the world standard.”

The Jewish Ham Sandwich From Herb & Kathy Eckhouse, founders of La Quercia “What else would a Jewish ham curer make?” - Herb Abundantly butter two slices of fresh challah bread with cool, unsalted butter and, between them, lay a couple ounces of room temperature Prosciutto Americano.

Mike’s Salami Tips From Mike Phillips, founder and chief salami maker at Red Table Meat Co. Salami should not be old, dry, and cut thin. It should be young and fresh, when the smell is incredible, warm and super floral. The color of salami when you slice it should be pinkish, not deep dark red. I like to cut my salami in half inch cubes. I throw it into everything—if I make a ragu, I toss diced up salami ends in the bolognese. Mushroom ragu too. On pizza diced up—not discs, but little bits that are easier to eat.

Vecchio Salami From Red Table Meat Co. in Minneapolis, where they craft stunning cured meats with heritage breed, pasture-raised meats. The Vecchio salami is coarsely ground with plenty of white morsels of fat. Silky smooth texture, rich but clean porky flavor with a hint of black pepper and garlic. M-VEC about 7 oz $28 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

Nueske's Cherrywood Bacon Made with Pietrain-breed pork, this bacon is smoked with whole Wisconsin cherrywood logs from nearby fruit-growing powerhouse Door County for just over twenty four hours. Compared to Nueske’s Applewood smoked bacon (following page), the flavor is a bit milder, the salt a little lighter, the smokiness a little more present. It’s cured with celery-based nitrate so it bears the odd label “uncured.” M-CHY 12 oz sliced $16 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

Prosciutto Americano Cured Ham If you want an introduction to cured ham you couldn’t do much better than to start with La Quercia's Prosciutto Americano from Norwalk, Iowa. It’ll remind you of Italian prosciutto but the flavors are more forward with more of a mineral tang to the finish. Made from humanely raised American pork. M-AME 2 oz, sliced $14 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

Charcuterie and Cheese Gift Box With a larder like this, your recipient can lay out a devastatingly handsome spread of food so quickly it’ll seem like Harry Potter cast a spell. We pack a culinary collection in its own wooden “cupboard” that a lazy gourmand can stash until hunger—or desirable company—strikes. Includes Old Kiev Salami, Cornichon Pickles, Dutch Gouda and Zingerman’s Nor'easter Cabot Cheddar, Moroccan Olives, a loaf of Zingerman’s Sourdough Bread, Tempesta’s spicy 'Nduja Cured Meat Spread, Zingerman’s Virginia Peanuts and Rustic Bakery Olive Oil and Sea Salt Flatbreads. Serves ten for snacks, lasts for weeks when refrigerated. G-CAC charcuterie & cheese gift box $185 FREE SHIPPING

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

Red Wattle Pork Chops Our heritage Red Wattle porterhouse pork chops are over an inch thick and look like a T-bone steak. The flavor is famously sweet, in part due to a luscious band of melting fat. Great on the grill, they also cook up fantastically on the stove top. From pastured pigs that root and roam and never receive hormones or antibiotics. Ships frozen. M-WAT-4 four 13 oz chops $75 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

Bavette Steaks from Carman Ranch The bavette is a favorite among butchers for its huge flavor, but unknown to most of the rest of us—unless you’ve enjoyed one at a bistro in Paris, where it’s more common. It comes from next to the flank, so it’s great for grilling up rare like a flank steak. Beefy, juicy, with slightly sweet flavor. Ships frozen. M-BAV-2 two steaks, 10–12 oz each $80 M-BAV-4 four steaks, 10–12 oz each $150 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

NY Strip Steaks from Carman Ranch Strip steaks—also known as Kansas City strips, top loin or strip loin steaks—are a perennial favorite because they strike a balance between being tender and packed with flavor. They’re equally outstanding on the grill or in a cast iron pan on the stove top. These grass-fed, grass-finished strips that we get from Cory Carman and her team are deeply savory, with earthy flavor and a great mineral tang. Ships frozen. M-STP-2 two steaks, 10–12 oz each $75 M-STP-4 four steaks, 10–12 oz each $135 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

old schooL

Caveman Combo Meat Box When Fred Flintstone got that cut of dinosaur rib that toppled his car it was a comic nod to real cuts of meat like these. Huge versions of the chops and steaks we’re used to, cut thicker, with more bone, more fat, more meat, more everything. That includes more ethical: like the prehistoric herds of grazing buffalo that lived their lives out on the prairies with no feedlots, antibiotics or hormones, these are cuts from cattle and pigs raised out on pasture with room to roam and the diets they evolved to eat. We’ll send two thick-cut Red Wattle porterhouse pork chops, a gigantic cowboy cut ribeye from Carman Ranch—a ribeye with a bone handle. Plus a pound of grass-fed ground beef. Shipped frozen for a night of grilling you’ll never forget. G-HMT about 4 lbs of meat $175 FREE SHIPPING

BACON! most popular

Nueske’s Applewood Bacon There’s a reason this is our top selling bacon. It is perfectly balanced between softly, pleasantly sweet and salty/smoky. To me this is the Platonic ideal of bacon. If I were to choose one bacon to eat every day, which pretty much sounds like heaven, this would be it. The Nueskes start with Pietrain-breed pork. They wet cure the bacon for 24 hours, dry it for 24 hours, and then smoke it over applewood for—you guessed it—24 hours. Nueske’s slices it thickly just for us. M-BAC 1 lb sliced thickly $19 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

most intense Benton’s Tennessee Bacon

The most intense bacon we carry. Allan Benton starts with heritage Berkshire pork, rubs it with brown sugar and salt, then dry cures it for a full month. Dry curing is an uncommon practice in bacon making, since it takes longer, adds costs and decreases yield. But it creates deep, solid, memorable flavor. Finally, he smokes it over hickory for 48 hours. Flavor wise it's an intense confluence of smoke, salt and sweet—all at once. It's powerful stuff, and people tend to either totally love it or think it's way too much. M-BBT 1 lb sliced $22 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

"Revered"

farmstead bacon

Gunthorp's Indiana Bacon

Fourth-generation farmer Greg Gunthorp not only cures his own bacon— he also raises all the heritage-breed Duroc pigs himself on his pasture-based northern Indiana farm, without antibiotics, hormones, growth promotants or any other modern “improvements.” Durocs are famous for their flavor—it’s so rich it almost seems a little beefy. Greg dry cures the Duroc bacon for a week with salt and celery powder, then smokes it over hickory logs for 12 hours. Lightly smoky, a little sweet and all the way delicious. M-HKD 1 lb sliced $18 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

NEW YORK TIMES

bacon for days Bacon Lovers Gift Box

A gift box for the bacon enthusiast, the bacon fanatic, the bacon lunatic. Chances are if you're reading this catalog you know several people who match that description. Includes Nueske’s Applewood Smoked Bacon from Wisconsin, unsmoked Irish-Style Back Bacon from Chicago, Hickory Smoked Duroc Breed Bacon from Indiana, plus a loaf of Peppered Applewood Bacon Farm Bread from Zingerman’s Bakehouse, Mo's Hickory Bacon Chocolate Bar from Vosges in Chicago and our Pocket Book of Bacon filled with bacon stories, facts, and cooking suggestions. G-CAMP-1 bacon gift box $130 FREE SHIPPING

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

REUBEN KITS Zingerman's Reuben has been our top-selling sandwich since our doors opened on the corner of Detroit Street and Kingsley in 1982. It's a soul-filling combination of corned beef, Swiss, homemade Russian dressing and sauerkraut that, when properly prepared at home, is a show-stopping meal. Guaranteed to up the office lunch ante (and, bonus, ensure that nobody microwaves any fish). Some assembly is required, but considering it has been known to make adults weep in appreciation, we think it’s worth it.

REUBEN KITS Corned Beef Reuben G-SHE serves 8 G-SHE-2 serves 3–4

$225 $150

Pastrami Brooklyn Reuben G-BIN serves 8 G-BIN-2 serves 3–4

$225 $150

Turkey Georgia Reuben G-GEO serves 8 G-GEO-2 serves 3–4

$225 $150

Jenny's Fix Corned Beef & Pastrami Reuben G-JJA

serves 8

"Killer" PRESIDENT OBAMA

WHAT’S INCLUDED Jewish Rye Bread (Pumpernickel in Pastrami Reuben)

Meat of your choice Sliced Emmentaler Swiss Russian Dressing Sauerkraut Coleslaw Garlicky Pickles Zingerman’s Potato Chips Magic & Black Magic Brownie Bites Professional Deli Instructions

$225

FREE SHIPPING

SANDWICH BLISS

something fOr EverYone

"Solid" WIRECUTTER

The Weekender Gift Boxes Our best-selling all-purpose always-spot-on gift box. Built from foods you can snack on right out of the gate.

The Weekender Hand assembled in our cartooned gift box with a loaf of Zingerman’s Farm Bread, a no-nut Black Magic Brownie, a walnut-studded Magic Brownie, Holy Cow Beef Sticks, Zingerman’s Peanut Brittle, Zingerman’s Sea Salt Potato Chips, and a nosher-sized version of our extremely popular, extremely good Sour Cream Coffee Cake. G-WEE weekender gift box $110 FREE SHIPPING

The Long Weekender Packed in a handsome wooden crate, includes all the items in the Weekender plus Zingerman’s freshly roasted High Flyer Coffee, a Caramel Crisp puffed rice treat, Zingerman’s Banana Bread, Cornichon Pickles, Spiced Pecans, and all-natural Gummies. G-LWE long weekender $195 FREE SHIPPING

the magic of THE mediteRraNean

A Tuscan’s Treat Basket

Includes Zingerman’s Paesano Bread, Zingerman’s Travel Oil, Vecchia Dispensa’s Aged Balsamic Vinegar, Antonio Mattei’s Original Tuscan Biscotti, Italian Slow Dried Pasta, Italian Tomato Sauce from Il Mongetto, Fig Preserves, Leccino Black Olives, Italian-style Finocchiona Salami, and Taralli Olive Oil Crackers. G-TUS italian gift basket $195 FREE SHIPPING

give the grandest The Ultimate Basket Unequaled food glory. Includes a Pecan Blondie, a walnut-studded Magic Brownie, a no-nut Black Magic Brownie, Molasses Ginger Jump-Up Cookie, Oatmeal Raisin Cookie, Raspberry Patti Pocket Hand Pie, Holy Cow Beef Sticks, Zingerman’s Whole Bean Coffee, Zingerman’s Peanut Brittle, Ann Arbor Tortilla Corn Chips, Salsa, Moroccan Olives, John Macy's Cheesesticks, Zingerman’s Spiced Pecans, a box of four Mini Scones, all natural Gummies, Taralli Olive Oil Crackers, and Zingerman’s Sea Salt Potato Chips. G-ULT utlimate basket $250 FREE SHIPPING

Great Lakes flavor

Great Lakes Artisan Gift Box

Twenty years ago it was a tough task to build a tasty collection of American artisan foods, let alone one strictly from around the Great Lakes. Times have changed. Today there’s such a bounty the tables have turned. The difficult job is not finding enough foods: it’s editing the selection. Here are seven delectables that I think represent some of the ingenuity and resources of artisan food makers from our region. Peanut Butter from Koeze in Grand Rapids, Michigan, American Spoon Red Haven Peach Preserves from Petoskey, Michigan, Zingerman's Whole Bean High Flyer Blend Coffee, Mo’s Bacon Chocolate bar from Vosges in Chicago, Marieke Gouda from Thorp, Wisconsin, Nueske’s Applewood Smoked Bacon from Wittenberg, Wisconsin, and our Cinnamon Raisin Bread. G-GLA great lakes gift box $145 FREE SHIPPING

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

Fill your own cartoon gift box or wooden crate with an assortment of Zingerman’s Bakehouse pastries. Choose your mix, pick your packaging, then give us a ring or hop on our site at zingermans.com where you can customize your box online. Your personal selection is hand packed to order.

choose your pastries BROWNIES

SCONES

IN A CARTOON BOX

Magic Brownie with walnuts Black Magic Brownie without nuts Black & White coconut macaroon-topped Brownie Pecan Blondie Gluten free Townie Brownie*

Currant Lemon Ginger Country pecan & raisin

G-4PP G-6PP G-10P G-15P G-20P

4 pastries 6 pastries 10 pastries 15 pastries 20 pastries

$40 $55 $85 $115 $145

FREE SHIPPING

* not made in a gluten free facility.

COOKIES Oatmeal Raisin Ginger Jump-Up Molasses Sky’s the Lemon Vegan Almondinger with coconut

TREATS Orange & almond brioche Bostock Raspberry Patti Pocket hand pie Caramel Crisp puffed rice treat

IN A CRATE G-8CR G-15C G-20C G-30C

8 pastries 15 pastries 20 pastries 30 pastries

FREE SHIPPING

Choose any three of our small, nosher-sized cakes. We’ll nestle them in a large wooden cheese crate.

CHOOSE 3 CAKES

Sour Cream Coffee Cake with walnuts & cinnamon Lemon Poppy Seed Coffee Cake Hot Cocoa Chocolate Coffee Cake Sweet Butter Tea Cake Almond Pound Cake New Deli Crumb Cake with pistachio, coconut, & spices Olive Oil Cake with citrus and almond Casbah Coffee Cake with tahini and chocolate Summer Fling Coffee Cake with lime and coconut

IN A WOODEN CRATE G-3CK 3 cakes

$120

FREE SHIPPING

$80 $125 $160 $225

legendary Coffee Cakes Our coffee cakes have such a magnetic attraction I sometimes think I could write about them in invisible ink and they’d still be our top sellers. They’re the classic Zingerman’s gift, guaranteed to please any palate. Pick your flavor, pick your size, pick your packaging and we’ll ship them for free anywhere in the lower 48.

HOT COCOA

SOUR CREAM This is a Zingerman’s classic and perennially our most popular gift: rich and moist, made with organic flour, loaded with Indonesian cinnamon and toasted walnuts, baked in a traditional bundt pan. A-SCC-L large in box $65 G-SCC-L large in crate $75 A-SCC-S small in box $49 G-SCC-S small in crate $55

Not overly sweet thanks to complex cocoa, plus chunks of Belgian chocolate and a smidge of espresso for good measure. Rich and chocolatey, yet light enough to eat any time of day. A-COA-L large in box $65 G-COA-L large in crate $75 A-COA-S small in box $49 G-COA-S small in crate $55

FREE SHIPPING

LEMON POPPY SEED Real lemon oil and a veritable passel of Dutch poppy seeds, plus loads of real butter and Madagascar vanilla. A-LMC-L large in box $65 G-LMC-L large in crate $75 A-LMC-S small in box $49 G-LMC-S small in crate $55 FREE SHIPPING

ALMOND A bright, nutty flavor from a rich, all-natural almond paste, within a thin, buttery crust. Rich and super moist, this is an ace cake to serve alongside tea. A-ALM-S small in box $55 G-ALM-S small in crate $60 FREE SHIPPING

CASBAH TAHINI & CHOCOLATE

SUMMER FLING Loaded with slow-toasted coconut and lime. Light on the tongue, fresh, zesty and even a bit tart. A-SFC-S small in box $55 G-SFC-S small in crate $60 FREE SHIPPING

Nutty tahini (sesame seed paste) based cake swirled with a ribbon of chocolate. Like an exotic version of a peanut butter cup in coffee cake form, with all the flavor but without the peanuts. A-THN-S small in box $55 G-THN-S small in crate $60 FREE SHIPPING

Pick YouR packaging CARTOoN BOX

Sturdy, re-usable, way fun. Illustrated by our one-and-only Ian Nagy. Made with recycled cardboard.

select your size

WOoDEN CRATE Crafted in Wisconsin by Dufeck, the country’s last cheese crate maker. Zingerman’s logo silk screened on the lid.

CALL 888 636 8162

Large

The “Fresser” size cakes are about 9 inches in diameter and 3 inches tall. They serve 10–12 handily.

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

SmaLl

The “Nosher” size cakes about 6 inches in diameter and 4 inches tall. They serve 5–7 easily.

Almost as Good as Grandma’s Gift Basket This is one of our most popular baskets, a selection of some of the baked goods made by Zingerman’s Bakehouse presented in a wooden box emblazoned with the Zingerman’s name.

Deluxe (illustrated) Cinnamon Raisin Bread, a Zingerman’s walnut-studded Magic Brownie, a no-nut Black Magic Brownie, a coconut macaroon-topped Black & White Brownie, a Currant Scone and a Lemon Scone, an Oatmeal Raisin Cookie, a Sky’s the Lemon Cookie, a Ginger Jump-Up Molasses Cookie, Honey and Preserves. G-GRA-1 deluxe $110 FREE SHIPPING

Ultimate Double of all the pastries plus a loaf each of Cinnamon Raisin and Chocolate Sourdough breads. G-GRA-2 ultimate $180 FREE SHIPPING

“Having eaten at marquee bakeries and boulangeries from New York to Paris, I can [say] that Zingerman’s baked goods are world class and on par with anyone’s. But even more importantly, they travel very well.” LARRY OLMSTED, FORBES

bakery collections Pastry Sampler

Baked Goods Bonanza Pastry Dreambox

Our cartooned gift box includes a no-nut Black Magic Brownie, a Ginger Jump Up Molasses Cookie, a mini Hot Cocoa Coffee Cake, a raspberry-filled Patti Pocket hand pie, a Currant Scone, plus a pouch of crispy, all butter Palmiers. G-ZBS serves 6–8 $70

Big, beautiful cartooned gift box with a Pecan Blondie, a coconut macaroon-topped Black & White Brownie, an Oatmeal Raisin Cookie, a Ginger Jump Up Molasses Cookies, a Ginger Scone, a Currant Scone, a raspberry-filled Patti Pocket hand pie, a pouch of crispy, all butter Palmiers and our nosher-sized Hot Cocoa Coffee Cake. G-BNZ serves 10–12 $110

FREE SHIPPING

If you want to knock someone’s socks off this is the gift to do it. It’s a big wooden crate stuffed to bursting with our incredible nosher-sized Sour Cream Coffee Cake, a Currant Scone, a pecan and raisin Country Scone, a walnut-studded Magic Brownie, a coconut macaroon-topped Black & White Brownie, a Pecan Blondie, a Ginger Jump Up Molasses Cookie, an almond and coconut Almondinger Cookie, a raspberry-filled Patti Pocket hand pie, an orange and almond brioche Bostock, a mini Pecan Pie, and Apricot Rugelach Cookies. G-DRE serves 14–16 $160 FREE SHIPPING

Cinnful Cinnamon Rolls Almost anyone can make a cinnamon roll smell good while it’s baking, even among the cell phone kiosks at the mall. Unfortunately, most have little more than aroma to offer. You won’t taste much beyond sugar and cinnamon. The real challenge is to fashion a cinnamon roll that tastes as good as it smells. These fit the bill. Warm them up, break one open and put your nose up close. You’ll smell sweet butter, Indonesian cinnamon, real vanilla. But the real treat is next. Take one bite. That’s all you’ll need to forget the litany of cinnamon roll disappointments life has dealt you. With serving instructions. G-CIN ten roll tin in wooden crate $60 A-CIN ten roll tin in cartoon gift box $50 FREE SHIPPING

“The cinnamon rolls were out of this world and I did not even bake them to eat warm, just right out of the package...the cinnamon is sublime!” PAMELA, BROOKNEAL, VA

Bread fest Gift Box Toast ain’t just toast when it’s made from Zingerman’s Bakehouse bread. To that end, here’s two of our most popular breakfast breads (good any time of day, of course, even if they’re not toasted). This colorful, printed gift box selection includes a loaf each of Cinnamon Raisin and 8-Grain 3-Seed Bread, a Ginger Scone and a Lemon Scone to sweeten the deal, and a small jar each of Honey and Preserves. G-FES bread-fest box $70 FREE SHIPPING

“The bread is (er, was) OMG-eyes-rolling-up-in-the-head-toes-curling delish!” CHRISTINE, MIAMI, FL

Sunday Brunch Bakery Basket Keep the lazy weekend morning vibes going until mid-afternoon with pastries to please the whole gang. We stuff the gift basket with a loaf each of Sourdough Bread and Banana Bread, an almond and orange scented brioche Bostock, a Mini Tea Cake, an Oatmeal Raisin Cookie, a raspberry-filled Patti Pocket hand pie, a box of Apricot Rugelach, and four Mini Scones. G-SSV gift basket, serves 6–8 $140 FREE SHIPPING

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

BREAD CLUB

bes

magical Bread of the Month Club

t seller

Our bread is magical. When you walk into Zingerman’s Delicatessen it’s the first thing you see. It’s what you smell. You can’t resist when you’re invited to taste. If you’re worried that someone will think you’re a little crazy for sending bread through the mail, it may reassure you to know that you’re not alone. We send thousands of loaves to bread lovers nationwide. It’s considered by many to be some of the finest bread made anywhere. A real treat.

One Loaf Per Month

Two Loaves Per Month

Three Months

G-1-3 $75 Roadhouse Bread Paesano Chocolate Sourdough

G-2-3 $115 Roadhouse & Sourdough Chile Cheddar & Paesano Chocolate Sourdough & Farm Bread

Six Months

G-1-6 $150 Includes first three months, plus: Farm Bread (Better Than) San Francisco Sourdough Jewish Rye

G-2-6 $225 Includes first three months, plus: Country Miche & Jewish Rye 8-Grain 3-Seed & Cinnamon Raisin Pecan Raisin & Onion Rye

FREE SHIPPING

BAKE CLUB

co v

eted

i’ll take it all Bake of the Month Club How do you choose between crusty, hearthbaked breads and buttery, handmade pastries? Easy—choose both. Each month we’ll ship a loaf of Zingerman’s Bakehouse bread accompanied by a Zingerman’s Bakehouse pastry or three.

Three Months

Six Months

G-BKC-3 $140

G-BKC-6 $275 Includes first 3 months plus:

Raison d’Etre Jewish Rye Bread Sour Cream Coffee Cake

Frenchie Farm Bread Palmiers Orange Almond Bostock

Chocoholic Chocolate Sourdough Bread Coconut Macaroon Brownie Black Magic Brownie Mini Hot Cocoa Coffee Cake

All American Roadhouse Bread Classic Banana Bread Oatmeal Raisin Cookie

Tutti Frutti Cinnamon Raisin Bread Currant Scone Lemon Scone Raspberry Patti Pocket

Sweet & Savory Peppered Bacon Farm Bread Sea Salt Pecan Blondie Spicy Ginger Scone Molasses Ginger Cookie

FREE SHIPPING

Select three or six hearth-baked Zingerman’s Bakehouse breads from the list below: classic or creative, sweet or savory, or a mix of everything. We’ll pack them in our fun, cartooned gift box (for three breads) or our giant wooden crate (for six breads).

choose your loaves IN A CARTOON BOX

Traditional

Sweet

Farm Loaf Sourdough Roadhouse Dinkelbrot Spelt 8 Grain 3 Seed

Chocolate Sourdough Chocolate Cherry Pecan Raisin Cinnamon Raisin

Savory

Rye

Chile Cheddar Parmesan Pepper Peppered Bacon

Jewish Rye Onion Rye Pumpernickel

G-3BD

3 breads $75

FREE SHIPPING

IN A WOODEN CRATE G-6BD

6 breads

$135

FREE SHIPPING

“Some women are thrilled to get a box from Tiffany...but for me one of the most thrilling things I can imagine is a box of breads from Zingerman’s.” CAROL FIELD, THE ITALIAN BAKER

Sweet & Spicy Bread Gift Box

Some traditionalists may stick up their noses at the idea of cheese, pepper or chocolate in bread. But judging by the popularity, they’re in the minority. Our cartooned gift box is stuffed to bursting with a loaf of Chocolate Sourdough, Cinnamon Raisin, Chile Cheddar, and Peppered Bacon Farm Bread. G-SAM-B sweet & spicy box $85 FREE SHIPPING

Deli Deluxe Bread Gift Box

These are the breads we built our reputation on. While we ship over two dozen types of loaves, these foundation breads have probably seen more tables than any other. Honor a bread fanatic by sending our cartooned gift box of Jewish Rye, Farm Bread, Better Than San Francisco Sourdough, and Pecan Raisin. G-SAM-A deli deluxe box $80 FREE SHIPPING

Rustic Peasant Loaf Gift Box

This box is for all those classic bread lovers out there, the ones who turn up their noses at Cinnamon Raisin, the ones who fight for crust. We offer three of our most hallowed peasant loaves, the ones our bakers consider their crowning achievements. The gift box includes a loaf each of Paesano, Farm Bread, and Jewish Rye. G-PEA peasant gift box $65 FREE SHIPPING

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

PAESANO

PARMESAN PEPPER

CHOCOLATE SOURDOUGH Paesano Thin, snowy-white crust surrounds a soft, savory crumb with lots of holes. This is the traditional bread of Puglia—the heel of Italy’s boot—and the best one to eat alongside a pasta dinner or to rip and dip in olive oil. B-PAE 1½ lb loaf $10 SHIPS 2 BUSINESS DAY

Chocolate Sourdough Our sourdough bread stuffed with chunks of dark Belgian chocolate. It’s hard to resist ripping off a hunk to eat immediately, but it's best heated in the oven until the chocolate just begins to melt. B-XSB 1 lb loaf $13 SHIPS 2 BUSINESS DAY

JEWISH RYE

Jewish Rye

SHIPS 2 BUSINESS DAY

Chile Cheddar

This is rye like my grandparSoftly spicy, fire-roasted ents ate in Eastern Europe, New Mexico green chiles with plenty of rye flour, a and Nor’easter Cabot natural sour rye starter (not cheddar blended into tangy the usual canned shortcuts) Farm Bread. Great on its and lots of time to let the own or as an accompanidough develop. The bread ment to dinner. Heat it up so for our reuben and many it’s steamy when you crack other sandwiches. the crust. B-RYE 1½ lb loaf $10 B-CHI 1¼ lb loaf $19 SHIPS 2 BUSINESS DAY

When you walk into Zingerman’s Delicatessen, the first thing you see is bread. Enormous shelves stretching up to the ceiling, piled high with stacks of beautiful loaves. You can’t escape the smell. Invited to taste, you’re unable to resist. Like most, you’ll end up leaving with a couple tucked under your arm. There’s not a bad loaf among them and the real gems—traditional peasant loaves like Paesano, Farm, and Jewish Rye—will redefine what you think bread can be. It may sound crazy to take that bread and send it in the mail. It sounded nuts in 1992 when we started baking. Still does today. But we ship more bread than any other food we sell, always have. If you’re not totally convinced but curious to see what the fuss is about, rest assured you can try it without risk. I guarantee you’ll love it. If you don’t, I’ll refund or re-ship, no questions asked.

SOURDOUGH Parmesan Pepper

Sourdough

Really good Parmigiano Reggiano along with a load of cracked black peppercorns from Epices de Cru make this loaf savory, tangy, and slightly spicy. It’s fantastic toasted when the cheese just barely starts to melt. B-PEP 1 lb loaf $20

The crisp, crackly crust, moist honeycombed interior and that trademark sour tang will tickle your tongue. So good that we regularly ship them to San Franciscans across the country. B-SDR 1½ lb round $10

SHIPS 2 BUSINESS DAY

FARM Farm Bread

Pecan Raisin

Like French pain au levain, this bread is a white-wheat mix with a sour starter. Crisp crust, subtle and never tiring flavor. B-FRM-RND 3 lb round $20 B-FRM-LOF 1½ lb loaf $11

Dense with a half pound of big, juicy Red Flame raisins and toasted pecans in every tangy loaf. The New York Times says our Pecan Raisin Bread “redefines the category.” B-PEC 1¼ lb loaf $20 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

CHILE CHEDDAR

CALL 888 636 8162

PECAN RAISIN

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

Zingerman's Unbeatable Returnless Guarantee Customer service is our passion, our charge and our mission. If you experience a problem with any of our products, customer service, shipping—or even if you just plain don't like how it tastes—please let us know. We'll do whatever it takes to make it right for you. We never ask you to return anything so you can shop worry-free.

Shipping Rates

Call Toll-Free 888 636 8162

Text Us

734 436 2006

International 734 477 6986

Fax

734 477 6988

service@zingermans.com

Proper Mail

610 Phoenix Dr. Ann Arbor, MI 48108

Business Gifts

866 260 6169 bizgifts@zingermans.com

2 DAY WARM WEATHER CARE

ONE BUSINESS DAY

$15.99

$25.99

$35.99

$12.99

$19.99

$29.99

$39.99

$50.01 – $75

$12.99

$23.99

$33.99

$43.99

$75.01 – $100

$12.99

$26.99

$36.99

$46.99

$100.01 – $125

$12.99

$30.99

$40.99

$50.99

$125.01 – $150

$12.99

$38.99

$48.99

$58.99

$150.01 and up

$12.99

25%

25% + $10

40%

MERCHANDISE TOTAL

FLAT RATE 4 BUSINESS DAY

0 – $25

$12.99

$25.01 – $50

TWO BUSINESS DAY

FLAT RATE 4 BUSINESS DAY

Alaska and Hawaii

Local Pick Up

Arrives in 1–4 business days. Shipment qualifies for $12.99 flat rate only if all items selected ship for flat rate. Bread doesn't ship flat rate, sorry.

Add $10 to rates. Flat Rate takes 8 days. Two Business Days takes 3 business days. One Business Day takes 2 days.

Order by phone or online and you can arrange to pick up at our warehouse in Ann Arbor.

2 DAY WARM WEATHER CARE

Sorry, we are unable to ship outside the U.S. Contact us and we'll be happy to help you find someone who can assist.

During warmer months we include extra ice and protection for some foods that suffer under summer's heat.

International Shipping

Frequent Foodie Reward Program If you spend enough to earn a prize, we'll let you know. It's that easy. No membership fee. No account number. No pin. No need to sign up. The current Frequent Foodie period is October 1, 2021 to September 30, 2022. (It repeats every year.)

Money you spend

Latitude of Award

Gift card reward

over $10,000

Pine Stump Junction

$500

$5,000-9,999

Ishpeming

$250

$4,000-4,999

Slapneck

$200

$3,000-3,999

Escanaba

$150

$2,000-2,999

Menominee

$100

$1,000-1,999

Bad Axe

$50

$500-999

Paw Paw

$25

“When it comes to the best place in America to buy cheese—OK, let’s all agree there’s absolutely no contest. It’s Zingerman’s.” THE WALL STREET JOURNAL

best in class

QUARTERLY CHEESE CLUB Four Quarterly Shipments

your dose of dairy Quarterly Artisan Cheese Club From dairy to cave to table. In this club we go country to country through four traditional cheese cultures. We taste cheeses subtle (like northern Italy’s cave aged Fontina Val d’Aosta, the truffle of the cheese world), cheeses emphatic (like Switzerland’s mountain cheese called L’Etivaz, made in eighty pound wheels) and cheeses rare (like the one-and-only Pleasant Ridge Reserve from Wisconsin, selected just for us). The tour is extensive but never tiring. These are the cheeses like you’ve never tasted before. Weighing in at over a pound and a half per shipment, they’ll last the recipient for weeks.

G-CH-4 Q1 Italy Cave Aged Taleggio Fontina Val d’Aosta Parmigiano Reggiano

Q3 Switzerland L’Etivaz Antique Gruyère Extra Aged Emmentaler

Q2 France French Mountain Mimolette Fort St. Antoine Comté

Q4 Spain Farmhouse Mahon Aged Manchego Aged Zamorano

FREE SHIPPING

most

QUARTERLY BACON CLUB Four Quarterly Shipments G-BHF-4 $225 Quarter 1 Nueske’s Applewood Smoked Irish Style Back Bacon

Quarter 3 Benton’s Dry Cured Indiana Jowl Bacon

Quarter 2 Broadbent’s Hickory Smoked Vande Rose Applewood Smoked

Quarter 4 Gunthorp’s Hickory Smoked Nueske's Cherrywood Smoked

FREE SHIPPING

CALL 888 636 8162

$325

popular

bacon for every season Quarterly Bacon Club Our bacon club has been lauded by chefs, sous chefs, home chefs, pork-o-philes and bacon freaks all over America. It’s our most popular food club by far and it’s not just the novelty of bacon-by-mail that makes it so loved. The bacons are downright amazing. It’s hard to find any of these bacons in most shops, let alone all of them. They represent the pinnacle of American bacon making and, let’s be honest, this is one food that no one in the world does better than us. Sorry Europe, it’s true. Your Parmigiano Reggiano and your Champagnes are great, but you can’t touch our bacon.

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

The Snackboard Baskets These have always been our most popular gift baskets. No heating, no cooking, just eating required.

SMAlL

A loaf of Zingerman’s Farm Bread, and a no-nut Black Magic Brownie, Ann Arbor Tortilla Chips, Premium Salsa, Zingerman’s Peanut Brittle, John Macy’s Cheesesticks, Virginia Diner Peanuts. G-SNA-S small $115

Large

All the foods from the Small and Medium plus a Lemon Scone, Cornichon Pickles, and Italian Fruit Jellies. G-SNA-L large $175

FREE SHIPPING

Medium

Deluxe

FREE SHIPPING

All the food from the Small plus a Ginger Jump-Up Molasses Cookie, Holy Cow Beef Sticks, and all-natural Gummies. G-SNA-M medium $145

Illustrated. Everything in the other three sizes plus Moroccan Olives, Apricot Rugelach, and Zingerman’s Spiced Pecans. G-SNA-D deluxe $215

Whether sweet or salty, crunchy or chewy, snack time is best when you get to munch on the foods you like best. Choose from all manner of different snacky foods to build your ideal collection. Your custom assortment is packed in our colorful, cartooned gift box.

GIFT BOXED G-6SK 6 snacks, gift boxed G-8SK 8 snacks, gift boxed G-10SK 10 snacks, gift boxed

$80 $100 $120

FREE SHIPPING

CHOOSE YOUR snacks Virginia Diner Peanuts Marcona Almonds Spiced Pecans Pic’s Peanut Butter Pouches Brown Bread Crackers Red Fife Wheat Crackers John Macy’s Cheesesticks

Roasted Pepitas Sea Salt Potato Chips Sahli Black Olives Holy Cow Beef Sticks Magic Brownie with Walnuts No-Nut Black Magic Brownie Pecan Blondie

Oatmeal Raisin Cookie Molasses Ginger Cookie Lemon Cookie Peanut Brittle Kolsvart Sour Blueberry Gummies

an evening at The (home) wine bar Tapas Gift Box

Packed by hand in our classic cartoon Zingerman's box, including: Spanish Manchego Cheese, Old Kiev Salami, Spanish Tortas with Anise and Olive Oil, Marcona Almonds, Cod-Stuffed Piquillo Peppers from Basque Country and Portuguese Sardines. G-TAP tapas gift box, serves 6–8 $100 FREE SHIPPING

munch & crunch

The Shnicky Shnack Gift Box Ridiculously delicious snacks, salty and sweet, from some of our favorite food makers. Our cartoon gift box includes John Macy’s Cheesesticks, Ann Arbor Tortilla Chips, a No-Nut Black Magic Brownie, Ginger-Jump Up Molasses Cookie, Zingerman’s Sea Salt Potato Chips, Zingerman’s Spiced Pecans, and a half dozen Almond Biscotti from Antonio Mattei. G-ACK gift box $75 FREE SHIPPING

Build your own ultimate meat & cheese spread. Select cheeses—we’ll hand cut each half-pound wedge to order—and cured meats to pair with them. Then choose what you want to include with all those proteins: tangy Sourdough Bread, artisan Crackers, or a full party spread with Farm Bread, Crackers, Cornichon Pickles and Virginia Diner Peanuts.

WITH BREAD 4 meats & cheeses with sourdough G-4MC $135 FREE SHIPPING

WITH CRACKERS 4 meats & cheeses with artisan crackers G-N-4MC $135 FREE SHIPPING

PARTY SPREAD 4 meats & cheeses with full spread G-4MP $185 FREE SHIPPING

CALL 888 636 8162

CHOOSE YOUR MEATS & CHEESES CHEESES

MEATS Red Square Salami Sacre Blue Saucisson Sec Cacciatore Salami Spicy Calabrian Salami ’Ndjua Spicy Pork Spread Summer Sausage Prosciutto Americano Ham Speck Cured Pork Holy Cow Beef Sticks

9AM–10PM ET EVERY DAY

Zingerman’s Nor’Easter Cheddar Cabot Clothbound Cheddar Parmigiano Reggiano Marieke Gouda Brabander Goat Gouda Brebis d’Ossau Spanish Manchego Piave Vecchie Swiss Gruyère Camembert Bayley Hazen Blue

ZINGERMANS.COM

in sympathy Whenever someone loses a loved one, their house is usually besieged by grand floral arrangements. I usually send food, though, and often find it’s really appreciated—especially when they can enjoy the foods right out of the box. Not sending in sympathy? No problem, we can remove the identifying label.

Bereavement gift box Illustrated. A not too perishable assortment of a nosher-sized Zingerman’s Sour Cream Coffee Cake, Old Kiev Salami, John Macy’s Cheesesticks, Antonio Mattei Almond Biscotti, Zingerman’s Virginia Peanuts, a bag of buttery Palmiers, Zingerman's Spiced Pecans, and a bag of Zingerman’s Coffee, ground. It’s packed with class in our oval wooden crate with Zingerman’s printed on the lid. G-BER bereavement gift box $165 G-BER-NL same contents, no label $165 FREE SHIPPING

Looking to fit a special diet? Find vegetarian, gluten free, and more versions of our bereavement and new baby gift boxes at zingermans.com

Sitting Shiva gift box A good choice for Shiva, the week-long mourning period in Judaism for close family members. Our wooden crate comes filled with a box of Apricot and Currant/Walnut Rugelach, a Chocolate and Raisin Babka, a pair of coconut macaroon-topped Black & White Brownies, Zingerman’s Peanut Brittle, and Pistachio Halva. Not Kosher. G-SHV shiva gift box $165 G-SHV-NL same contents, no label $165 FREE SHIPPING

NEW BABY GIFT BOX What scares the living daylights out of some people just happened to friends of yours. They had a baby. They don’t sleep. How on earth do they eat? Very well, if they’re lucky enough to have friends who send this. The Midnight Feeding Gift Box is filled with a mini Hot Cocoa Cake, a no-nut Black Magic Brownie, a Caramel Crisp Puffed Rice Treat, Holy Cow Beef Sticks, Coop’s Mocha Hot Fudge Sauce, Marcona Almonds, John Macy’s Cheesesticks, all natural Fruit Gummies, a jar of White Cat Popcorn kernels, Zingerman’s Sea Salt Potato Chips, and a darn cute Zingerman's bib. G-BBY new baby gift box $140

GET WELL GIFT BOX

FREE SHIPPING

Gift boxed Turmeric Ginger Tea from Rishi, a kit for Matzo Ball Soup, Ginger Chimes candies, Marcona Almonds, a Ginger Scone, and a Lemon Scone. G-GWG get well gift box $75 G-GWG-NL without "get well" label $75

CONGRATULATIONS! GIFT BOX A “thank you” that’s not a cliché. This gift boxed set includes Italian Pasta and Il Mongetto Tomato Sauce, our Paesano Bread, and for dessert a pair of Brownies: one Magic Brownie with walnuts, one no-nut Black Magic Brownie. G-DIN rustic retreat gift box $75

They just closed on their mortgage. They just graduated from college. They just landed their dream job. They just had their first anniversary—or their 31st anniversary. Whatever the occasion, say “congrats!!” deliciously with this colorful gift box stuffed with a Sour Cream Coffee Cake and eight assorted Brownie Bites, Kolsvart Blackcurrant and Raspberry Gummies, Butter Toasted Peanuts, John Macy’s Cheesesticks, and a couple personal-sized bags of Zingerman’s potato chips. G-CGT congratulations! gift box $100

FREE SHIPPING

RUSTIC RETREAT "THANK YOU" DINNER GIFT BOX

New Kitchen Housewarming Gift For the newlywed, the newly-moved-in, or the newly-inneed-of-pantry-staples, this collection is just the thing to help get the kitchen into commission. With staples that cooks will use all the time, plus a few snacks you can eat right out of the box, our colorful, cartooned gift box includes Tuscan Olive Oil, Spanish Sherry Vinegar, Spanish Ortiz Tinned Tuna, Portuguese Sea Salt, Tellicherry Black Peppercorns, Koeze Cream-Nut Peanut Butter, and Rustic Bakery Sea Salt & Olive Oil Flatbread Crackers. G-KIT kitchen starter kit $100 FREE SHIPPING

Zingerman’s Gift Cards Good for a midnight snack shopping spree online, an afternoon Reuben binge at the Delicatessen or a Tuesday evening burger at our Roadhouse. Gift cards are available in any amount, and are good at any Zingerman’s business. Mailed or electronic. G-GIF physical card, mailed USPS you choose the amount E-GIF electronic card, emailed you choose the amount FREE SHIPPING

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

mountain maestro

Cravero’s Parmigiano Reggiano Giorgio Cravero’s family has been aging Parmigiano Reggiano in Bra, Italy since 1855. He focuses on soft, sweet flavors, the kind of Parmesan you want to eat all on its own (though it’s excellent for grating over pasta, too). The cheese we buy comes exclusively from the San Pietro dairy, located high in the hills above Modena. The diverse herbs and grasses at that high altitude makes for especially flavorful milk, which in turn makes for especially flavorful cheese. C-VER by the pound $35 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

modern relic

france's favorite

Montgomery’s is one of only three farms in its ancestral homeland making truly traditional farmhouse English cheddar. Made from the unpasteurized milk of a single herd of Holstein-Fresian cows who graze on hills thought to be the site of Camelot in Somerset in western England. These clothbound wheels age for more than a year until they're flaky, golden, and have bold flavor that’s punchy, grassy, vegetal and brothy. C-EFC by the pound $45

France’s most renowned mountain cheese, selected for us by Essex Street Cheese Co. after aging more than a year in an underground, 19th-century fort that's been converted to cheese caves by legendary affineur Maison Marcel Petite. Fudgy texture, well balanced, never bitey flavor, with a buttery, hazelnut taste that grows on the tongue and slowly expands to fill your entire mouth. C-COM by the pound $37.50

English Clothbound Cheddar

Comté from Fort St. Antoine

SHIPS 2 BUSINESS DAY WARM WEATHER CARE

made in ann arbor Manchester Cheese

City Goat Cheese Super-fresh goat’s milk and hand ladling make this little fresh goat cheese from Zingerman’s Creamery slowly fall apart and melt on your tongue. Bright, clean, fresh flavor. C-JOG 4 oz round $16 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

A French-style cheese, similar to a Camembert or brie. Luscious and rich, with a creamy paste surrounded by a pillowy rind, it’s ideal served at room temperature with nuts or fruit or mustard, smeared into a ham sandwich with caramelized onions, or baked in puff pastry. C-MNC ½ lb round $20 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

Pimento Cheese Spread There are probably more versions of pimento cheese spread in the South than there are grandmothers. Our classic version is a salty/tangy/spicy mix of Cabot Vermont Cheddar, Hellmann’s mayo, pimento peppers and spices. At the table they can assume as many high flavor food jobs as you can dream up: on a burger, in some mac and cheese, or just simply swept up to your mouth on celery ribs. C-PMC 6 oz tub $11 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

vinegars

aged balsamic from la vecchia dispensa

Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni, her husband Marino Tintori, and their son Simone make a range of great vinegars. Although Americans tend to gravitate toward sweet caramel-flavored balsamics, Marino is quick to emphasize “the key to great Balsamico is balance.” Exaggerating sweetness is an easy way to enhance appeal and reduce the need for proper blending and aging. You might not notice it at first, but after many uses overly sweet balsamics get kind of dull. Not so with those from the Tintoris. We’ve been selling them for over a decade, and they have a legion of followers who return to them again and again.

8 Year Aged

30 Year Anniversary

V-8YR

V-30Y

250 ml bottle $25

100 ml bottle $50

10 Year Aged

4 Ages Sampler Bottles

V-10Y 250 ml bottle $35

V-VBT

4 x ¼ oz each

$30

16 Year Aged V-16Y 250 ml bottle $45 ALL THESE BALSAMICS SHIP FOR FLAT RATE

quebeC's classic Aged Cider Vinegar

Cider vinegar was once a standard ingredient in kitchens across the continent. These days, a good, North American made one is surprisingly hard to find. This one, from third-generation apple growing Pierre Gingras in the Monteregie region of Quebec, fits the bill. Gingras starts by crushing only whole, hand picked organic apples (no windfalls are used nor are scraps or scrapings from previous pressings) from his own orchard. The juice is allowed to convert to vinegar slowly and naturally and then spends two years in French oak barrels, where it mellows and matures. Unfiltered and unpasteurized, it delivers true apple flavor. Perfect for salads, slaws, pickles and preserved vegetables. V-CID 500 ml $24 SHIPS FOR FLAT RATE

nebraska’s treasure

Raspberry Vinegar

In the Sandhills of Nebraska, the Johnson family makes exceptional vinegar from the bounty of their farm and that of their neighbors. Amidst their range of handcrafted vinegars, the raspberry stands out as truly exceptional and rare. Most vinegars like this are infused with raspberry flavor by mixing raspberry juice with wine vinegar or letting the fruit marinate in the vinegar for awhile, imparting some of its flavor. Not here. First, they make raspberry wine from 100% raspberries, then they convert the wine to vinegar, capturing all of the berry’s sweet, soft, tangy flavor in a subtle vinegar. Extraordinary. Use with diligence and appreciation. V-RAS 100 ml bottle $30 SHIPS FOR FLAT RATE

CALL 888 636 8162

california's beauty

Champagne Vinegar

This Champagne vinegar starts with Pinot Noir grapes, slowly converted into vinegar in wooden barrels using the traditional Orleans method. The result, in this case, is a lower acidity, bright and fruity vinegar that’s great in a tomato and cucumber salad, in vinaigrettes, or to deglaze a pan. V-CPN 375 ml bottle $16 SHIPS FOR FLAT RATE

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

new food finds chew, crunch, repeat

Cherry Berry Nut Snack Mix

Get out of here, GORP, this is a snack for the next generation. Dried cherries and blueberries are mixed up with “sprouted” almonds, cashews and walnuts. Sprouted nuts are easier to digest, their nutrients more accessible to the gut. Instead of frying or roasting, the nuts are dehydrated which gives them an audible and satisfying crunch. We all know how healthy and energy packed a handful of dried fruits and nuts can be, but we rarely get a medley that tastes this good. Stash wherever you need a bit of a personal punch of protein or serve in a bowl as part of a cheeseboard. P-SNF 5 oz bag $14 SHIPS FOR FLAT RATE

smooth and soft

Suehiro Double Brewed Shoyu Japanese Soy Sauce

Have you ever knocked back a nice tall glass of soy sauce? Me neither. Most are unbearably salty and harsh, useful only for cooking. But not all soy sauces are created equal. This shoyu—the Japanese word for “soy sauce”—comes from Suehiro, a firm that’s been making soy sauce since 1879 in Tatsuno, Japan, about 90 minutes west of Osaka. They start with soy beans and wheat grown in Japan, plus water and sea salt. Once that’s prepared, to make a “double brewed” shoyu, they start as if to make a new, second batch with more wheat and soy beans, but this time they replace the water and salt with the first batch of soy sauce. The result is a soy sauce that’s smoother and softer. It’s still plenty salty, but with the harsh edges rounded off. It’s equally great blended into sauces or used for dipping or sprinkling at the end of cooking. P-SDB 150 ml bottle $15 SHIPS FOR FLAT RATE

cracker? cookie? yes.

Walnut Cranberry Biscuits

Single Origin Syrup Currey Farms Maple Syrup

The Currey family has been making maple syrup for over a century in Charlevoix, Michigan. Making this maple syrup is a very hands-on process, starting with tapping each tree by hand and ending with carefully maintaining the traditional wood fire to boil the sap to the right thickness and flavor without burning it. This amber maple syrup is the ideal balance of sweet and rich maple flavor. Savor this luscious treat of early Michigan spring over pancakes and waffles, or use it to liven up a vinaigrette or glaze. P-MPS 8.5 oz bottle $16

From their bakery just south of Boston, Effie’s makes some of my all-time favorite biscuits for snacking or to serve with cheese. These, made with walnuts, dried cranberries, and a bit of sweet fennel seed, are especially excellent paired with oozy, gooey cheeses like a brie or triple creme. But don’t stop there. Crumble them in yogurt or oatmeal. Grind them up and mix with a little melted butter for a new take on a crumble crust for cheesecake or ice cream pie. Or nibble on them straight from the box, maybe with a cup of tea. P-WCB 7.2 oz box $9.50 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

filipino phenom

mole magic in minutes

Adobo Sauce There are many different variations on adobo, which comes from the Spanish word meaning “to marinate.” Adobos range from thick chile-infused sauces in Mexico to dry seasoning rubs in Puerto Rico. This version from Fila Manila is a Filipino adobo sauce. Full of rich umami flavors from tamari soy sauce, garlic, black peppercorns, and bay leaves, it gets a layer of tangy acidity from coconut vinegar (without any coconut flavor), and mild sweetness from date syrup. Try it as a braise for chicken or vegetables, or use it in a stir fry or as a dipping sauce. P-DBO 12 oz jar $13

Mole Negro Simmer Sauce

In Oaxaca, the capital of Mexican mole (pronounced mo-lay) making, mole negro is king: the richest, thickest, most sensuous sauce of the region. While most prepared moles come as pastes that require some work to get ready to serve, this simmer sauce is ready to go straight from the jar. Spicy, smoky, subtly sweet (and yes, made with Mexican chocolate), you can imbue all manner of proteins with the deep, luscious flavors of Oaxaca even if you’re living in Oshkosh. Just open the jar, pour out the sauce and simmer your protein or veggies of choice for a marvelous meal in minutes. P-MOL-BLA 12 oz jar $15

SHIPS FOR FLAT RATE SHIPS FOR FLAT RATE

Where you see this, items ship for $12.99 flat rate per address. Combine with other flat rate items and the price is the same.

SHIPS FOR FLAT RATE

cutting edge Culinary Adventure Society & Food Explorers Club

One of these would make just the right gift for that friend or client who thinks they're the Indiana Jones of the culinary world. No rolling boulders here, but we’ll send a box of food surprises based on our most up-todate food research and travel. Perhaps they’ll taste olio nuovo, a coveted bottle of great olive oil, just pressed. Maybe a cheese from one of America’s small dairies so regional it rarely leaves its neighborhood. All foods are exclusively selected for the members. We’ll include writing on each food's history and culture plus recipes for their use. It’s guaranteed to impress and put its recipient on the cutting edge of taste bud territory.

CULINARY ADVENTURE CLUB Ships in September, December, March, and June. Exact dates online. 8–10 discoveries per shipment. 1 Time G-1-Z $175

2 Times G-2-Z $325

4 Times (year) G-4-Z $625

FREE SHIPPING

CALL 888 636 8162

FOOD EXPLORERS CLUB Ships monthly. 1–2 food discoveries per shipment. 3 monthly installments G-EXP-3 $125

6 monthly installments G-EXP-6 $240

12 monthly installments G-EXP-12 $475

FREE SHIPPING

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

When’s the last time you sent a business gift and the recipient called you back to say how great it tasted? How they wanted more? How you must be the smartest, best-informed, most well-dressed gift giver they know? I promise at least one of those comments will come your way. Our food has that kind of effect. Call 866.260.6169 or email bizgifts@zingermans.com to get started.

Appreciation Gift Box

Desk Hoarder Gift Box

Hearing “thanks!” is nice. Eating “thanks!” is even better. Show your colleagues how much you appreciate them for that time they got all hands on deck to grab that low-hanging fruit, or for consistently circling back to thinking outside the box, or for their laser beam focus on herding all those cats with synergy. Our fun, colorful gift box comes stuffed with a coconut macaroon-topped Black & White Brownie and a no-nut Black Magic Brownie, plus three Mini Cookies: Oatmeal Raisin, Ginger Jump Up Molasses, and Sky’s the Lemon. G-APP gift box $35

Our fun, colorful gift box comes stuffed with a two week’s supply of bite-size snacks to keep the energy up through all those spreadsheets and conference calls. Includes six walnut-studded Magic and six no-nut Black Magic Brownie Bites, four assorted personal-sized bags of Zingerman’s Potato Chips, four Almond Biscotti Cookies from Antonio Mattei, three assorted mini Zingerman’s cookies, all-natural Fruit Gummies, and a bag of Spicy Cashews with Lime Leaves. G-DHR gift box $80 FREE SHIPPING

FREE SHIPPING

The open secret Coffee Cake of the Month Club Our coffee cakes aren’t built on any secrets. They’re also not built from too much sugar, shortening or other shortcuts that mar the flavor of many “gourmet” pastries. These are a product of great ingredients and a lot of tender care. Their honest flavor is easy to enjoy and kind of addictive. They’re our most popular gift. This club is a great way to give someone a chance to enjoy all of our coffee cakes, one nosher-sized cake per month. Just as they start to miss what they finished, a fresh one arrives. Your succulent sentiments will be hard to forget. A gift subscription makes a great business gift. Each cake serves 5–7.

COFFEE CAKE CLUB Three Months

Six Months

G-C-3 $145

G-C-6 $260 Includes first 3 cakes, plus:

Sour Cream Summer Fling Hot Cocoa

Tea Cake Lemon Poppy Seed New Deli

FREE SHIPPING

“The sour cream coffee cake is one of the best things I’ve ever eaten. Yum!”

“Summer fling coffee cake is the best we’ve ever had. We shared it and everyone said the same thing. Being good doesn’t even begin to describe it. A person who rarely eats even had TWO pieces so you know it’s good.”

ARACELI, GERMANTOWN, MD

ELIZABETH, ROCKDALE, TX

Ortiz Tunas from Biscay Tuna is one of the most popular foods we sell. It may seem surprising because here in the U.S., tinned tuna is a low-end commodity usually sold in supermarkets. In Spain it’s at the complete opposite of the culinary spectrum. Tuna in tins, especially these from the fourth-generation family firm Ortiz, is one of the jewels in Spain's culinary crown. Ortiz's fish are all line caught—not netted—hand filleted at sea and quickly tinned by hand in good olive oil. The olive oil is key. It adds flavor and makes the texture silky over time, unlike water, which tends to leach flavors from the fish. We went to Spain and selected a single great batch of Bonito loin, our best seller, for fullness of flavor, silky texture, and lingering sweetness.

Bonito Loin P-ORT 112 g tin $9 4 or more $7.50 each

Bonito Ventresca (Belly) P-TUN 110 g tin $24 4 or more $20 each

Yellowfin Loin P-YLL 220 g jar $20 4 or more $18 each EACH SHIPS FOR FLAT RATE

Portuguese Sardines Before college students ate 75 cent ramen, they ate 10 cent sardines. Forget that stereotype. Here, four or five tender, perfect sardines, come nested in a tin of olive oil, and their flavor is extraordinary— the prize of Portugal, revered there as a kind of national seafood treasure. I like to serve them simply, laid on a slice of toasted farm bread and dressed with great olive oil. Add a pinch of salt, a twist of black pepper, a squeeze of lemon and eat ‘em up. P-SAR 125 g classic $7 P-SAR-12 case of 12 $70

Sept 30, 1982: Cheers debuts on NBC.

SHIPS FOR FLAT RATE

3 SUPERIOR SHELLFISH Tinned Lobster

Smoked Oysters

Berberechos

Wild caught off the coast of Prince Edward Island from Canada, this lobster claw knuckle and tail meat is tinned with butter, sunflower oil, and salt by Scout Canning. It’s fabulous straight from the tin, but also excellent tossed with pasta, in a cold salad, or as the basis of a lobster roll. P-LBR 3.2 oz tin $35

These tinned smoked oysters from Willapa Bay in Washington State are the best I’ve ever had. Just after harvesting, the oysters are steamed, shucked and brined in small batches, then delicately smoked over maple wood to preserve and bolster their flavor. Amazingly, you can taste the oyster even with the infusion of smoke. A treat for any oyster lover. P-ESO 3 oz tin $20

Galician Cockles—berberechos, in Spanish—are tiny, coveted clams, hand shucked and tinned in simple brine. Ocean sweet, meaty, tender and succulent, this is the kind of tinned seafood that you find almost nowhere besides Spain, where it’s considered a delicacy. Just open the tin and serve, like it’s done at the best Barcelona tapas bars. P-CLM 113 g tin $45

SHIPS FOR FLAT RATE

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

SECRET INGREDIENTS OF CLEVER COOKS

These are the foods chefs dream of: the ones that add incredible depth of flavor to cooking, without overwhelming a dish. Just a dribble or dollop of each can transform an ordinary meal into an extraordinary one.

Secret Italian tomato explosion Strattu Concentrated Tomato Paste

It takes over nine pounds of fresh tomato sauce to fill one jar of strattu. That should give you an idea of the density of flavor located within. You’d think they make this stuff on Jupiter, but no, it comes from southern Sicily. A confit of tomatoes—a super concentrated tomato paste—strattu or estrattu is the secret Sicilian chefs use to turn sauce from typical to terrific. Melt a bit in olive oil to start your sauce. Strattu adds a depth of flavor that would otherwise take you hours of cooking and reduction to re-create on your own. A little goes a long way. Once opened, top with a bit of olive oil and it will last for months in the refrigerator. P-EST 180 g jar $12 SHIPS FOR FLAT RATE

secret cambodian base ingredient

Secret Tunisian spice hit

Secret Italian umami bomb

Lemongrass paste (called “kroeung” in Cambodia) is the base ingredient for all types of dishes, marinades, sauces, and soups. Basically, it’s in everything. This version, from Angkor Cambodian Foods in San Francisco, is made from lemongrass, garlic, onion, jalepenos, olive oil, sugar and more. It’s concentrated, spicy, bright, and bursting with umami. Start simple: use it as the base of your marinade for chicken breasts and see what you think. Try mixing it with olive oil and tossing veggies like Brussels sprouts or carrots before roasting in the oven. It’s the springboard to complex and compelling flavors that light up your spring kitchen. P-LGR 3.5 oz jar $14

Harissa is a spread of dried chiles, garlic, tomatoes, caraway and coriander and extra-virgin olive oil. In its home country of Tunisia, it’s used in just about everything from soups to sandwiches to couscous to roasts. Get busy in your own kitchen mixing harissa with eggs, with potatoes, with couscous or whipped into a fresh vinaigrette for salads. Goes great on grilled meats too. You can spread it on sandwiches (harissa and Ortiz tuna—page 37—are a superb match). P-MMH 185 g jar $16

Garum is the liquid that drips off the chestnut barrels of traditionally cured anchovies. It’s an ancient convenience food that gets deep flavor without much work. I’d never heard of garum colatura until I visited the Italian coast south of Naples. Made much the same way it was 2,000 years ago, it’s used as a quick way to give great anchovy flavor to a dish without having to fillet, soak and chop the fish. Locals still use it regularly, mostly on pasta or vegetables. It adds a serious salty, umami kick without being too fishy. One bottle is enough to season over a dozen dishes. P-COL 100 ml bottle $30

Lemongrass Paste

Harissa Pepper Spread

SHIPS FOR FLAT RATE

Garum Colatura Anchovy Sauce

SHIPS FOR FLAT RATE

Secret French Nuttiness Walnut Mustard

Feb 1, 1982: Late Night with David Letterman premieres on NBC. The first guest is Bill Murray.

This walnut mustard is the kind of sensual spread I like to use with just about anything savory to give it a rich, nutty base. Walnuts and fresh mustard seed are ground and mixed together into a smooth spread that’s great on toast, sliced chicken or a grilled Gruyère sandwich. Best of all though might be whisking it into a vinaigrette: mix a few big spoonfuls of walnut mustard into white wine vinegar, a glug of good honey, fleur de sel, and Tellicherry peppercorns, then whisk in some good Roi olive oil (find it on page 41) for next week’s salads. P-WAL 200 g jar $12 SHIPS FOR FLAT RATE

Secret Lebanese fruity Punch Pomegranate Molasses

Secret cocktail amplifier

Pomegranate molasses is a syrup-like reduction of pomegranate juice that has a unique, tart-sweet flavor and is colored a gorgeous, deep reddish purple. Some versions add water or sugar, but those can often dull the tangy flavor of the fruit. This one is 100% pomegranate. It’s as thick as maple syrup with sweet and sour flavors that combine the best of balsamic vinegar with lush fruit. Great as an ingredient in an array of Middle Eastern dishes, it’s the sort of addition to sauces and stews that adds enormous depth of flavor but no one can ever identify. P-POM 12.34 oz bottle $10

Smoked Cherries in Whiskey Syrup

How the heck do you use smoked cherries? In cocktails? With cheese? Topping grilled meats? Yeah. That all sounds about right. From the creative minds at Lemonbird Designs in California come these luscious, lovely Bing cherries in syrup. The fruit is lightly smoked, then allowed to settle in a simple syrup touched with a hint of whiskey. The cherries slowly absorb the sweetness of the syrup, which balances the smokey notes and calms the whiskey burn, leaving you with a jar of complex, adult, smokey, sweet, utterly captivating flavor boosters. Boost away. P-SKC 6 oz jar $19

SHIPS FOR FLAT RATE SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

Where you see this, items ship for $12.99 flat rate per address. Combine with other flat rate items and the price is the same.

Secret Korean sweEt heat Chile and Garlic Gochujang Paste

You’ll find Gochujang (fermented chile paste) in every pantry in Korea. If you’ve ordered bibimbop at a Korean restaurant, you’d recognize it as the red sauce served on the side that you mix into your bowl. It’s a savory and spicy spread beefed up with big notes of umami. It’s used in everything: sauces, marinades, dips, barbecues. Try it instead of tomato paste in your sauces, soups and marinades for a spicy kick. P-MIL-ORI 10 oz jar $16 SHIPS FOR FLAT RATE

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

WHY DOES ONE OLIVE OIL TASTE DIFFERENT THAN ANOTHER? By Val Neff-Rasmussen

It starts with the olive varietal Just like wine made from Chardonnay grapes tastes different than a wine made from Merlot grapes, olive oils made from different types of olives can have totally different flavors. There are thousands of different olives in the world. Some are milder. Some are more bitter. Some are more buttery. Each will impart its own flavor when pressed for its oil.

Harvesting and production Olives ripen in the fall. They all start green. If you leave them on the tree long enough they will all turn black. If you want a pepperier, grassier tasting oil, it’s better to look for one that was harvested earlier in the season when the olives were greener. If you’re looking for a richer, more buttery oil, you’re better off looking for one harvested later in the season when the olives were blacker. Not all olives ripen at the same time, so an oil maker looks for a certain mix of ripeness on their trees—green, brown, purple, black—before picking. Generally, the best oils are pressed just hours after picking, while poorer quality, less flavorful oils may take longer and be treated less carefully. There’s one significant exception, however. In southern France, a few producers still use a traditional method where the olives are intentionally left to sit for a few days to ferment before pressing, creating deep black olive flavors and rich, buttery textures.

Know your region Around the Mediterranean, olives have been pressed to make oil for thousands of years. Different regions have developed their own particular takes on oil. Many regions have unique olives found nowhere else, like the bold coratina that’s widespread only in Puglia. Different regions also have different standards for how ripe olives should be when harvested, or how to handle the olives after picking. Since these traditional varietals and methods are often quite localized, knowing where a Mediterranean olive oil comes from can often be a shorthand into predicting what it will taste like. Away from the Mediterranean, oils from, say, California or New Zealand are generally less steeped in tradition and instead have selected varietals that aim to create a particular style. In my experience, they tend to be on the greener, more peppery end of the spectrum—the so-called “Tuscan style” named after the Italian region that’s become an international standard. Annual weather patterns matter too. Having a hotter, drier summer can make for a more intensely flavored oil; rain during the autumn harvest may water the flavors down. The only way

to truly know what each year’s harvest is like is to taste. At Zingerman’s, we do that step for you. Each year we taste all the new harvest oils. You can read our tasting notes at zingermans.com on each oil’s page. One final note about regionality: at the grocery, take a close look at olive oils with notes on the label such as “Imported from Italy.” Often, this means the oil was bottled in Italy, but not necessarily that the olives were grown there. Big olive oil companies frequently blend oils from many countries. If that’s the case, somewhere in the fine print on the back label you should be able to learn more about where the olives in this particular bottle were grown. But don’t count on that to mean one bottle will taste much different from another of the same brand. Companies that are big enough to blend oils from that many places are usually trying to sell a consistent (and usually not especially interesting) oil, not one with notable subtleties and nuances.

Zingerman’s olive oil flavor profiles We sell more than 30 olive oils. Which one is for you? At zingermans.com, you can sort our oils by these four flavor profiles to find one that suits you. Light & Elegant The most delicate oils. For an olive oil novice, this is where I recommend starting. These oils are often made near the seaside, which makes them a perfect match with baked fish. Buttery & Silky Lovely, rich, smooth oils —without any bite. It you want to taste the fruity parts of the olive without the peppery kick getting in the way, here’s the place to look. Good as a substitute for butter or when you want to play up the sweetness of an oil. Smooth & Assertive Intense oils, but not over the top. These have loads of flavor but not as much spicy kick as some others. In my opinion, these are the best all-around oils for pasta, dipping bread, and more. Rustic & Fruity The most intense oils. Loads of grassy flavor with a peppery, spicy kick. Use these alongside bold foods, like drizzled over grilled steaks or vegetables.

Light & Elegant from Liguria Roi Olive Oil Made exclusively from Taggiasca olives in Liguria, northern Italy, near the sea. Feathery light, subtle, lingering flavors that leave you smiling long after you tasted it. O-ROI-500 500 ml $30 O-ROI 1 liter $45 SHIPS FOR FLAT RATE

Buttery & Silky from Provence Maussane Olive Oil

From the sunny hillsides of Provence. A rich, buttery, golden French nectar with a distinctive herbal character no other oil can match. O-MAU 500 ml $45 SHIPS FOR FLAT RATE

Rustic & fruity From Puglia

Petraia Olive Oil

Petraia oil from Puglia in souther Italy is big, fruity, full and wild. Its finish is persistent, with lots of rambunctious pepperiness. Consistently one of our boldest oils. O-PET 500 ml $35 SHIPS FOR FLAT RATE

TASTE THE DIFFERENCE Zingerman’s Estate Olive Oil Club In Ann Arbor, folks line up to attend our olive oil tasting events. Here’s a chance to get someone in on the action. Each shipment contains a full-sized bottle of estate-bottled extra virgin olive oil and plenty of research on how the oil was made and suggestions for using it in the kitchen. Bonus: first shipment includes a handmade ceramic terraced dipping dish.

OLIVE OIL CLUB Two Months

Four Months

Six Months

G-OCC-2 $120 Includes Ceramic Oil Dipping Dish, plus:

G-OCC-4 $215 Includes first 2 oils, plus:

G-OCC-6 $300 Includes first 4 oils, plus:

Peranzana olive oil from Marina Colonna in Molise

La Spineta olive oil from the Pellegrino family in Puglia

Roi olive oil from the Boeri family in Liguria

OLV olive oil from the Flores family in Spain

Acushla olive oil from Joaquim Moreira in Portugal

Onsa’s olive oil from the Mahjoub family in Tunisia

Sept 19, 1982: Computer scientist Scott Fahlman invents the first emoticon: :-)

FREE SHIPPING

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

For a short time only, we’ve jam-packed our shelves with all manner of sweet and spicy treats. From candies and spiced nuts to sauces and marmalades, these foods start off sweet but get a jolt from a spicy kick. Quantities are limited and won’t last long.

SWEET & SPICY POP UP SHOP

sweet & spicy foundation

Spicy Bulgogi Sauce The spicy Bulgogi sauce from Omsom is the perfect shortcut to achieving superb Korean BBQ at home. Gochujang (fermented chile paste, a Korean staple) provides a savory, spicy foundation to the harmonious explosion of sweet and salty flavors added by pear juice, sake, ginger, and soy sauce. The thick, sticky texture acts as both a marinade and a glaze when added to thinly sliced meat or vegetables and cooked. Although it’s traditionally cooked over an open flame (bulgogi literally means “fire meat”), you don’t need to start a fire in your kitchen to ignite the flavors. Round out the BBQ with banchan side dishes like kimchi and marinated cucumbers and serve over rice or in lettuce wraps. P-BGI three 1.8 oz packets, makes 3 meals $20 SHIPS FOR FLAT RATE

July 2, 1982: Larry Walters straps 45 helium filled weather balloons to a lawn chair and flies up to 16,000 feet above Long Beach, California.

sweet & spicy spread

Boonville Citrus & Chile Marmalade Boonville Barn Collective is a woman-owned farm in California that grows uniquely flavorful chiles using organic and sustainable practices. The chiles ripen in the sun before they are harvested by hand and then carefully dried, ground, and packaged in true “farm to jar” fashion. Their Espelette chile powder (named Piment d’Ville) is a bright orangey red color with a fruity, lingering warmth that forms the spicy backbone of this zingy marmalade. Orange juice and lemon rind add brightness and a touch of bitterness to round out the brightly sweet and savory spread. Smear on grilled cheese, spoon onto a charcuterie board, or stir into a vinaigrette or marinade. P-BCM 8 oz jar $18 SHIPS FOR FLAT RATE

Sweet & spicy collection

Sweet & Spicy Gift Box

Sweet and spicy foods can feel like two different worlds, with desserts on one end and intense heat on the other. But when they combine, the results can be magic: a little sweet, a little hot, a whole lot of flavor. This colorful, cartooned box contains many of our favorite sweet and spicy treats, including a New Deli Crumb Cake, Zingerman’s Spiced Pecans, Sweet Chile Butternut Pepitas, Pineapple Tamalitoz Hard Candies, and Ginger Chimes Chews. G-SSY sweet & spicy gift box $95 FREE SHIPPING

SWEET & SPICY ZINGERMAN’S CLASSICS sweet & spicy cake New Deli Crumb Cake

Spiced with cardamom, ginger, and clove, and topped with a butter crumble topping that has coconut and pistachios mixed in. Sweet, exotic and slightly spicy to make your mornings more interesting. Serves 5–7. A-NDC-S gift boxed in cartoon box $55 G-NDC-S gift boxed in wooden crate $60 FREE SHIPPING

Sweet & Spicy by the handful Zingerman’s Spiced Pecans Pecans toasted with butter, lots of freshly ground Tellicherry black pepper, Jamaican allspice, ground ginger, cloves and more. The nuts cluster together in little caramelly-spicy handfuls, making it way too easy to eat too many. I recommend two: a bag for eating and a gift tin for those times when a quick present comes in handy. P-S-PCN 5 oz bag $14 P-PCN 12 oz gift tin $25 SHIPS FOR FLAT RATE

sweet & spicy crunch

Sweet Chile Butternut Pepitas

In all my years of gutting jack o’ lanterns then cleaning, seasoning, and roasting the seeds inside, they never tasted like they were even in the same zip code as these toasty gems from our friends at Stony Brook in Geneva, New York. Like the seeds we all tried roasting at home, the shells are still on but that’s where the similarities end. They have a phenomenal crunch that keeps you snacking, but the roller-coaster ride of flavor is what hooked us. These seeds definitely have heat, but it’s brightened by lime powder then balanced by a dose of maple syrup. P-BPP 3 oz bag $7.50 SHIPS FOR FLAT RATE

sweet & spicy surprise Tamalitoz Spicy Hard Candies

Tamalitoz (pronounced ta-ma-lee-toes) combine classic candy making techniques with Mexican-inspired flavors. The bite-size striped pillows (or “little tamales”) begin as a flavored sugar syrup mixture that is carefully heated and then slowly cooled. While firm yet moldable, the candy is split into large pieces, colored, then pulled and stretched by hand until it becomes opaque and shiny. A salty chile-lime mixture is folded in before the final shaping into long, thin ropes that are cut into inch-long pieces to stiffen into a classic hard candy texture. The handmade method results in a fun variety where some pieces are packed with the sour, spicy seasoning and some pieces are more fruit-forward. You’ll be surprised with every piece! Pineapple is reminiscent of Mexican fruit stands where fresh pineapple is dusted with chile and lime. First, you’ll taste the sweet, tropical pineapple. Once the candy starts to melt, you’ll get the mouth-watering flavor of lime combined with the tingle of chile. Cucumber may sound unusual for a candy, but it has a distinctive, refreshing taste. The addition of sea salt and lime liven up the lightly sweet flavor. It’s practically like a spicy cucumber margarita in candy form. P-TZP 4 oz bag pineapple $7.50 P-TZC 4 oz bag cucumber $7.50 SHIPS FOR FLAT RATE

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

ROSH HASHANAH BEGINS

25 SEPT

Rosh Hashanah Challahs Each fall Zingerman’s Bakehouse releases special limited edition challahs for Rosh Hashanah, the Jewish New Year. It’s traditional for Eastern European Jews to bake challah in round, turban-like loaves to signify the desire for a full, complete year. Each is baked to order by hand, arriving wrapped in plastic and paper. They’re gorgeous, the color of toasted saffron, and the flavors are rich and sweet—everything the New Year should be. Available to ship starting Monday, September 19.

Classic Turban Challah Keeping with tradition, we sweeten all the egg and flour loaves with a healthy dose of Michigan clover honey. B-TP2 1 lb round $12 B-TP1 2 lb round $20 SHIPS 2 BUSINESS DAY

Raisin Turban Challah On top of the clover honey we add a generous portion of extra-large Red Flame raisins and golden raisins soaked in Myers Dark Rum®. B-RT4 1 lb round with raisins $17 B-RT3 2 lb round with raisins $30

Moroccan Style Challah Braided—not round—brushed with honey and rolled in anise, poppy and sesame seeds. No raisins. B-MOR 1 lb braid $14 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

shana tovah!

Rosh Hashanah Gift Boxes Ring in a sweet new year with challah, apple, and honey. Each collection of Rosh Hashanah treats comes packed in a colorful cartoon box and is available to ship starting Monday, September 19. The Classic Rosh Hashanah Gift Box includes a plain round Challah, a jar of Coriander Honey from California, and a jar of Apple Cider Jelly from Vermont. G-RHH classic box $65 FREE SHIPPING

The Deluxe Rosh Hashanah Gift Box includes everything in the classic box, plus a raisin-studded round Challah, a box of Apricot Rugelach, and a Buckwheat Honey Coffee Cake. G-RHH-D deluxe box $125 FREE SHIPPING

Sept 15, 1982: First issue of USA Today is published.

TRADITIONAL JEWISH DESSERTS mediterranean staple sweet Hebel Halva

Halva is a staple around the Mediterranean and at Jewish delis in the states. It’s a confection made of ground sesame seeds—AKA tahini—plus sugar and extra flavorings. The result is this ethereal, airy, nutty, candyfloss-like paste that’s spreadable or spoonable or sliceable and just delicious. This take on the classic comes from Hebel & Co. in Los Angeles. We offer two flavors. The first is chock full of toasty pistachios and nigella seeds, a complex, earthy spice that’s a cross between a caraway seed and black pepper. The second is double chocolate: made with organic dark chocolate, the result is nutty and super chocolatey with a notably creamy texture. Both are Kosher. P-PTH 8 oz box pistachio $22 P-CHV 8 ox box chocolate $22 SHIPS FOR FLAT RATE

classic, revisited Chocolate Raisin Babka

Babka is a sweet loaf, both fluffy and rich, kind of like a light textured coffee cake with a dense filling swirled throughout. In the late 19th Century, babka was made with leftover challah bread dough wrapped around nuts or jam. Now the master bakers at Zingerman’s Bakehouse have given babka a flavor update worthy of the new millennium. Rich with butter, swirling with chocolate and cinnamon, and studded with golden sultana raisins, our babka bursts with chocolatey sweetness. Wrapped in tissue and gift boxed. G-BAB babka, gift boxed $49 FREE SHIPPING

Whole Noodle Kit & Caboodle Noodle Kugel

Pastry Royalty Rugelach

Rugelach are the royalty of Jewish baked goods: tender, flaky, cream cheese pastry, dressed in cinnamon sugar. You take a couple bites, a shower of sugar and cinnamon coats your fingers and you’re done... until you reach for another. We offer three gift boxes. The most popular is half classic toasted walnut with currants, and half apricot. For chocoholics, there’s half chocolate, half raspberry. Or for the fruit fiends, try half apricot, half raspberry. P-RUG 8 walnut/currant & 8 apricot $45 P-RCR 8 chocolate & 8 raspberry $45 P-RAR 8 apricot & 8 raspberry $45

Like a bread pudding made with pasta instead of bread, our noodle kugel is made with great egg noodles, farm cheese from Zingerman’s Creamery, plenty of plump Red Flame raisins, and a generous dose of vanilla. Everything is blended together and baked to a golden brown. Great for breakfast, lunch, dessert, or really any time you just want something good to eat. Great cold, even better warmed up in the oven. P-KGL 20 oz pan, serves 4 $20 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

FREE SHIPPING

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

ROSH HASHANAH BEGINS HONEYS

Sweet aloha

25 SEPT

‘Ohi‘a Lehua Honey from Hawaii

Story has it that one upon a time, Pele, the Hawaiian volcano goddess, fell in love with a man named ‘Ohi‘a. Unfortunately for Pele, ‘Ohi‘a turned down her advances, because he was already in love with a woman named Lehua. Angry and jealous, Pele transformed ‘Ohi‘a into a gnarled tree. Devastated, Lehua cried to the gods to reunite her with her lover. They acquiesced and made Lehua a bright, colorful flower on the tree. Found throughout the Hawaiian islands, ‘Ohi‘a Lehua trees bloom everywhere from newly formed bare volcanic rocks to thickly rainforested mountaintops. When bees visit the flowers, the honey they make is sublime: a luscious, creamy, buttery texture holds a sweetness akin to caramel with a soft yet bright burst in the finish. A true taste of paradise. P-OLH 9 oz jar $18 SHIPS FOR FLAT RATE

Warm & Silky

Tupelo Honey from Florida The honey made famous by Van Morrison’s song, and in the film Ulee’s Gold starring Peter Fonda, is made exclusively in north Florida, along the swampy Apalachicola River basin. There, bees feed on the pale green flowers of the shrubby ogeechee tupelo tree. The honey is clear, its color deep gold, its texture silky smooth and pourable. The aroma is of flowers and caramel. The flavor is deceptively light at first—a hint of green apple—but grows to a crescendo of warmth at the back of the throat. P-ULE 9 oz jar $24 SHIPS FOR FLAT RATE

Find more honeys at zingermans.com

elEgance in a jAr

Lavender Honey from Provence Bees scour the delicate lavender blossoms on the hillsides of Provence to produce this perfectly perfumed, richly flavored honey. So good you’ll want to eat it by the spoonful. The honey is opaque, the color of custard cream. It’s mesmerizing. It seems to glow from within and pours like melted butter or spun sugar. Pop off the top, and you’ll be hit by the perfume. Each whiff is like the start of another good year in Provence. P-LAV 17.6 oz jar $39 SHIPS FOR FLAT RATE

APPLE PRESERVES Wood’s Apple Cider Jelly Cider jelly is one of the oldest traditional American products. Ours comes from Willis and Tina Wood, whose family has been pressing and boiling cider for over a century. They use only whole, hand-picked apples to make their cider, a blend of Russets, Baldwins, Spies and McIntoshes along with some wild apples that grow on their land. Cooked down with no sugar or other ingredients added, the cider forms a thick, sweet-tart, intense jelly. Use the cider jelly in the same way you’d use any other jelly or as an accompaniment to cheese or roast meats. P-CID 8 oz jar $9

Apple Cinnamon Preserves From American Spoon, the artisan preserver in Petoskey, Michigan that works with local farmers and has been a partner of Zingerman’s for thirty-plus years. This particular preserve is made of apples from Charlevoix, Michigan, with cinnamon and a hint of vanilla. It’s like eating grandma’s apple pie filling, just in a jar and ready for spreading on toast or crepes, or swirling into oatmeal and yogurt. It’s one of the best tasting versions of America’s favorite pie I’ve ever enjoyed. Try it for yourself and see. P-PLE 9 oz jar $15 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

HONEYED SWEET TREATS jEwish new yEar’s cAke

Zingerman’s Buckwheat Honey Coffee Cake Baked at Zingerman’s Bakehouse in a traditional bundt pan using a long list of luscious ingredients including golden raisins, toasted almonds, fresh orange and lemon zest, Indonesian cinnamon, cloves, ginger and nutmeg. The key player is a healthy helping of special buckwheat honey from Michigan. Buckwheat honey is the color of caramel with a bold, molasses-like flavor, making this a rich, deep, lovely cake. Serves 5–7, available starting Monday, September 12. A-BWT-S gift boxed in cartoon box $55 G-BWT-S gift boxed in wooden crate $60 FREE SHIPPING

French Favorite

Pain d’Epices Honey Cake From France

Though “pain d’épices” translates from French literally as “spice bread,” it’s more commonly called “honey cake” in English. The name is fitting. This loaf-shaped cake, made in Burgundy in the heart of France’s honey cake homeland, is sweetened with a generous dose of honey, which balances beautifully with the tangy ryebased cake. Lightly spiced with ginger, cinnamon, cloves, and more, the cake is floral and delicate. Perfect alongside tea or as a lighter dessert option. Comes nestled in a printed muslin gift bag. P-EPI 500 g cake, serves 6–8 $35

Aug 17, 1982: The first commercial compact disc (CD) is produced.

SHIPS FOR FLAT RATE

Un-bee-lievable

Salted Honey Caramels The family behind Bees Brothers in Logan, Utah start the process of making these caramels with the honey from their own hives. They add local cream, local butter, and locally mined salt to create a confection that’s remarkably balanced. The floral quality of the honey comes through beautifully, with just enough of a salty edge to accentuate that sweetness. The texture is great: chewy without being too tacky or sticky. An ideal sweet treat to welcome a new year, or just as an afternoon or post-dinner sweet. P-HNC 4 oz box, about 16 caramels $13 SHIPS FOR FLAT RATE

CALL 888 636 8162

9AM–10PM ET EVERY DAY

ZINGERMANS.COM

610 Phoenix Dr., Ann Arbor, Michigan 48108 888.636.8162 • Text me sometime 734.436.2006

your customer number key code

back to school The Friendmaker Gift Box Break the ice, win friends and influence people with food! When the recipient shares this hoard with their new dorm mates, their personal Yelp rating (not a real thing—yet) will soar. Includes Marcona Almonds, Spiced Pecans, John Macy’s Cheeseticks, Holy Cow Beef Sticks, Rick’s Picks People’s Pickles, Ann Arbor Tortilla Chips, Fundidora Salsa, two walnut-studded Magic Brownie Bites and two no-nut Black Magic Brownie Bites, and a Ginger Jump-Up Molasses Cookie. G-FRD gift box $110 FREE SHIPPING

The Munchies Collection Shipped free to any home or campus, including those located in Lansing. Ann Arbor Tortilla Chips, Fundidora Salsa, Butter Toasted Peanuts, two personal-sized bags of Zingerman’s Potato Chips, a Caramel Crisp Puffed Rice Treat, and a no-nut Black Magic Brownie. G-MUN munchies gift box $65 FREE SHIPPING

ROSH HASHANAH BEGINS ROSH HASHANAH GIFTS for a sweet new year, pages 44–47

CHEF’S SECRETS Stellar secret ingredient to boost the flavor of your cooking at least 173%, pages 38–39

25 SEPT