Zingerman's Fall Buyer's Guide Catalog 2017

THE SKINNY ON FAT WHAT FAT SHOULD I USE IN MY PIE CRUST?

By Amy Emberling Excerpted from the forthcoming Zingerman’s Bakehouse Cookbook, out this October.

Bakers have strong feelings about the kind of fat used in pie crusts—some use vegetable shortening, some use lard, and some use butter. And some use a combination.

We’re fans of butter and lard. Generally we use butter because we think it gives better flavor to the crust and lard because it gives great texture. Lard has lots of flavor, but many of us are not used to it in our pie eating, so it’s not always enjoyed. Lard is also problematic for some of our vegetarian, Muslim, and Jewish customers to eat, so we do not always choose to use it. Setting aside religious considerations, mixing butter and lard can be a fantastic choice.

The butter and lard flavors blend well, and the crust gets a combination of crispness from the butter and flakiness from the lard.

If you are going to use lard, try to find unrendered leaf lard. Leaf lard is the fat that surrounds the kidneys of pigs, and it tends to be the most pure. Unrendered lard is preferred because it still contains the molecular structure of the fat, which contributes to the flakiness of the crust. Rendered fat destroys the crystals by melting them. If you do find unrendered leaf lard, remove any extra membranes and fascialike material, and then cut it into cubes just as you would butter.

Why not use vegetable shortening? Basically, shortening has less flavor than either butter or lard and doesn’t color as nicely as butter, so we avoid it because we’re all about flavor. Shortening also contains a high amount of trans fats, which many of us don’t want to eat. Shortening does have its advantages, though. It’s less expensive relative to other fats and has a long shelf life, and it definitely makes a nicely textured crust. It is also easier to use, so it may be a good fat to use when you’re learning to make a crust.

Shortening is often used in Jewish baking because the baked good can be eaten with a dairy or meat meal.

It’s your pie, so you choose! If you make a lot of pies, try experimenting with different fats and assess the result.

Amy Emberling is a partner at Zingerman's Bakehouse and coauthor of the forthcoming Zingerman's Bakehouse Cookbook.

You can reach her at aemberling@zingermans.com.

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Coming Soon!

ZINGERMAN’S BAKEHOUSE COOKBOOK Zingerman's Bakehouse turns twenty-five years old this year and, for the first time ever, they're releasing their recipes in print. All of them. Well, not exactly: fifty of them. Written by managing partners Frank Carollo and Amy Emberling, the book features stories, tips on techniques and long-form, super-detailed recipes of everything from Jewish Rye to Oatmeal Raisin Cookies to Hungarian Beigli. A great resource and gift for any home baker. To be released nationwide October 2017. Find it at zingermans.com and click EMAIL ME WHEN IT'S BACK IN STOCK and we'll let you know as soon as it's arrived.

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.

the baker's choice

Our most popular baked good.

The foundation of our sandwiches.

And the audacity of pie—pecan pie, made by Northerners, no less.

the most popular cake we bake Sour Cream Coffee Cake

Coffee cakes are our perennial best sellers and the workhorse of our pastry department. For more than twenty years they’ve driven our success and made it possible for new pastries and flavors to find an audience. It’s the ambassador that's opened our world of flavors to countless foodies and cemented our reputation as world class bakers.

A-SCC-S small serves 5-7 in cartoon box $40 G-SCC-S small in wooden cheese crate $45 A-SCC-L large serves 10-12 in cartoon box $55 G-SCC-L large in wooden cheese crate $65 FREE SHIPPING

the backbone Of our sandwiches

Jewish Rye

If not for Jewish rye, there might not be a Zingerman’s Bakehouse. We needed better tasting breads for the sandwiches at Zingerman’s Deli so we decided to learn how to bake our own. We’ve added countless breads and pastries to our lineup in the twenty-five years since Zingerman’s Bakehouse opened, but it’s still the perfect pairing for corned beef and why our Reubens are famous.

B-RYE 1½ lb loaf $9.50 SHIPS 2 BUSINESS DAY

a northern take on a southern tradition Toasted Pecan Pie You can find pecan pies in pretty much every bakery across the nation, but the better versions take the time and expense to tend to the simple yet important details: real butter in the crust, great brown sugar for the filling and loads of toasted pecans. Our pecan pie explodes with a warm, balanced flavor that’s never too sweet, but is unparalleled, unforgettable.

G-PEC gift boxed in wooden crate $60 A-PEC gift boxed in cartoon box $50 FREE SHIPPING

"Consider this Southern Gal completely converted to your amazing, incredible, delectable, delicious Toasted Pecan Pie. Worth. Every. Penny. Worth. Every. Calorie. As God is my witness, let no other pecan pie pass my lips again!"

Krista in Lakeland, Florida CALL 888 636 8162

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3

BUYER's GUIDE TO Anchovies IT'S NOT YOU, IT'S ME

By Mo Frechette It’s a cliché to say that anchovies get a bad rap. Everyone knows they’re polarizing—and most people avoid the pole altogether. The thing is, it’s not anchovies’ fault. It’s ours. Just-caught anchovies are universally delicious. It’s mis-steps taken to cure, prepare, store and serve that cause such ruin.

HOW TO CURE ANCHOVIES

HOW TO STORE ANCHOVIES

For months, in sea salt. The Maestro Salador oversees anchovy curing, cracking the salt barrels every week or two to check on the color, the smell and the texture of the fish inside. Sometimes salt is taken out and more is added.

Sometimes a weight is placed on top to press out more liquid.

It’s a craft like those I’ve seen at other traditional food makers, like aging cheese or smoking bacon, and like those crafts, at the best places, it’s usually plied by very serious people who’ve been doing the work for decades. When it’s done cheaply it’s rushed and the variations of seasonality and nature aren’t taken into account—and the fish suffers.

In a refrigerator. Unlike tuna and sardines, both of which improve when stored in a tin at room temperature, anchovies get worse— mushier, saltier, less sweet.

Refrigerating them slows this process. Almost all retailers and customers keep their anchovies on a room temperature shelf but they shouldn’t. It’s not a big deal to have them out of refrigeration for a few days or more, but in the long term, anchovies will be much better chilled. We store them in refrigeration at Zingerman’s and you should slip them in the fridge at home, too. Top them up with oil so they’re always covered.

HOW TO PREPARE ANCHOVIES With knives, not scissors. Filleted anchovies, the type we offer, get their their bones removed at the factory.

When that’s done with paring knives like at Ortiz and Rizzoli, our long-time anchovy suppliers, every pin bone is exhumed. When scissors are involved the bones are cut near the surface but part remains in the fish and the texture suffers. All of this is done by hand and it’s three times slower to use knives instead of scissors, so the price is higher accordingly.

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HOW TO SERVE ANCHOVIES At room temperature. Take them out of your fridge fifteen minutes before you want to use them. Lay big, beautiful fillets like La Gran Anchoa (next page) on a plate and top with a bit of olive oil and maybe a twist of lemon.

Slip some everyday fillets (like Rizzoli, next page) onto an egg salad sandwich. Or, yes, put them on a pizza.

Don’t throw the oil out! Make a salad dressing with it or use it to sauté onions for your next dish.

Mo Frechette founded Zingerman's Mail Order.

You can reach him at moeats@zingermans.com.

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.

anchovies 4 ways

everyday anchovy

the rap thEse fish deservE

Oil Packed Anchovies

La Gran Anchoa Anchovy Fillets

Rizzoli buys Mediterranean Engraulis encrasicolus anchovies in the spring, when they’re fattest. The attention Rizzoli gives to details throughout the entire process is clear when you see their tin. It’s a gorgeous gold box that looks like a jewel case more than a fish tin. The care is clear when you taste a fillet. These are not the putrid little fish you find scattered on pizza. Rizzoli’s anchovies are consistently plump, meaty, never mealy, with the clear, crisp, deep flavor of the sea. Rizzoli anchovies are excellent for snacking and quick meals. Toast some Farm Bread, rub a raw clove of garlic across the surface, then lay a couple of these on top. I like the open face egg salad sandwich I first discovered at Alice Waters' now-gone Café Fanny in Berkeley, also topped with a couple anchovy fillets.

P-OPA 90 g, about 12 fillets $8

The anchovies Ortiz cures for us are fished in April with traditional purse seine nets that skim silver-skinned anchovies from the surface.

This old way of fishing has two effects. It keeps the sea healthier by leaving unneeded fish from the catch, and it bruises fewer fish because hauls are lighter than with drop nets. Once caught, the anchovies are cleaned, salted, stored for 6 months—a little shorter than usual, so they remain plump—then filleted and packed in olive oil to order, all by hand. It’s been done pretty much the same way for over a hundred years. There are anchovies you buy as an ingredient.

There are anchovies you buy to chop up and mix into a dish. These are the crème de la crème of ready-to-eat anchovies, the ones you want to eat on their own, whole. Toast, pasta, pizza, sandwiches, or salads, you name it, these are great on top of it. Lay them out on fresh mozzarella and roasted peppers or alongside some quick-grilled mushrooms. Or do like the Basque do at pinxos tapas bars, skewer a fish with a Piparra pepper (online).

P-LGA 67 g, 9-12 huge fillets $19

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red truFfles from northerN italy

ancient Italian fast FoOd

Anchovy Stuffed Peppers Why do I call them “truffles?” Well, no pigs root these out from the ground, but it’s an apt description—they’re almost as hard to find, similarly shaped and nearly as expensive. Roberto Santopietro and his crew at Il Mongetto take Sicilian capers and anchovies from the Adriatic and stuff them into exquisite cherry peppers from Piedmont, then pack them all in good extra-virgin olive oil from Umbria. Pop the whole thing in your mouth. Chew slowly. The layers of flavors unfold on your tongue. Sweetness at first, then mild heat, all enhanced by the suave saltiness of anchovies. Each jar is a siren. Your fingers will be coated in oil from grabbing peppers; before you know it, you’ll wish you’d bought two.

P-AUP 180 g jar, about 8 peppers $30

2 or more, $25 each

Garum Colatura Anchovy Sauce I’d never heard of garum colatura until I visited the Italian coast south of Naples. There I discovered it’s the liquid that drips off the chestnut barrels of traditionally cured anchovies. Drop by drop this elixir is captured, bottled and saved. 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. Our accountant, Jim, likes to mix it with olive oil in a 3:1 ratio of oil:garum. He uses it as a dipping sauce for raw vegetables. Jim, it goes to say, is not your everday accountant. One bottle is enough to season over a dozen dishes of pasta or vegetables.

P-COL 100 ml bottle $13 SHIPS FOR FLAT RATE

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5

BUYER'S GUIDE TO RICE THE FLAVOR OF COLOR, HARVEST AND COOKING

By Val Neff-Rasmussen

ADDING WATER, TAKING AWAY WATER. Rice is planted in the spring and, in most cases, the paddies are filled with a shallow layer of water. The water helps keep the baby rice plants warm during cool spring nights, and it helps to drown out any plucky weeds. The rice paddies must be perfectly flat, or the water will pool in some places and leave others bone dry—that’s why when rice is grown in mountainous regions the land has been carved into terraces.

Rice is ready for harvesting in the fall. After the harvest, the rice needs to be dried, either in big ovens or by the sun. If the rice wasn’t dried, it would mold and spoil quickly. After drying, the hulls are removed. If you’re after white rice, the bran and germ get polished off, now, too. Finally, the rice rests for a couple of months so that the starches set. If you tried to cook the rice right away, it would be mushy. Holding onto the grains until the new year makes for better texture when the rice is cooked.

WHAT DIFFERENCE DOES THE COLOR MAKE? What we call “brown” rice is the whole grain with the hull removed. White rice further has the bran and most of the germ removed. Removing the bran and germ to make white rice takes away nutrients, fiber, oils, and often

rice cooking tips 1.

To get huge depth of flavor, season your water with salt, herbs, spices—or cook in broth. This works especially well with rices that can soak in more liquid without getting waterlogged and mushy, like Italian Carnaroli rice for risotto or Spanish Bomba rice for paella (both sold online at zingermans.com).

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2.

a lot of the flavor and texture. It’s the same idea as the difference between stone ground heirloom grits or oatmeal (find both online at zingermans. com) and the industrially produced stuff made using modern roller mills: keeping the grain more intact keeps the flavor more intact. But also like with cornmeal, keeping the grain intact with its oils means that it can go rancid more quickly. Whereas white rice can keep for a decade or more, brown rice should be used within a year or so.

“Brown” rice doesn’t have to be brown. You can find rice that’s minimally processed like brown rice that happens to be red, black, purple, or even white in color. The different colors contribute to the nutrients and flavor of the rice, which can run the gamut from earthy and savory, to rich and nutty, to sweet and fruity.

Val Neff-Rasmussen is a food seeker and writer at Zingerman's.

You can reach her at vneff-rasmussen@zingermans.com.

To get rice to cook up into distinct grains even when you’re cooking a starchy rice that usually ends up sticky, parboil it and then finish it in the oven: spread on a baking sheet and dotted with butter, it’ll cook up to have individual, distinct grains.

3. To get a super creamy, porridge like consistency, start with a shorter-grained, starchier rice. Before cooking it, let it rest in the cool water in the pan for 15 minutes.

And then after cooking, let it rest for another 15 minutes before serving.

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.

rice pop-up shop

We've got a pop-up shop featuring new and rare rices at zingermans.com. Here are a few of our new favorites.

Quantities limited. When they sell out, they're gone.

from the philipPine rice terRaces Mountain Violet Sticky Rice

When you open a bag of Mountain Violet Rice, the first thing you notice is the deep purple color that becomes even more vibrant when you cook it. But just a moment later, you notice the aroma: it’s bright, almost berry sweet. That berrybright flavor is balanced with deeper, winey notes when you cook it. Those sweet, fruity flavors are unlike any other rice I’ve tried. It’s grown in the steep terraces of Barlig, Mountain Province in the Philippines, where it’s traditionally used in desserts. It’s also great for bright summer salads and soups.

P-VRC 1 lb bag $12

Tinawon White & Kalinga Unoy Mary Claire Hensley has been working with the people who farm the ancient terraces of the Philippines and her Slow Food Ark of Taste rices are a total revelation. Tinawon white is her favorite, a “white” rice that’s actually whole grain, with the toasty, nutty flavors you expect from a rice with its bran intact. Kalinga Unoy is a rustyred, speckled colored rice that has an intoxicating nutty aroma. Both are sun dried which magnifies their flavor.

P-TWR 1 lb tinawon $10 P-KUR 1 lb kalinga unoy $10 SHIPS FOR FLAT RATE

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provence's heirloOm rice

Camargue Red Rice

The Camargue region in southern France is a marshland leading to the Mediterranean coast between Marseille and Montpelier. Rice has been growing here since the 16th century. The high natural salt content in the region’s soil made growing most crops a challenge, but because rice can handle higher levels of salinity, it proved to be well suited to the area.

The most famous Camargue rice is a rusty red color and has deep, sweet, nutty flavor, and the grains maintain a pleasant, snappy texture when cooked. Great dressed with olive oil and fresh herbs, or as a full-flavored side dish.

P-CAM 500 g bag $10 SHIPS FOR FLAT RATE

ultra creamy Kokuho Rose Heirloom Rice Kokuho Rose has been cultivated by the Koda family for more than fifty years, since they first developed it on their California farm. The rice has Japanese origins, and this shortgrain, white colored rice is a great choice for sushi. The flavor is delicate, lightly sweet. But what I love about it is the texture. It’s incredibly creamy. Eating it with some stir fried meats and veggies, the rice doesn’t disappear in the background—that creamy texture amplifies the dish and adds complexity.

P-KRR 16 oz box $8 SHIPS FOR FLAT RATE

beijing's treasure Heirloom Kermes Rice

Kermes is an heirloom grain from Hibei province in China, which loops around Beijing. Like many old-fashioned grains, it fell out of favor in the mid 20th century because it was much lower yielding than modern varieties. Lucky for us, a few years ago a handful of farmers started growing it again. Rusty red in color, it has an earthy, rich flavor that almost reminds me of oatmeal. It’s so full flavored that it’s good for eating plain, but it would also be great in rice bowls or as a special side dish.

P-KER 17 oz bag $24 SHIPS FOR FLAT RATE

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BUYER'S GUIDE TO COFFEE WHAT DOES “MICRO-LOT” MEAN AND WHY DOES IT MATTER?

By Brad Hedeman With every iteration of the speciality coffee world’s evolution come new terms for folks like us to learn. One of the latest is “micro-lot” coffee. It sounds interesting, it even carries a whiff of the scientific, but what does it mean?

Micro-lot is generally used to describe very specific coffees from small producers. One way to illustrate the idea is to look at its parallel in the wine word, where much of the vocabulary we use for coffee was born. Some winemakers produce “single parcel wine” that comes from a particular patch of a vineyard. Perhaps a spot that has more sun. Or an acre of limestone. The winemaker experimented in isolating grapes from that parcel, made wine with it, found it tasted different­—better, more interesting, something that stood out—and bottled it with its own label.

us drinkers is that this level of terroir precision makes flavors appear are rarely experienced so distinctly. There are berries and flowers that sparkle. Roasted notes that beam. Each lot has a personality that’s strong—you may love it, you may hate it, but it’s always a fun ride.

Micro-lots are the same thing, only for coffee. A micro-lot is a batch of beans from a specific area of a coffee farm.

Some areas on a farm may produce different coffees for reasons of sun exposure, water drainage, altitude—or factors we don’t quite understand. The farmer and the buyer can sort among beans from particular parcels to taste the differences. One of the great differences between wine and coffee micro-lots, though, is speed. A single parcel wine test takes months or years to see how it tastes. Coffee can be roasted in days. Even better, we get to be involved in the role as winemaker since we roast the beans.

BREWING MICRO-LOT COFFEE AT HOME

“We’re not telling the farmer how to cultivate or grow their beans,” explains Steve Mangigian, managing partner of Zingerman’s Coffee Company. “We’re collaborating with the farm. Together, we pinpoint the exact area of the farm that’s producing the best beans for what flavors we like. Once we do, we buy everything we can.”

Micro-lots are called micro for a reason. The number of beans is not not measured in container loads or even pallets, it’s kilos—and not many of them. What matters for

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Methods to the Madness These are three of the best ways to bring out the flavors of micro-lot coffee. Always make sure to grind the beans as near to the time of brewing as you can.

Aeropress An espresso machine you power by hand. Cuts down on acidity and enhances sweetness.

Pourover Manual drip. It makes a flavorful, full-bodied brew, one cup (not one pot) at a time.

Syphon Pot One of the most involved ways to make coffee but it shows off bright, sweet, clean flavors.

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.

coffee cubed Coffee & Cake Gift Boxes Take small batch roasted coffee, add ‘cake’ then throw in something extra and bam! Our brand new coffee gift boxes.

Our Classic Coffee & Cake box includes a bag of Roadhouse Joe coffee, a nosher version of Sour Cream Coffee Cake, and a small box of peanut brittle.

G-CFZ classic coffee + cake gift box $60

The Choco-Coffee & Cake box includes a bag of Mexican Chiapas coffee, a nosher Hot Cocoa Coffee Cake, and a jar of Italian Crema di Torrone.

G-CFC choco-coffee + cake gift box $60 SHIPS FOR FLAT RATE

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three micro lots

delicious, naturalLy

pure hOney proceSs

nEw kid on the blOck

From DaTerra, an estate grower and long-time source of Zingerman’s coffee in Brazil comes this natural processed micro-lot coffee. Natural process— another coffee lingo term of art—refers to how a coffee cherry becomes a dry bean. In this case they do not remove the fruit from the coffee bean before being dried in the sun. Leaving the fruit attached gives the finished bean a fruitier, sweeter taste. This particular lot of beans has what’s to me a perfect balance of fruit and chocolate flavor.

P-COF-DAT 12 oz bag $22

At the peak of the season, the most experienced pickers harvest the ripest cherries in this mircro-lot and dry them using a method called the “pure honey process.” After the coffee cherries are picked the skins are removed, leaving a sticky, sugary layer surrounding the coffee bean that’s left on while the beans are fermented and dried. Leaving it intact during the fermentation creates fruity, acidic notes in the coffee. When you brew it, the flavor is marked by an incredible sweetness and juiciness. Rich, with a cocoa sweetness balanced with plenty of bright, fruity notes.

P-COF-RIC 12 oz bag $22

Myanmar is a new player in the world of specialty coffee, but I think it’s posed to make a serious mark on the industry.

The good thing about being the new kid on the block is you don’t have to fight tradition. You can do what you like.

That’s exactly what the farmers on the Greenland and Blue Mountain estates of Myanmar have done for this micro-lot.

Smooth, creamy, supple, with hints of orang. An elegant brew.

P-COF-MYA 12 oz bag $22

Brazilian Full Bloom Micro-Lot Coffee

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Costa Rica Hacienda Miramonte Micro-Lot Coffee

Myanmar Greenland and Blue Mountain Micro-Lot Coffee

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9

parm bones HOW TO RAISE FLAVOR FROM FOODS YOU MIGHT THROW AWAY

By Mo Frechette Traditional cooking, the popular cooking of countries passed down through time is the cooking of the poor because, let’s face it, there has been a lot more poor people than rich people in history. Traditional cooks figured out how to squeeze the last bit of flavor from the ham bone, to find flavor in foods they might have otherwise thrown away. Turns out this isn’t just good policy for thriftiness or the environment. It’s super tasty as well.

PARM BONES When you get to the end of a hunk of Parmigiano-Reggiano cheese, don’t throw out the rind. Put it in a plastic bag and keep it in the freezer. Next time you’re making a slow-cooked pasta or rice dish, or a stew, add the “parm bone” to it. Like adding bones to bubbling broth it’ll disperse its flavor into the dish, melting slowly away.

You can do this with any cheese whose rind isn’t waxed or coated.

MEAT RINDS The same idea as parm bones, but add a rind—or chunk—of bacon, guanciale or prosciutto to cooking water for pasta or rice. It’ll add a lot of flavor to the dish. You can also eat the softened rind after the dish is ready. When the boiling is done you can dress the meat with olive oil, a bit of cheese and eat it as an appetizer.

PASTA WATER Add a bit to your pasta sauce and the starch that seeped out of the pasta into the water will thicken it up and add some flavor.

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COOKING WATER Water that’s cooked some carrots or rehyrdrated mushrooms or somehow seen the benefit of touching tasty food — think about adding it to whatever else you’re cooking to pass its flavor along.

JARRED REMAINS Before you throw out the briney remains of a jar of food, take a taste. The vinegar and oil from a jar of sun dried tomatoes and make an amazing marinade. The olive oil in a tin of anchovies can add depth to a salad dressing, or the start of your next sauté.

CHICKEN BONES AND CARROT PEELS One of the best ways to add flavor to your cooking is to substitute broth for water. It’s super easy to make at home, too. Don’t buy ingredients for it. Just save your broth-worthy veg scraps like carrots, onion, celery and herb stems in a bag in the freezer. One day, when you eat some chicken, throw the bones in a pot with those scraps, some bay leaves and peppercorns, and cover it with water. Let it simmer for a few hours, strain it, then pour into ice cube trays. When you need your next dose of flavor, crack out a cube and melt it into a dish.

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.

the king of cheEse Parmigiano Reggiano

Our most popular cheese by a wide margin. Made in the hills outside of Modena, Italy, where the high altitude makes for plenty of diversity in the grasses and herbs growing in the cows’ pastures. That means the milk—and subsequently, your cheese—is full of the pasture’s complex flavors. The wheels age for at least two years, developing huge flavor with a long, lovely finish, Outstanding.

C-PAR by the pound $32 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

let’s bring back sun dried tomatoes

meat rind flavor maker

Sun Dried Sicilian Tomatoes

They were huge in the 80s, fading in the 90s and I want to bring them back—but the good ones, not the leathery flavorless ones you remember. These are by far the best and the sweetest semi-dried tomatoes I’ve ever tried. Little known in the United States, this supersweet variety of tomato is grown only in Sicily. The ripe tomatoes are hand picked, dried in the sun for three full days—not in ovens, as most commercial versions are—then packed with fresh basil in a bit of vinegar and extra-virgin olive oil. Have some on hand for special entertaining (they make a nice addition to a cheese plate) or everyday eating (especially in a fresh pasta sauce). When you’re done, save the oil and vinegar they’re packed in for a superior Sicilian marinade.

P-PAC 290 g jar $20

Guanciale comes from the jowls of the pig, and while the Italian word guancia means cheek, guanciale, in a very Italian turn of phrase, means “pillow.”

So think of this as a pork pillow. It’s cured similarly to bacon, but it’s not smoked. It has an Italian flair: a bit of rosemary is included. With more fat than pancetta, it’s intense, indulgent stuff and greatly magnifies the flavor of your dishes. Slice off a few chunks, and toss them into a pan with root vegetables like potatoes or squash.

Give your sauces a boost with a few pieces in the pot. Get creative. Guanciale rewards the adventurous cook. Herb and Kathy Eckhouse make this guanciale at their firm, La Quercia, in Norwalk, Iowa. They usually sell it sliced, but pack chunks—the traditional cut—special just for us.

As with all of their meats, Herb and Kathy make their guanciale with pork from pigs raised naturally, without hormones or sub-therapeutic antibiotics.

M-GUA ½ lb piece $17.50

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Guanciale

bacon!

Nueske’s ApPlewoOd There’s a reason this is our top seller. 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. Nueske’s slices it thick, just for us.

M-BAC 1 lb sliced thickly $17 M-SLAB 5-6 lbs unsliced slab $90 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

AlLan Benton's Hickory smoked and dry cured.

The most intense bacon we carry, not everyone's cup of tea. Prized by chefs like David Chang of Momofuku.

M-BBT 1 lb sliced $20 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

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11

30 SOMETHING A BRIEF HISTORY OF ZINGERMAN'S

Paul Saginaw and Ari Weinzweig opened Zingerman’s Deli on March 15th, 1982, 35 years ago. It sold classic Jewish deli fare like matzo ball soup, lox, knishes, latkes, chopped liver and kugel. It sold very un-classic deli fare like proscittuo, bacon and Vermont cheddar. All these foods are still all on the menu. It sold cigarettes, too, which are not.

The original corned beef supplier was United Meat & Deli of Detroit. (They still are.) The reuben sandwich was instantly the most popular sandwich. (It still is.) Nueske's applewood smoked bacon was in the case and, cooked, on a few of the sandwichs. (It still is.)

business terms. It's easier to explain the idea without the economic jargon: we want to all get together and open local businesses together, all of them in and around Ann Arbor, food-related busineses, each different, each run by someone who really wants to do what they're doing, who'll make sure the food tastes really good and the service level stays high. And hey—the invitation still stands.

Want to start a food business in Ann Arbor? Let's talk.

But a lot else has changed. For instance, the deli looks different. It added a sliver to its side (can't change the front which is historically protected). It added a house next door for seating and a café. It added another buiding out back, making the corner lot feel like a mini food campus.

Ten years in, an invitation was put out: come start a business with us. The deli was joined by Zingerman’s Bakehouse in 1992. ZingTrain came next, the consulting and training business, then Mail Order by 1994.

Creamery, Roadhouse, Coffee Company, Candy Manufactory, Cornman Farms, and Miss Kim’s. Each is separately owned, has a separate checkbook, separate inventory. They share the name and a culture and a few other things that make the whole operation very difficult to explain simply because it's not very simple, at least in

12

Corned BeEf

Our award-winning sandwich filling, the O.G. of Zingerman's world, is ready to rescue your lunch. Come on, get your fix.

M-LCB 1 lb, sliced $30 M-LCB-W whole raw, 9-11 lbs

serves 12 $110 SHIPS ONE BUSINESS DAY OVERNIGHT

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.

c

this

in om g

Su m

mer

Mini Brownie Bite Boxes Half classic Magic Brownie, with toasted walnuts. Half Black Magic without nuts.

Perfect for desk hoarders of all persuasions.

G-MBB 20 bites in cartoon box $36 G-M50 50 bites in wooden crate $100 SHIPS FOR FLAT RATE

We're not McSomebody.

Big food numbers are not posted on our sign. We don't do COmin g thIs SumMer a million of anything, let alone a billion. We make nearly every food by hand so even a thousand feels like a big deal. But year after year the thousands add up—and now we've almost made a million brownie bites. Sometime this summer number 1,000,000 will be baked, sold and shipped. To celebrate we’re having a contest. The sender and recipient of the millionth brownie bite will each get a $100 gift card. You can spend it on anything. Including more brownie bites. #millionbrowniebites

zingerman’s reuben sandwich kits four styles

The pErfect sandwich by mail

If you know someone who loves real deli fare, sending this gift will cement your status as the most clever, generous friend they have. Some assembly is required, but considering it has been known to make adults weep in appreciation, we think it’s worth it.

Corned Beef Reuben G-SHE serves 8 $200 G-SHE-2 serves 3-4 $150 Pastrami Brooklyn Reuben G-BIN serves 8 $200 G-BIN-2 serves 3-4 $150 Turkey Georgia Reuben G-GEO serves 8 $200 G-GEO-2 serves 3-4 $150 Jon & Amy’s Corned Beef & Pastrami Double Dip G-JJA serves 8 $200

FREE SHIPPING

what's included Jewish Rye Bread (Pumpernickel in Brooklyn Reuben) Meat Fixins

Coleslaw Russian Dressing Garlicky Pickles Magic & Black Magic Brownie Bites

Sauerkraut Emmentaler Swiss

Professional Deli Instructions

Redskin Potato Salad

"An 11 oN a ScAle Of 1-5" - Oprah

CALL 888 636 8162

9AM-10PM ET EVERY DAY

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13

Choose Your Own Pastry Sampler Gift Boxes Create your own assortment of Zingerman’s pastries. Choose your mix, pick your packaging, then give us a ring or visit zingermans.com where you can customize your box online. Your personal selection is hand packed to order in our fun cartoon gift box or classy wooden cheese crate with Zingerman’s emblazoned across the top.

CHOOSE YOUR PASTRIES Big brownies, stellar cookies, creamy scones and other luscious treats, like our smash hit bostock—basically the most fabulous piece of french toast you can hold in your hand.

CHOOSE YOUR PACKAGING CARTOON BOX Sturdy, re-usable, way fun.

Illustrated by our one-and-only Ian Nagy. Made with recycled cardboard.

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

CHOOSE HOW MANY PIECES 14

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.

Magic Brownie

Oatmeal Raisin

COOKIES

SCONES

RARE TREATS

Classic with toasted chunks of walnut.

Maple syrup, organic oats and red flame raisins.

With dried currants.

Buttery brioche with orange syrup, topped with almond frangipane.

Black Magic Brownie

Ginger Jump-Up

Classic minus the nuts.

Muscovado brown sugar and crystallized ginger.

BROWNIES

Pecan Blondie No chocolate with pecan praline, topped with sea salt.

Sky’s the Lemon With fresh lemon juice, lemon zest, and candied lemon.

Townie Brownie

Lemon Scone With candied lemon zest.

Ginger Scone Spicy, crystallized ginger.

Want a customized box option you don't see here?

We can help. Give us a call at 888.636.8162.

6 piece G-6PP

SHIPS FOR FLAT RATE

$50 10 piece $90 20 piece G-10P

SHIPS FOR FLAT RATE

G-20P

SHIPS FOR FLAT RATE

CALL 888 636 8162

Raspberry Patti Pocket Buttery, flaky pie dough filled with raspberry preserves.

Country Scone Organic oats, pecans, red flame raisins and cinnamon.

Vermont cheddar and fresh rosemary.

SHIPS FOR FLAT RATE $10.99 flat rate per address. Combine with other flat rate items and the price is the same.

Bacon Cheddar Scone Applewood smoked bacon and Vermont cheddar.

CARTOON BOX

$35

Bostock

Cheddar Herb Scone

Gluten Free with amaranth and quinoa, not wheat. * Not made in a gluten free facility.

Currant Scone

WOODEN CRATE

$50 8 piece G-8CR

SHIPS FOR FLAT RATE

$90 15 piece

$l75

$ll5 20 piece

$275 50 piece

G-15C

SHIPS FOR FLAT RATE

G-20C

SHIPS FOR FLAT RATE

9AM-10PM ET EVERY DAY

30 piece G-30C

SHIPS FOR FLAT RATE

G-50C

SHIPS FOR FLAT RATE

ZINGERMANS.COM

15

STAfF favorites

Service star at Zingerman's Mail Order

Supervisor in the Service Center at Zingerman's Mail Order

HuMmingbIrd ButTercrEam Cake Coop’s Salted Caramel Sauce

My favorite product is the Hummingbird Cake. Seriously. The BEST. Cake. Ever. It’s moist and flavorful, with a bit of everything in every delicious bite. This cake has some of my favorite things mixed in it: pineapple, bananas, toasted pecans, and toasted coconut. Top all of that with real buttercream frosting made from real butter and vanilla direct from Madagascar?

Yes, please! Normally, I’m a dark chocolate sweets kind of girl, that is, until it comes to cake. The Hummingbird Cake has my heart. It’s my go-to for every time that I’m needing a cake fix; it’s my birthday cake, my Mother’s Day cake, my husband’s "I’m sorry" cake, and it was my 20 year anniversary cake.

A-HUM serves 6-8, 6” across $100

A friend of mine said it best after her first taste of Coop’s Salted Caramel Sauce: “Oh my god... this is what I always wanted salted caramel to be, but it never was... but now it is!” I shared my jar with her, and we ran out of clean spoons. It worked out okay, you can always substitute a butter knife for a spoon. Just to gild the lily, we even drizzled a little on top of some dulce de leche gelato.

At the end of the evening, when I asked my friend if she’d like to take a jar home with her, she resisted for all of about two seconds before snatching it up. I bet there aren’t any clean spoons at her house now, either.

P-CSC 10.6 oz jar $16 SHIPS FOR FLAT RATE

FREE SHIPPING

Bread Captain & Video Director at Zingerman’s Mail Order

paesano bread

If I had only one word to describe Paesano Bread, it’d be “utilitarian.” Yes, that’s not a very sexy depiction, but Paesano’s strongest quality is that it’s a multi-functional, pragmatic workhorse of a bread. The interior is thoroughly permeated with air-pockets. It’s those pockets that make Paesano so versatile. They allow the bread to become infused with the flavors of whatever you serve it with. It’s perfect for sopping up leftover spaghetti sauce, for dunking in soup, or as a companion to cheeses or salami. Plus, Paesano is wonderful to eat just by itself—all the better to appreciate its soft, chewy texture.

B-PAE 1½ lb handmade loaf $9.50 SHIPS 2 BUSINESS DAY

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Service Center Supervisor & Lead Trainer at Zingerman’s Mail Order

8-grain 3-sEed Bread I love our 8-Grain 3-Seed Bread. Why? Although there are so many grains and seeds, it still seems like a sinful treat because of how the honey sweetens it. When I eat it, I feel like I’ve made a healthy choice. The crust is hearty, the interior is still soft and chewy especially when you pop it in the toaster. My favorite way to enjoy it is toasted and topped with a little cream cheese and some strawberry preserves.

I also like to top with Koeze peanut butter. Sometimes I go wild and melt cheese on top!

B-8GR 1¼ lb handmade loaf $10 SHIPS 2 BUSINESS DAY

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.

Whiskey Peach Jam

Assembly Captain at Zingerman's Mail Order

HR and service star at Zingerman's Mail Order

There’s something about peaches that I love.

One time my auntie made me a peach cobbler, and I ate the whole thing myself until it made me sick. But I still love peaches!

When my coworker Mike gave me some of the Whiskey Peach Jam for Christmas once, I was hooked. I love the sweetness, and all the pieces of fruit. And the name gets me too— though I don’t taste the whiskey in the jam. I keep a jar at work, and sometimes I share it with coworkers. Now they’re hooked on it too! We like to put it on paesano bread and it would also be great on toasted cinnamon raisin bread. But my favorite is to just eat it straight out of the jar.

P-CWP 12 oz jar $22 SHIPS FOR FLAT RATE

Kozlik’s Maple Mustard

The first time I tasted Kozlik’s Maple Mustard was at their charming shop at the St. Lawrence Market in Toronto. If memory serves, upwards of thirty mustards were on hand to try—and while I tried many of them—it was the maple that made it into my suitcase. I love how thick and rich this mustard is, and I’ve found it to be quite versatile. While I use it most often on sandwiches and in vinaigrettes, I’ve also talked about sneaking it under the skin of a Thanksgiving turkey. This hasn’t happened yet, mind you, but I have a feeling this could be the year!

P-KMM 8.5 oz jar $10 SHIPS FOR FLAT RATE

Owner & Head Chef at Zingerman’s Delicatessen

french mountain bread

Hands down, this is my favorite bread and probably my favorite food period. It is my desert island food for sure. I love it for just eating, salami sandwiches, grilled cheese and breakfast toast with tons of butter and preserves. This bread is so good with a fried egg on it. The big loaf holds well on the counter all week till you can get another one. How could you not like a loaf designed to sit around and get better? I’m amazed that we sell it for less when it’s “day old” at the Deli— we should charge more for it after a day! It has been the only bread in my stuffing for the last decade during Thanksgiving where it blends well to the sausage, celery and sage.

B-MON-A ¾ kilo handmade loaf $12 B-MON-B 2 kilo handmade “Z” loaf $26 SHIPS 2 BUSINESS DAY

CALL 888 636 8162

Barista at ZIngerman’s Coffee Company

Onion Rye brEAD

Onion Rye caught my eye while I was still in high school and new to the ways of gastronomy. Its poppy seed studs were so rebellious... so punk. And that faux-hawk of caramelized onions on top of the loaf... out in the open. So dangerous. Thrilling.

Like it was staring me down, daring me to ask it to dinner; James Dean, Johnny Depp, and Daft Punk looked conformist next to this scoundrel. I was excited and worried, simultaneously. What if my family hated all that onion? But then, something happened.

Onion Rye’s table manners were impeccable. Every course went flawlessly. My family loved Onion Rye when I brought it to dinner. We dunked, dipped, smothered, slathered, nibbled, gnawed, and sopped the night away. Onion Rye was perfect.

It was daring enough to make every day exciting, but refined enough for the most formal dinner party. It’s been a long, long time since Onion Rye and I first met, but we’re happier than we’ve ever been.

B-ONI 1½ lb loaf $9.50 SHIPS 2 BUSINESS DAY

9AM-10PM ET EVERY DAY

ZINGERMANS.COM

17

Beautiful Balance

WHY WE CARRY ONLY ONE BRAND OF BALSAMIC The Balsamic Vinegars of La Vecchia Dispensa

While we carry different vinegars and olive oils from different farms and acetaias, we only carry one family's everyday balsamic. Working just off the historic square in the center of the old town of Castelvetro, southwest of Modena, Italy, Roberta Pelloni and her husband Marino Tintori make a range of outstanding balsamics under the name La Vecchia Dispensa.

And while I've probably tasted a hundred balsamics since we started carrying theirs a decade and a half ago none have come close in terms of balance and flavor. Although many believe 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 Vecchia Dispensa. They have a legion of followers who return to them again and again.

35th Anniversary Balsamic 8 Year Aged V-8YR

250 ml bottle

10 Year Aged V-10Y

250 ml bottle

16 Year Aged V-16Y

250 ml bottle

30 Year Aged V-30Y

100 ml bottle

4 Ages Sampler Bottles V-VBT

4 x ¼ oz each

Gift Box of 4 Vinegars

V-WB4 4 x 100 ml, boxed

Oak Barrel of 16 Year Aged V-BAR-16 1 liter barrel

$25

$35 $45

$50 $30

$150

$350

ALL BALSAMIC SHIP FLAT RATE

18

In honor of Zingerman’s 35th anniversary Vecchia Dispensa has bottled just a few hundred vials of their traditional balsamic, made the way it’s been made for centuries, packaged for the first time in a small bottle so more of us can afford it. Deep, woodsy flavor.

Very special stuff, very limited availability.

V-35A 40 ml bottle $45 SHIPS FOR FLAT RATE

white balsAmIc, sort of

Agrodolce White Balsamic Vinegar Agrodolce is super smooth, light on the tongue, subtle and very, very long in the finish. Technically it's not a balsamic, but you can use it in place of balsamic since it’s similarly soft and sweet. Wherever it’s employed, your cooking will be enhanced by one of the most elegant vinegars I’ve tried in a really long time. It’s crafted by Sante Bertoni on his family estate outside of Modena, Italy. Described as a bit of a mad scientist, Sr. Bertoni is giving the vinegar extra maturing just for us, making its flavor more complex before it hits your kitchen.

V-AGV 500 ml $25 SHIPS FOR FLAT RATE

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.

RAVISHING SPICES Upgrade your aersenal

Épices de Cru Grand Spice Set with Book First you’ll be struck by how they look. Over two dozen matte metal tins, translucent tops, each filled with a shock of spice.

When you unwrap it, the aroma follows: floral, toasty, bright, rich, herbal, earthy, all swimming together. What really steals the show, though, is the taste. Ethné and Philippe de Vienne’s Montreal spice business, Épices de Cru, has what I think are hands-down the best spices around. Their house blends are unparalleled. This kit has 26 of them, enough to keep a curious cook busy for months. It comes with a 143-page book featuring 60 of their well-tested recipes. Makes a stunning gift. Note the spices are whole, which makes them last much longer. They only need a quick grind with a mortar and pestle or food processor.

P-EDC 26 spices, plus book $90 SHIPS FOR FLAT RATE

culinary fAiry dust Wild Fennel Pollen

Wow. In thirty years of cooking and traveling, I’ve never tasted anything else remotely like this. It’s exhilarating—intoxicating even. Its aroma is sweet and pungent, smelling intensely of everything great about fennel and then some. Teeny tiny golden pollen are taken off wild fennel plants as they begin to bloom in the Tuscan countryside, then sent to us, where we hand pack them in our little spice tubes. It looks like fluffy sand, colored yellow by the sun. As special and rare as it is, wild fennel pollen is surprisingly easy to use—mix it with a touch of sea salt and black pepper and sprinkle it on to chicken, firm fleshed fish, potatoes or almost anything really before cooking. It's the quintessential Tuscan ingredient for anything made with pork. Like fairy dust for food, it makes it sparkle with flavor.

P-FEN 45 g jar $30 SHIPS FOR FLAT RATE

only real truffles need apply Black Truffle Sea Salt

Truffles make for a mystical, magical flavor that for many is irresistible. They’re also insanely expensive. But there’s another way. Jane Morgan Smith grows truffles in North Carolina in a grove of 200 oak trees whose roots were inoculated with the spores of France’s world-famous black winter Périgord truffles. Jane mixes the truffles into salt, infusing it with their aroma. Use the salt in a dish and you have amazing black truffle flavor at a fraction of the cost. Add it right before serving. Do so sparingly, this is strong and too much of a good thing isn’t a great thing.

P-TRF 35 g jar $19 SHIPS FOR FLAT RATE

CALL 888 636 8162

9AM-10PM ET EVERY DAY

ZINGERMANS.COM

19

Zingerman's premier Clubs Culinary Adventure Society and 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 to date 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.

Passion Fruit Caramel Sauce A one-of-a-kind invention, caramel with loads of passionfruit and cardamom.

Lime Leaf Sambal Malaysia's fabulous combo of chiles, garlic, oil, and Makrut lime leaves.

Alder Smoked Tuna Line caught smoked tuna that's been a Pacific Northwest secret for over 50 years.

Sbrinz Did you know Switzerland makes an ancient cheese akin to Parmesan? Surprise!

CULINARY ADVENTURE SOCIETY

FOOD EXPLORERS CLUB

Ships in September, December, March, and June.

See dates online. 8-10 discoveries per shipment.

Ships monthly.

1-2 food discoveries per shipment.

1 Time G-1-Z $175

2 Times G-2-Z $325

FREE SHIPPING

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FOOD FINDS THAT CLUB MEMBERS GOT TO TRY FIRST

4 Times (year) G-4-Z $600

3 monthly installments G-EXP-3 $125

6 monthly installments G-EXP-6 $240

12 monthly installments G-EXP-12 $475

FREE SHIPPING

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.

Artisan Market Boxes The Best offerings from "The MitTen" Great Lakes Artisan Gift Box Peanut Butter from Koeze in Grand Rapids, Michigan, American Spoon Preserves from Petoskey, Michigan, Freshly Roasted Zingerman's 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 Pecan Raisin Bread.

G-GLA great lakes gift box $125 FREE SHIPPING

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

Packed by hand in our classic cartoon Zingerman's box, including: Zingerman's Farm Bread, La Quercia’s Borsellino Salami, Spanish Tortas with Anise and Olive Oil, Marcona Almonds, Tuna-Stuffed Piquillo Peppers from Basque Country and Portuguese Sardines.

Serves 6-8 quite handily.

G-TAP tapas gift box $75 SHIPS 2 BUSINESS DAY

maMbo ItaliAno Italian Artisan Gift Box

Driving through rural Italy, every little village has their own specialty: a food that’s been made for generations, yet is unknown on the other side of the hill. This collection is a culinary journey to those hard-to-reach spots and flavors. We pack our colorful cartoon gift box with luscious fig preserves, Il Mongetto’s Tomato Sauce and Martelli’s Spaghetti, Sicilian Sun Dried Tomatoes with Anchovies, Antonio Mattei’s Tuscan Biscotti, and Maria Colonna's Leccino olives.

G-ITL italian gift box $95 SHIPS FOR FLAT RATE

WANT TO CUSTOMIZE? LET'S DO IT. GIVE US A CALL.

greatest hits Zingerman's Artisan Gift Box

A mini Sour Cream Coffee Cake and hearth baked bread from Zingerman’s Bakehouse, a bag of whole bean coffee from Zingerman’s Coffee Company, a box of Peanut Brittle, Spiced Pecans, six crispy, all-butter Palmiers, a Walnut-studded Magic Brownie, a Pecan Blondie, a Sky’s the Lemon Cookie and a loaf of Classic Banana Bread.

G-ART zingerman’s artisan gift box $100 SHIPS 2 BUSINESS DAY

a who’s WHO of american foOd American Artisan Gift Box

Robert Lambert’s Rangpur Lime Syrup from California, Broadbent Sausage from Kentucky, Pleasant Ridge Reserve Cheese from Wisconsin, Virginia Diner Peanuts, La Quercia’s Cured Ham from Iowa, Landrace Fettuccine from California, Vosges Black Sea Salt and Caramel Chocolate Bar from Chicago.

G-AMT american gift box $125 FREE SHIPPING

CALL 888 636 8162

9AM-10PM ET EVERY DAY

ZINGERMANS.COM

21

thE ZeRo risk loaf

We’ve been mailing bread for 25 years. But even after all these years, shipping a loaf of bread a thousand miles might sound bonkers. If you’re not totally convinced but curious to see what the fuss is about, rest assured you can try it without risk.

We guarantee you’ll love it—and if you don’t we’ll refund or re-ship, no questions asked.

Hot Out of the Oven New Bakery Box

Sweet & Spicy Bread Box

The latest creations from Zingerman’s Bakehouse. The gift box includes Pane Nero Bread made with heirloom Tumminia wheat from Sicily, Chestnut Bread made with loads of Michigan chestnut flour, crowd-pleasing Pecan Praline Banana Bread, and a Bostock: a square of buttery brioche with orange syrup and an almond frangipane topping.

G-HOB gift box $60

For a different kind of bread fanatic. A cartooned gift box stuffed to bursting with a loaf of Chocolate Sourdough, Cinnamon Raisin, Chile Cheddar and Peppered Bacon Farm Bread.

G-SAM-B sweet & spicy $65

SHIPS 2 BUSINESS DAY

Rustic Peasant Loaf Gift Box

Deli Deluxe Bread Box Our classic deli loaves. These are the breads we built our reputation on. 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 $55 SHIPS 2 BUSINESS DAY

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 couple of Ginger Scones to sweeten the deal and a small jar each of Honey and Preserves.

G-FES bread-fest box $50 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

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 Roadhouse.

G-PEA peasant gift box $45 SHIPS 2 BUSINESS DAY

Sweet Loaf o' Mine Gift Box Three of our most pleasing sweet loaves: Cinnamon Raisin, Chocolate Sourdough and Craquelin. All packed into our fun, illustrated gift box. Each loaf works anytime, from breakfast to dessert.

G-SLM sweet loaf $55 SHIPS 2 BUSINESS DAY

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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.

cinNamon raisin

A cinnamon raisin bread with substance.

A chewy, solid loaf where the flavor of the dough supports the freelancing of the Red Flame raisins and the racy scent of Indonesian cinnamon. Sweetened and moistened with a hint of clover honey. Makes sensational Sunday morning toast.

B-CIN 1½ lb handmade loaf $10 SHIPS 2 BUSINESS DAY

Pecan Raisin

This bread has been like a chain reaction—someone serves it for brunch, and the next week their guests are calling us and buying it for themselves.

Calling it dense is an understatement: a half pound of big, juicy Red Flame raisins and toasted pecans are baked into every loaf. The New York Times says our Pecan Raisin Bread "redefines the category."

B-PEC 1¼ lb handmade loaf $16

pumpernickel raisin This bread has a cult following around Ann Arbor. Our traditional pumpernickel bread (next page) stuffed with huge, juicy Red Flame raisins, finished off with a sprinkle of sesame seeds. Dark and rich, with an old fashioned molasses sweetness.

B-RSN 1½ lb loaf $9.50 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

Sweet breads have sweetness from the fruit, chocolate, and sometimes a touch of honey. Never any added sugar.

chOcolate CHerRy

A chocolate lover's fantasy come true— the best Belgian and French chocolate and dozens of dried Michigan cherries. A few minutes in the oven, the chocolate chunks begin melting, 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 1 ¼ lb handmade loaf $18 SHIPS 2 BUSINESS DAY

chOColate sourdough

It’s simple: our sourdough bread stuffed with chunks of dark Belgian chocolate.

Like most of the school children I know, I like to rip off a hunk and eat it as soon as I open the bag, but it's best when you pop it in the oven for about fifteen to twenty minutes. Your entire kitchen is likely to be filled with sensuous smells—warm chocolate, good bread.

This is one loaf that's very hard to keep around the house.

B-XSB 1 lb handmade loaf $10

Craquelin

The national bread of Belgium. It’s a 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. Some of our crew call it “coffeecake bread,” which gets to the spirit of the loaf, though its texture is much lighter.

B-QUE 1½ lb handmade loaf $26 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

CALL 888 636 8162

9AM-10PM ET EVERY DAY

ZINGERMANS.COM

23

pepPered bacon farm bread

We used to bake this on special occasions and we’d get so many orders we'd run out of bacon. It’s Farm Bread dough with Nueske’s Applewood Smoked Bacon and Tellicherry black pepper. Every bite has a bit of sourdough tang and a lot of the sweet, smoky meatiness of bacon, plus a little spice. I’m sure it makes great sandwiches, but I’ve never had a loaf around long enough to try.

B-BAC ¾ lb handmade loaf $15 SHIPS 2 BUSINESS DAY

parmesan pepPer heretic's loaf

My Italian friends would probably think this bread is heresy, but that’s their loss.

It’s a natural for me because I love bread, parmesan and good black pepper. There’s a quarter pound of parmesan in every loaf, along with a load of cracked black peppercorns. Leaves your mouth pleasantly aroused from the heat of the pepper and salivating from the savory sweetness of the parmesan. It’s fantastic when toasted.

B-PEP 1¼ lb handmade loaf $16 SHIPS 2 BUSINESS DAY

new mexico greEn chile & cheddar

I love this bread: savory, lusty, delicious and dangerously close to addictive.

Softly spicy, fire-roasted New Mexico green chiles and Nor'easter Cabot cheddar blended into the Bakehouse’s tangy Farm Bread. Great on its own or as an accompaniment to dinner. It’s especially good if you give it about twenty minutes in a 325 degree oven before you break it open so it’s nice and steamy when you crack the crust.

B-CHI 1¼ lb handmade loaf $15 SHIPS 2 BUSINESS DAY

When we make a sandwich with our rye, we warm it for 15 minutes at 375°F then slice it on an angle for bigger slices with crispy crust & a tender crumb.

Traditional Jewish rye bread is still an endangered American species. Twenty-four years after we started baking them in Ann Arbor, you'll still be hard pressed to find a loaf like them anywhere in the country. Believe it or not, most “rye bread” sold in America contains very little rye flour. These are different. These are breads like my grandparents ate in Eastern Europe: plenty of rye flour, a natural sour rye starter (not the usual canned shortcut) and lots of time to let the dough develop. They’re the breads I reach for to make a sandwich or to eat with cool butter and fresh oysters. A perfect pairing with corned beef.

Jewish Rye B-RYE 1½ lb

$9.50

SHIPS 2 BUSINESS DAY

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Pumpernickel B-PUM 1½ lb $9.50

Caraway Rye B-CAR 1½ lb $9.50

Onion Rye B-ONI 1½ lb $9.50

Chernushka Seed Rye B-CHR 1½ lb $9.50

SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

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.

densE, Dark, AnD haNdsome Pane Nero

Made with heirloom Tumminia wheat, an ancient grain from Sicily that’s renowned for its complex, sweet flavor. The bread is dark brown with a dense, compact crumb, topped with sesame seeds and sea salt. A hearty, flavorful loaf.

B-NER 1¼ lb handmade loaf $12 SHIPS 2 BUSINESS DAY

localLy milLed, universal apPeal Chestnut Bread Inspired by Hungarian cuisine—where chestnuts receive a lot of attention— Frank Carollo and the master bakers at Zingerman’s Bakehouse have created a new bread using chestnut flour from Grand Haven, Michigan and wheat flour from Westwind Mill in Traverse City, Michigan. The naturally leavened loaf has a rich tan crust and a nearly purple colored crumb. This is the type of bread you’ll want to Instagram. Just wait until you taste it, though. The flavor is full, nutty, sweet, rich and very satisfying. Fantastic with all manner of cheeses, meats, wines and whatever else you’re hung(a)ry for.

B-CNT 1 ½ lb loaf $18 SHIPS 2 BUSINESS DAY

roadhOuse bread

The house bread at our restaurant, Zingerman’s Roadhouse, and a local favorite. It’s based on an early New England recipe, made by combining rye flour and cornmeal with wheat. Anyone from an 18th century New Englander to Laura Ingalls Wilder would recognize and enjoy it today (it’s referred to in Little House on the Prairie as Rye ‘n’ Injun bread). The same goes for almost anyone I hand a slice to today. It’s got great crust and a soft, chewy center that has a slight sweetness from dark molasses, making it a hit with kids. Excellent with cream cheese and smoked salmon.

B-ROA 1½ lb handmade loaf $9.50 SHIPS 2 BUSINESS DAY

Many of our breads take a half a day or more to rise, which expands and deepens their flavor.

farm bread

Imagine sitting around a French farmhouse table waiting for dinner. This would be the bread the family would serve. Like French pain au levain, it's a white-wheat mix made with a sour starter. Its crust is crisp, its flavor subtle and never tiring. The three pound round is my favorite. Cut into quarters and freeze what you don’t eat.

B-FRM-RND 3 lb handmade

round $16 B-FRM-LOF ≠1½ lb handmade

loaf $9.50

sourdOugh bread The crisp, crackly crust, moist honeycombed interior and that trademark sour tang will tickle your tongue. We ship them to San Franciscans across the country—even to some living near the Golden Gate.

B-SDR 1½ lb round $9 SHIPS 2 BUSINESS DAYS

SHIPS 2 BUSINESS DAY

Sorghum Molasses

A traditional American complement to the Roadhouse bread, made by the Amish Yoder family in Tennessee.

P-SGM 1 lb jar $10 SHIPS FOR FLAT RATE

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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.

CALL TOLL-FREE 888 636 8162

MERCHANDISE TOTAL

FLAT RATE FOUR BUSINESS DAY RELAXED

TWO BUSINESS DAY

2 DAY WARM WEATHER CARE

ONE BUSINESS DAY

0 - $25

$10.99

$13.99

$23.99

$30.99

$25.01 - $50

$10.99

$17.99

$27.99

$33.99

$50.01 - $75

$10.99

$19.99

$29.99

$38.99

$75.01 - $100

$10.99

$22.99

$32.99

$42.99

$100.01 - $125

$10.99

$27.99

$37.99

$46.99

$125.01 - $150

$10.99

$36.99

$46.99

$50.99

$150.01 and up

$10.99

25%

25% + $10

35%

734 436 2006

SHIPS FOR FLAT RATE ALASKA AND HAWAII

INTERNATIONAL

ALL items selected ship for flat rate.

TEXT US

Shipment qualifies for flat rate ONLY if

Add $10 to rates. Flat Rate takes 8 days.

Two Business Days takes 3 business days.

Bread doesn't ship flat rate, sorry.

One Business Day takes 2 days

734 477 6986

FAX 734 477 6988 ONLINE www.zingermans.com

2 DAY WARM WEATHER CARE

INTERNATIONAL SHIPPING

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

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.

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, 2016 to September 30, 2017. (It repeats every year.)

26 26

Money you spend

Latitude of Award

Gift card reward

over $10,000 $5,000-9,999 $4,000-4,999 $3,000-3,999 $2,000-2,999 $1,000-1,999 $500-999

Pine Stump Junction Ishpeming Slapneck Escanaba Menominee Bad Axe Paw Paw

$500 $250 $200 $150 $100 $50 $25

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.

name

customer # and key code

address city, state, zip code daytime phone

email

1

2

name

name

address (No P.O. boxes, please)

address (No P.O. boxes, please)

city, state, zip code

city, state, zip code

daytime phone

daytime phone

email

email

preferred arrival week

preferred arrival week

Gift? Write message below line:

Gift? Write message below line:

Email shipment notification to them?

1 box or 2?

code

Y

N

Email shipment notification to them?

item description

size

qty

$ unit

Y

N

$ total

subtotal shipping 1 shipping 2

payment method: ❏ Check ❏ Discover ❏ MC ❏ VISA ❏ AmEx

Bread cannot ship for flat rate

total credit card account number expiration date

If you choose to pay by credit card, we may ring you for your security code.

Five ways to get this to us. Choose one.

1) phone it in 1 888 636 8162 2) mail to 610 Phoenix Drive, Ann Arbor, MI 48108 3) scan and e-mail to mailorder@zingermans.com 4) fax 734 477 6988 5) take a picture and text it to 734 436 2006

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27 27

The gifts that remind them of how awesome you are every month. Choose your club, pay once and we'll take care of the rest. They'll get a box of fabulous food delivered to their doorstep. Guaranteed to make you look like a genius.

pigs do fly Bacon of the Month Club

Six to date. That’s how many vegetarians I know who’ve fallen off the bandwagon thanks to bacon. I’m not using that as a proposal for torturing anyone. I’m just saying any food that’s so good it can break a strong will has to be worth trying. 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.

Each shipment contains bacon stories, histories, recipes and great bacon.

"The best thing I ever ate." Michael Symon BACON CLUB

ALL YEAR

QUARTERLY

G-BHF-4

MOre cLubs onliNe! 28

G-BAC-12 $400

$199

Quarter 1 Applewood Smoked Irish Style Back Bacon

Month 1 Applewood Smoked

Month 5 Tennessee Dry Cured

Month 9 Hungarian Double Smoked

Quarter 2 Kentucky Dry Cured Arkansas Peppered

Month 2 Kentucky Dry Cured

Month 6 Balinese Long Pepper

Month 10 Nancy Newsom’s Dry Cured

Quarter 3 Tennessee Dry Cured Indiana Jowl Bacon

Month 3 Arkansas Peppered

Month 7 Spencer’s Irish Style

Month 11 Jowl and Steak

Quarter 4 Balinese Long Pepper Cherrywood Smoked

Month 4 Juniper

Month 8 Hickory Smoked Duroc

Month 12 Cherrywood Smoked

FREE SHIPPING

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.

BREAD CLUB Three Months 1 loaf per month

2 loaves per month

G-1-3 $70

G-2-3 $100

Roadhouse Bread

Roadhouse & Sourdough

Paesano

Chile Cheddar & Paesano

Chocolate Sourdough

Chocolate Sourdough & Farm Bread

Six Months 1 loaf per month 2 loaves per month

monthly loafing

G-1-6 $139

G-2-6 $200

Roadhouse Bread Paesano Chocolate Sourdough Farm Bread Better Than San Francisco Sourdough Jewish Rye

Roadhouse & Sourdough

Bread of the Month Club

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.

Chile Cheddar & Paesano Chocolate Sourdough & Farm Bread Parmesan Pepper & Jewish Rye 8-Grain 3-Seed & Cinnamon Raisin Pecan Raisin & French Mountain Bread

FREE SHIPPING

COFFEE CAKE CLUB Three Months

doOr to DOoR Cakes 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 coffeecakes, one 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 professional present. Each cake serves 5-7.

CALL 888 636 8162

9AM-10PM ET EVERY DAY

G-C-3 $120 Sour Cream Summer Fling Hot Cocoa

Six Months

G-C-6 $230 Includes first 3 cakes, plus: Tea Cake Lemon Poppyseed New Deli

FREE SHIPPING

ZINGERMANS.COM

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OUR BEST SELLERS

SMALL NOSHER Serves 5-7

Coffee cakes have been our best selling gift since we started mailing food in the early 1990s. Having tried a lot of coffee cakes in the past two decades I can say quite honestly that I haven’t tasted one I like better. I think the same goes for a lot of our customers— many folks return year after year to send this gift and this gift only.

It’s substantial, it’s honest, it’s straightforward and it’s really good.

I guarantee you can really taste the difference.

LARGE FRESSER Serves 10-12

CARTOON BOX

WOODEN CRATE

Sturdy, re-usable, way fun.

Illustrated by our one-andonly Ian Nagy. Made with recycled cardboard.

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

SOUR CREAM

HOT COCOA

SUMMER FLING

The legend. Toasted walnuts, thick streams of Indonesian cinnamon, creamy texture, huge flavor.

A-SCC-L large in box $55 G-SCC-L large in crate $65 A-SCC-S small in box $40 G-SCC-S small in crate $45

With dark cocoa, a touch of espresso and chunks of dark chocolate that go molten if you heat it.

A-COA-L large in box $55 G-COA-L large in crate $65 A-COA-S small in box $40 G-COA-S small in crate $45

Loaded with slow-toasted coconut and lime. Fresh, zesty and even a bit tart.

A-SFC-L large in box $55 G-SFC-L large in crate $65 A-SFC-S small in box $40 G-SFC-S small in crate $45

FREE SHIPPING

FREE SHIPPING

FREE SHIPPING

beyond thE malL

Cinn-ful Cinnamon Roll Gift Box 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 $40 A-CIN ten roll tin in cartoon gift box $35 SHIPS FOR FLAT RATE

the banANA Bread you wish MOm MADE

Classic, Chocolate and Pecan Praline Banana Bread

The diabolical pastry enablers at Zingerman’s Bakehouse have focused their dark magic on classic banana bread. Like our hugely popular sourcream coffeecake and magic brownies, banana bread instantly conjures up nostalgia for home baking. The thing is, this loaf tastes better than what mom used to make (no offense intended moms, it’s just hard to beat our Bakehouse). The classic has no nuts, with simple ingredients like cane sugar, real butter and fresh eggs, a touch of Madagascar vanilla and two ultra ripe bananas per loaf. Chocolate chunk banana has the addition of huge chunks of chocolate. Pecan praline is topped with a layer of caramel-coated toasted pecans sprinkled with a pinch of sea salt. Wrapped in tissue, each loaf comes packed in its own colorfully illustrated box. Serves 5-7.

G-BNA classic banana bread, gift boxed $20 G-BNC chocolate chunk, gift boxed $20 G-BNP pecan praline, gift boxed $20 SHIPS FOR FLAT RATE

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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.

TOP GIFTS the Envy of cheEse lOverS EveRywhEre Cheeses of the World Gift Box

There aren’t many cheesemongers in America who put together a cheese selection like this. Few take the time to discover, select, age, care for and cut each cheese to order like we do. All the little steps add up. You can taste the difference. Five cheeses weigh over two pounds, serving 10-12 and come with Irish Brown Bread Crackers.

BEGINNER ASSORTMENT Focuses on five great, well-aged versions of familiar cheeses.

G-COW-A beginner cheeses of the world $125 FREE SHIPPING

EXPERIENCED ASSORTMENT Gathers more rare and adventurous cheese finds.

G-COW-B experienced cheeses of the world $165 FREE SHIPPING

devastATing SprEaD

Charcuterie and Cheese Gift Box

With a larder like this, the 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 Borsellino Salami, French Cornichon Pickles, Dutch Gouda and Zingerman’s Nor'easter Cabot Cheddar, Mediterranean Olives, a loaf of Zingerman’s Artisan Bread, 'Nduja Spicy 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 $150 SHIPS 2 BUSINESS DAY WARM WEATHER CARE

our most popular

GIFT BOX 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 (illustrated) has a loaf of Zingerman’s Artisan Bread, a Walnut-studded Magic Brownie and a Sea Salt Topped Pecan Blondie, Zingerman's Peanut Brittle, La Quercia’s Borsellino Salami, Virginia Diner Peanuts, and a nosher-sized version of our extremely popular, extremely good Sourcream Coffeecake.

G-WEE weekender gift box $75 SHIPS 2 BUSINESS DAY

the Long wEekEnder

Packed in a handsome wooden crate, includes all the items in the Weekender plus Zingerman’s freshly roasted High Flyer Coffee, Zingerman’s Banana Bread, a Ginger Jump-Up Molasses Cookie, Koeze Cream-Nut Peanut Butter, and Vanilla and Chocolate Coconut Macaroons.

G-LWE long weekender $160 SHIPS 2 BUSINESS DAY

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31

the big kAHuna

The Ultimate Basket

Unequaled food glory. Includes an assortment of four Zingerman’s Brownies, Molasses Ginger Jump-Up Cookie, Oatmeal Raisin Cookie, Zingerman’s Coffee, Irish Brown Bread Crackers, La Quercia's Borsellino Salami, Zingerman’s Peanut Brittle, Koeze’s Cream Nut Peanut Butter, Garden of Eatin' Blue Corn Chips, Salsa, Classic Caramel Corn, Ginger Chimes Candies, Spanish Marcona Almonds, Zingerman’s Spiced Pecans, All Natural Gummis, and Zingerman’s Virginia Peanuts.

G-ULT ultimate basket $200 SHIPS FOR FLAT RATE

the magic of THE mediteRraNean A Tuscan’s Treat 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, Crema di Torrone Spread, Roasted Hazelnuts from the Piedmont, Leccino Black Olives, Chestnut Honey, and Rossano Licorice from Calabria.

G-TUS italian gift basket $175 FREE SHIPPING

aAlmost BAKER’s basket 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, Zingerman’s Magic Brownie and no-nut Black Magic Brownie, Dried Currant Scone and Lemon Scone, Sea Salt Pecan Blondie, Oatmeal Raisin Cookie, Sky's the Lemon Cookie, Ginger Jump-Up Cookie, Honey and Preserves.

G-GRA-1 deluxe $75

ULTIMATE Double of all the pastries plus a loaf each of Cinnamon Raisin and Chocolate Sourdough breads.

G-GRA-2 ultimate $135 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

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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.

PASTRY COLLECTIONS built to impreSs

Pastry Dreambox

If you want to knock someone’s socks off this is the gift to do it. It’s a big foot and a half long pine crate (illustrated) stuffed to bursting with our incredible nosher-sized Sour Cream Coffee Cake, two Currant Scones, a walnut-studded Magic Brownie, a no-nut Black Magic Brownie and a Pecan Blondie, a Ginger Jump-Up Cookie, a Big Oatmeal Raisin Cookie and a Sky’s The Lemon Cookie, an almond and orange scented brioche Bostock, a raspberry-filled Patti Pocket hand pie, a loaf of Classic Banana Bread, Star Thistle Honey, and six handmade, crispy Palmiers.

G-DRE pastry dreambox, serves 14-16 $150 SHIPS FOR FLAT RATE

for a larger group

for a few foOd Lovers

Big, beautiful cartooned gift box with no-nut Black Magic and walnut-studded Magic Brownies, a Pecan Blondie, Oatmeal Raisin, Ginger Molasses Jump-Up and Sky's the Lemon Cookies, a Ginger Scone, a Cheddar Herb Scone and a Currant Scone, a six pack of all butter Palmiers and our nosher-sized Hot Cocoa Coffee Cake.

G-BNZ bakehouse bonanza, serves 10-12 $100

Our cartooned gift box includes a mini Sour Cream Coffeecake, Walnut-Studded Magic Brownie, Ginger Molasses Jump-Up Cookie, Currant Scone, Sea Salt Pecan Blondie, plus a pouch of six handmade, crispy, all butter Palmiers.

G-ZBS pastry sampler, serves 6-8 $45

SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

Pastry Sampler

Baked Goods Bonanza

greAt Snacks right Out of the basket The Snackboard Gift Baskets

These have always been our most popular gift baskets.

No heating, no cooking, just eating required.

SMALL

LARGE

Zingerman’s Farm Bread and walnut-studded Magic Brownie, John Macy’s Cheesesticks, Garden of Eatin’ Tortilla Chips, Premium Salsa, Fruit Preserves, and a jar of Koeze’s Cream Nut Peanut Butter.

G-SNA-S small $90

All the foods from the small and medium plus Irish Brown Bread Crackers, Chimes Ginger Chews, and Zingerman’s Spiced Pecans.

G-SNA-L large $150

SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

MEDIUM

DELUXE (Illustrated)

All the food from the small plus La Quercia’s Borsellino Salami, Zingerman’s Peanut Brittle, Zingerman's Virginia Peanuts and a Ginger Molasses Jump-Up Cookie.

G-SNA-M medium $130

Everything in the other three sizes plus Caramel Popcorn, Mediterranean Olives and Effie’s Crispy Corncakes.

G-SNA-D deluxe $180 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

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33

want To custOmize a box?

We'd love to help.

Give us a call.

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. We offer two options. Need it there tomorrow? Call us. Not sending in sympathy? No problem, we can remove the identifying sticker.

Bereavement

Sitting Shiva

Illustrated. A not too perishable assortment of a nosher-sized Zingerman’s Sour Cream Coffee Cake, a dozen assorted Brownie Bites, John Macy’s Cheesesticks, Zingerman’s Virginia Peanuts, La Quercia's Borsellino Salami, a bag of buttery Palmiers 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 $125 G-BER-NL bereavement, no label $125

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 Rugelach and one of Mandelbread, Kosher vanilla butter caramels, Zingerman’s peanut brittle, and a nosher-sized Sour Cream Coffee Cake. Not Kosher.

G-SHV shiva gift box $125 G-SHV-NL shiva gift box, no label $125 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE

34

Big Blue Bow Birthday Cake

Rustic Retreat Dinner Gift Box

Dense chocolate ganache inside with buttermilk chocolate cake, chocolate fondant frosting outside and a large fondant bow on top to tie it all together, so to speak. A stellar presentation with flavor that lives up to its promise. Ships frozen. Arrives frozen or cool.

A-ZBC b-day cake, 2¼ lbs, serves 6-10 $125

A “thank you” that’s not a cliché. This gift boxed set includes Italian Pasta and Il Mongetto Tomato Sauce, our Paesano Bread, a tin of line-caught Ortiz Bonito Tuna, Travel Olive Oil from Tuscany and two walnut-studded Magic Brownies for dessert.

G-DIN rustic retreat gift box $65

FREE SHIPPING

SHIPS 2 BUSINESS DAY

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.

Mom-To-Be Gift Box Built for cravings of different latitudes.

Our cartoon gift box includes Coop's Salted Caramel Sauce, Rick's Picks People's Pickles, John Macy's Cheese Sticks, Zingerman's Spiced Pecans, Classic Caramel Corn, Spanish Marcona Almonds, Ginger Chimes Candies, a Cheddar Herb Scone, a Black Magic Brownie, and a Mini Sour Cream Coffee Cake.

G-M2B mom-to-be gift box $100 SHIPS FOR FLAT RATE

Zingerman’s Midnight Feeding New Baby 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 Sour Cream Coffee Cake, a mini Hot Cocoa Cake, two no-nut Black Magic Brownies, Classic Caramel Corn, Coop's Salted Caramel Sauce, La Quercia's Borsellino Salami, Chimes Ginger Chews, Marcona Almonds, John Macy’s Cheesesticks and a darn cute Zingerman's bib.

G-BBY midnight feeding new baby gift box $125 SHIPS FOR FLAT RATE

Gift Card Any amount, good at any Zingerman's business, mailed or electronic.

G-GIF mailed for free E-GIF emailed instantly

Get Well, Deliciously

The Munchies Collection

Gift boxed nosher-sized Sour Cream Coffee Cake, John Macy’s Cheesesticks, Earl Grey Tea, Zingerman's Peanut Brittle, Ginger Chimes candies, a thick, walnut-studded Magic Brownie and one no-nut Black Magic Brownie.

G-GWG get well gift box $80 G-GWG-NL without "get well" name on it $80

Shipped free to any home or campus, including those located in Lansing. Ann Arbor Tortilla Chips, Fundidora Salsa, Zingerman's Virginia Peanuts, John Macy's Cheesesticks, our Zingerman’s Peanut Brittle, and a Zingerman’s Magic Brownie.

G-MUN munchies gift box $65

SHIPS FOR FLAT RATE

CALL 888 636 8162

FREE SHIPPING

9AM-10PM ET EVERY DAY

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35

BUSINESS GIFTS WITH BIG FLAVOR Give them foOd they'lL rave about

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.

BusineSs gIft

watch the breakroOm go nuts

866 260 6169

Awesome Office Supplies

hotliNe

Feeds fifteen or more in a way they will not forget. Remotely host the best office party since that time someone snuck a magnum of Veuve Cliquot in the break room.

Nosher-sized Sour Cream Coffee Cake, Macy’s Cheesesticks, crispy Palmiers, Spanish Tortas with Anise and Olive Oil, Italian Biscotti, Virginia Peanuts, freshly roasted ground Zingerman’s Coffee, Zingerman’s Peanut Brittle, Homemade Spiced Pecans, two Oatmeal Raisin Cookies, and ten Brownie Bites.

G-OFF office supply gift box $150 SHIPS FOR FLAT RATE

your secret stash

Desk Hoarder Gift Box

The rest of the office will never know. Our fun, colorful gift box comes stuffed with six magic and six no-nut brownie bites, a six piece box of miniature scones, mini versions of our hot cocoa coffee cake and our sourcream coffee cake, two bags of Zingerman’s Sea Salt Potato Chips, two bags of Zingerman’s Telicherry Pepper Potato Chips, sea salt caramels, Chimes ginger chews, fruit jellies from northern Italy, organic lollipops, two bags of all-natural fruit gummis, and a bag of spicy cashews with lime leaves.

G-DHR gift box $125 SHIPS FOR FLAT RATE

ofFice ICE cream social Gelato Office Party Kits

Choose five tubs of gelato (flavor list on facing page), we’ll ship them with enough cups, spoons, and napkins to serve the whole gang.

G-5GL-KIT 5 gelati, cups, napkins, spoons $125 FREE SHIPPING

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From 1 gift to 1,000 we specialize in helping you send stupendously flavorful gifts.

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.

Classic flavors Madagascar Vanilla Dark Chocolate Mint Chocolate Chip Cold Brew Coffee Michigan Maple Syrup Pecan

Dreamy flavors Salted Caramel Chocolate Chunk Chocolate & Hazelnut Gianduja Hazelnut Double Ginger Coconut Macaroon Dulce de Leche Caramel Peanut Butter Bittersweet Burnt Sugar Black Raspberries & Cream Strawberry Cream Cheese Coffee with Chocolate Espresso Beans

ZINGERMAN'S GELATO

Sorbets

Michigan Raspberry Sorbet Lemon Sorbet

Years ago, the gelato makers at Zingerman’s Creamery traveled to Italy to learn how to make great gelato from the undisputed experts. We pretty much do it exactly the same way today. First, we get the best milk we can find: it comes delivered directly from Calder Dairy, one of the last farmstead dairies in Michigan that’s just southeast of Ann Arbor. Using the gelatomaking equipment we brought over from Bologna, Italy, we churn the milk in small batches with super delicious ingredients like organic Demerara brown sugar, Madagascar Bourbon vanilla, Koeze peanut butter, and loads more.

The result is gelato with creamy, rich texture and with direct, intense flavors that’s guaranteed to knock their socks off.

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are dairy free

Choose your own Gelato Adventure Custom Gelato Samplers Mix and match the flavors you'd like. We'll bring in the milk, mix up the magic, work the Bolognese gelato maker and pack them on dry ice to send anywhere in America. What a great vacation surprise!

G-5GL five 16 oz containers $120 FREE SHIPPING

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You've probably never heard of...

SELECTING OILS AT ZINGERMAN’S

I taste new olive oils all the time. A dozen a month. (I know, it's a tough job but someone's gotta do it.) Most are okay, a handful are pretty nice, and a few per year are great. Those are the ones we add to our collection. We don’t take the decision lightly because once we bring on a new oil, we tend to stick with it. Many of the oils we sell, like Alziari, Roi, and Maussane on the next page have been in our collection for two over two decades. We taste the new harvest every year—check out the tasting notes online or ask about them when you call.

zingerman's exclusivE from tuscany

With Love From Tunisia Onsa’s Olive Oil We’ve been selling oil from Majid Mahjoub—our source for couscous and harissa and a slew of other outstanding foods from Tunisia (online)— for a few years now. But brand new to our shelves is Onsa’s extra virgin olive oil, named for Majid’s wife, Onsa. It’s made from unique-to-Tunisia chetoui olives. In a small section of Majid’s orchard, the olives are allowed to remain on the tree a bit longer before harvesting. Harvesting the olives when they’re more mature lends a softer, sweeter quality to the oil, though it’s still got a healthy, bitter, peppery kick. First time in the US and exclusive to Zingerman’s.

O-ONS 500 ml $20 SHIPS FOR FLAT RATE

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Poggio Lamentano Olive Oil

From Calabria in southern Italy, this oil is made with an olive called Ottobratico that grows only in Calabria. The flavors tend towards the milder side of the spectrum—fruity, green, nutty. Its aroma is one of green tomatoes and almonds, its flavor hints of bananas, artichokes, with some soft notes of citrus in the finish. The oil is perfect for dishes like fish or risotto—any dish with softer flavors that just need a little accentuating. A wonderful gift for any foodie and a homerun for any olive oil aficionado who thinks they’ve tasted them all.

O-OTB 500 ml bottle $30

Made by Michael Zyv exclusively from Moraiolo olives. The Moriaolo has a big body and has a distinctive flavor that forms the backbone of most Tuscan oils.

The oil is classically Tuscan—peppery, green, big, beautiful, delicious. The perfume is amazing—I could smell it for a long time.

And the aroma of course just entices you to do what you know comes next—you actually eat it!

It’s green, a bit peppery, lively, aromas and flavors both of fresh cut grass and olive fruit. It’s amazingly buttery with a big luscious mouth feel. I’ve been eating it a lot, on toast—the aroma when the oil hits the hot bread is terrific. Or using it to dress pasta, topped simply with Parmigiano Reggiano and a lot of great Tellicherry black pepper. Great, too, on a steak—drizzle it on right before you eat it, or on full flavored fish like bluefish.

O-POG 500 ml bottle $40

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wild & elEgant Ottobratico Olive Oil

californiA dreamIN’

Séka Hills Olive Oil Growing Arbequina olives— originally from Spain—in California, the Yocha Dehe Nation are making a very nice oil. It’s got a mellow accessible flavor with the hint of green apple that’s characteristic of Arbequina oils. You can do anything you like with this olive oil—salads, toast, pasta, steak, fish.

O-SEK 500 ml bottle $25 SHIPS FOR FLAT RATE

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.

...and 4 staples in many of our customers' pantries

The King of RivIera Oils

Roi Olive Oil

Join the Cult Maussane Olive Oil

It's now been over two decades since I first fell in love with Alziari, the old shop in the historic center of Nice, on France’s Côte d’Azur. Their extra virgin olive oil is exceptional and typically Niçoise— light, flowery and elegant but still full of character and charisma. I could use the same phrase to describe the tin it comes in. It's such a beautiful package that it makes one of the best gifts from our catalog; it needs no wrapping.

O-ALZ 1 liter tin $50

On the Italian Riviera, delicacy, not strength, brings an oil acclaim and honor. Roi is one of the best Ligurian extra virgin olive oils I’ve tried. It’s been made in the mountain town of Badalucco by the Boeri family since 1900, exclusively from the thumbnail-sized Taggiasca olive. This oil is the favorite of many of our crew. I regularly recommend it to folks who are beginning their olive oil education. At home, I love to pour Roi on freshly baked whole fish (half an hour at 350 degrees for a fish that weighs a pound).

O-ROI 1 liter $40 O-ROI-500 500 ml $25

This is a unique oil that’s got one of the most dedicated followings I’ve ever witnessed.

We tracked it down years ago at the adamant insistence of Nancy Harmon Jenkins, one of the world’s most knowledgeable food folks, and it’s had a growing cadre of fans ever since. A rich, golden nectar with a distinctive herbal character no other oil can match, it sings with an unequaled pitch in its range of high and low flavor notes. One of its fans told me, “If you love olives, you’ll want to marry this oil.”

O-MAU 500 ml $40

We looked long and hard for an oil to call our own.

We finally chose this one.

Zingerman’s Olive Oil is made

by Marina Colonna on her ancient estate in the Molise, a little over 100 miles due east of Rome. Made from hand picked Peranzana olives pressed the same day they’re taken from the tree, this extra virgin olive oil is hugely flavorful.

O-ZIN 500 ml $29

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A Love AfFair Alziari Olive Oil

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The gifts that remind them of how awesome you are every month. Choose your club, pay once and we'll take care of the rest. They'll get a box of fabulous food delivered to their doorstep. Guaranteed to make you look like a genius.

cheEse club 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 oneand-only Tarentaise from Vermont). 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.

CHEESE CLUB G-CH-4 four quarterly shipments $275 Q1 Italy Cave Aged Taleggio Parmigiano-Reggiano Fontina Val d’Aosta

Q2 France French Mountain Cheese Camembert Fort St. Antoine Comté

Q3 Switzerland L’Etivaz Antique Gruyère Extra Aged Emmental

Q4 USA Tarentaise Bayley Hazen Blue Pleasant Ridge Reserve

FREE SHIPPING

Food tours THE WAY CULINARYU INSIDERS TRAVEL Zingerman's Sicily Food Tour In May 2018, we invite you to experience Sicily on an intimate level on a food tour hosted by Zingerman’s. You’ll come with us behind the scenes and learn Sicily’s guarded culinary secrets. Visit small scale food makers and see them at their craft: chocolate making at a nineteen century chocolate maker; wine tasting in the cask room of a small maker of Sicily’s famed Marsala wine; walking among the groves of one of Sicily’s best olive oil producers. And much more. See dates and learn more online.

G-TOUR-SIC sicily food tour $6,600 individual $6,200 share a room SHIP YOURSELF TO SICILY, WE TAKE CARE OF THE REST

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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.

Back to school hedge your bets The Munchies Collection

Shipped free to any home or campus, including those located in Lansing. Ann Arbor Tortilla Chips, Fundidora Salsa, Zingerman's Virginia Peanuts, John Macy's Cheesesticks, our Zingerman’s Peanut Brittle, and a Zingerman’s Magic Brownie.

G-MUN munchies gift box $65 FREE SHIPPING

We deliver in Ann Arbor!

foOd ca$h

Zingerman’s Gift Cards Supplement the dining hall meal plan with a little virtual food cash.

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, good at any Zingerman’s business. Mailed or electronic.

G-GIF mailed USPS free, or

UPS overnight for $15 E-GIF emailed instantly

for free

We ship to any college in America.

Even OSU.

goOd grade guaranteE

The All Nighter Gift Box This is the night. The only thing standing between them and the fellowship is the test going down tomorrow. They’ll be pulling an all-nighter and they need energy.

That’s when you step to the plate and save the day. We’ve constructed this gift box to hit all the sweet and savory notes you just gotta have after the clock strikes midnight: John Macy Cheesesticks, All-natural Fruit Gummies, Virginia Diner Peanuts, ten assorted brownie bites, Farmhand’s Choice Earlybird Granola, two bottles of Cold Brew Coffee, and a Sourcream Coffeecake. There are enough snacks to feed a half dozen hungry studiers, or to sustain one PhD candidate for days on end.

G-NTR gift box $90 SHIPS FOR FLAT RATE

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instanT poPularity 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 persnol Yelp rating (not a real thing—yet) will soar. Includes Caramel Popcorn, Szechuan-spiced Peanuts, John Macy’s Cheeseticks, La Quercia’s Borsellino Salami, Rick’s Picks People’s Pickles, Ann Arbor Tortilla Chips, Premium Salsa, one walnut-studded Magic Brownie and one no-nut Black Magic Brownie, and a Ginger Jump-Up Molasses Cookie.

G-FRD gift box $80 SHIPS FOR FLAT RATE

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THE NEW AMERICAN MEAT Ninety-nine percent of meat raised in America today comes from animals bred for a single purpose: to turn feed into meat as efficiently as possible. With that single minded focus, we bred out their ability to survive the elements (solution: cram them cheek by jowl into enormous barns) or to fight disease (solution: pump them full of antibiotics). We also bred out most of the flavor. The good news is that there are a handful of passionate farmers out there today who are breaking from the industry norms and turning back the clock on meat. They’re raising heritage breed animals that were selected for flavor, not efficiency. They’re raising them outdoors, on pasture, where they have plenty of room to roam and they eat what they’ve always eaten rather than laboratory-developed rations. All that extra time, care, and effort can pay off with amazingly flavorful meat.

Grass Fed Bavette Steak The bavette is a favorite among butchers for its huge flavor, but unknown to most of the rest of us—unless you're a lucky one who's enjoyed one over a glass of Côtes du Rhône 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 or for tossing in a stir fry. Beefy, juicy, with slightly sweet flavor.

M-BAV-2 2 steaks, 10-12 oz each $75 M-BAV-4 4 steaks, 10-12 oz each $115 FREE SHIPPING FEATURED IN THE WALL STREET JOURNAL "Zingerman's Mail Order...delivers a range of cuts sourced from... producers of top-quality, grass-fed beef right, right to your kitchen."

Grass-Fed Tri Tip Steak The tri tip is a triangular cut of beef that’s nicely marbled, intensely flavorful, and totally amazing when grilled. Cooked to a perfect medium it’s juiciness is its hallmark and makes for stupendous eating—you can slice great slabs for friends and family. From pasture raised, grass-fed and grass-finished cattle that are never given hormones or antibiotics, and only harvested in the summer when the cattle are at their plumpest and the beef is the most flavorful and incrediblhy marbled and tender.

M-TRI about 2 lbs $80 FREE SHIPPING

not-sO modern meat

Heritage Meats Grill Kit Everything needed for a grilling bender. Whether they're into entertaining or go solo at the grill, this is a gift for a serious, conscientious and flavor-loving cook. Easy to prepare, super delicious when done, the hardest choice you’ll have to make is what to eat first.

Includes: St. Louis-Style Heritage Pork Spareribs, a grass-fed Beef Tri Tip, grass-fed Ground Beef, plus a bottle of fabulous barbecue sauce.

G-GRK grill kit $130 FREE SHIPPING

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just adD fire Caveman Combo

When Fred Flintstone got that cut of dinosaur that topped 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. We’ll send two thickcut 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 caveman combo $165 FREE SHIPPING

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.

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Dry-Aged Cowboy Cut Ribeye The cowboy cut has a couple inches of bone sticking out, giving you a handle to hold onto. The steaks are dry-aged for two weeks, creating huge flavor with a deep mineral tang. Like all our steaks, it's entirely grass-fed like a cow should be, but features the marbling of corn fed beef. Bone in, 2 inches thick, serves an army. From Carman Ranch.

M-RIB-2 2 steaks, 1½ lbs each $175 M-RIB-4 4 steaks, 1½ lbs each $320 FREE SHIPPING

Red Wattle Porterhouse Chops

Heritage Pork Spare Ribs

Our heritage Red Wattle breed 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, the also cook up fantastically on the stove top (I like to brown a chop on the grill then put it in the oven to finish).

From pastured pigs that root and roam and never receive hormones or antibiotics. Shipped frozen.

M-WAT-4 4 x 13 oz chops $80 M-WAT-8 8 x 13 oz chops $140

Unlike baby back ribs that come from next to the pork loin and are correspondingly tender and mild in flavor, these spare ribs are closer to the sternum, next door to the bacon. The meat has deep flavor and an awesome layer of luscious fat. From heritage breed pigs that spend their whole lives out on pasture. Great on the grill or roasted in the oven. Each pack holds two frozen, raw spare rib racks.

M-SRB-2 2 racks, about 3 lbs $60 M-SRB-4 4 racks, about 6 lbs $90 M-SRB-8 8 racks, about 12 lbs $140

FREE SHIPPING

"Most assuredly not the other white meat."

Ed Levine, Serious Eats

FREE SHIPPING

GRILL TIPS

THICK CUTS ON THE GRILL It’s difficult to cook a thick cut of meat period, let alone over a fire. I’ve learned to get a good outcome by borrowing a couple tips from the pros.

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1

Salt early and plentifully. A day or more ahead of time is great if you can to give it plenty of time to penetrate.

2

Brown the cut on the grill, then put it on a hot pan in an oven.

3

Take the temperature with your finger (pro style, feeling when it’s done) or with a meat thermometer, plugging the thickest part of the meat.

9AM-10PM ET EVERY DAY

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NEW FOOD FINDS get your goat on Caramel Apple Kit Turn any kitchen into a trip to the Fall Festival food court (without the carnies) with this DIY caramel apple kit. Making caramel apples is just as much fun and slightly less sticky as eating them and this setup from Vermont’s Fat Toad Farm makes the whole process a breeze. Comes with a jar of their excellent cinnamon goat’s milk caramel, wooden skewers to hold the apples and a recipe for the easiest (and tastiest) way to make them. Apples not included—go pick some quick.

P-APK caramel apple kit $25 SHIPS FOR FLAT RATE

10O times more grit Jimmy Red Grits

Jimmy Red is an heirloom varietal of corn. The name comes from James Island, South Carolina, where it was first grown, and from the deep red color of the kernels. Though growing Jimmy Red corn is more labor intensive than most corn on the market these days, the flavor is amplified about a hundred fold. The grits are ground by Anson Mills using stone mills, which keep all of that flavor intact.

These are some of the best grits I’ve ever tasted, with robust, mildly sweet, long-lasting flavor.

P-JRG 12 oz bag $19 SHIPS FOR FLAT RATE

just adD elvis Banana Jam I was going to write something clever about how Elvis Presley would have loved this jam for his famous peanut butter and banana sandwiches, but that seems a little played out. But he would have, totally. There’s not much else in this craveable jam besides bananas, sugar and organic vanilla beans. It’s thick, spoonable stuff that will have banana lovers slathering it over everything from morning toast to gelato banana splits. And peanut butter sandwiches, naturally.

P-BAJ 4 oz jar $12 SHIPS FOR FLAT RATE

DIY extract

Caribbean Vanilla Spice Kit Vanilla speculators have known this day was coming, but for the rest of us it might be a surprise to hear the price of vanilla beans is about to go way up. Fear not.

We’ve got people in the spice world. Our friends at Épices de Cru have put together a DIY kit for making Caribbean spiced vanilla extract at home. It’s simple, with vanilla and a cachet of other spices that you'd have a hard time assembling yourself (if you could find them at all). All that’s needed is some 80 proof alcohol like vodka and time.

Two to three months later, you’ve got a bottle of vanilla extract that will last for months... even in the home of an avid baker.

More new food finds P-VKT diy vanilla extract kit makes about 8 oz $25 SHIPS FOR FLAT RATE

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every week online!

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.

minty spicy evergreen honey Ulmo Honey Like so many of my favorite honeys, Ulmo is thick to the point of being unpourable, spreadable yet crystalline. It sports an aroma like a bouquet of violets—hard to place and fleeting. The flavor is minty and spicy, without a hint of bitterness. If this sounds like there’s a lot going on in this honey, you’re right. It’s interesting stuff. The hives for the honey are placed where bees are seeking pollen near Ulmo trees, evergreens unique to Chile that grow upwards of a hundred feet. It’s also excellent on oatmeal, in tea, or with a fresh goat cheese. Or—this might sound strange—mix some with olive oil on a plate and drag a chunk of Paesano bread through it. You'll be suprised at how delicious a habit you just formed.

P-ULM 9 oz jar $29 SHIPS FOR FLAT RATE

spreadable syrup Maple Cream

Turning maple syrup into something with the consistency of whipped honey is a tricky process. The syrup has to crystalize so it’s spreadable, but you don’t want its texture to be crystaline. The maple syrup masters working with Vermont’s Spring Brook Farm have it figured out: heat the syrup, rapidly cool it about 100 degrees and stir the heck out of it until it’s smooth as butter. It takes patience, a strong stirring arm and great timing. Use maple cream the same way you would honey. Great for glazing meats too. (By the way, Spring Brook Farm also has talent in making fantastic cheese—it's their main business—and we offer hand cut pieces of their stellar Reading and Tarentaise online.)

P-MPC 8 oz jar $19 SHIPS FOR FLAT RATE

SHIPS FOR FLAT RATE $10.99 flat rate per address. Combine with other flat rate items and the price is the same.

introducing chilLi Peruvian Golden Chilli Sauce Dig deep in the cooking of many countries and you'll find traditional hot spices and hot sauces.

We've got Harrisa from Tunisia, Marash from Turkey, Piri piri from Portugal, Sambal from Indonesia (all online). And now this golden chilli sauce from Peru. Amarillo chiles grown by Incan communities in southern Peru are blended with mango, honey and spices to make a sauce that zings with high citrus notes and a burst of cheek tingling heat. Cut with olive oil and make a wet rub for chicken breasts or spice up a stir fry. The heat is on with this sauce.

P-LDR 100 ml bottle $9 SHIPS FOR FLAT RATE

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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, turbanlike 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.

ORDER BY

Order by Friday, September 15th and we’ll ship to arrive by the start of Rosh Hashanah on Wednesday, September 20th. Reserve even earlier to guarantee your loaf.

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 $9 B-TP1 2 lb round $15 SHIPS 2 BUSINESS DAY

Raisin Turban ChalLah

MorocCan Style 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 $13 B-RT3 2 lb round with raisins $20

Braided—not round—brushed with honey and rolled in anise, poppy and sesame seeds. No raisins.

B-MOR 1 lb braid $12 SHIPS 2 BUSINESS DAY

SHIPS 2 BUSINESS DAY

rOsh hashanah cake Buckwheat Bumble Honey Cake

Baked in a traditional bundt pan (the ones used for coffee cakes) from 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 September 15th.

A-BWT-S gift boxed in cartoon box $40 G-BWT-S gift boxed in wooden crate $45 SHIP FOR FLAT RATE

threE honeys

Tupelo, Star Thistle, and Meadowfoam A grand gift for the Jewish New Year. Tupelo honey is clear, its color deep gold. The texture is completely smooth, and it’s 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. Star thistle honey is lighter, more floral, a nose-tickling flavor that prompted Food & Wine to call it “the champagne of honeys.” Meadowfoam honey tastes like toasted marshmallows with a caramelized, burnt sugar flavor tipped with notes of vanilla. All are Kosher.

P-ULE 9 oz tupelo $23 P-STH 9 oz star thistle $17 P-MDH 9 oz meadowfoam $16 EACH SHIPS FOR FLAT RATE

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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.

Rugelach are the royalty of Jewish baked goods: crispy, flaky, cream cheese pastry, dressed in cinnamon sugar.

You take a couple bites, a shower of sugar and cinnamon covers your fingers and you’re done... until you reach for another. We offer three different gift boxes.

Classic & Apricot Half classic toasted walnut with currants, and half filled with luscious apricot. Sixteen pieces, boxed.

P-RUG 8 classic & 8 apricot $30 SHIPS FOR FLAT RATE

Chocolate & Raspberry Half with rich chocolate, half with tangy raspberry. Sixteen pieces, half one flavor half the other, all boxed.

P-RCR chocolate & raspberry $30 SHIPS FOR FLAT RATE

Rugelach & Hamentaschen Eight pieces of rugelach: half raspberry, half classic walnut & currant. Plus six triangular filled hamentaschen cookies: half with vanilla cream cheese, half with apricot. Boxed.

P-RHN rugelach & hamentaschen $30 SHIPS FOR FLAT RATE

Traditionally they’re for Passover, but I’m on a mission to have us all eating macaroons all year long. Why hold back when they’re this good? Our coconut macaroons are slightly crunchy on the outside, rich and creamy on the inside. Baked with Madagascar Vanilla or Belgian Chocolate.

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.

A-MAC 6 vanilla, 6 chocolate, boxed $25 SHIPS FOR FLAT RATE

Mandelbread is a citrus almond cookie. They’re similar to biscotti—moonshaped and crunchy—but instead of tasting like sad cardboard they have loads of citrus-and-almond flavor. Toasted almonds get the spotlight. There are a ton of them. Almost more than can fit. The rest of the mandelbread is held together with fresh eggs and sweet butter, and the flavor is amplified with fresh lemon and orange zest along with a dose of real vanilla.

Crunchy, crispy and very dunkable in coffee or milk, they’re great enjoyed by their lonesome when it’s time for a sweet reward.

P-MND about 21 pieces, boxed $30 SHIPS FOR FLAT RATE

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PRSRT STD US POSTAGE

PAID

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

ZINGERMAN’S

your customer number key code

random bar code

Now with Wood Custom pastry boxes now in our wooden cheese crates page 15.

Goat's milk caramel apple kit, page 44.

Challah Time

Save a Student

Rosh Hashanah challah, page 46.

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Get Your Goat

©2017 DSE Inc. Printed on paper made with 30% post consumer waste. Share the Z. Pass this catalog along to a food loving friend.

New student care packages, page 41.