Zingerman's Mail Order Fall Buyer's Guide 2012 by Zingerman's Mail Order

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Zingerman's Bakehouse Two Decades Into the Phenomenon

By Val Neff-Rasmussen Twenty years ago this month, Zingerman’s Bakehouse fired up its oven and started baking. Owner Frank Carollo had a crew of eight bakers. At first they had a simple goal. Make better bread for Zingerman's sandwiches. But how? In a nutshell, they’d turn back the the clock on bread baking. Instead of baking with lots of ingredients, they’d use as few as possible. Where most breads these days seem to have dozens of unpronounceable ingredients, most of Zingerman’s breads have four: flour, water, salt, yeast.

You can’t find a bad product amongst the lot, but the real stars– like Paesano, Jewish Rye, and Farm bread - are outstanding, and getting just a tad better, every single day. You really can taste the difference.

Val Neff-Rasmussen blogs about food at zingermanscommunity.com. Email her at vneff-rasmussen@zingermans.com

They would also take their time. A loaf of Zingerman's Jewish rye takes five and a half hours to make. Paesano takes fourteen hours. Farm bread takes a whopping eighteen. Meanwhile most commercial bakeries do the job in less than two hours. The quicker rise time saves money, but also cuts into the flavor. They would bake in a stone hearth oven. Just like baking on a pizza stone makes for better pizza, a stone hearth oven makes for better bread. The masonry floor allows for more even heating, which lets the bread develop a crisper, more flavorful crust. The thing is, stone hearth ovens aren't the easiest to maintain and they're not the most versatile. They're also more expensive. For the past two decades they’ve done all that and more. And during that time bread has become one of the most popular foods we ship. Mo Frechette, Zingeraman's Mail Order's founder often says, "I thought I started a mail order company to sell great olive oil to folks in Montana who couldn't get it. Instead I send bread to Manhattan." Running a bakery isn’t like being a rock musician. You can’t just produce one great album and coast on that for the rest of your life. When you bake, every day you start with new flour and new problems. Home bakers know the recipe is just a starting point. From there the problems start. To me, even more impressive than the quality of the Bakehouse’s products is their consistency.

Every month our bakers announce they'll create a special loaf or two. They're available for a limited time. You can find them online at zingermans.com. Or sign up for our Enews and we'll let you know ahead of time.

Special Bake bread for September

Black Olive Farm Order by Friday, September 28th! Take our very popular Farm Bread dough, fold in marinated black olives, bake it up and then watch the feeding frenzy. This is one of those loaves with so much flavor you’ll start planning your dinner around the bread. Great with pasta dishes. Toast and serve with soft goat cheeses. Even Zingerman’s Cream Cheese goes well with the salty earthiness contributed by the olives. If you like making your own croutons, this is the bread for you. B-OLV 1½ lb round $14 SHIPS 2 BUSINESS DAY

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FOR THE love OF THE LOAF Bread of the Month Club

– bread club – Three Month Membership 1 loaf per month

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.

Three Month Membership 2 loaves per month

G-1-3 $65

G-2-3 $90

FREE SHIPPING

Roadhouse Bread Paesano Chocolate Sourdough

Roadhouse & Sourdough Chile Cheddar & Paesano Chocolate Sourdough & Farm Bread

Six Month Membership 1 loaf per month

Six Month Membership 2 loaves per month

G-1-6

G-2-6 $180

$125

FREE SHIPPING

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

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

"My girlfriend bought me six months of Zingerman's bread for Christmas. My girlfriend is absolutely, objectively better than your girlfriend." Nick, Chicago, Illinois

toTAlLy baked Bakers Club

With this club you’ll find a new collection of all-natural, handmade pastries from Zingerman’s Bakehouse on your porch every month. We still bake the old fashioned way, with fresh eggs, full-fat butter and real vanilla. You really can taste the difference.

– Bakers club – Three Month Membership G-P-3 $99

Six Month Membership G-P-6 $199

FREE SHIPPING

Four assorted Brownies One pound gift box of rugelach Four assorted Cosmic Cakes

Previous three installments plus Four assorted Scones Four assorted Mini Coffeecakes Gift box of one dozen Macaroons

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Pig Impact

The Impact of La Quercia's Hog Standards

B y M o F r e c h e tt e

When Herb Eckhouse decided to locate his acclaimed cured ham house, La Quercia, in Norwalk, Iowa, he didn’t mean it as a statement. He wanted to make a positive impact in the place he’d long ago decided to raise his family. “We wanted to do something for Iowa. Something we can be proud of from this amazing bounty.” But if you know anything about the current state of hog farming it’s hard to think of Herb’s work without considering the statement it’s making. He carefully selects his hogs from folks who practice old-fashioned, industry-rattling farming practices. No sub-theraputic antibiotics. No hormones. Access to the out-of-doors. A breed palate that moves away from the low-fat, fast-growing, disease-prone standard white bread pig. Mixed grain feed that doesn’t rely on Iowa’s most contentious crop, genetically modified corn. Herb certainly isn’t the first ham curer to be working with this kind of humanely raised pork. But, in my view, he’s the first to be working at this kind of scale, at least in America. Since U.S. law prohibits us from importing most cured meats—Prosciutto di Parma being a notable exception—American hog raising practices have a huge effect on the kind of cured meats we eat. There are a growing number of small charcuterie houses who make great salami and other cured meats from pork raised humanely. But salami cures in a matter of weeks. It takes almost a year to cure a ham. With that much meat literally tied up, it’s difficult to make the business math work unless you work at a large scale. Herb’s main aging room has thirty thousand hams. Add in another few thousand in the other rooms—charmingly named “winter” and “spring” since they replicate the weather a ham would encounter if it was aged at ambient temperatures in sync with the seasons. There’s tons more pork aging in the form of loins, bacon, jowls and so on. The scale is something that he’s even surprised at. “It always freaks me out. I used to make them in my basement. I started out with six hams.” Add it up and it’s easy to see what it means to Iowa pig farming. He’s helped to create a national market for cured ham made from humanely raised pigs. His

hams are on the menus of great restaurants and hanging above great deli counters across the country. Iowa farmers now have a willing buyer when they raise a pig in a way that takes extra work and extra expense. Thousands of pigs now enjoy a completely different life thanks to the standards Herb keeps. And Iowa is increasingly finding itself in the vanguard of oldfashioned, full-flavored hog farming.

Mo Frechette founded Zingerman's Mail Order. Write him at moeats@zingermans.com.

Zingerman's and La Quercia In the last year our two companies have developed a closer relationship. We've spent time visiting each other, learning about how one another does business, tasting meats, visiting farmers. This fall we've started selling almost all the products La Quercia makes. It's exciting news for everyone. La Quercia's customers get access to lower shipping rates, faster turnaround. Zingerman's customers get to pick from a wider array of what, are in my opinion, some of the best cured meats made anywhere. Both businesses get to focus on what we do well. Herb cures pork. We sell and ship it. I hope you take the chance to enjoy some of La Quercia's cured meats soon. They're spectacular, part of the exciting new face of American cuisine.

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lean LOIN

acorn loin

Lomo from La Quercia

We also offer

the famed cured Lomo is Spanish for “loin,” and that’s exactly what this is: lomo of acorn-fed boneless pork loin, simply rubbed with sea salt, smoked Iberico hogs from Spanish Pimeton de la Vera paprika and a bit of cocoa. Loin Spain, p. 9 is one of the leanest cuts of the hog and that fact of nature combined this simple spicing makes it one of the subtlest, mildest cured meats we offer. It doesn’t mean it lacks flavor, though. Slice it thinly and lay it out with olives, a bit of cheese and six or eight glasses of wine and you’ll see what I mean. Like all their meats, La Quercia’s lomo is made from hogs raised naturally, without antibiotics. M-LMO approximately 1½ lbs, whole $75 SHIPS FOR FLAT RATE

shOulder cure

Coppa from La Quercia

Iowa White If the name sounds more like a drug than a food, that’s probably intentional. This is spreadable cured pork lardo, the revered Italian cured fat. Melt some instead of olive oil or butter to start a dish and you're in business. M-IWS 7 oz $10 SHIPS FOR FLAT RATE

You'd usually find coppa in central Italy where it’s considered one of the kings of cured meat. Since the FDA prohibits us from importing cured meats like this we offer you the next best thing: coppa from La Quercia. Actually, it might be a bit better than the first thing. I think we need to bring some of this version to Italy to find out±—what do you think? Anyway, I digress. Coppa is made from lean shoulder meat that’s generously marbled with delicate, sweet fat. While it’s cured similarly to lomo (above) with smoked paprika and cocoa, it has more fat so the flavor is more intense, the mouth feel more luxurious. Slice a bit for an antipasto plate. Chop slices thickly for a salad. Or slip a bit into a boring old sandwich to make it fly. Like all their meats, La Quercia’s coppa is made from hogs raised naturally, without antibiotics. M-COP approx 1½ lb coppa, whole $75 "The best coppa I’ve ever had." SHIPS FOR FLAT RATE

Bruce Aidells, The Complete Book of Pork

best new bacon

Tamworth Bacon

Guanicale Pig jowl, cured like bacon but not smoked. Use it to flavor a dish when cooking, or crisp it up to add at the end. M-GUA ½ lb piece, whole $18 SHIPS FOR FLAT RATE

Heritage breed Tamworth pigs are known for their thick bellies and excellent fat. In other words, they’re great for bacon. These particular beauties were raised at the Ozark Mountain Pork Cooperative in Osage County, Missouri where the bellies were dry cured with sea salt, pepper and spices. Dry curing—something rarely done with bacons any more since it reduces moisture and weight—makes a much more intensely flavored bacon than the typical brine cured version. Tamworth’s bacon flavor is concentrated, meaty and nutty. It's smoked over apple wood, which gives it a welcome sweetness not found in most hickory smoked dry cured bacons. My pick for best new bacon in 2012. M-TAM 16 oz tamworth bacon, unsliced $24 SHIPS FOR FLAT RATE

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Rangpur Limes

The Story Behind the Fashion Darling of Citrus B y VA l N e f f - R a s m u s s e n

The first thing to know about Rangpur limes is that they’re not really limes at all. They’re actually a hybrid of lemons and mandarins, which they also resemble. If that's hard to imagine, think clementines and you're not far off: smallish, bright orange, with a smooth, thin peel that comes off easily to reveal segments that readily pull apart. The resemblance to sweet clementines ends, however, when you pop a rangpur in your mouth. Rangpurs are intensely sour with a flavor like a smoky lime, hence the name. The fruit originated in India where there used to be several settlements called Rangpur. The original Rangpur lime tree may have come from one of these locations, or perhaps from the modern town of Rangpur in Northern Bangladesh. Whatever the case, Rangpurs are still very much a part of Indian cuisine. For example, Rangpur lime juice is often added to mandarin juice—a regular drink around the country—to tart it up. While Rangpur limes have had a bit of a popularity surge recently in the West thanks to Tanqueray® adding them to one of their their gins and showering it with a fantastically large marketing budget, for most of the last few thousand years they've been almost invisible. Rangpur limes did not make their way over to America until a seed was brought to Florida from India in the late 19th century. A century later, they’re still relatively unknown, even in California where they’re most common. They're usually grown to be ornamental; in the summer, the trees are bedecked in small, aromatic purple flowers. Robert Lambert, California’s resident citrus genius, learned about them and started working with Rangpurs a little less than a decade ago. He was pretty much the only one doing so, so for the time he had his pick of all of the Rangpur trees in Northern Calfornia. There weren't many. These days he gets his Rangpurs from five or six sources, only one of which is a proper grower with land dedicated to growing Rangpur limes. Robert picks much of the citrus he uses himself, candies the peels, juices the fruit, packs the limes with salt, and does all the work to make the small array of

Rangpur products you see on the next page. There's nothing else like them, they make a great kitchen addition for any curious cook.

WHAT DO I DO WITH RANGPUR LIME SYRUP?

Sweet

Pour a bit of syrup, heated, over pound cake or ice cream. Drizzle it chilled over fresh berries or melon.

Savory

Make a vinegar dressing with half Rangpur lime syrup, half rice wine vinegar, a bit of sea salt and fresh black pepper.

Cocktail

Rangpur lime syrup works well in a gin and tonic—even if it's not Tanqueray®.

Tea

Half a spoonful in a warm cup of mint tea.

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Preserved rangpurs Robert Lambert's Salt Cured Rangpur Limes Salt-preserved lemons (below) are common in Mediterranean cuisine. Robert Lambert, who makes excellent Rangpur Lime Syrup, applies the same technique to smoky, delicious rangpur limes. His judicious use of spices—juniper, bay leaf, lavender—makes them even more interesting. They can be used any way you use a preserved lemon, which, if you're not familiar with either, adds up to a lot of different ways. Slice and use it in sautés. Add some to tuna sandwiches. Dice and add to a vinaigrette P-SCL 8 oz jar $20 SHIPS FOR FLAT RATE

"Delicious." Fine Cooking

not-so-simple syrup Rangpur Lime Syrup

particular preserves

Italian fig, Vermont cider jelly and Armenian apricot. Three stellar fruit preserves, part of our collection of not-your-everyday jams online at Zingermans.com P-FIG fig, 12 oz jar $12 P-CID cider, 8 oz jar $8 P-APJ apricot, 10.2 oz jar $11

This could be the Holy Grail of secret ingredients. Rangpur limes look more like mandarins than the little green citrus fruit we know, but their flavor is like a smoky lime. This syrup pours easily—like honey—and doesn’t leave sugar crystals as it dissolves in iced or hot drinks, making it excellent for cocktails. It’s become a stealth ingredient in my mojitos and margaritas. A rangpur lime syrup gin and tonic, anyone? Not into gin? Add it to yogurt. Drizzle over grilled fish. Drop a splash in a vinaigrette. I could keep going. This one is fun and easy. P-LIM 5 oz bottle $15 SHIPS FOR FLAT RATE

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meditERranean Trick Tunisian Preserved Lemons

Simply cut off a slice or two (return the rest of the lemon to the brine), dice and mix into your favorite sauces. Toss with salads. Garnish grilled meat. Slip into a tuna fish sandwich. Nestle a few slices of preserved lemon in a whole fish before baking, then put a couple more slices on top before serving. One lemon can go a long way, flavoring up to a dozen dishes. Certified organic. P-LEM 3-5 per jar $12 SHIPS FOR FLAT RATE

marMalimes

Rangpur Lime Marmalade Rangpur limes are sometimes called smoky limes, and for good reason. When you open a jar, the tart brush fire aroma hits you immediately. The flavor of this marmalade is not too sweet, not too bitter, very fresh and tangy. Robert cuts the fruit peel fine so it has a smooth texture. It would be great on toast, of course. It makes a standout after-dinner treat when you pour a half a jar over a wheel of brie. Lately I’m really loving it in savory dishes, too. Try mixing it with soy sauce and dijon mustard into a marinade for pork or chicken. P-RGM 8 oz jar $20 SHIPS FOR FLAT RATE

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Noodling It

B y M o F r e c h e tt e

Is Fresh Pasta Better Than Dried?

Fresh or dried, which is better? Are people concerned about this? Are you talking about it at dinner, arguing for one pasta style over the other? Frankly, I don’t know if this is a debate or not. If it is I’m sure it ranks very low on the scale of disputes, somewhere far under the controversy about whether water should be served with or without ice. It is a question that comes up with friends and colleagues from time to time, though. And almost always I find that folks assume fresh pasta is better. That if you had the time and wherewithal you should use fresh pasta over dried 100% of the time. Maybe that's because it’s more work to make (if you make the pasta at home). Maybe it’s because fresh pasta is more fragile, more perishable. Maybe it’s because dried seems more industrial, more like a commodity and can sell for so much less. Whatever the story behind the myth, though, it’s not true. Fresh pasta is not better than dried. It’s just different. There are many times when dried pasta is preferable. Probably the most concise way to think of the tradeoff is this: use dried pasta when you want to enjoy noodles with a lot of texture and flavor; use fresh when you want a softer, subtler dish. Dried and fresh pasta are made very differently, hence the different results and different uses in the kitchen. Traditional dried pasta is made by extruding durum semolina dough through bronze dies. It’s dried at relatively low temperatures for a couple days. The bronzedie extrusion leaves the pasta with a rough hewn texture. You can feel it in your mouth and the sauce really grips to it. The slow drying ferments the flour a bit. It transforms the dough from tasting like raw flour to something more like bread. In contrast, fresh pasta is usually rolled and cut and there is no fermentation. The texture is much softer, smoother and the flavor is much less intense, much more like flour. It’s important to note when I talk about dried pasta I’m not talking about any old dried pasta. There are only a handful of companies that do dried pasta right. (My two favorites are Martelli and Rustichella, see next page.) Most dried pasta is industrially made with exasperating shortcuts that leave it tasting unexceptional.

In particular, they employ hot, short drying times so there is no transformation of the dough’s flavor. It tastes like flour. Worse, it’s flour with a burnt edge to the flavor. The extra hot ovens singe the surface in a way Martelli and Rustichella’s do not. To see what I mean taste a piece of uncooked commercially made DeCecco pasta (one of the better industrial companies) and Martelli spaghetti next to each other. The flavor is remarkably different. At home I almost exclusively use dried pasta. The dishes I like to cook are robust. Spaghetti with sardines, arugula and lemon. Penne with black pepper, pecorino and sausage. And my regular favorite: Il Mongetto’s plain tomato sauce with a tin of Ortiz tuna (p. 37) tipped in, oil and all.

Four Pasta Cooking Tips 1. Salt the water heavily. Salty water gives the pasta a base of flavor you just can't get salting afterwards. 2. Stir as soon as you add the pasta to the water. This is the best way to keep it from clumping and sticking. 3. Cut the cooking short of done, when it's still very al dente, i.e. it has a bit of snap to it. 4. Drain the water, shake the pasta once or twice then quickly return it to a warm pot, mixing it with the sauce. The extra bit of cooking with the sauce softens it further and, instead of absorbing water, the pasta absorbs sauce, making it even more flavorful.

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dried pasta's epitome

simple standard Martelli Pasta

The Martelli family makes these pastas in the tiny Tuscan town of Lari, which is on the way to nowhere and out of the way from everywhere. Only Martelli family members create the pasta, which is why there are only four shapes. They won’t make any more because, as they told me, spending time with each other is more important. And anyway, who needs variety when it tastes this good? The Martellis do everything right that most commercial pasta makers do wrong. They insist on using only the hardest durum wheat flour, extrude their pasta through traditional bronze dies, which makes the pasta grip the sauce, and take their time drying the pasta. Time is the key, since the slow dry makes the texture more chewy and the flavor more intense, more bread-like than raw wheat flavored. Commercial producers dry their pasta in a hot blast furnace in a matter of minutes. With Martelli, it happens in a warm room over two days. P-MAR-MAC 500 g maccheroni $10 P-MAR-PEN 500 g penne $10 P-MAR-SPA 500 g spaghetti $10 P-MAR-SPN 500 g spaghettini $10

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"Everyone should eat Martelli pasta at least once to know how great dried pasta should taste.” Corby Kummer, The Atlantic Monthly

textboOk pasta Rustichella Pasta

Gianluigi Peduzzi’s Rustichella pasta, from Italy’s Abruzzo region, has long been a staple in my home. Hard durum semolina is extruded through bronze dies so it has a scruffy, rough surface, perfect for holding sauce. It’s easy to cook textbook al dente pasta with Rustichella. In fact, with the fettucine especially—my favorite—it’s almost hard to overcook it. Beautifully packaged in kraft paper bags, this pasta is so good you can give it as a gift. P-RUS-FET 500 g fettucine $9 P-RUS-PEN 500 g penne $9 P-RUS-SPA 500 g spaghetti $9 2 or more of any one $7 each

EACH SHIPS FOR FLAT RATE

the REAL deal Ligurian Pesto

I've never had homemade pesto that beats this. The trick is in the basil. It's harvested very young when it's very mild; when the first two leaves have sprouted the whole plant is picked. Just stir into warm pasta with grated Parmigiano-Reggiano, dinner is served. P-PTO 180 g jar, 10 servings $12 SHIPS FOR FLAT RATE

traDitionalLy Made FAst foOd

sauce schoOl

Sun drying concentrates garlic, bringing out its natural sweetness. Drop a dollop atop grilled meat or mix with olive oil and vinegar for salad dressing. Slice up a baguette, lather on a bit and top with fresh tomatoes from the market. Mix a spoonful into your next pasta sauce to give it some jazz. Organic. P-LIC 200 g $15

The best bottled pasta sauce I’ve ever had. A jar of this with one of the pastas above is the best fast food I know. More flavors on p. 35. P-ILL-PLA 9.8 oz plain $12 4 or more $10 each SHIPS FOR FLAT RATE

Sundried Garlic Spread

Il Mongetto Pasta Sauce

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Sardines and Anchovies B y A ri W e i n z w e i g

Similarities and Differences

Sardines and anchovies are two foods that, at least in America, share a strange combination of fascination, scorn, passion and obscurity. Since you can go years without seeing an anchovy article or a sardine TV show thought I’d spend a little time explaining a bit about them. Anchovies first. The Mediterranean is the traditional— and generally, still the best—source of anchovies. There is no single “anchovy fish” to be found, but rather a series of aquatic relatives—anywhere from sixteen to upwards of one hundred—that make them recognizable to us as members of the same fishy family. Like any other “crop” the haul is subject to the vagaries of weather. At most a small boat might bring in fifteen tons. Other nights, with high winds, they come in with nothing. A fisherman’s yield can vary from year to year by a factor of ten. All of which contributes to the high cost of anchovies which are often two or three times as expensive as sardines. The curing process is comparable to that of aged hams in that it’s basically the anchovy’s own juices that make it happen, with bacterial fermentation playing a bit of a supporting role. For most of human history this salt packing was the way that anchovies were sold. It’s only in the 19th century—with the advent of modern canning—that the industry introduced the idea of filleting and packing in olive oil. Still, even if they are sold in oil like most of ours, they were first cured in salt. Not so with sardines. Certainly for centuries previous, people were catching, cleaning and salting sardines as others did anchovies. There are still salted sardines to be found. Chuck Prine, a 40 year sardine veteran, gives indirect credit to Napoleon for tinned sardines: “His troops were dying of starvation. He was offering rewards for anyone who could come up with a way to conserve food. A guy named Nicholas Appert took a fried fish, and, if you will put it in glass with olive oil, and sealed it. It lasted 35 or 40 days. That became the first canned sardine.”

Ari Weinzweig is one of the founders of Zingerman's. Write him at ari@zingermans.com.

Mediterranean sardine producers in Portugal, Spain, and France work with what are known as pilchards. These are fat, very flavorful fish, usually only three, four, or at most five to a can. While France pioneered sardine curing, many consider Portugal to be the best source today.

Storage: Another Notable Difference Because sardines are cooked and tinned in oil while anchovies are salted and never cooked, they have very different storage properties. To put it bluntly, sardines get better with age and anchovies don’t. A good tin of sardines in olive oil, stored in your cupboard and flipped over every month or two, will get better from year to year. Ignore the expiration date on the box. If you age your sardines—this is not a joke, it’s something done by lots of folks, some of whom you may even know!—its texture will get silkier, the flavor smoother, the finish longer. Anchovies, however, are best eaten soon. That’s one of the reasons we sell them in small packages. We also store them in refrigeration, as should you. Extended periods in a warm climate will cause the texture to suffer. They’ll get mushy and mealy and won’t have the firm, fleshy texture a great anchovy offers.

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ClasSic sardineS

same sardine, new oil

There are actually dozens of different fish sold as sardines in the U.S. Most are either brislings from Norway or herring from the North Atlantic. While they aren't bad, they don't come close to the flavor of true pilchards like these. And unlike Norwegian sardines, these are never smoked, so the full flavor of the fish comes through. Four or five tender, perfect sardines, nested in a tin of olive oil. Outstanding. P-SAR 125 g $7 Oscar Wilde’s son, Vyvyan 2 or more $5.50 each Holland started London's first

The pure olive oil, upgraded to extra virgin. The effect is definite. The flavor has become more buttery, less metallic. In a way it’s a little less fishy. To some folks who are used to a briny, edgy flavor this will come off as softer, rounder. Either way, it’s great stuff, and a welcome addition to our sardine community. P-SEV 110 g tin $10 2 or more $8 each

Sardines in Extra Virgin Olive Oil

Portuguese Sardines

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sardine tasting club in 1935.

jewel fish

Rizzoli Oil Packed Anchovies Rizzoli buys Mediterranean Engraulis encrasicolus anchovies in the spring, when they're fattest. They're caught in traditional net circles which keeps them from being bruised. 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. P-OPA 80 g tin $14 2 or more $12 each

Bachelor's anchovy

Ortiz Personal Pack Anchovy

A minor but welcome improvement in the world. All the great flavor without the commitment, a bachelor's anchovy dream. Two fillets of anchovies, fished from the Galician Sea and cured in northern Spain. Perfect for a Caesar salad. Or on top of a midnight egg-salad sandwich. P-ACH 50 g $11 SHIPS FOR FLAT RATE

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roman ANchovy saucE

Vietnamese fish sauce

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 still used as a quick way to give great anchovy flavor to a dish without having to fillet, soak and chop the fish. Just add it to your dish before or after cooking. P-COL 100 ml, about 12 servings $16

This anchovy sauce is very similar to our garum colatura, though the aging and fermentation are different. Where many Asian fish sauces are chock full of nasty preservatives and whatnots, this one has only two ingredients: anchovies and salt. Use it for dipping, or as a seasoning in Asian or Western dishes. P-RBF-250 250 ml $9

Garum Colatura

Red Boat Fish Sauce

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Inside Job

Salt in Things, Not on Things

By Brad Hedeman

Have you ever eaten at a restaurant and wondered, "How did they get it to taste like this?" Eating out can make a home cook feel insecure, like your cooking never quite measures up. Some of the reasons are probably technical, some have to do with experience. But one major reason is totally under your control: salt. Salt is a hugely important part of cooking and it almost never gets its due in cookbooks or TV shows. Chef Alex Young, founder of Zingerman’s Roadhouse and James Beard Award winner puts it well: “Next to time and temperature, salt is the most important part of cooking.” My advice on salting is the same as Al Capone's thoughts on voting: salt early and salt often. Restaurant cooks don't just salt more than we do at home. They salt at more times in the process. One simple way to improve your home cooking is to salt more frequently. Salt as you go. Salt your marinade. Salt your onions when they're cooking. Salt any liquid you add. Salt your dish as its cooking. Taste as you go and you will see how the salt changes the dish. You shouldn't need to salt at the table. If you start delivering dishes to dinner without a salt shaker you'll know you're on the right track. In the end you’ll use less salt and gain more flavor by taking this approach. Going even deeper, think about adding ingredients that bring their own salt to the party. They will add salt in a more subtle, engaging way. Parmigiano-Reggiano and Pecorino Romano are two cheeses that add saltiness to dishes. Marash peppers are sun dried, seeded, chopped into flakes, then salted a bit. In fact, most sun-dried foods have cozied up to salt at some point in time so they make great salt additions. I'm also a

Brad Hedeman sources new foods and writes about them at Zingerman's Mail Order. Tell him about your food finds at

huge fan of adding anchovies to the start of a dish. All anchovies are cured in salt, whether they're packed in salt or olive oil (one exception is vinegar-packed boquerones). A chopped anchovy fillet will melt into a skillet in just a few minutes and the deep sea-toned flavor will subtly flavor the dish all the way to the end. Salting early, tasting constantly and adding salted foods to dishes are one of those little tricks “seasoned” cooks know, but no one seems to talk about.

The Value of Salt The current low cost of commercial salt hides its long-standing historical value; what we take totally for granted in the modern world was, for most of human history, a rare and wonderful treasure. Centuries ago table salt was seriously hard to come by. Salt was taken from the sea or the earth with the same passion people might put into panning for gold or searching for silver. There were times in history when salt was traded for more than most precious metals. In fact, the root of the word “salary” is derived from the fact that in Roman times soldiers were paid a special salt allowance, called a salarium. It should go without saying, but I will say it anyway. If salt is the key base flavor of your dish, improving the flavor of your salt will improve the flavor of your finished dish. Is there a big difference between different salts? I absolutely think so. Try some standard table salt compared to sea salt and you'll see. Then compare that sea salt to something like the Grey Salt (right) and you might just want to negotiate a bag or two for your next salary.

bhedeman@zingermans.com

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salted spicy pepper spread

Harissa from Tunisia

Harissa is a spread of dried chiles, garlic, tomatoes and extra-virgin olive oil, subtly spiced with caraway and coriander. And importantly for this discussion, it's got salt. Use it and it imparts a base layer of salt in your food, not on your food. Get busy in the kitchen mixing harissa with eggs, with potatoes, with meats, with couscous or whipped into a fresh vinaigrette for salads. Goes great on grilled meats too. P-MMH 185 g jar $16 SHIPS FOR FLAT RATE

salted pEPper

Marash Red Pepper Flakes Our most coveted red pepper has a secret I'd like to share: it's salted. Just a touch, but once you know it's there you can't miss tasting it. P-MAR 49 g jar $13 SHIPS FOR FLAT RATE

sea salt buds

Sicilian Capers in Sea Salt

The best everyday salt Gros Sel (Grey Salt)

One way to get salt in things, not on them, is to properly salt boiling wate. You want it salty like the sea, you should be able to taste the salt strongly. When you can really taste salt like that, you really want salt that tastes good. This is it, salt harvested from the famed fleur de sel pools on the Brittany coast. It's the salt just below the floating level of fleur. Instead of tasting “salty” it fills your mouth with the warm, round taste of the sea. It’s moister, more flavorful than regular sea salt and is a galaxy of flavor apart from standard table salt. P-GRE 1 k bag $12

Capers have been part of most of our culinary vocabulary for years now, but they're still somewhat of a mystery in how to use. My suggestion is to start tying them in all kinds of ways. They can be used instead of salt in a dish to give it robustness. They'll also add a sweet, briny crunch, with a floral finish. Most capers in the U.S. are tiny beads jarred in a brine, which overwhelms them. Brined capers just taste salty. These are different. Big, fat and juicy, packed in sea salt— soak them in warm water for five minutes—they retain their nuanced flavors. P-CAP 140 g jar $10 SHIPS FOR FLAT RATE

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"Trust no one until you have eaten much salt with him." Cicero

Salt Cured Black Olives Anchovy Paste You can use whole anchovies but this is so quick and easy. Melt their saltiness into the body of your dish. A huge flavor booster. P-ANP 60 g tube $7 SHIPS FOR FLAT RATE

Ripe, sweet, succulent black beauties from the sun-kissed fields of southern Italy. Pit them and they’re perfect addition to put salt in your dish, not on it. P-LEC 200 g jar $15 SHIPS FOR FLAT RATE

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Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

Base Flavors

Building Blocks of Great Cooking By Brad Hedeman Anyone with ragged, cherished family recipe cards handed down and copied through generations knows about base flavors. Those ingredients that seem out of place listed next to garlic and onions, are indispensible to the finished dish, binding flavors together and laying underneath it all like the long pull of a lone base string amidst a hundred person orchestra. Three of my favorite base flavors are below. They’re shockingly easy to use and with a bit of practice, will utterly transform your cooking. If you're from anywhere in Amercia that's not the South, chances are ham hocks are foreign to your home cooking. Don't let them be. The hock, known as a pork knuckle, is the extreme shank of the pig. It's not something you'll eat on its own much. There isn't a whole lot of meat and what's there is tough to get at and tough to eat. But it is insanely great for building delicious dishes. Add chunks of hock to anything you're going to simmer for a long time. The payoff is a concentrated, meaty flavor that turns broths and sauces into silky, rich, heady liquers. Strattu is from Sicily where it's long been a secret ingredient of grandmothers everywhere. It's a super concentrated tomato paste and by super concentrated I'm not kidding: it takes ten pounds of tomato sauce to make one six ounce jar. It’s simmered so slowly for so long, there’s hardly any moisture left, just a very, very concentrated paste that explodes with tomato flavor. Start your next sauce with a half a spoonful of strattu and olive oil and see what happens when you unleash this monster. The great thing about it is that, unlike ham hocks, which take hours of slow home cooking to extrapolate flavor, strattu is ready to go right from the jar. You get all the benefits of slow cooking without actually having to do the slow cooking.

Finally, anchovies deserve some attention. I've been on a crusade for years to bring this great fish out of the culinary closet. People usually see them as despicable pizza toppings and claim they hate them. But the same folks probably never realize that they're part of their favorite foods, including Worcestershire sauce, remoulade or caesar salad dressing. A small anchovy added to the pan early on in sauce creation dissolves so diners are none the wiser. What it leaves behind, though, is a base flavor that adds enormous depth to the finished dish.

Ham Hocks & Cabbage Recipe By Vonnie Beaver Edwards Thanks to S. Wallace Edwards, Surry, VA 3 smoked ham hocks 2 large heads cabbage, quartered 7-8 white potatoes, peeled and halved Place ham hocks in a large cooking pot with 2 1/2 quarts of water. Bring to a boil then lower heat to simmer and cook for at least 2 hours till the hocks are cooked thoroughly. Remove hock and set aside. Add cabbage and potatoes to the pot of broth and cook gently for 15-20 minutes or until potatoes are fork tender. Cut skin and most of the fat away from the hocks. Slice the remaining meat and serve with the cabbage and potatoes. Goes great with a side of applesauce.

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The secret base of Sicilian sauces Strattu

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

add some smoke Spanish Smoked Paprika

If you're stewing some greens or cooking some beans, add a pinch of this. The same goes for an omelet. So little is required for such an impact. You can lend a huge impact to literally hundreds of dishes with this tin. An astounding value for a far under appreciated base flavor. P-PSW 70 g tin dulce $8 SHIPS FOR FLAT RATE

Happily in hock

Smoked Virginia Ham Hock Smoked pig hock, here from the renowned pigsmith Sam Edwards. The secret ingredient to real Southern greens and your new base ingredients to stews and soups. A hock will mold up a bit in your fridge, but wash that off and keep it for months and months, hacking off a bit when you need a flavor boost. M-BHK approx 2 lbs $10 SHIPS FOR FLAT RATE

base bacon

Allan Benton's Bacon Although ham gets top billing in his company, Allan Benton and his crew cure and smoke some seriously good bacon. Rubbed with salt and brown sugar it's set to dry cure for a solid month. During that time it loses a good bit of weight, but its flavors intensify. That makes it one of the best bacons to use as a base flavor in your cooking. In fact, in the South, bacon like this was traditionally much more frequently used as an ingredient in a dish than as a side for breakfast. Try sautéing some when you start a sauce, when you make a stew, or in a pot of greens. M-BBT 1 lb sliced $16

base of leaves Sicilian Bay Leaves

This is some of the best bay I’ve tasted, and I think the fact that it's uncultivated has much to do with it. Gathered in mid to late summer in Sicily, when the new spring leaves have matured. I add a few leaves to all kinds of sauces and stews— it's become a regular in the kitchen for base flavor. P-BAY 20 g bag, dozens of leaves $9 SHIPS FOR FLAT RATE

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Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

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

Order by this date and we'll ship to arrive the week of Rosh Hashanah Plain Turban Challah

Raisin Turban Challah

Keeping with tradition, we sweeten all our holiday challah breads with a healthy dose of Michigan clover honey. B-TP2 1 lb round $9 B-TP1 2 lb round $15 SHIPS 2 BUSINESS DAY

To make the New Year even richer, on top of the clover honey we add a generous portion of extra-large Red Flame raisins soaked in Myers Dark Rum®. B-RT4 1 lb round with raisins $13 B-RT3 2 lb round with raisins $20

Moroccan Style Challah 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

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jewish new year's cake

Buckwheat Honeycake

Baked in a traditional bundt pan (the kind used for coffeecakes, p. 44) 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 brought to us from Washington state. Buckwheat honey is the color of caramel with a bold, molasses-like flavor, making this a rich, deep, lovely cake Serves 5-7. G-BWT-S gift boxed in wooden crate $45 A-BWT-S gift boxed in cartoon box $40 FREE SHIPPING

two honeys FOr the jewish nEw year Tupelo and Star Thistle

Two great American varietal honeys make 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 nosetickling flavor that prompted Food and Wine to call it "the champagne of honeys." Both are Kosher. P-ULE 16 oz tupelo $22 P-STH 9 oz star thistle $17 BOTH SHIP FOR FLAT RATE

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italy's intense ice cream

Zingerman’s Creamery Gelato

Thick, creamy, elegant, luscious. Eating gelato is an event, a special occasion that borders on a religious experience for ice cream connoisseurs. At Zingerman’s Creamery, our gelato maker, Josh, mixes fresh milk from Calder Dairy—one of the last farmstead dairies in Michigan—with organic Demerara sugar and an array of other good ingredients to churn out this Italian-style ice cream with direct, intense flavors. Made in small batches, shipped direct from the Creamery. Flavors include: Vanilla, Dark Chocolate, Mint Chocolate Chip, Dulce de Leche, Peanut Butter, Raspberry Sorbet. G-GEL six 12 ounce containers $110 G-GEL-KIT six gelati, plus cups, spoons, napkins $115 FREE ONE BUSINESS DAY OVERNIGHT SHIPPING

how to love pork even more Praise The Lard Gift Box

It’ll take a special kind of faith for the recipient to make it through this gift box, tallying up at over two and a half pounds of pork, plus bread and chocolate. When done, they will surely testify. Broadbent’s Kentucky Smoked Sausage, Nueske’s Applewood Smoked Bacon, La Quercia's Prosciutto, French-Style Salami and Zingerman’s Peppered Bacon Farm Bread. To round things out, Mo’s Bacon Chocolate Bar. All in a Zingerman’s bag. G-PTL praise the lard gift box $90 SHIPS 2 BUSINESS DAY

"Quite simply the best pork product group ever assembled in one gift box." Serious Eats

instant hors d’oeuvres

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 French-Style Salami, French Cornichon Pickles, Dutch Gouda and Zingerman’s Nor'easter Cabot Cheddar, Mediterranean Olives, a loaf of Zingerman’s Artisan Bread, Sam Edwards Smoked Berkshire Ham, 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

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Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u i d e

American artisan food boxes Artisan Market Gift Box

American Artisan

Great Lakes Artisan Gift Box

These are the culinary hits people travel miles to Zingerman’s to taste: crusty handmade bread, rich pastries from our Bakehouse and small-batch varietal coffee. If you can’t make the pilgrimage to the promised land, let us bring it to you. Our classic cartooned gift box includes a mini Sourcream Coffeecake and hearth baked bread from Zingerman’s Bakehouse, a bag of freshly roasted whole bean coffee from Zingerman’s Coffee Company, a wedge of Great Lakes Cheshire Cheese, a Walnut-studded Magic Brownie, a Vanilla Cosmic Cake and a Zzang!® Handmade Candy Bar. G-ART artisan market gift box $90

Robert Lambert’s Rangpur Lime Syrup from California, Broadbent Sausage from Kentucky, Pleasant Ridge Reserve Cheese from Wisconsin, Virginia Diner Peanuts, La Quercia’s Organic Cured Ham from Iowa, Raye’s Mustard from Maine, Vosges Barcelona Bar from Chicago. G-AMT gift box $90

Peanut Butter from Koeze in Grand Rapids, Jam from Farrell Fruit in Ann Arbor, 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 Wisconsin and our Pecan Raisin Bread. G-GLA gift box $100

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Zingerman’s is “One of America's great food stores.” Ed Levine, Business Week

final foOd FAntasy Zingerman’s Food Fantasy Gift Spectacular

It’ll take them days to taste everything. Weeks to enjoy it. And you’ll get years of thanks. A collection of all our top-selling, most popular, most delicious products, gathered in one grand wooden crate the size of a small bass drum. It should come with its own MC—they’ll feel like they’re on stage when they’re opening it. Giant wooden crate includes Ortiz Spanish Bonito Tuna, Koeze Cream-Nut Peanut Butter, Vecchia Dispensa’s 10 Year Aged Balsamic, Spanish Tuna-stuffed Piquillo Peppers, Dufflet Chocolate Crackle, Turkish Marash Pepper, Spanish Chocolate Covered Figs, Zingerman’s Coffee, John Cope’s Dried Sweet Corn, il Mongetto Italian Tomato Sauce, Lebanese Pomegranate Molasses, Smoked Spanish Piquillo Peppers, a nosher-sized Sourcream Coffeecake, our own Spiced Pecans, Olive Oil Tortas with Anise and Sugar, Magic Brownie & Buenos Aires Dulce de Leche Brownie, Italian Spaghetti, Blanxart Spanish Hot Cocoa, Zingerman’s Olive Oil and Portuguese Sardines. G-ZFF food fantasy giant gift box $300 SHIPS FOR FLAT RATE

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Our most popular gift box The Weekender This is a great all-purpose gift, built from foods the recipient can snack on right out of the box. Whatever the occasion, folks will dig right in. The Weekender, hand assembled in our cartooned gift box (illustrated) has a loaf of Zingerman’s Artisan Bread, a couple of Brownies (Walnut-studded Magic Brownie and a Caramel Dulce de Leche Buenos Aires Brownie), a French-Style Salami, a jar of Raye’s Down East Schooner Mustard, two jars of British Preserves, a half pound of Zingerman's Nor'easter Cabot Cheddar 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 Coffee, Smooch Lion Natural Gummis, Zingerman’s Peanut Brittle, Spanish Chocolate Covered Figs and our Chocolate Sourdough Bread. G-LWE long weekender $175 SHIPS 2 BUSINESS DAY

an evENing at THE (home) wine bar

Tapas Gift Box

Perfect for parties great and small: a well-edited collection of open and serve delectables. Eat them as the Spanish do, as evening makes its way indoors, with a glass of crisp wine. The gift box includes Zingerman's Farm Bread, La Quercia’s Cured Ham, Mediterranean Olives, Spanish Olive Oil and Anise Tortas, Spanish Olive Oil Fried Marcona Almonds, Portuguese Sardines and Italian Taralli. Serves 6-8 quite handily. G-TAP tapas gift box $80

ate in the USA American Snacker

Our cartoon gift box, stuffed to the top with Zingerman’s Butter Toasted Peanuts, John Macy’s Cheesesticks, Ann Arbor Tortilla Chips, Toasted Walnut Magic Brownie, Ginger-Jump Up Molasses Cookie and Mrs. Sipp’s Spiced Almonds. G-ACK gift box $45 ships for flat rate

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late night refrigerator LUst causing problems? Phantom of the Fridge Gift Box

If someone you know is missing out on Zingerman’s nosh and whining like a school kid at the end of summer vacation, try this on them. They can raid the fridge for weeks and find a Zingerman’s treat every time. The gift box includes a loaf of Zingerman’s Bread, a half pound piece of Zingerman's Nor'easter Cabot Cheddar, French-Style Salami, Zingerman’s Virginia Peanuts, Vampire’s Lunch Black Currant Gummies, Rick’s Picks Paprika-Spiked Pickled Okra, a mini Sourcream Coffeecake, a handmade Zzang!® Chocolate Bar, John Macy’s Cheesesticks and a Ginger Molasses Jump-Up Cookie. G-PHA phantom box $100 SHIPS 2 BUSINESS DAY

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–FRESSEr– Large, serve 10-12 easily

Now with FREE SHIPPING!

–noshers–

Our perennial best sellers, baked from scratch in traditional Bundt pans, now travel free to any destination in the lower 48. Choose from one of our classics or deluxers, pick your packaging, and we’ll get it to excited mouths post haste.

Small, serve 5-7 handily

Each lasts for two weeks on the counter. Frozen they’ll hibernate for months.

Our four standbys, including the all-time best selling gift in our entire catalog, the sourcream coffeecake Large Fressers Cartoon box $55 Wooden crate $65

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Sourcream

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Gingerbread

The legend. Toasted walnuts, streams of Indonesian cinnamon, huge flavor. A-SCC-L, G-SCC-L large: box, crate A-SCC-S, G-SCC-S small: box, crate A-TEA-S, G-TEA-S small, no nuts or cinnamon: box, crate

Crystallized and ground ginger, dark molasses, coffee, fresh orange juice and loads of winter spices. A-GGC-L, G-GGC-L large: box, crate A-GGC-S, G-GGC-S small: box, crate

Hot Cocoa

Lemon Poppy Seed

With dark cocoa, a touch of espresso and chunks of Callebaut chocolate. A-COA-L, G-COA-L large: box, crate A-COA-S, G-COA-S small: box, crate

Small Noshers Cartoon box $40 Wooden crate $45

Real lemon oil and a veritable passel of Dutch poppy seeds, plus loads of real butter and vanilla. A-LMC-L, G-LMC-L large: box, crate A-LMC-S, G-LMC-S small: box, crate

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– cartoon box –

– wooden cheese crate –

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

Innovative coffeecakes, made with a slightly more adventurous set of ingredients.

Olive Oil

Toasted almonds, lemon zest—nearly a whole lemon's worth per cake—and lots of extravirgin olive oil. Olive oil retains more moisture than butter so it's soft and silky, like it just came out of the oven, even days after you receive it. A-OOC-S, G-OOC-S small: box, crate

Apple Bacon

Chunks of apples and pieces of Nueske’s amazing Apple wood Smoked Bacon are mixed with top-notch ingredients like Indonesian cinnamon and real sour cream from Guernsey farm in Northville, Michigan. A-BCF-S, G-BCF-S small: box, crate

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

Small Noshers Only Cartoon box $45 Wooden crate $50

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Almond

Rich, super moist and packed with sweet smelling natural almond paste. Thin, buttery crust and a wonderfully light texture. A-ALM-S, G-ALM-S small: box, crate

Choose any three of our classic cakes (not deluxers) and we’ll nestle them with tissue in a large wooden cheese crate. G-3CK 3 cakes, wooden crate $100

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"I get my coffeecakes from Zingerman's." Mario Batali

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BEyond the malL

Cinnful 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

carameL knowledge

south american coOkie sensaTion

Béquet Caramels from Montana

Maitelates Alfajores

A Latin sensation created in Michigan by Chilean expat Maite Zubía. An alfajor (plural alfajores) is many things around the world, but here we’re talking about the traditional Chilean cookie. Two wafers sandwich a thin layer of dulce de leche caramel cream and the entire treat is enrobed in chocolate. They're made entirely from scratch, including cooking down local milk to make the dulce de leche, baking the biscuits, dipping half the collection in dark chocolate from Mindo, a Michigan chocolate maker, and half in milk chocolate. Each alfajor is hand wrapped; they make a very charming gift. P-ALF 12 alfajores gift boxed $40

Robin Béquet says, "There are a great many products easier to make than caramel. In the blink of an eye you can go from potential greatness to complete disaster.” That's the voice of experience talking. In the last decade, in going from a home kitchen operation to an award-winning caramel maker, Robin has had a lot of experimental disasters. But we get to taste the benefits of her hard lessons. Her caramels are widely recognized as some of the best in the country. This silver, ribboned gift box is filled with two of our favorite types: sea salt and chipotle pepper. Caramel fans, don’t miss out. P-PEQ 11 oz ribboned box $34 SHIPS FOR FLAT RATE

smaLl Batch briTtLe

Zingerman's Peanut Brittle

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Popcorn Toffee The flavor is a little salty, a little corny (in a good way), touched with butterscotch and caramel. The tiny corn kernels add a little crunch. Great stuff, totally different. P-PCR 8 oz tin $24 SHIPS FOR FLAT RATE

Candyman Charlie Frank isn’t reinventing the wheel, just making it more delicious. The latest creation from his candy kitchen is a flavor-charged upgrade of classic peanut brittle. Jumbo Runner peanuts just like boulders in a shiny, golden, crisp candy sea. The texture looks silky but shatters with each bite. To achieve this consistency Charlie makes small batches by hand with a watchful eye. This is stove-top brittle, not factory gristle, with butterscotch brown flavor, sharp, crackly texture and a savory finish of roasted peanut. P-BRT 12 oz gift box $19 SHIPS FOR FLAT RATE

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From Zingerman’s Bakehouse, three of our coveted Jewish baked goods. Never any preservatives, never any fillers, never any nastiness. Just real eggs, real vanilla, real butter, all kinds of real things that taste amazing. Don’t miss them. Not Kosher.

Mandelbread

Coconut Macaroons

Rugelach

Toasted almonds get the spotlight here. There’s 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. Mandelbread are Jewish style biscotti, but I think they're almost closer to shortbread. Crunchy, crispy and very dunkable in coffee or milk. P-MND 8-10 pieces, gift boxed $29

Traditionally they're for Passover, but I'm on a mission to have us eating macaroons all year long. Why not? Our coconut macaroons are slightly crunchy on the outside, rich and creamy on the inside. Simply put, they're the besttasting coconut macaroons I’ve ever had anywhere, with a buttery, coconut aroma that stays with you like a strong memory. We package a dozen (six chocolate and six vanilla) into a Zingerman’s gift box. A-MAC 6 vanilla, 6 chocolate $25 gift boxed

Rugelach are the royalty of Jewish baked goods: crispy, flaky, cream cheese pastry, dressed in cinnamon sugar, rolled around two different fillings: apricot jam and toasted walnuts with currants. P-RUG 16-20 pieces, $29 half apricot half walnut & currant

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sweEt lovEs Savory Sweet & Savory Gift Box

A dialectic on love, in edible form. There's time for hours of debate and compromise as the gift recipient works through this gift box, including: French Style Salami, Mo's Bacon Chocolate Bar, Chocolate Covered Spanish Figs, Dutch Gouda, Dulce de Leche Alfajor Cookie, Sea Salt-topped Blondie, Spanish Olive Oil Elephant Ear Tortas, Butter Toasted Virginia Peanuts, Peanut Butter Cosmic Cake. G-SAS sweet & savory gift box $85 SHIPS FOR FLAT RATE

Super Zzang!® The original Zzang!® bar—made from honey nougat, natural peanut butter, caramel and peanuts and covered in 64 percent dark Colombian chocolate—made into a titan of a treat twelve inches long, weighing in at almost a half pound. Go for it. P-BIG-ZZG 7½ oz $20 SHIPS FOR FLAT RATE

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

monthLy foOd clubs The gifts that keep coming. Give a subscription to great tasting, traditional food.

Z Club Rules of Order 5) First shipment arrives on the day you desire. Future shipments arrive every 4 weeks (except Culinary Adventure Society, which has pre-scheduled arrival dates).

1) Big appetite required. 2) Guaranteed to taste fabulous. 3) Gastronomes young, old, experienced or not—all are welcome. 4) Free shipping and handling. $10 extra per shipment for orders shipping to Alaska or Hawaii.

“I salivate for Zingerman's.” Drew Barrymore

it's better with bacon When Pigs Fly: American Bacon 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. We’ll ship to the lucky recipient from October to April, just in time for weekend frying.

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

– Bacon club – Three Months

Six Months

FREE SHIPPING

Applewood Smoked Kentucky Dry Cured Arkansas Peppered

Previous Bacons plus Virginia Dry Cured Tennessee Dry Cured Long Pepper

G-BAC-3 $99

G-BAC-6 $189

BONUS!

Get the Book

P-ARI-10 $29.99 Add Zingerman's Guide to Better Bacon to complete the porcine experience

Chef Michael Symon chose this as The Best Thing I Ever Ate on the TV Food Network

Free awesome Pig Magnet with first club shipment

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.

We offer a Z Club of strictly American artisan cheeses, too. Read more about it online.

– Cheese club – First Three Months

Next Three Months

FREE SHIPPING

Italy

Switzerland

Cave Aged Taleggio Parmigiano-Reggiano Fontina Val d’Aosta

L’Étivaz Antique Gruyère Extra Aged Emmental

France

USA

Ossau French Mountain Cheese Camembert Fort St. Antoine Comté

Great Lakes Cheshire Bayley Hazen Blue Pleasant Ridge Reserve

Spain

Britain

G-CHE-3 $190

tour de cheese

A loaf of Zingerman's bread is included every month!

Zingerman’s Artisan Monthly Cheese Club Zingerman’s Cheese Club is a chance for you to let someone you know “visit” some of the most incredible dairies and aging caves in Europe and America. Each month we’ll hand cut, wrap and assemble a box of three choice cheeses (at least a pound total), add a loaf of our artisan bread and include loads of detailed notes describing where the cheeses are from, how they’re made and how to serve them. We focus each shipment on a specific country and a specific style of cheesemaking. At the end the recipient will have a cheese education that's hard to find these days, including a deep understanding of cheesemaking styles and how to serve and pair the cheese.

Farmhouse Mahón Aged Manchego Aged Zamorano

The most dangerOus foOD club in aMerIcA

G-CHE-6 $375

Raw Milk Stilton Montgomery’s Farmhouse Cheddar Kirkham’s Lancashire

Forbidden Foods Club A monthly subscription to diet-busting, allergy-inducing, religious-lawbreaking foods.

– forbidden foods club –

First 3 Months

Next 3 months

FREE SHIPPING

Kosher Katastrof

Lactose Intolerance

Broadbent Sausage Arkansas Peppered Bacon Mo's Bacon Bar

Parmigiano-Reggiano Cheese Farmhouse Gouda Cheese Great Lakes Cheshire Cheese

Anaphylactic Armageddon

Hypertensive Episode

Koeze Cream-Nut Peanut Butter Zingerman’s Butter Toasted Peanuts Zzang!® Original Bar with Peanuts

Sea-salt Topped Pecan Blondie Celtic Sea Salt Caramels Salt-cured Salami

High Fat Holiday

Know Carbs

Buenos Aires Dulce de Leche Brownie Rabitos Chocolate Covered Figs Manchester Double Cream Cheese

Paesano Bread Farm Bread 3 pound round Ginger Jump-Up Molasses Cookie

G-FFC-3 $125

G-FFC-6 $240

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

Zingerman's premier club Culinary Adventure Society

The right gift for that friend or client who thinks they're the Indiana Jones of the culinary world. No rolling boulders here, but four times a year we’ll send a big box of eight to ten 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. Or maybe the latest invention from Zingerman’s Bakehouse, only available in Ann Arbor. All foods in the Culinary Adventure Society will be exclusively selected for its members. We’ll include a collection of writing on each food's history and culture plus recipes for their use. Bonus: free, autographed copy of Zingerman’s Guide to Good Eating book with the first shipment. It’s guaranteed to impress and put its recipient on the cutting edge of taste-bud territory.

– CULINARY ADVENTURES SOCIETY– 1 Time G-1-Z $175

2 Times G-2-Z $325

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

FREE SHIPPING

Winner of TV Food Network Food Club Award!

something new every month

The Food Explorer's Club

The Food Explorer's Club is the cousin to Zingerman’s Culinary Adventure Society (above), the once-everythree-months dive into our latest food finds. Where the Society features upwards of ten items each shipment, Explorer's highlights just one or two. A brand new find. It may be an old food just discovered. Or a new one just born. Either way, it will be something that will be like electricity to a curious cook or food lover. We’ll include information on who made it and how to use it. The value of each installment may be more or less than the average, but we promise that over the course of every three months you’ll more than get your money’s—and tastebud’s—worth.

– food explorer club – G-EXP-3 3 monthly installments $99

G-EXP-6 6 monthly installments $189

G-EXP-12 12 monthly installments $360

FREE SHIPPING ON EACH

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.

FOR THE love OF THE LOAF Bread of the Month Club

– bread club – Three Month Bread Membership 1 loaf per month 2 loaves per month

"Some women are thrilled to get a box from Tiffany, others from Neiman Marcus, but for me one of the most thrilling things I can imagine is a box of breads from Zingerman's." Carol Field, author of The Italian Baker

G-1-3, $65

G-2-3, $90

FREE SHIPPING

Roadhouse Bread

Roadhouse & Sourdough

Paesano

Chile Cheddar & Paesano

Chocolate Sourdough

Six Month Memberships 1 loaf per month 2 loaves per month G-1-6, $125

G-2-6, $180

FREE SHIPPING

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

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

continuous cake, a great corporate gift Monthly Coffeecake Club Our coffeecakes 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.

Chocolate Sourdough & Farm Bread

"A sure way to be a star— just send your friends anything from Zingerman's." Jan, Coloma, Michigan

– coffeecake club – Three Months G-C-3 $115

FREE SHIPPING

Sourcream Gingerbread Hot Cocoa

Six Months G-C-6 $225

FREE SHIPPING

Previous Three plus Tea Cake Buckwheat Honeycake Lemon Poppyseed

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

in sympathy Bereavement Gift Box

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. Here’s a great, not too perishable gift of a nosher-sized Zingerman’s Sourcream Coffeecake, a dozen assorted Brownie Bites, our Nor'easter Cabot Cheddar, French Style Salami, John Macy’s Cheesesticks, Zingerman’s Virginia Peanuts, Spanish Chocolate Figs 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. Need it there tomorrow? Call us. Not sending in sympathy? No problem, we can remove the identifying sticker. G-BER bereavement gift box $125 G-BER-NL without sticker $125 SHIPS FOR FLAT RATE

brand new baby or two Zingerman’s Midnight Feeding 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 Sourcream Coffeecake, a mini Hot Cocoa Cake, two Black Magic Brownies, Zingerman’s Nor'easter Cabot Cheddar, French Style Salami, a Chocolate and Nougat Cigar, Dulce de Leche Caramel Cream, John Macy’s Cheesesticks and a darn cute Zingerman's bib. (Available without bib for any adults in need of midnight feedings.) G-BBY midnight feeding gift box $125

SHIPS FOR FLAT RATE

Save a student!

The Munchies Collection

"You made my student feel like she is part of the human race and alive and well in the dessert." Nancy Ann, Brooklyn, New York

Ann Arbor Tortilla Chips, Salsa, Smooch Lion all natural Gummis, Zingerman's Virginia Peanuts, John Macy's Cheesesticks, Zzang!® Handmade Candy Bar and a Zingerman’s Magic Brownie. Gift boxed. G-MUN munchies $50 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.

"I use Zingerman’s any time I want to impress my clients, friends or even myself." Linda, Fairfax, Virginia

foOd nurse Get Well Gift Box

Our cartooned gift box comes stuffed with a nosher-sized Sourcream Coffeecake, John Macy’s Cheesesticks, Earl Grey Tea, Koeze Cream-Nut Peanut Butter, Ginger Chimes candies, two thick, walnut-studded Magic Brownies and a loaf of Chocolate Sourdough. G-GWG get well gift box $85 G-GWG-NL without sticker $85 SHIPS 2 BUSINESS DAY

Gift Card Any amount for any situation, mailed or electronic. G-GIF mailed for free E-GIF emailed instantly

birthday

Handmade Chocolate Birthday Cake Dense chocolate ganache inside, chocolate fondant frosting outside and a large fondant bow on top to tie it all together, so to speak. Ships frozen. A-ZBC b-day cake, 2¼ lbs, serves 6-10 $90 SHIPS 2 BUSINESS DAY

thank you

Rustic Retreat Dinner Gift Box A “thank you” that’s not a cliché. This gift boxed set includes Italian Pasta and Il Mongetto Tomato Sauce, a wedge of Farmhouse Parmigiano-Reggiano Cheese, our Paesano Bread, Rum Cunesi Truffles and a bar of Italian Hazelnut and Chocolate Gianduja. G-DIN rustic retreat gift box $75 SHIPS 2 BUSINESS DAY

just for kids Ready For Recess Box

Our cartoon box includes: allnatural Gummis, organic Yummy Earth lollipops, eight Zingerman’s Black Magic Brownie Bites (without nuts), a mini What the Fudge?! Handmade Candy Bar and British Strawberry Biscuits. Bonus: two fun Zingerman’s temporary tattoos! G-KID ready for recess box $45 SHIPS FOR FLAT RATE

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

Z i n g e r m a n ' s B u y e r s ( a n d E at e r s ) G u id e

give the grandest

The Ultimate Basket

Unequaled food glory. Includes an assortment of four different Zingerman’s Brownies, Molasses Ginger Jump-Up Cookie, Oatmeal Raisin Cookie, Zingerman’s Nor'easter Cabot Cheddar, French-Style Salami, Zingerman’s Coffee, Zingerman’s Peanut Brittle, Garden of Eatin' Blue Corn Chips, Salsa, Dufflet Chocolate Crackle, Rustic Bakery Olive Oil and Sea Salt Flatbreads, Ginger Chimes Candies, Destrooper Belgian Butter Cookies, Mediterranean Olives, Raye’s Down East Schooner Mustard, Smooch Lion All Natural Gummies, Mrs. Sipp’s Spiced Pecans and a Zzang!® Handmade Candy Bar. G-ULT ultimate basket $200 SHIPS FOR FLAT RATE

italian tour

A Tuscan’s Treat

Includes Zingerman’s Paesano Bread, Zingerman’s Travel Oil, Vecchia Dispensa’s Aged Balsamic Vinegar, Farmhouse ParmigianoReggiano Cheese, Taralli Crackers, Antonio Mattei’s Original Tuscan Biscotti, Italian Pasta, Italian Tomato Sauce from Il Mongetto, Leccino Black Olives, Hazelnut Gianduja from Piedmont. G-TUS italian gift basket $175 SHIPS 2 BUSINESS DAY

a baker’s basket

Almost as Good as Grandma’s Gift Basket This is one of our most popular baskets, a selection of some of the baked goods made by Zingerman’s Bakehouse presented in a wooden box emblazoned with the Zingerman’s name. Deluxe Cinnamon Raisin Bread, Zingerman’s Magic Brownie and Black Magic Brownie, Dried Currant Scone and Ginger Scone, Funky Chunky Chocolate Cookie, Oatmeal Raisin Cookie, ZBPB Peanut Butter Cookie, Ginger Jump-Up Cookie, Italian Honey, English Preserves and Hammonds Candy All Natural Lollipop. G-GRA-1 deluxe $75

Ultimate doubles of all the pastries plus a loaf each of Cinnamon Raisin and Chocolate Sourdough breads. G-GRA-2 ultimate $130 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.

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 stuffed to bursting with our incredible nosher-sized Sourcream Coffeecake, two Currant Scones, a Magic Brownie, a Dulce de Leche Buenos Aires Brownie and a Pecan Blondie, a Ginger Jump-Up Cookie, a Big Oatmeal Raisin Cookie, a Cosmic Cake, Mandelbread Jewish Biscotti, Northwestern Wildflower Honey and six handmade, crispy Palmiers. G-DRE pastry dreambox, serves 14-16 $150 SHIPS FOR FLAT RATE

Pastry Dreambox illustrated.

for a big bunch

for a few foOd Lovers

Baked Goods Bonanza

Big, beautiful cartooned gift box with Dulce de Leche Buenos Aires and Magic Brownies, a Pecan Blondie, Oatmeal Raisin and Ginger Molasses Jump-Up Cookies, a Ginger Scone, a Currant Scone, a six pack of all butter Palmiers, our nosher-sized Hot Cocoa Coffeecake and a Vanilla Cosmic Cake. G-BNZ bakehouse bonanza, serves 10-12 $95 SHIPS FOR FLAT RATE

Pastry Sampler

Our cartooned gift box includes a mini Sourcream Coffeecake, Walnut-Studded Magic Brownie, Ginger Molasses Jump-Up Cookie, Currant Scone, Vanilla Cosmic Cake, plus a pouch of six handmade, crispy, all butter Palmiers. G-ZBS pastry sampler, serves 6-8 $45 SHIPS FOR FLAT RATE

great snacks right out of the basket The Snackboard Gift Basket This has always been our most popular gift basket. No heating, no cooking, just eating required.

Small Zingerman’s Farm Bread, Zingerman’s Nor'easter Cabot Cheddar, John Macy’s Cheesesticks, Garden of Eatin’ Tortilla Chips, Premium Salsa, Fruit Preserves and a Zzang!® Candy Bar. G-SNA-S small $80

ships 2 business day

Large All the foods from the small and medium plus Artisan Kids Strawberry Biscuits, Zingerman’s Virginia Peanuts and a Ginger Jump-Up Molasses Cookie. G-SNA-L large $150 ships 2 business day

ships 2 business day

Medium All the food from the small plus French-Style Salami, Miller’s Damsels Crackers and a Magic Brownie. G-SNA-M medium $110

Deluxe Everything in the other three sizes plus a jar of Dufflet Chocolate Crackle, Mediterranean Olives and Zingerman's Spiced Pecans. G-SNA-D deluxe $175 ships 2 business day

Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com

prsrt std us postage

paid

zingerman’s

610 Phoenix Dr., Ann Arbor, Michigan 48108 1.888.636.8162

customer # key code

the fiFTh anNual flight Of the fIgs Roasted Calabrian Figs

Franco Rao’s roasted figs are a seasonal crop eagerly awaited by its fans. Prized dotato figs are picked by hand when they are fully ripe, beginning to dry and concentrate. Then they’re caramelized for over twenty-four hours in a low-temperature oven, a step almost no one takes because it adds extra time and expense. The impact on the flavor, however, is immense. These figs have a roasted, caramelsweet flavor that’s irresistible. Hand packed in a ball the size of an apple, wrapped in fig leaves and twine. It’s a traditional way to store them, rustic and attractive. Great with yogurt, cheese, ice cream. As a gift for someone with an eye for rustic foods with real flavor, you won’t find much better. P-GFB 250 g $26 SHIPS FOR FLAT RATE

Place your order now— the figs will ship to you in October. Very limited quantities, first come first served.

from La Quercia. Inside on p. 5

insIde On page 16

us on lick