zingerman's mail order fall buyer's guide 2012

Zi n g e r m a n's Bu y e r s (a n d eat e r s) gu i d e

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2

Zingerman's BakehouseTwo DecaDes InTo The Phenomenon

By Va l ne f f-Ra s m u s s e n

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.

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 bak-

ing 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.

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 zingermanscom-

munity.com. Email her at [email protected]

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 SeptemberBlack Olive FarmOrder 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 $14SHIPS 2 BUSINESS DAY

3Call 888 636 8162 9am-10pm ET Every Day www.zingermans.comOur 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.2

FOR THE love OF THE LOAFBread of the Month ClubOur 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. Six Month

Membership 1 loaf per month G-1-6 $125FREE SHIPPING

Roadhouse BreadPaesanoChocolate SourdoughFarm BreadBetter Than San Francisco Sourdough

Jewish Rye

Six Month Membership 2 loaves per monthG-2-6 $180 FREE SHIPPING

Roadhouse & SourdoughPeppered Bacon & PaesanoChocolate Sourdough & Farm BreadParmesan Pepper & Jewish Rye8-Grain 3-Seed & Cinnamon RaisinPecan Raisin & French Mountain Bread

Three Month Membership1 loaf per month G-1-3 $65FREE SHIPPING

Roadhouse BreadPaesanoChocolate Sourdough

Three Month Membership 2 loaves per month G-2-3 $90FREE SHIPPING

Roadhouse & Sourdough Chile Cheddar & PaesanoChocolate Sourdough & Farm Bread

– bread club –

toTAlLy bakedBakers ClubWith this club you’ll find a new col-lection 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 dif-ference.

Three Month MembershipG-P-3 $99FREE SHIPPING

Four assorted BrowniesOne pound gift box of rugelachFour assorted Cosmic Cakes

Six Month MembershipG-P-6 $199FREE SHIPPING

Previous three installments plusFour assorted SconesFour assorted Mini CoffeecakesGift box of one dozen Macaroons

– bakers club –

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

than your girlfriend." Nick, Chicago, Illinois



4

Pig Impact The ImPacT of la QueRcIa's hog sTanDaRDs

By mo fR e c h e T T 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 con-

tentious 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 nota-

ble 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—charm-

ingly 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 sur-

prised 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 hang-

ing 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 old-

fashioned, full-flavored hog farming.

Mo Frechette founded Zingerman's Mail Order. Write him at

[email protected].

Zingerman's and La Quercia

In the last year our two companies have de-

veloped 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 turn-

around. Zingerman's customers get to pick

from a wider array of what, are in my opin-

ion, some of the best cured meats made any-

where. 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.



lean LOINLomo from La QuerciaLomo is Spanish for “loin,” and that’s exactly what this is: boneless pork loin, simply rubbed with sea salt, smoked Spanish Pimeton de la Vera paprika and a bit of cocoa. Loin 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 $75SHIPS FOR FLAT RATE

best new baconTamworth BaconHeritage 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 sweet-ness not found in most hickory smoked dry cured bacons. My pick for best new bacon in 2012.M-TAM 16 oz tamworth bacon, unsliced $24SHIPS FOR FLAT RATE

shOulder cureCoppa from La Quercia

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 $75SHIPS FOR FLAT RATE

Iowa WhiteIf 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 $10SHIPS FOR FLAT RATE

acorn loinWe also offer

the famed cured lomo of acorn-fed Iberico hogs from

Spain, p. 9

"The best coppa I’ve ever had." Bruce Aidells, The Complete

Book of Pork

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 $18SHIPS FOR FLAT RATE



6

Rangpur Limes The sToRy BehInD The fashIon DaRlIng of cITRus

By Val ne f f-Ra 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 read-

ily 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 origi-

nal 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 man-

darin 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® add-

ing 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 ornamen-

tal; 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, can-

dies 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 addi-

tion for any curious cook.

WHaT dO i dO WiTH rangPur Lime sYruP?

SweetPour a bit of syrup, heated, over pound

cake or ice cream. Drizzle it chilled over

fresh berries or melon.

SavoryMake a vinegar dressing with half Rangpur

lime syrup, half rice wine vinegar, a bit of

sea salt and fresh black pepper.

CocktailRangpur lime syrup works well in a gin and

tonic —even if it's not Tanqueray®.

TeaHalf a spoonful in a warm cup of mint tea.



Rangpur Lime Syrup This could be the Holy Grail of secret ingredi-ents. 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 $15SHIPS FOR FLAT RATE

Robert Lambert's Salt Cured Rangpur LimesSalt-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 $20SHIPS FOR FLAT RATE

Preserved rangpurs

meditERranean Trick Tunisian Preserved LemonsSimply 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

particular preservesItalian fig, Vermont cider jelly and Armenian apricot. Three stellar fruit preserves, part of our collection of not-your-everyday jams online at Zingermans.comP-FIG fig, 12 oz jar $12P-CID cider, 8 oz jar $8P-APJ apricot, 10.2 oz jar $11EACH SHIPS FOR FLAT RATE

not-so-simple syrup

marMalimesRangpur Lime MarmaladeRangpur 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 $20SHIPS FOR FLAT RATE

"Delicious." Fine Cooking



8

Noodling ItIs fResh PasTa BeTTeR Than DRIeD?

By mo fR e c h e T T e

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 com-

modity 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 dif-

ferent. There are many times when dried pasta is pref-

erable. 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 rela-

tively low temperatures for a couple days. The bronze-

die 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 exas-

perating 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 dish-

es 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 salt-

ing 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.



simple standardMartelli PastaThe 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 tradi-tional 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 fur-nace in a matter of minutes. With Martelli, it happens in a warm room over two days.P-MAR-MAC 500 g maccheroni $10P-MAR-PEN 500 g penne $10P-MAR-SPA 500 g spaghetti $10P-MAR-SPN 500 g spaghettini $10 EACH SHIPS FOR FLAT RATE

Il Mongetto Pasta SauceThe 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

the REAL dealLigurian PestoI'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 $12SHIPS FOR FLAT RATE

"Everyone should eat Martelli pasta at least once to know how great dried pasta should taste.”

Corby Kummer, The Atlantic Monthly

dried pasta's epitome

textboOk pasta Rustichella PastaGianluigi 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 over-cook 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 $9P-RUS-PEN 500 g penne $9P-RUS-SPA 500 g spaghetti $9 2 or more of any one $7 each EACH SHIPS FOR FLAT RATE

traDitionalLy Made FAst foOdSundried Garlic SpreadSun 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 $15SHIPS FOR FLAT RATE

sauce schoOl

Zi n g e r m a n's Bu y e r s (a n d eat e r s) gu i d eZi n g e r m a n's Bu y e r s (a n d eat e r s) gu i d e


10

Sardines and AnchoviessImIlaRITIes anD DIffeRences

By aR I we I n z w e I g

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 can-

ning—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.”

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.

Ari Weinzweig is one of the founders of Zingerman's.

Write him at [email protected].

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. Ig-

nore the expiration date on the box. If you

age your sardines—this is not a joke, it’s some-

thing 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.



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 atten-tion 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 SHIPS FOR FLAT RATE

jewel fish

Bachelor's anchovy

Sardines in Extra Virgin Olive OilThe 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 SHIPS FOR FLAT RATE

same sardine, new oil

roman ANchovy saucEGarum ColaturaThe 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 $16SHIPS FOR FLAT RATE

Portuguese SardinesThere 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 2 or more $5.50 each SHIPS FOR FLAT RATE

Oscar Wilde’s son, Vyvyan Holland started London's first sardine tasting club in 1935.

Ortiz Personal Pack AnchovyA minor but welcome improvement in the

world. All the great flavor without the com-mitment, 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 $11SHIPS FOR FLAT RATE

Vietnamese fish sauceRed Boat Fish SauceThis 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 SHIPS FOR FLAT RATE

ClasSic sardineS



12

Inside JobsalT In ThIngs, noT on ThIngs

By BR a D he D e m a n

Have you ever eaten at a restau-

rant 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 mea-

sures 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 cook-

books or TV shows. Chef Alex Young, founder

of Zingerman’s Roadhouse and James Beard Award win-

ner 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 salti-

ness 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

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 fla-

vor 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 trad-

ed 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 any-

way. 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.

Brad Hedeman sources new foods and writes about them at

Zingerman's Mail Order. Tell him about your food finds at

[email protected]



sea salt budsSicilian Capers in Sea SaltCapers 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 min-utes—they retain their nuanced flavors.P-CAP 140 g jar $10SHIPS FOR FLAT RATE

Harissa from TunisiaHarissa 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 vinai-grette for salads. Goes great on grilled meats too.

P-MMH 185 g jar $16 SHIPS FOR FLAT RATE

salted pEPperMarash Red Pepper FlakesOur 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 $13SHIPS FOR FLAT RATE

salted spicy pepper spread

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 $12SHIPS FOR FLAT RATE

Anchovy PasteYou 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 $7SHIPS FOR FLAT RATE

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

Cicero

Salt Cured Black OlivesRipe, 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 $15SHIPS FOR FLAT RATE



14

Base Flavors BuIlDIng Blocks of gReaT cookIng

By BR a D he D e m a n

Anyone with ragged,

cherished family recipe

cards handed down and

copied through genera-

tions knows about base

flavors. Those ingredients

that seem out of place

listed next to garlic and

onions, are indispensible

to the finished dish, bind-

ing 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 build-

ing 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 atten-

tion. I've been on a

crusade for years

to bring this great

fish out of the culi-

nary closet. People

usually see them

as despicable pizza

toppings and claim

they hate them. But

the same folks prob-

ably 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.



base of leavesSicilian Bay LeavesThis 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 $9SHIPS FOR FLAT RATE

add some smokeSpanish Smoked PaprikaIf 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 liter-ally hundreds of dishes with this tin. An astounding value for a far under appreciated base flavor.P-PSW 70 g tin dulce $8SHIPS FOR FLAT RATE

StrattuIt 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 $12SHIPS FOR FLAT RATE

Smoked Virginia Ham HockSmoked 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 $10SHIPS FOR FLAT RATE

Allan Benton's BaconAlthough ham gets top bill-ing 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 $16SHIPS FOR FLAT RATE

The secret base of Sicilian sauces

Happily in hock

base bacon

“The country’s best bacon” John T. Edge, Southern Foodways Alliance



16

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.

Buckwheat HoneycakeBaked in a traditional bundt pan (the kind used for coffeecakes, p. 44) from a long list of luscious ingredients including golden rai-sins, toasted almonds, fresh orange and lemon zest, Indonesian cin-namon, 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 $45A-BWT-S gift boxed in cartoon box $40FREE SHIPPING

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

jewish new year's cake

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

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

Moroccan Style ChallahBraided—not round—brushed with honey and rolled in anise, poppy and sesame seeds. No raisins.B-MOR 1 lb braid $12SHIPS 2 BUSINESS DAY

two honeys FOr the jewish nEw year

Tupelo and Star ThistleTwo 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 nose-tickling flavor that prompted Food and Wine to call it "the champagne of honeys." Both are Kosher.P-ULE 16 oz tupelo $22P-STH 9 oz star thistle $17BOTH SHIP FOR FLAT RATE



Zingerman’s Creamery GelatoThick, 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 $110G-GEL-KIT six gelati, plus cups, spoons, napkins $115FREE ONE BUSINESS DAY OVERNIGHT SHIPPING

Praise The Lard Gift BoxIt’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 $90SHIPS 2 BUSINESS DAY

instant hors d’oeuvres

italy's intense ice cream

Charcuterie and Cheese Gift BoxWith 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 $150SHIPS 2 BUSINESS DAY

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

how to love pork even more



42

Great Lakes Artisan Gift BoxPeanut 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 $100SHIPS 2 BUSINESS DAY

Artisan Market Gift BoxThese are the culinary hits people travel miles to Zingerman’s to taste: crusty handmade bread, rich pastries from our Bakehouse and small-batch varietal cof-fee. 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 SHIPS 2 BUSINESS DAY

Zingerman’s Food Fantasy Gift SpectacularIt’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 $300SHIPS FOR FLAT RATE

American Artisan 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 SHIPS FOR FLAT RATE

American artisan food boxes

final foOd FAntasy

Zingerman’s is“One of America's great food stores.”

Ed Levine, Business Week



The WeekenderThis 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 $75SHIPS 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

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 vaca-tion, 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 $100SHIPS 2 BUSINESS DAY

Our most popular gift box

late night refrigerator LUst causing problems?

an evENing at THE (home) wine barTapas Gift BoxPerfect 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 $80SHIPS 2 BUSINESS DAY

American SnackerOur 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 $45SHIPS FOR FLAT RATE

ate in the USA

44 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.

Our four standbys, including the all-time best selling gift in our entire catalog, the sourcream coffeecake

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

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

Now witH Free sHiPPiNG!Large, serve 10-12 easily

–Fresser–

–NosHers–Small, serve 5-7 handily

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.

Large FressersCartoon box $55Wooden crate $65FREE SHIPPING

Small NoshersCartoon box $40Wooden crate $45FREE SHIPPING

GiNGerbreadCrystallized and ground gin-ger, dark molasses, coffee,

fresh orange juice and loads of winter spices. A-GGC-L, G-GGC-L large: box, crateA-GGC-S, G-GGC-S small: box, crate

lemoN PoPPy seedReal 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, crateA-LMC-S, G-LMC-S

small: box, crate

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

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

45Call 888 636 8162 9am-10pm ET Every Day www.zingermans.comOur 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.

olive oilToasted almonds, lemon zest—nearly a whole lemon's worth per cake—and lots of extra-virgin olive oil. Olive oil retains more mois-ture 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 bacoNChunks of apples and pieces of Nueske’s amaz-ing Apple wood Smoked Bacon are mixed with top-notch ingredients like Indonesian cinna-mon and real sour cream from Guernsey farm in Northville, Michigan.A-BCF-S, G-BCF-S small: box, crate

almoNdRich, 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 FREE SHIPPING

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

Small Noshers OnlyCartoon box $45Wooden crate $50

FREE SHIPPING

Sturdy, and way fun, illustrated by our one-and-only Ian Nagy.

Made with recycled cardboard.

Crafted in Wisconsin by the country’s last cheese crate maker.

Zingerman’s is silk screened on the lid.

– cartooN box – – woodeN cHeese crate –

"I get my coffeecakes from Zingerman's."

Mario Batali


46

Cinnful Cinnamon Roll Gift BoxAlmost 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 disappoint-ments life has dealt you. With serving instructions.G-CIN ten roll tin in wooden crate $40A-CIN ten roll tin in cartoon gift box $35SHIPS FOR FLAT RATE

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

BEyond the malL

south american coOkie sensaTion

Zingerman's Peanut Brittle Candyman Charlie Frank isn’t reinventing

the wheel, just making it more deli-cious. 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 watch-ful eye. This is stove-top brittle, not factory gristle, with butterscotch brown flavor, sharp, crackly tex-ture and a savory finish of roasted peanut. P-BRT 12 oz gift box $19 SHIPS FOR FLAT RATE

Maitelates AlfajoresA 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 tradi-tional 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 $40SHIPS FOR FLAT RATE

Béquet Caramels from MontanaRobin 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 recog-nized 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 $34SHIPS FOR FLAT RATE

carameL knowledge

smaLl Batch briTtLe



Sweet & Savory Gift BoxA 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 $85SHIPS FOR FLAT RATE

sweEt lovEs Savory

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.

Coconut MacaroonsTraditionally they're for Passover, but I'm on a mission to have us eating mac-aroons 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 best-tasting 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 choco-late and six vanilla) into a Zingerman’s gift box.A-MAC 6 vanilla, 6 chocolate $25 gift boxed

SHIPS FOR FLAT RATE

MandelbreadToasted almonds get the spotlight here. There’s a ton of them. Almost more than can fit. The rest of the mandel-bread 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 $29SHIPS FOR FLAT RATE

RugelachRugelach 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 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 $20SHIPS FOR FLAT RATE


48

it's better with baconWhen Pigs Fly: American Bacon ClubSix 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.

Three Months G-BAC-3 $99FREE SHIPPING

Applewood SmokedKentucky Dry Cured Arkansas Peppered

Six Months G-BAC-6 $189 FREE SHIPPING

Previous Bacons plus Virginia Dry CuredTennessee Dry CuredLong Pepper

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

monthLy foOd clubsThe gifts that keep coming. Give a subscription to great

tasting, traditional food.

Z Club Rules of Order1) Big appetite required.

2) Guaranteed to taste fabulous.

3) Gastronomes young, old, experi-enced or not—all are welcome.

4) Free shipping and handling. $10 extra per shipment for orders shipping to Alaska or Hawaii.

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).

“I salivate for Zingerman's.”Drew Barrymore

– bacoN club –

Chef Michael Symon chose this as

The Best Thing I Ever Ate on the TV Food

NetworkBONUS! 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. Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com 49

Zingerman’s Artisan Monthly Cheese ClubZingerman’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.

First Three Months G-CHE-3 $190 FREE SHIPPING

ItalyCave Aged TaleggioParmigiano-ReggianoFontina Val d’Aosta

FranceOssau French Mountain CheeseCamembert Fort St. Antoine Comté

SpainFarmhouse Mahón Aged ManchegoAged Zamorano

Next Three Months G-CHE-6 $375 FREE SHIPPING

SwitzerlandL’Étivaz Antique Gruyère Extra Aged Emmental

USA Great Lakes Cheshire Bayley Hazen BluePleasant Ridge Reserve

BritainRaw Milk StiltonMontgomery’sFarmhouse CheddarKirkham’s Lancashire

The most dangerOus foOD club in aMerIcA

First 3 MonthsG-FFC-3 $125FREE SHIPPING

Kosher KatastrofBroadbent SausageArkansas Peppered BaconMo's Bacon Bar

Anaphylactic ArmageddonKoeze Cream-Nut Peanut ButterZingerman’s Butter Toasted PeanutsZzang!® Original Bar with Peanuts

High Fat HolidayBuenos Aires Dulce de Leche BrownieRabitos Chocolate Covered FigsManchester Double Cream Cheese

Next 3 monthsG-FFC-6 $240FREE SHIPPING

Lactose IntoleranceParmigiano-Reggiano CheeseFarmhouse Gouda CheeseGreat Lakes Cheshire Cheese

Hypertensive EpisodeSea-salt Topped Pecan BlondieCeltic Sea Salt CaramelsSalt-cured Salami

Know CarbsPaesano BreadFarm Bread 3 pound roundGinger Jump-Up Molasses Cookie

tour de cheese

– ForbiddeN Foods club –

We offer a Z Club of strictly American artisan cheeses, too.

Read more about it online.

– cHeese club –

A loaf of Zingerman's bread is included

every month!

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


50

Zingerman's premier clubCulinary Adventure SocietyThe 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 sur-prises. 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 cul-ture plus recipes for their use. Bonus: free, autographed copy of Zingerman’s Guide to Good Eating book with the first ship-ment. It’s guaranteed to impress and put its recipient on the cutting edge of taste-bud territory.

1 TimeG-1-Z $175FREE SHIPPING

2 TimesG-2-Z $325 FREE SHIPPING

Winner of TV Food Network

Food Club Award!4 Times (year)G-4-Z $600 FREE SHIPPING

– culiNary adveNtures society–

– 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

The Food Explorer's ClubThe Food Explorer's Club is the cousin to Zingerman’s Culinary Adventure Society (above), the once-every-three-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 discov-ered. Or a new one just born. Either way, it will be something that will be like electricity to a curi-ous 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 aver-age, but we promise that over the course of every three months you’ll more than get your money’s—and tastebud’s—worth.

something new every month

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. Call 888 636 8162 9am-10pm ET Every Day www.zingermans.com 51

FOR THE love OF THE LOAFBread of the Month ClubOur 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 nation-wide. It’s considered by many to be some of the finest bread made anywhere. A real treat.

Six Month Memberships1 loaf per month G-1-6, $125FREE SHIPPING

Roadhouse BreadPaesanoChocolate SourdoughFarm BreadBetter Than San Francisco Sourdough Jewish Rye

2 loaves per month G-2-3, $90FREE SHIPPING

Roadhouse & Sourdough

Chile Cheddar & Paesano

Chocolate Sourdough & Farm Bread

Three Month Bread Membership1 loaf per month G-1-3, $65FREE SHIPPING

Roadhouse Bread

Paesano

Chocolate Sourdough

2 loaves per monthG-2-6, $180FREE SHIPPING

Roadhouse & SourdoughBacon Farm & PaesanoChocolate Sourdough & Farm BreadParmesan Pepper & Jewish Rye8-Grain 3-Seed & Cinnamon RaisinPecan Raisin & French Mountain Bread

Six MonthsG-C-6 $225

FREE SHIPPING

Previous Three plusTea Cake

Buckwheat HoneycakeLemon Poppyseed

continuous cake, a great corporate gift

Three Months G-C-3 $115

FREE SHIPPING

Sourcream Gingerbread

Hot Cocoa

– coFFeecake club –

– bread club –

Monthly Coffeecake ClubOur 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.

"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

"A sure way to be a star— just send your friends anything

from Zingerman's." Jan, Coloma, Michigan

52Our 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.

Bereavement Gift BoxWhenever 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 sym-

pathy? No problem, we can remove the identifying sticker.G-BER bereavement gift box $125G-BER-NL without sticker $125SHIPS FOR FLAT RATE

Zingerman’s Midnight Feeding BoxWhat scares the living daylights out of some people just hap-

pened 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

The Munchies CollectionAnn 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

Save a student!

in sympathy

"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

brand new baby or two



Get Well Gift BoxOur 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 can-

dies, two thick, walnut-studded Magic Brownies and a loaf of Chocolate Sourdough.

G-GWG get well gift box $85G-GWG-NL without sticker $85 SHIPS 2 BUSINESS DAY

foOd nurse

Handmade Chocolate Birthday CakeDense chocolate ganache inside, choco-late 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 $90SHIPS 2 BUSINESS DAY

birthday

Rustic Retreat Dinner Gift BoxA “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 $75SHIPS 2 BUSINESS DAY

thank you

"I use Zingerman’s any time I want to impress my clients,

friends or even myself." Linda, Fairfax, Virginia

Gift CardAny amount for any situa-tion, mailed or electronic. G-GIF mailed for freeE-GIF emailed instantly

just for kidsReady For Recess BoxOur cartoon box includes: all-natural 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


54

zI n g e R m a n's Bu y e R s (a n D eaT e R s) gu I D e

A Tuscan’s TreatIncludes Zingerman’s Paesano Bread, Zingerman’s Travel Oil, Vecchia Dispensa’s Aged Balsamic Vinegar, Farmhouse Parmigiano-Reggiano 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 $175SHIPS 2 BUSINESS DAY

Almost as Good as Grandma’s Gift BasketThis 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.

italian tour

The Ultimate BasketUnequaled 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 $200SHIPS FOR FLAT RATE

give the grandest

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 $75SHIPS 2 BUSINESS DAY

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

a baker’s basket



Pastry SamplerOur 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 $45SHIPS FOR FLAT RATE

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 burst-

ing 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 hand-made, crispy Palmiers. G-DRE pastry dreambox, serves 14-16 $150 SHIPS FOR FLAT RATE

great snacks right out of the basketThe Snackboard Gift BasketThis 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

MEDIUMAll the food from the small plus French-Style Salami, Miller’s

Damsels Crackers and a Magic Brownie.G-SNA-M medium $110

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 $150SHIPS 2 BUSINESS DAY

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

for a few foOd Lovers

Pastry Dreambox illustrated.

built to impreSs

Baked Goods BonanzaBig, 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 $95SHIPS FOR FLAT RATE

for a big bunch

the fiFTh anNual flight Of the fIgsRoasted Calabrian FigsFranco 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, caramel-sweet 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

610 Phoenix Dr., Ann Arbor, Michigan 48108 1.888.636.8162

PrSrT STDuS POSTAgE

PaidZINgErMAN’S

©2012 DSE Inc. Printed on paper made with 30% post consumer waste. Share the Z. Pass this catalog along to a food loving friend.

customer #

key code

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

lick us on

insIde On page 16

zingerman's mail order fall buyer's guide 2012

Documents

time bread

better bread

bread baking

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popular farm bread dough

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