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How to Pick a Peach : The Search for Flavor from Farm to Table
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How to Pick a Peach : The Search for Flavor from Farm to Table

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Condition
New
Location
South Africa
Product code
msc19
Bob Shop ID
683130816


      • Published by HarperCollins Publishers, 2007,  hardcover,  illustrated, 412 pages, condition: new.

      Brilliant book, just as good as Parsons' previous one, How to Read a French Fry. Just as that book improved my cooking after I'd read just a few pages (really it did), this one immediately changed how I picked fruit in the supermarket and stored them. For instance, I didn't know that a few small brown spots on cauliflowers were only sun spots, so this week I bought a couple of them that had been reduced because of this, and found, like the book said, they didn't affect eating quality at all..

    • Critics greeted Russ Parsons first book, How to Read a French Fry, with raves. The New York Times praised it for its affable voice and intellectual clarity; Julia Child lauded it for its deep factual information.
    • Now, in How to Pick a Peach, Parsons takes on one of the hottest food topics today. Good cooking starts with the right ingredients, and nowhere is that more true than with produce. Should we refrigerate that peach? How do we cook that artichoke? And what are those different varieties of pears? Most of us arent sure.

    • Parsons helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items.

    • Whether explaining why basil, citrus, tomatoes, and potatoes should never be refrigerated, describing how Dutch farmers revolutionized the tomato business in America, exploring organic farming and its effect on flavor, or giving tips on how to recognize a ripe melon, How to Pick a Peach is Parsons at his peak.
    • The book is mostly about why we eat the varieties of fruit we do which is generally because of the needs of farmers to make a living, not really anything to do with what the person who eats it might like. There is a way around this by going to farmers' markets where there is no middleman between the farmer and the retail outlet, where the farmer can get higher prices by growing what the public actually want - strawberries that are sweet and delicious rather than travel well and ripen slowly - and where the quantities grown can be small rather than what the distributor demands. By cutting out the middleman the farmer can make as much money selling directly as by growing quantity for the big brands and supermarkets.
    • I also learned quite a lot about the botany of fruits and got a mystery cleared up for me. I didn't know that there was no such thing as a wild orange, that an orange was originally a cross between a pomelo and a tangerine. In my garden in the winter I had a greenish citrus fruit that looked like an orange but tasted more like a tangerine. I have wild pomelo trees and probably tangerine somewhere in the bush (I live in a rain forest) so now I know what the fruit was. Its awfully ugly and knobbly but it tastes divine, like a tangerine with honey stirred in.

    • The book also includes tips on selecting, storing and cooking the fruits. It is very readable and enjoyable, full of ah-hah moments, and likely to improve your quality of life far more than the usual self-help books.

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