How to Pick A Peach

How to Pick A Peach

The Search for Flavor From Farm to Table

Book - 2007
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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 aren't 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.
Publisher: Boston : Houghton Mifflin, 2007.
ISBN: 9780618463480
Branch Call Number: 641.303 PARSONS
Characteristics: xvi, 412 pages ; 24 cm.


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Jun 24, 2016

Skip the first chapter. The sections on individual fruits and vegetables are full of juicy details.

Nov 01, 2011

I am impressed with the knowledge about eggplants which I read. Those interested in the food they eat, its storage, selection, and preparation will love this.


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Jul 20, 2016

"Comfort, ease, efficiency and economy are wonderful things in most cases, but their effect on cooking has been devastating."


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