{"id":3552,"date":"2011-10-25T11:26:43","date_gmt":"2011-10-25T09:26:43","guid":{"rendered":"https:\/\/cnz.to\/vf\/uncategorized\/bi-rite-markets-eat-good-food\/"},"modified":"2011-10-25T11:26:43","modified_gmt":"2011-10-25T09:26:43","slug":"bi-rite-markets-eat-good-food","status":"publish","type":"post","link":"https:\/\/cnz.to\/vf\/livres\/bi-rite-markets-eat-good-food\/","title":{"rendered":"Bi-Rite Market’s Eat Good Food"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Je suis convaincue que pour apprendre \u00e0 cuisiner<\/b>, on devrait commencer par apprendre \u00e0 faire les courses<\/b>.<\/p>\n

Si vous savez choisir, en fonction de votre budget, les produits les meilleurs et les plus frais possibles, et si vous arrivez \u00e0 vous organiser pour en approvisionner votre r\u00e9frig\u00e9rateur et votre garde-manger, vous aurez d\u00e9j\u00e0 gagn\u00e9\u00a0la moiti\u00e9 de la bataille<\/b>.<\/p>\n

D’abord en termes de motivation<\/b> — on conna\u00eet tous l’inspiration magique que procure un l\u00e9gume \u00e9panoui de fra\u00eecheur — mais aussi en termes de r\u00e9sultat<\/b> : la m\u00eame recette et le m\u00eame savoir-faire donneront un plat incomparablement plus savoureux si vous travaillez avec de bonnes mati\u00e8res premi\u00e8res. (A dire vrai, les bonnes mati\u00e8res premi\u00e8res ont \u00e0 peine besoin qu’on les touche pour briller.)<\/p>\n

C’est pour \u00e7a que j’\u00e9tais ravie de recevoir un exemplaire du livre Bi-Rite Market’s Eat Good Food<\/a>, co-\u00e9crit par Sam Mogannam, qui dirige un supermarch\u00e9 de poche<\/a> pr\u00e8s de Dolores Park \u00e0 San Francisco, et par Dabney Gough<\/a>, auteur culinaire.<\/p>\n

<\/p>\n

Le postulat du livre est exactement en ligne avec mes convictions : avant m\u00eame que les recettes (il y en a quatre-vingt-dix, de la salade d’\u00e9peautre au g\u00e2teau aux poires) n’apparaissent, les auteurs vous font faire une visite d\u00e9taill\u00e9e de l’\u00e9picerie id\u00e9ale, rayon par rayon, en vous expliquant comment choisir<\/b> tel ou tel ingr\u00e9dient, ce qu’il faut rechercher et ce dont il faut se m\u00e9fier, et comment les stocker puis les utiliser une fois rentr\u00e9 chez vous.<\/p>\n

Dans l’introduction du livre, la partie qui s’intitule \u00ab\u00a0The Marketplace Manual\u00a0\u00bb — le manuel du march\u00e9 — se lit comme un manifeste du consommateur avis\u00e9<\/b>, et chaque paragraphe m’a fait hocher la t\u00eate avec enthousiasme. Sur la base de ces cinq pages, je savais que j’\u00e9tais en de bonnes mains, et les chapitres suivants sont venus confirmer ce sentiment, m’emmenant du rayon \u00e9picerie au traiteur, des fruits et l\u00e9gumes au comptoir du boucher, et des produits laitiers \u00e0 la boulangerie, pour finir avec le vin et la bi\u00e8re.<\/p>\n

Entre le bio, le durable, le local, le \u00ab\u00a0de saison\u00a0\u00bb, l’\u00e9thique, l’artisanal, le raisonn\u00e9, le plein air, le sans OGM, le \u00ab\u00a0commerce \u00e9quitable\u00a0\u00bb, le biodynamique, et j’en passe, on comprend que le consommateur du XXI\u00e8 si\u00e8cle soit facilement d\u00e9boussol\u00e9<\/b>. C’est donc un souffle d’air frais que d’entendre une voix offrir des conseils aussi avis\u00e9s et r\u00e9alistes, truff\u00e9s d’astuces.<\/p>\n

Le livre (en anglais) vient de sortir aux Etats-Unis<\/a>, et sera bient\u00f4t disponible \u00e0 l’achat sur Amazon.fr<\/a>.<\/p>\n

Et vous, trouvez-vous aussi que les courses sont une \u00e9tape-cl\u00e9 de la cuisine ? Et quel est le meilleur conseil<\/b> qu’on vous ait donn\u00e9 en la mati\u00e8re ?<\/p>\n

\"\"<\/a>
\nSam Mogannam.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Je suis convaincue que pour apprendre \u00e0 cuisiner, on devrait commencer par apprendre \u00e0 faire les courses. 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