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The great food writer, Brillat-Savarin, once observed... “The discovery of a new dish does more for human happiness than the discovery of a new star.” Oh, how true! And if you could use a king-size helping of happiness and comfort in your life right now, please stay with me for the next few moments. In this announcement, I’m going to whisk you on a cook’s tour of a vast and wondrous universe of food and wine you never knew existed! I’m talking about delectable foods and wines lovingly made by devoted artisans, in little-known, out-of-the-way villages and hamlets throughout Europe, Asia, America and the rest of the world. As you’ll soon discover, these products are vastly superior to anything you can purchase locally, even in your favorite gourmet store. What’s more, I’ll tell how you can receive a big free guidebook to these best-of-the-best foods and wines, and how you can have any of them delivered right to your door overnight for your sampling pleasure. I assure you, what I am about to tell you is going to change your enjoyment of food and wine more than anything you’ve ever experienced. |
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Some are legendary regional favorites, produced by local artisans and farmers fanatical about quality and who reserve their limited supplies primarily for the world’s great restaurants. That’s why you won’t see their mouth-watering delights in your gourmet store. So, while other men wander the earth in search of gold, I vagabond from country to country in search of these rare culinary treasures. I travel and, through my newsletter, The Rosengarten Report , vicariously take you with me...
Name your favorite indulgence, and it’s my job in The Rosengarten Report to tell you where you can find the ultimate, best-tasting, highest-quality varieties of it available anywhere in the world.
What’s more, I’ll tell you exactly where to order each of these best-of-the-best foods and wines directly from their local artisans or distributors, so you can have them shipped right to your door overnight, usually at remarkably reasonable prices. This is a whole new trend in quality eating and food shopping—where the world’s best foods come to you! And The Rosengarten Report is at the heart of it all. This announcement is your invitation to join us on a journey of discovery, of unsurpassed pleasure in dining that will be a true adventure of a lifetime. Fiercely Independent Ratings First, it’s essential for you to know that every recommendation in The Rosengarten Report is fiercely independent. We accept no advertising, so we can call the shots just as we see them, or I should say, taste them! There is never a quid pro quo in any way, shape or form between The Rosengarten Report and the companies we rate and the foods we recommend. Our only allegiance is to you, our reader, and we recommend only those products that make our hearts throb. |
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Let me give you some quick examples to whet your appetite for the wonders in stor for you.... Do You Love Chocolate? If so, could you ever forgive yourself if you live your entire life and not even once taste what I and other chocoholics consider the most heavenly, exotically sensuous (almost erotically so!) chocolate pleasure ever to cross human lips? Then just wait till you receive the free book I want to send you with your no-risk trial subscription to The Rosengarten Report .It’s called David’s Five-Star Finds ,and it will introduce you to a chocolatier named Ortrud Münch Carstens. Ortrud is a chocolate maker with a cult following. She works in her own tiny kitchen crafting each customer’s order totally from scratch—no storage or inventory—to assure that when you open her boxes of chocolates, you will inhale and then taste the most incredibly fresh, sensuous and mind-bogglingly delicious chocolates you and your guests have ever experienced in your lives.
It took me years to track her down. I’ll tell you about her amazing story in your free book. All I’ll say here is, if you’re even the least bit curious about what chocolate would taste like if made in Paradise by angels with a sweet tooth, your must read about Ortrud! And would you like to discover what I call... The Big Cheese Secret? Imagine if you could put on your table the same exact cheeses served in the world’s finest restaurants, yet at a fraction of restaurant prices? This inside info is likewise awaiting you in the free book I’d like to send you, David’s Five-Star Finds. It’s yours with a no-risk trial subscription to The Rosengarten Report. If you adore cheese painstakingly ripened to perfection, this secret will change your cheese-lovin’ life. And so it goes with all the wonderful information in the free book I want to send you! It will tell you exactly where to order the world’s best steaks, olive oils, pastas, ice creams, champagne and so much more. Glorious New Discoveries In Every Issue This, then, is what The Rosengarten Report is all about. It’s published 10 times a year. Each issue features anywhere from 18 to 24 pages chock-a-block with news of my latest, most exciting discoveries of the best foods and drinks in America and around the world... and how you can have them shipped right to your door. |
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The Rosengarten Report also brings you... • My Exhaustive, Impartial Taste Tests of every major type of food, from supermarket hot dogs to premium pastas... from imported beers to gourmet cured meats.
In each category, I’ll taste dozens—sometimes hundreds—of products to single out the best you can buy anywhere, and tell you how to have them shipped to your door overnight. These recommendations go way beyond “what’s good.” In each product category, I tell you precisely what distinguishes the superb from the excellent from the merely good. The benefits of knowing these distinctions are many. You’ll greatly enhance your dining pleasure. You’ll have more confidence and pride in what you serve your guests. Not least of all, you’ll avoid wasting money! For example, you’ll never again waste money on, say, a fancy-looking bottle of olive oil or balsamic vinegar whose packaging is more impressive than its taste. From now on, you’ll be able to buy the very best with each purchase. • Preparation and Serving Suggestions for the Foods I Recommend. For example, I’ll tell you not only which mail order cuts of lamb came in tops in our taste tests, from among dozens of the best lamb sources in the U.S. But I’ll also tell you exactly how to prepare, cook and serve your lamb—with simple tips from master chefs—so it will absolutely dazzle your family and friends on Easter Sunday. And for your July 4th barbecue, I’ll tell you which cuts are just perfect for your grill. • Creative Entertaining Ideas. I’ll also help you entertain with elegance, creativity, and most of all, FUN! Whatever type of party you’re throwing, I’ll tell you how to show your guests such a good time, they’ll be talking about your party for days. For example, though I don’t have a drop of Nordic blood in me, my all-time greatest New Year’s Eve party was based on a Scandinavian theme, with a glorious buffet of Scandinavian foods. After refilling everyone’s glass a few times with shots of a bracing Scandin avian firewater called “aquavit” (basically vodka), my guests were wearing their Viking helmets and shouting “Skål!” in no time at all. Oh, ja, what a party that was! • My Highly Personalized and Usually Bargain-Priced Wine Recommendations. I’ve developed a simple approach that makes it mercifully easy for you to choose the perfect wine for each meal, regardless of how much or how little you know about wine. From now on, with just a few simple guidelines, you’ll be choosing wine with irreproachable good taste in any situation. Even more important, you’ll know how to choose wines that enhance the flavors of whatever you’re eating or serving. • “Supermarket Marvels.” Not every food product I’ll tell you about is artisan-made. Some are overlooked gems you’ll find in your own supermarket, usually in one of the sections you don’t even notice as you push your cart down the aisles. |
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For example, as I’ll describe in your free book, I’ll show you how to use the humble Jiffy Corn Muffin Mix, which you can buy at almost any supermarket for about 50 cents a box, to make an Italian tart that will have your guests rolling their eyes in ecstasy. • News and Reviews of the Best Restaurants in Cities Around the World... and the most wonderful, undiscovered hideaways where you should rest your head while enjoying them, free from tourists!
Plus a Free Membership in “Rosengarten’s Table” This is our readers’ club, and you automatically become a member when you subscribe. Membership entitles you to special treatment and discounts we’ve arranged at selected restaurants, food shops, wineries and hotels around the world. We make not a nickel from these deals. They are exclusively for our readers’ benefit and applicable only with companies and establishments that have earned our highest recommendations. A Charter Invitation...And a No-Risk Guarantee If you’d like to elevate your dining and entertaining experiences to a whole new level, for yourself and anyone you’ll be entertaining in the year ahead, I invite you to join. A subscription to The Rosengarten Report costs just $39.95 a year. And it comes with this 100% Money Back Guarantee: If you’re not thrilled with it for any reason, just let us know at any time during your subscription—even up to your last issue!—and we’ll cheerfully refund every penny you’ve paid, no questions asked. And all the issues you’ve received will be yours to keep free, as our “thank you” for giving it a try. Special Free Gift, Yours To Keep No Matter What As a bonus gift just for trying The Rosengarten Report ,we’ll send you my free book, David’s Five-Star Finds. It features scores of my favorite food discoveries. And every one of these amazing, best-of-the-best products can be conveniently shipped right to your door overnight, so you can be enjoying and serving them the very next day. Here are just a few of the delectable products you’ll discover in its pages.... |
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• The biggest, most delightful surprise of our steak taste-off! This little-known Chicago company burst into the elite ranks of our 5-star steaks with the sweetest beefy flavor of any steak we tasted. Its very reasonable prices make this company a “must try.” • How to cut your steak, with your knife and fork, as you are eating it. I can almost hear you thinking, “Duh! How to cut my steak? What am I, a toddler?” But you’re going to be pleasantly surprised at what a difference this makes in the “silkiness” of the chew, as well as the rich beefy taste. And whatever you do, please don’t make this mistake, which so many steak-lovers do, when cutting up their steak! • The definitive “short list” of perfect wines to go with any steak. Stick with these and you’ll never go wrong! It’s all in David’s Five-Star Finds ,yours free with your no-risk trial subscription to The Rosengarten Report. And this is just the beginning of what’s in your free book....
If you want to enjoy the best of Italy in your home, your free book will tell you about superb, limited-quantity products made by old-fashioned artisans in remote Italian villages. Most are available from only one source in the U.S. and are off-the-charts sensational, the best available anywhere in the world. I’ll tell you all about them in your free book, David’s Five-Star Finds. It describes what I and my trusty tasters found to be the very best Italian products available in America by mail, so they can be shipped to your door overnight or in a couple of days. For example, you’ll discover:
Far and away the best I’ve tasted anywhere! It is made near the ocean, from Bosana olives, using very traditional techniques. The old-world producers there press the olives within a few hours of picking, which helps create insanely bright, vivid flavors. This bursting-with-flavor oil makes anything it touches taste a million times better. You haven’t tasted olive oil until you've tried this! Incredible Tomato Sauce...From a Jar! Impossible? I thought so. But I was flabbergasted when I tasted this line of sauces. Its secret? The Italian artisans who make it live and work on a farm on the Tuscan coast, where they convert their just-plucked-from-the-vine Tuscan tomatoes into the most flavorful and fresh-tasting tomato sauces your mouth will ever savor. They scrupulously leave out all sugar, gloppy corn syrup, preservatives or additives of any kind. These sauces are organic. They also leave out oil in most of them, opting for a lighter, fresher taste. These out-of-this-world sauces (from a jar!) are perfect for a quick-and-fabulous pasta dinner any time. Even when I entertain highly-discriminating foodie friends, I have no hesitation in serving this sauce, and they love it! The Best Italian Cookies I’ll tell you about a cookie unlike any you’ve ever tasted! Utterly miraculous, unbelievably light and, though crisp, it carries a moist, crumbly texture that is utterly devastating. The cornmeal flavor marries beautifully with a hint of lemon rind, producing a taste that is not too sweet and remarkably sophisticated. They are among the greatest cookies I have ever tasted, an absolute must for elegant hot beverage parties. Pasta Standouts Take rigatoni for example. I’ve found one I must tell you about. I love it as I’ve never loved rigatoni before! It’s longer, fatter, wider and thicker than usual. And it cooks in such a way that you almost feel there’s an exterior texture and an interior texture. The texture thrills are further enhanced by the very deep ribbing, which not only holds sauce well, but is very perceptible in the chew. Many more examples in your free book. |
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Best All-Around Vinegar I’d rather have this red wine vinegar than another super-expensive, limited-use bottle of balsamic any day. A famous Italian chef produces this incredible stuff out of old Barolo wine, and in old Barolo barrels, right in the basement of his restaurant. It has the soul of a great red wine, as well as the very fresh, alive taste of a profound and active vinegar mother. Its combination of tartness and complexity will ennoble any toss of greens lucky enough to come in contact with it.
I’ll also tell you where you can conveniently order the herbs from a very special farm on the sunny island of Sardinia, off the Italian coast. Because they dry their herbs carefully in the shade, not in the sun, they remain fresh far longer than supermarket brands. They also taste much more vivid. Add them to your favorite dishes and your guests will conjure up visions of dining on a rustic hillside overlooking the Mediterranean. Italy’s Best Coffee—On Your Own Table What a discovery! There’s a guy in Verona, Italy named Gianni Frasi, whose uncle started roasting coffee beans in his apartment in 1947. Gianni carries on the tradition in his own apartment—using his uncle’s old, fire-engine-red roaster. Don’t laugh! Today he supplies many of Italy’s greatest restaurants with his amazing roasts. Frasi is fanatical about the beans he buys. He also believes that most quality coffee today is over-roasted—“burnt,” he calls it—ruining the subtle flavors of great premium coffee. The result of Frasi’s single-minded devotion is a finely ground powder that comes to you, vacuum-packed, in a turmeric-colored bag. I’ve been using it to make regular coffee in my electric drip machine, and enjoying spectacular results. You know how coffee beans always smell great, but so often fail to taste as great? This cuppa joe almost tastes like coffee candy, or coffee ice cream, the kind of coffee flavors that made us fall in love with coffee in the first place. It’s well-balanced, low in acid, carries just a trace of bitterness, leaves a wonderful, gentle glow in your mouth and a song in your heart. Also available as whole beans. Details on all these wonderful finds, including their American distributors, exactly what and how to order, in your free guide, David’s Five-Star Finds. And We’re Just Getting Started! Also in Your Free Book... |
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• The amazing company that will ship to you, overnight, the same world-class cheeses served in Europe’s finest restaurants... at a fraction of restaurant prices! • Exactly which cheeses, from which countries, to order for the most sensational cheese samplings of your life. How to order them easily and have them shipped right to your door, at quite reasonable cost. • Plus, the proper ways to serve cheese. Following these tips will add immeasurably to your (and your guests’) enjoyment. You’ll see, for example, the different times in the meal when it’s considered proper to serve different types of cheese...Why some cheeses are perfect as appetizers, while others, such as rich, French varieties, “close the stomach,” and are thus meant for after the main meal. • How to put together a cheese course worthy of a world-class restaurant. Which cheeses go best together in the “perfect” cheese-course platter.
• How to present a cheese course with flair and excitement, to elicit the greatest anticipation and satisfaction from your guests. Simple and elegant presentation tips from great chefs. • How to slice your cheese. A crucial question, particularly when you have expensive cheeses at hand. Remember this rule: cheese should be cut in such a way so that every diner gets a representative portion of the cheese. Never cut a piece from the tip of the triangular wedge! Other tips. • At what temperature should you serve cheese? Another crucial consideration if you want to serve cheese properly. The most important rule to follow, especially if you’re entertaining knowledgeable guests. • Which wines should you serve with your cheese? Which wines enhance the flavors of your various cheeses? Which wines should you avoid because they fight, change or overpower the flavors of most cheeses? Also in Your Big Free Book... |
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I write The Rosengarten Report primarily for people like me (and you, I hope!) who love to eat, not just for people who love to cook. When I do offer a cooking tip or recipe, I always keep it simple, so even non-cooks can bring it off perfectly. One of the columns I most enjoy writing is what I call Miracles of Technique. These are secret tips I’ve discovered myself or, more often, gleaned from master chefs that result in a miraculously improved way to prepare a classic dish. I’ve included lots of these—and you’re going to love them!—in the free book you get with your no-risk subscription to The Rosengarten Report, called David’s Five-Star Finds. You’ll discover, for example: • How to make the PERFECT French fry at your home. No cook book I’ve ever read will tell you this little secret. But I will! |
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• The secret of the world’s best hot chocolate. Hint: You must start with authentic Mexican chocolate. Oh, what a creamy, smooth, rich, beautiful, warming thing this is! I’ll tell you where to order delicious Mexican-style chunks of chocolate by mail, from a source right here in America. It boasts incredibly delicious and subtle flavors of almond and cinnamon blended right into it. And it makes an absolutely mind-blowing cup of hot cho! I’ll also give you the super-easy recipe to whip it up in no time. • The simple secrets of cooking really great Chinese food at home... without having it taste like Bar Mitzvah or wedding food! • Linguine with white clam sauce? Fuhgeddaboudit! I could never get this dish right, though I’d tried for the last 20 years. Then I learned three little secrets of the few Italian chefs who really know how to make this dish perfectly. The improvement is nothing short of extraordinary! • Nothing like warm buttered figs on a crisp autumn day. For this recipe, your main ingredients are some purple Mission figs and a little Port wine. In no time, you’ll experience why this dessert is so popular in high-end restaurants today in France and America. Very easy and fast to throw together. • The secret of truly awesome Lobster Fra Diavolo. Let’s say you’re making Lobster Fra Diavolo. Would you like to add an incredibly delicious shellfish-intense flavor to your tomato sauce? It’s simple! Just broil some lobster shells in with your sauce ingredients! You’ll see how in your special free book. This simple trick will give your tomato sauce an incredibly savory, fresh-from-the-sea shellfish flavor, as if you’ve captured the briny essence of the rocky shores of Maine. |
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Let’s say that you’re willing to splurge for a special occasion...or just the sheer, sinful pleasure of surrendering to the ultimate chocolate seduction for once in your life. You’ve decided to have a passionate fling with the most ravishing sweetie you’ve ever imagined and you’re going all the way! Okay, I’m cool with that. But if you’re thinking that the highest examples of the chocolate-maker’s art are only a short walk or ride away—to the fancy, famous-name, chocolate “boutique” in your downtown area, or at the shopping mall—think again! Most of the famous names do a fine job of elevating chocolate a few notches above the candy-store variety...but fall way short of the kind of chocolate perfection I will all too easily cave for.
But now the good news. In a recent marathon tasting of chocolates available in the U.S., my intrepid tasters and I put ourselves on the line once again for you and “analyzed” close to 700 different chocolate candies (okay, we ate ’em) from 28 international chocolatiers. Can you believe how far we’ll go to keep you informed? All our hard work paid off, for we found seven different chocolate companies offering unbelievably great chocolate candies in the U.S., as good as anything anywhere in the world. Furthermore, we found another five companies offering superior chocolate candies, just a shade behind the first tier. The delicious dozen. And—does it get any better?—all of those candies can arrive at your front door tomorrow or the next day thanks to overnight shipping. Think of it! You’re only one day away from experiencing chocolate nirvana! In the free book I’d like to send you, to introduce you to The Rosengarten Report , I’ll tell you all about our taste tests, especially the seven best-of-the-best winners. Your free book is called David’s Five-Star Finds, and it gives you the results of all our recent independent taste tests across a wide range of food categories. As for the chocolates, you’ll discover.... The Finest Pure Chocolate Taste I know of in America I’ll tell you about a woman named Ortrud Münch Carstens. She was the clearly the grand prize winner in our taste tests! God bless her, can this woman make chocolate better than anyone else on earth! Chances are most people have never even heard of her because her production is tinier than tiny, and her press is non-existent. When you place an order, Ortrud will custom-make your chocolate, just for you and you alone! She does everything by hand in her miniscule workshop, using only the finest Valrhona chocolate as a base. She is a national treasure. Get to know her now, before her growing fame threatens to transform even a single thing about her extraordinary artisan-made chocolates. Also in Your Free Bonus... |
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• America’s most beautiful chocolates. Long known as one of the best-kept secrets in Paris, this company’s chocolates are now available in America. Without doubt, they are the most beautiful chocolates in the country, many of them imprinted with tasteful, delicate, geometric patterns on top, which make the chocolates look like miniature works of art—perfect for when you want to entertain or give a special gift and make a sensational impression.
• The “ultimate” chocolate bar for purists. Another of my favorite Five-Star chocolate companies makes this, and it will cause the chocolate lover in you to drool. Imagine—24 “bite-me-now” squares of unadulterated chocolate delight for true chocolate purists—not very sweet, but, at 73% cocoa content, packed with all the deep, roasted, fruity chocolate taste we chocolate aficionados crave. • A chocolatier’s guide to the different types of chocolate candies— truffles, filled chocolates, fruit and nut dipped varieties and bars...as well as the country’s most exquisitely delicious sources for each. • The eternal debate: dark chocolate vs. milk chocolate, and why hard-core chocolate lovers strongly prefer one over the other. • How to store and serve your chocolate for maximum freshness and flavor. • A great source for bulk chocolate used in baking. If you’re looking for big blocks of prized Valrhona chocolate for your baked goods, look no further than this source. In fact, it’s the most incredible baker’s supply shop in the entire country. If they don’t have a baking tool or ingredient, it probably doesn’t exist. All in your big free book! |
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Buying wine can be awfully confusing. Wine magazines bombard you with hundreds of recommendations, sometimes in the same issue! Wine merchants stock their shelves with their favorites, and no two will give you the same advice if you ask for their opinions. Most confusing of all, with so many wineries and so many vintages from so many wine regions, you face literally thousands of choices at every turn. How can you avoid making mistakes? Have No Fear! I’m About to Make Wine-Buying So Much Easier for You I prefer a radically simplified approach, as I’ll explain in David’s Five-Star Finds, yours free with a no-risk trial subscription to The Rosengarten Report . Follow it yourself, and your wine buying will instantly become so much easier and anxiety-free. And the wines you’ll put on your table or store in your cellar will be nothing but the best—bought at very reasonable prices. You see, I return wine buying to what it should be: a seasonal matter. Most of the world’s great wines are released by their wineries at certain times of the year, often with very good reason.
The very best time for a consumer to buy these wines is just as they come into market, before the wine shops have had a chance to store them poorly, and before everyone else has had a chance to read about them and snatch up the best. In many instances, wines arrive at the shops at the perfect moment for consumption, and that’s when I recommend you buy them. Doing so will eliminate much of the confusion about which wines to buy, and when. So each issue of The Rosengarten Report will alert you to what has just arrived, or is just arriving in stores. If you know this on a regular basis, it’s all you need to know! I’ll advise you on which wines to buy, when to drink them for maximum enjoyment, and what to serve with them. I will, in the process, give you a perspective on wine that’s very different from the one you read elsewhere. I will never drone on about trophy wines, collector’s wines, expensive wines that feel better to own than to drink. Wine is to consume. And most of all, it’s to be relished with food! So I will tell you, in every issue, about the wines I believe are the most delicious to enjoy with your meals right now. If you’re a collector, I’ll also advise you about the best wines to store away for fabulous occasions well into the future—say, 10, 15 or 25 years from now. These are the wines whose character will improve most with age, and whose value will almost inevitably rise the highest. I predict that this simplified approach will let you start enjoying your wines a lot more. Moreover, this simple, buy-the-best-in-season system ends up saving you lots of cash, as well. I’ll get you off to a great start in the free book you’ll receive with your subscription, David’s Five-Star Finds. In it I describe, for example: The World’s Greatest Wine Values Right Now • 25 spectacular, very reasonably priced wines ready to store away for future celebrations, give as gifts, or drink right now. • A massive buying opportunity in Bordeaux. The great news about the Bordeaux 2000 vintage is that it is the most consistently excellent vintage across the entire (very large) Bordeaux region since at least 1990. For collectors, right right away this confers an enormous advantage. You no longer have to guess which of the many Bordeaux wines are the best. They’re all good! |
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This represents a massive buying opportunity at the lower end of the price spectrum. Even the low-priced Bordeaux wines of 2000 are spectacular. Snap them up now and you will have wonderful wines to drink, share with friends or give as gifts of impeccable taste for the next ten years. In your free book, I’ll tell you exactly which names to buy for amazing values you may not see again for many a year. • The wine story of the century? Imagine being able to find fantastic aged wines for next to nothing. Imagine being able to drink an array of treasured old red wines at Coca-Cola prices. I mean it! You can drink a 1978 Gran Rioja Reserva, from a top producer like Murrieta, for $15.00 a bottle. For another $5.00, you can enjoy treasures from the fabled 1964 vintage. These are world-class wines for the price of soda pop. Where can you still buy them? I’ll tell you in David’s Five-Star Finds.• The incredible green wine of Portugal. How to start enjoying Portugal’s famed “green wine”—and where you can find the one brand that is the crispest, driest, sparkliest, “greenest,” most refreshing drink you’ll ever taste with a fish meal. • The only Chardonnay I am rushing out to buy. I’m not particularly fond of many wines made from Chardonnay that others seem to adore. But this one makes my heart sing! • A Guide to the “Rising Stars” of the Wine World, and Why Several Are Developing Cult-Like Followings, including Argentina’s great reds... The great wines of Washington State... Australia’s best reds and whites... the remarkable wines of New Zealand... and the astonishing quality of Long Island’s best offerings. Details on all in your free book, David’s Five-Star Finds . |
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During my travels around America and the world, my greatest thrill is discovering wonderful, little-known food products that blow me away. I’m virtually certain they will surprise and delight you and your guests, as well. In The Rosengarten Report , I tell you all about these fabulous finds in a column I call, The Products I’m Loving Now. I also describe how you can have them shipped to your door. All of the following are written up in full, along with ordering instructions, in the gift I’d like to send you, David’s Five-Star Finds, which is yours free with your no-risk subscription to The Rosengarten Report . Toasted Sweet Corn From Amish country Recently a friend brought me an Amish specialty of dried sweet corn, the corn that tastes so great in August, not the feed corn that’s usually used for drying. This stuff looks a bit like granola, but has the most intense corn taste you can possibly imagine. It pleasures your tongue with an almost caramel-like sweetness, while filling your cheeks with amazing crunch. I just can’t stop nibbling on it as a snack right out of the container! And I’ve got great plans for these little crunchy munchies in cooking, including as a coating for fried chicken, a topping for gratins, even as an add-in to vegetable stews. If you love the taste of sugar-sweet corn, you must try this discovery. Details in your free book. Crab House Virginia Peanuts Here’s an incredible product from the heart of crab country on the shores of Chesapeake Bay. It’s so tasty, it has become a staple at my house.
If you love the delicious flavor of the crab house seasoning that Bay area chefs sprinkle over steamed crabs, and if you love salty peanuts, you are about to board an express train to peanut-lover’s heaven. These are jumbo, luxurious Virginia peanuts, with a fresh, just-roasted taste and very crunchy chew. But then comes your big surprise bonus: a spicy, salty overlay, that automatically pushes the Pavlov buttons for CRAB! The only downside: you won’t be able to stop eating them! The World’s Best Bloody Mary Mix My good friend, Alain Ducasse, the great French chef, tasted a bottle recently and couldn’t believe the amazing flavor. This is easily the best Bloody Mary mix I’ve ever tasted, including the ones I make myself at home. Details in your free bonus, David’s Five-Star Finds , where you’ll find so much more... |
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The Best Pretzels in America When you were a kid, do you remember those tall pretzel logs? You could buy them in your local candy store. They were maybe 12 inches tall and a half inch in diameter. They had such a great, toasted, oven-like flavor, with lots of salt. They left a slightly sweet and moist feeling in your mouth, not the sawdust-dry feeling that today’s pretzels leave. I haven’t tasted anything like these pretzels of yore in many, many years—until now! I found these pretzels by pure luck, in—of all places—the mini-bar in a hotel I was staying in in Corning, New York. Never expecting to find an incredible gourmet treat in a hotel mini-bar, they took me completely by surprise and made my night! They instantly brought me back to those wonderful candy store days of my youth. Though I wasn’t even hungry, I couldn’t stop eating these at midnight in my hotel room until the whole darn bag was gone, and all I was left with were a few salty crumbs at the bottom of the bag and a contented smile on my face. When I returned home, I researched this marvelous find, and discovered that they are made by a family business. The family came to this country from Germany in the early 1900’s and brought their old-world pretzel recipe with them. Believe it or not, this company rushes their pretzels out the door, at the peak of just-made perfection, with the slow-roasted aroma still fresh in the bag. Order some today, I beg you. Do it for nostalgia, or to see what you missed by being born too late. But do yourself a favor and discover what pretzels were meant to taste like. |
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Best Chowders and Stews There is a picture-perfect, wind-swept, misty-morning island off the rocky coast of Maine called Mt. Desert, and on that island is a place called Hall Quarry. You sincerely need to know about the little seafood shop perched atop this island. That’s because in this little shop’s kitchen, in big kettles, Paul Cecere, owner and chef, cooks up the most delicious New England chowders and stews you’ll ever taste. And, like the other artisan-purveyors I recommend in your free book, Paul and his wife Terese will ship right to your door. Everything here is prepped by hand. They peel their own potatoes and vegetables, shuck their own clams, etc. And all of the seafood comes from local fishermen and lobstermen. My favorite is the Clam Chowder. Don’t even think tomatoes! This is a pure, Down East, warm-you-to-your-marrow New England Chowdah, bursting with clams and clam flavor. In the light-textured, amazingly deep broth, which tastes a lot like sweet steamer juice, you’ll witness the perfect marriage of clams, potatoes and salt pork. I also highly recommend their Seafood Chowder, chock-a-block with swordfish, tuna, halibut, salmon, mussels and potatoes, adding up to an Omega-3-intense, complicated broth. What an elegant appetizer either will make for two people kicking off a romantic dinner! Ordering details in your free book, David’s Five-Star Finds. The Only American Chicken as Good as France’s Best It has been the American foodie’s mantra for a long time now: our chickens don’t taste like their chickens—in France. That’s what an American entrepreneur named Mark Haskins thought a few years back, after a trip to Europe during which he tasted chickens with real flavor and real texture. He discovered that Europeans process their chickens differently. Their methods are more costly, and much less efficient for large-scale production. But they make a tremendous difference in flavor and texture. |
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So he began producing chickens in Nebraska just like Europeans do, including lots of other nice touches, such as no antibiotics, vegetarian feeding, no freezing, etc. Today his chickens are the only ones produced on a commercial scale in the U.S. that match Europe’s best. I received a sampler from him recently—whole birds, various cut-up parts—and was absolutely bowled over by the quality. This is the best American chicken I have ever tasted, bar none! The one I roasted in a convection oven was the greatest roast chicken I’ve ever made at home. If there’s a supermarket near you that sells this bird, you’re set for life, at a good price. If not, I’ll tell you how to order by mail in your free book, David’s Five-Star Finds. The Best Ice Creams You Can Buy Your free book will also tell you about the best supermarket ice creams...best premium brands...best small, little-known artisan producers who’ll ship their miraculously delicious ice creams to your door packed in ice... Results of taste tests of 300 flavors—the top ten that blew me away!... Where to order the best, most chocolate-intense, choco-fanatic’s dream cream you’ll ever taste... the best black cherry ever made in America... the coffee ice cream with such an unbelievable flavor payload, it drives me stark, raving mad...much more. Plus, the perfect temperature for serving your ice cream (makes a huge difference in taste, texture and enjoyment) ... the best ice cream maker and best ice cream recipe I’ve ever come across. |
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And You’ll Be Treated to Much More in Your Free Book, Including... A Better Way to Serve Shrimp Cocktail to Your Guests Why do it the ordinary, boring way—ketchup flavored with horseradish? There’s something so much better, available right in your supermarket! The Best Hot Pepper Sauce I’ve Ever Found I discovered this in the West Indies. In fact, it’s called, West Indies Creole Hot Pepper Sauce, and it’s not just hot, but loaded with haunting Caribbean flavor. The Best Japanese Sake I love the mystique of sake, and the ritual of drinking it at sushi bars. But I must confess I’ve never loved the taste. Until I found this product. Made in Japan by the same company since 1659, it’s out of this world—ultra-dry, ultra-crisp and lighter on the palate than any other sake I’ve ever tasted. And the flavor is great—a cedary, cigar-box flavor, tinged with a little earthiness, leafiness, and a haunting green apple suggestion. The Best Anchovies from Italy They’re nothing like supermarket anchovies. Made in Sicily, they are simply the best oil-packed anchovies I’ve ever tasted in America. Throw these babies in a sauce and watch even professed anchovy-haters say things like, “What is that delicious complex taste in your sauce?” In my kitchen, it’s this brand or nothing. |
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These “Japanese Sprinkles” Elevate the Simplest Asian Meal to Gourmet Level! I consider this product nothing less than a miracle in a jar. The Japanese call it furikake. It’s a topping sprinkled on hot rice, made from toasted seaweed, sesame seeds, dried fish and salt. I call it simply “Japanese sprinkles,” and it’s not only for rice. These crunchy little bits of Japanese flavor are unbelievably delicious on salads, soup, eggs, fish and just about any fusion dish that can use a little visual dazzle and flavorful zing. If you want to make yourself the simplest of dinners, and still enjoy a gourmet treat, just prepare a salad with a little sesame oil in the dressing and serve it with a bowl of steamed rice topped with these “Japanese sprinkles.” You’ll be amazed at how satisfying it is. I’ll tell you how to order them in your free book, David’s Five-Star Finds . The Butter That’s So Good, It Will Give You a Most of the butter in our stores is bland, even many of the more expensive specialty butters. So I started jumping for joy, after I once again decided to pay the extra price recently, and this time was rewarded with magnificently deep-flavored butter. The better butter of which I sing is made in the foothills of the Alps between Italy and Austria. The butter is produced right there, in the shadows of great mountains, at several old-fashioned creameries. And it’s their cream, more mature than normal cream, that makes a huge difference in flavor. It’s also amazingly light and clean in texture, almost airy. Yet it gives you that deep-down make-your-gullet-glow pleasure, and an indescribably profound dairy sensation. Even more important, the suggestion of cheese and barnyard in the flavor made it impossible for me to stop spreading this stuff on crusty bread. I would not use this butter in baking or in sauteing, or in melting on things. To submit this queen of butters to such indignity would be a culinary crime, as its taste and texture are just too sublime by themselves. You’ve never tasted such butter. Ordering details in your free book. Best Scottish Smoked Salmon You Can Buy in the U.S. Smoked salmon at its best is truly one of the worlds greatest luxury items. To find the best available by mail order, I threw out my salmon net and tasted close to 100 different smoked salmons from about 30 producers. I discovered three spectacular Five-Star smoked salmon companies. And I found one, off the misty Maine coast, that is bringing products of transcendent quality to market. Their Hickory-Smoked Salmon is the finest Scottish-style smoked salmon offered in America. I’ll tell you all about it, and my other favorite brands, in your free book, David’s Five-Star Finds. Best Oysters Why do I love raw oysters so? Because eating them is like eating the sea itself, ingesting the origins of life, nibbling on mermaids’ toes! Whenever I want raw oysters, I get on the phone and order directly from the people who tend oyster beds in the Pacific Northwest, arguably the region with America’s greatest oysters. I’ve tried many companies in the Puget Sound over the years, and in your free book, I’ll tell you all about the one that has been most reliable, most consistent, and has made shipping logistics the simplest. |
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What a find! The oysters are always filled with oyster liquor (some call it “love juice”), and ever so fresh. That’s because they ship them to you the day that they harvest them. Recently, I served four dozen oysters on a Thursday night to friends, and the inspection tag on the bag told me they’d been taken from the sea on Wednesday! Best of all, the prices are jaw-droppingly low. A dozen oysters at most seafood shops across the country will cost you between $12 and $18. This company will ship you Small Pacifics, 3”-4” across the shell, for the unheard-of price of $5 a dozen. You have your choice of several varieties of oysters from this company, too. I’ll tell you my favorites in your free book, David’s Five-Star Finds. World’s Best Hangover Remedy Here’s a truly fascinating product I discovered on a trip through Australia several years ago. On my visit, after a few too many whatevers on the barbie, and a few too many glasses of Shiraz to wash them down, I woke up one outback morning transformed into a frog.
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“No worries, mate,” said my Aussie friends. “Bit of Berocca will fix you right up.” So I squinted with one eye, aimed real well, and dropped the tablet in a large glass of water. Within moments, it had fizzed to a deep magenta soda-pop, with the childhood taste of tropical fruit drinks. I am here to bear witness—ten minutes later, I stopped being a frog. I wasn’t a prince, perhaps, but I’d become decidedly human again. It is the greatest hangover cure I’ve ever tried, and for years I’ve been bugging my Australian friends to send me more. Recently, I discovered that a Georgia-based outfit sells this amazing potion at $19.65 for the 20-tablet tube. Believe me, some groggy, froggy, headache of a morning—New Year’s Day, perhaps, when you’ve got company arriving later in the day—this little bomb of pure relief is gonna be worth a buck to you. Details in your free book. A Vinegar That Transports You to the Garden of Eden My eye was caught recently at a gourmet store by these graceful, long-necked, beautiful bottles of vinegar. When I got them home, I found the liquid inside as impressive as the containers. The vinegars are part of a line of products begun in a home kitchen, just north of the Golden Gate Bridge, in 1981 by a family of recent arrivals from Argentina. Today they are rising stars of the culinary world. The three vinegars I tasted are wonderfully distinctive, and each inspires a slew of culinary ideas that I’ll share with you. My favorite is the Black Fig Vinegar. Dark in color, it has a much better sugar-acid balance than most balsamic vinegars, and subtler, more interesting flavors than the low-priced ones. It tastes...figgy? Biblical? I dunno. It transports me, frankly, to the Garden of Eden—with a note of vanilla and licorice thrown in. I like my balsamic vinegar as a sauce component for dark poultry dishes, calves’ liver, foie gras—and this stuff would be a brilliant, unexpected substitute. 3 Newly-Imported Beers That Bowled Me Over The beer buzz in the U.S. over the last decade has focused on what I call English-style ales, sporting husky, fruity, obvious flavors. But my favorite type of beer by far is the crisp, hoppy lager style that’s favored in Germany and the Czech Republic...and tastes so incredibly good when you’re thirsty on a hot summer day. |
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Yet this classic beer-as-it-was-meant-to-be is very hard to find in the U.S. Almost no American micro-brewers produce it, and the imported versions are the same-old same-old (like Beck’s, Heineken, St. Pauli Girl, etc.).
But recently I found three magnificent examples, which are now being imported for the first time. One swallow and they bowled me over. All I can say is, pop open one of these brewskies, close your eyes, take a sip and you’ll swear you’re drinking at a beer garden in Munich. Jump all over these babies. You’ll discover why beer used to be esteemed as one of the most refreshing drinks on earth. Best New Red Pepper Product Woo-eee! If you use pimientos in any dish, I beg you to substitute these little hum-zingers. I promise you’ll never go back to plain old pimientos again. You have never tasted anything even remotely like them. Completely seedless, each tiny pepper crunches loudly in your mouth, nothing like the soft-as-mush chew of other jarred red peppers. Then comes an eye-popping surprise: the bright and intense flavor of pepper—impossibly fresh, with background music of a wonderful sweet-sour pickling liquid. I love these guys stuffed with goat cheese, or spread on a turkey sandwich, or as a last-minute addition to certain cooked dishes, like Chicken Cacciatore or some Chinese stir-fries. They come in several varieties, depending on how hot you like your red peppers. All add interesting, fabulous accents to your meals. Maximum Malt Pleasure! Here’s a new product for wetting your whistle on warm summer days. It’s called Caribbean Twist. It’s a malt beverage (like a clear beer, at 5.4% alcohol) flavored with fruits. I tasted all the flavors hitting the market, and found most of them mildly interesting. But one made me swoon: the Orange, which has very natural citrus flavors that blend perfectly with the slightly beery taste of malt you perceive in the finish. Man, could I see throwing a few of these back on a hot afternoon! Everything you need to start enjoying and serving these refreshing malt liquors, and all other products described here, is provided in your free book, David’s Five-Star Finds. Discover This Cognac Experience I’ve discovered a brand of Cognac that will give you a spectacular after-dinner drinking experience, one of the best on earth. It’s made from grapes grown in the most prestigious district of the entire Cognac region. Yet—an unbelievable bargain!—it costs only a fraction of most other top-flight Cognacs. Interestingly, it is aged for three months on ships at sea, where the constant rolling of the waves polishes the flavor to an exquisite, luxurious taste. Now you can discover, at a surprisingly reasonable cost, why an after-dinner cognac has been a treasured ritual among nobility for centuries. |
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Best Potato Chips for Lip-Smackin’ Crunchin’ & Munchin’ This company adds a new wrinkle to the chip game—great major-league potato chips with add-on flavors, most of them chile-based. It’s got a whole slew of varieties, but my favorite is their truly mind-blowing Chipotle Romano & Herb Potato Chips.
These chips are golden in color, with the faintest tinge of orange. They hit your mouth as super-crunchy, then turn wonderfully creamy-rich. But the flavor’s the thing, a jolting intersection of three great flavors: mostly Romano cheesy at first...then smoky-hot...then an onion-garlicky taste...yielding the most complex potato chip you’ve ever tasted. Keep these things away from me! But do add them to your next party and watch your guests devour them. Roe, Roe, Roe...for Great Caviar If you are a lover of caviar, man, is your caviar-eating life about to change for the better! In fact, you may even want to change your definition of caviar. I know I have. You’ll find out why in a comprehensive guide I’ve written to the many types of caviar and unbelievably delicious caviar alternatives I’ve discovered and like even better for many purposes. If you do love caviar, this will open your eyes to eating pleasures—for yourself and your guests—you never knew were out there, and at remarkably reasonable prices! Details in your free David’s Five-Star Finds. This Cooking Oil, New to America, Has Taken It’s called Argan oil. Made from the argan nut, it’s a sensation in Europe, where great chefs treasure it like vials of liquid gold. It boasts a delicious nutty flavor, yet is incredibly light. I love to drizzle it on all kinds of dishes, as I’ll describe in your free book. |
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The Best Feta Cheese... I’ve ever tasted in my life is not from Greece, but Bulgaria! It has an insane level of sheepy taste. It is wonderfully creamy and velvety, yet at the same time, still crumbly like feta. It’s fabulous all by itself or in salads. Details in your free book, David’s Five-Star Finds. Beth’s Heavenly Little Oatmeal Cookies If you are a lover of chewy, chunky, over-the-top-delicious oatmeal cookies, your search for perfection has ended. All the world’s adjectives won’t substitute for a single bite, so all I will say is that Beth’s Little Oatmeal Cookies are not just delicious. They are unimaginably delicious. Just an inch and a half in diameter, they’re the perfect bite-size for a cookie. To say they are easily the best oatmeal cookies I’ve even eaten in my entire life is a pale understatement that captures nothing of what you’ll experience with your first bite. Try them and see what I mean. They will spoil you for any other oatmeal cookie. Yours to Keep No Matter What Your free guidebook, David’s Five-Star Finds, is yours to keep no matter what you decide about The Rosengarten Report! Since we offer you a 100% money-back guarantee for the entire life of your subscription, you risk absolutely nothing. Yet you have so much to gain by accepting my invitation today. You stand on the verge of a whole new world of eating and drinking pleasure, thanks to the incredible, artisan-made foods and wines I’d love to introduce to you from little-known producers all over the world...as well as my suggestions on how best to enjoy and serve each of these culinary delights. Please take a few moments now to see what I mean. Then send for your free guide book, David’s Five-Star Finds , by clicking on the “Click Here” button anywhere in this announcement! As soon as we receive your enrollment, we’ll rush your first issue, plus your free bonus book, David’s Five-Star Finds . Why not subscribe now, while you’re thinking of it? Your new adventure in fine eating and drinking is about to begin! |
