Though interesting, How to Pick a Peach: The Search for Flavor from Farm to Table lacks several essential (in my mind) features for adding it to my library. It isn’t a true reference book, and it wasn’t a good enough read as non-fiction, otherwise. Of course, Mr. Parsons lost me when he insulted my (and every reader’s intelligence) by claiming people don’t know that fruits and vegetables taste better in season. What kind of moron does not know this?

First, the way the book is organized. I understand the author’s idea in setting up the book by season, but it makes it a lot less useful as a reference book. Mr. Parsons’ obvious thought was to highlight the best of the season and how it was grown. A better method would have been a chart at either the beginning or end of the book with what is in season when rather than the meandering writings that the reader is presented.

Second, the lack of illustration or photographs. If you are going to present a book about what is best in what season, provide pictures of some sort of the varieties you are discussing. I’m sorry, there is no excuse not to give the reader identifying information.

Third, the utter lack of information on “how-to” pick a peach – or anything else. He does not go into smell, firmness of flesh, what tastes to look for when selecting a fruit or vegetable. His suggestions are banal, at best. Nothing everyone with even a passing familiarity with produce shopping does not already know.

The only plus in the book is the praise of farmer’s markets. But, unfortunately, it is so California-centric to be useless outside of the West Coast.

The recipes are such that you can find equivalent recipes in other cookbooks quite easily, as well.

Definitely not needed to complete a cookbook collection.