The Art of Eating Cookbook: Essential Recipes from the First 25 Years

Overview


From his first newsletter, issued in 1986, through today’s beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America’s most famous chefs. This book collects the best recipes of the magazine’s past twenty-five years—from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how ...
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The Art of Eating Cookbook: Essential Recipes from the First 25 Years

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Overview


From his first newsletter, issued in 1986, through today’s beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America’s most famous chefs. This book collects the best recipes of the magazine’s past twenty-five years—from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.
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Editorial Reviews

Denver Post

“Whether you're a cook or not, this one makes for a good read.”
Zester Daily

“This is real food for real people, whether plain or fancy.”
Wall Street Journal

“Culled from 25 years of the Art of Eating, arguably America's most erudite and prestigious food publication. The items in the collection are gracefully composed.”
Atlanta Journal-Constitution - John Kessler

“This book is larded with many fine bits of knowledge you’ll soon want to pass off as your own.”
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Product Details

  • ISBN-13: 9780520270299
  • Publisher: University of California Press
  • Publication date: 10/11/2011
  • Pages: 296
  • Product dimensions: 8.04 (w) x 9.20 (h) x 1.16 (d)

Meet the Author


Edward Behr is the chief writer, sometime photographer, and publisher of The Art of Eating, the widely acclaimed magazine about food and wine. He is the author of The Artful Eater: A Gourmet Investigates the Ingredients of Great Food.
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