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

Behr, Edward

Hardcover

ISBN 10: 0520270290 ISBN 13: 9780520270299

Publisher: University of California Press, 2011

Synopsis

From his first food letter through today's beautiful full-color magazine, Edward Behr has brought deep knowledge and insight to food lovers, including some of the world's most famous chefs. The recipes in this book, nearly all drawn from the magazine, are mostly French and Italian classics, though some are unfamiliar. Each recipe is introduced with a note zeroing in on its essential nature and origins, often focusing on ingredients or a particular technique. The Art of Eating Cookbook turns you into a connoisseur of these dishes -- you understand why they have lasted and how to make them completely delicious.

About this title

From the Back Cover:

"I have always loved Ed Behr's approach to food: he peels back the layers to get to the true, pure heart of a dish. His deep gastronomic understanding allows him to create recipes with a kind of beautiful simplicity."
Alice Waters, Executive Chef, Founder, and Owner of Chez Panisse

"The Art of Eating has been a not-so-guilty indulgence of mine ever since the first issue. Ed Behr has pointed the way to outrageously good meals, whether in Venice or Vermont, with the underlying themes of authenticity and simplicity. Finally, with The Art of Eating Cookbook, we have a collection of recipes that was born of passion and first-hand experience rather than yet another slavish bow to healthy convenience. Bravo!"
Christopher Kimball, Founder and Editor, America's Test Kitchen

"Edward Behr's carefully curated and tested recipes from his always-excellent magazine provide not only fabulous eating but also intelligent and beautifully written lessons from which every cook, both amateur and professional, can learn."
Wolfgang Puck, Chef and restauranteur

"The Art of Eating Cookbook is the cookbook we all wish we'd written. Combining the insight of an epicure with the appetite of a hedonist, it's entertaining, authoritative, and -- most important of all -- delicious."
Dan Barber, Chef and Co-Owner of Blue Hill and Blue Hill at Stone Barns

"For a lucky generation of cooks and readers, The Art of Eating has delivered the seductive delights of tradition--described in fine prose with great recipes--making each beautiful issue a satisfying feast. The dishes in the cookbook are true, simple, and pure, they feel like old friends--even the ones I am meeting for the first time."
Judy Rodgers, Chef and Co-Owner of Zuni Café

"This is no common cookbook but rather an elaborate menu, the delicious contents of which inspire meals for all seasons and occasions. The recipes themselves celebrate in large part the culinary traditions of Italy and France with a clear ring of authenticity that echoes Ed Behr's dedicated travels to the source."
Paul Bertolli, Chef and Founder Fra' Mani Handcrafted Foods

"The Art of Eating has been a source of culinary education for me for many years. I'm relieved to now have a cooking companion in Ed Behr's unique and insightful style."
David Chang, Chef and Owner of Momofuku

About the Author:

Edward Behr began to write and publish The Art of Eating in 1986. From the first slim, black-and-white issue it has grown to became one of the most respected and influential magazines about food and wine, with contributors around the world.  
Like the magazine, Behr's writing focuses on taste and especially on the relationship between taste and the place that food and wine come from. He has written about many of the best farmers and food artisans in France, Italy, and the United States. He is the author of The Artful Eater, The Art of Eating Cookbook, and 50 Foods: The Essentials of Good Taste.
 
Behr speaks internationally on food and culture. He has contributed to The Financial Times and The Guardian, and been featured in publications ranging from The New York Times to Forbes and The Atlantic. He writes and publishes from the Northeast Kingdom of Vermont, where he lives with his wife, Kimberly, and sons, Max and Zane.

About this edition

• Publisher: University of California Press
• Publication date: 2011
• ISBN 10: 0520270290
• ISBN 13: 9780520270299
• Binding: Hardcover
• Edition number: 1
• Number of pages: 296