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Describes the origins, varieties, and special characteristics of a diversity of foods, from salt and pepper to tomatoes, roast beef, and coffee
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What makes good food good? When Edward Behr sets out to answer that question, his quest leads from the seemingly prosaic properties of salt and pepper to the differences between international vanilla varieties. Plenty is written about food all the time, but only a little of that contributes to a fuller appreciation for and understanding of basic ingredients. Behr makes this contribution along with providing mouthwatering descriptions of flavors, textures, and aromas.About the Author:
Edward Behr abandoned carpentry in 1986 to write about food. He is the editor of the highly respected and influential quarterly The Art of Eating.
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Book Description Atlantic Monthly Pr, 1993. Condition: New. book. Seller Inventory # M0871134969
Book Description Atlantic Monthly Pr, 1993. Paperback. Condition: New. Seller Inventory # DADAX0871134969
Book Description Atlantic Monthly Pr, 1993. Paperback. Condition: New. Never used!. Seller Inventory # P110871134969