Title: The Art of Eating Cookbook: Essential Recipes from the First 25 Years
Publisher: University of California Press
Publication Date: 2011
Language: English
ISBN 10: 0520270290
ISBN 13: 9780520270299
Binding: Hardcover
Condition: As New
Dust Jacket Condition: Dust Jacket Included
Signed: Signed by Author(s)

About this title

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 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 title" may belong to another edition of this title.

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