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

The Art of Eating Cookbook Essential Recipes from the First Years From his first newsletter issued in through today s beautiful full color magazine Edward Behr has offered companionship and creativity to avid culinary enthusiasts including some of America s

  • Title: The Art of Eating Cookbook: Essential Recipes from the First 25 Years
  • Author: Edward Behr James Macguire
  • ISBN: 9780520270299
  • Page: 298
  • Format: Hardcover
  • 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.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.

    One thought on “The Art of Eating Cookbook: Essential Recipes from the First 25 Years”

    1. To many the author and his magazine "The Art of Eating" will be unknown, but if they have eaten at a top restaurant there is a good chance that a dish they have eaten may have came from, or been influenced strongly by, this magazine. This book is a retrospective look at the first 25 years, featuring what are said to be the best recipes and, of course, updated and revised as necessary for today's cooks. However this is a lot more than just a "repackage and print" book. The recipes, split into dis [...]

    2. This came out years ago, I have just discovered it. The narrative and explanations of ingredients and methods are a marvel.

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