The Art of Eating Cookbook: Essential Recipes from the First 25 Years
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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½ cup ¼ cup 50 ¾ cup all-purpose flour asparagus baking bay leaf black pepper boil bowl bread brown cabbage cake calçots carrots celery cervelle de canut chicken cloves cloves garlic cool cover crème fraîche custard dish dough drain dried finely chopped fish flavor forcemeat fresh-tasting olive oil garlic gougère gratin Heat the oven heavy cream herbs ifyou juice lardons lemon lightly liquid meat medium heat milk mixture mold mussels ofthe olive oil onions optional pancetta parsley pâté peeled pieces poached pork potatoes pound 500 gr pounds 1 kg purée rabbit recipe refrigerator remove rillettes rinsed roast salt and black salt and pepper sauce sausage sautéed season with salt Serves shallots simmer slices soufflé soup spoon stirring sugar sweet tablespoons tart taste teaspoon texture there’s thyme tomato unsalted butter veal vinegar warm whisk white wine