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

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University of California Press, Oct 11, 2011 - Cooking - 296 pages
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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Contents

INTRODUCTION
1
THREE NOTES TO THE COOK
4
THREE BREADS AND FOUR THINGS THAT REQUIRE BREAD
7
CHARCUTERIE
19
SOUP
45
PASTA AND POLENTA
69
CHEESE EGGS AND SALADS
79
VEGETABLES
107
FISH SEAFOOD AND SNAILS
133
POULTRY AND RABBIT
167
MEAT
199
DESSERT
233
INDEX
265
Copyright

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About the author (2011)

Edward Behr is the chief writer, sometime photographer, and publisher of The Art of Eating, the widely acclaimed magazine about food and wine. He is the author of The Artful Eater: A Gourmet Investigates the Ingredients of Great Food.

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