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

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. 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. A collection of more than 140 recipes from twenty-five years of "The Art of Eating" magazine, each with a note on its relevant cultural history or the particular cooking technique it uses Edward Behr ; With James Macguire. Simpson Imprint In Humanities. Includes Index.