The Art of Eating Cookbook

The Art of Eating Cookbook

Essential Recipes from the First 25 Years

By Edward Behr; James Macguire

University of California Press, Hardcover, 9780520270299, 279pp.

Publication Date: October 2011

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 yearsfrom 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.

About the Author
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".