The Art of Eating Cookbook
Essential Recipes from the First 25 Years
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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.
Praise For The Art of Eating Cookbook: Essential Recipes from the First 25 Years…
“Whether you're a cook or not, this one makes for a good read.”
— Denver Post
“This is real food for real people, whether plain or fancy.”
— Zester Daily
“Culled from 25 years of the Art of Eating, arguably America's most erudite and prestigious food publication. The items in the collection are gracefully composed.”
— Wall Street Journal
“This book is larded with many fine bits of knowledge you’ll soon want to pass off as your own.”
— John Kessler
University of California Press, 9780520270299, 296pp.
Publication Date: October 11, 2011
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.