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Original Essays | September 30, 2014

Brian Doyle: IMG The Rude Burl of Our Masks



One day when I was 12 years old and setting off on my newspaper route after school my mom said will you stop at the doctor's and pick up something... Continue »
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The Art of Eating Cookbook: Essential Recipes from the First 25 Years

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

 

Synopses & Reviews

Publisher Comments:

“I have always loved Ed Behrs approach to food: he peels back the layers to get to the true, pure heart of a dish. His deep gastronomic understanding allows him to create recipes with a kind of beautiful simplicity.”

Alice Waters, Executive Chef, Founder, and Owner of Chez Panisse

"The Art of Eating has been a not-so-guilty indulgence of mine ever since the first issue. Ed Behr has pointed the way to outrageously good meals, whether in Venice or Vermont, with the underlying themes of authenticity and simplicity. Finally, with The Art of Eating Cookbook, we have a collection of recipes that was born of passion and first-hand experience rather than yet another slavish bow to healthy convenience. Bravo!"

Christopher Kimball, Founder and Editor, America's Test Kitchen

“Edward Behrs carefully curated and tested recipes from his always-excellent magazine provide not only fabulous eating but also intelligent and beautifully written lessons from which every cook, both amateur and professional, can learn.”

Wolfgang Puck, Chef and restauranteur

The Art of Eating Cookbook is the cookbook we all wish we'd written. Combining the insight of an epicure with the appetite of a hedonist, it's entertaining, authoritative, and — most important of all — delicious.”

Dan Barber, Chef and Co-Owner of Blue Hill and Blue Hill at Stone Barns

“For a lucky generation of cooks and readers, The Art of Eating has delivered the seductive delights of tradition--described in fine prose with great recipes--making each beautiful issue a satisfying feast. The dishes in the cookbook are true, simple, and pure, they feel like old friends--even the ones I am meeting for the first time.”

Judy Rodgers, Chef and Co-Owner of Zuni Café

“This is no common cookbook but rather an elaborate menu, the delicious contents of which inspire meals for all seasons and occasions. The recipes themselves celebrate in large part the culinary traditions of Italy and France with a clear ring of authenticity that echoes Ed Behrs dedicated travels to the source.”

Paul Bertolli, Chef and Founder Fra' Mani Handcrafted Foods

"The Art of Eating has been a source of culinary education for me for many years. I'm relieved to now have a cooking companion in Ed Behr's unique and insightful style."

David Chang, Chef and Owner of Momofuku

Synopsis:

From his first newsletter, issued in 1986, through todays beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of Americas most famous chefs. This book collects the best recipes of the magazines 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.

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.

Product Details

ISBN:
9780520270299
Author:
Behr, Edward
Publisher:
University of California Press
Author:
Macguire, James
Subject:
Cooking and Food-General
Subject:
General Cooking
Edition Description:
Trade Cloth
Publication Date:
20111031
Binding:
HARDCOVER
Language:
English
Illustrations:
10 chapter openers + 45 scattered detail
Pages:
296
Dimensions:
9 x 8 x 1 in 1.14 lb

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Related Subjects

Arts and Entertainment » Photography » Annuals
Cooking and Food » General
Cooking and Food » Magazines and Journals » Annuals
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine
History and Social Science » World History » General

The Art of Eating Cookbook: Essential Recipes from the First 25 Years New Hardcover
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$41.95 In Stock
Product details 296 pages University of California Press - English 9780520270299 Reviews:
"Synopsis" by ,
From his first newsletter, issued in 1986, through todays beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of Americas most famous chefs. This book collects the best recipes of the magazines 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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