Synopses & Reviews
and#147;I have always loved Ed Behrand#8217;s 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.and#8221;
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
and#147;Edward Behrand#8217;s 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.and#8221;
Wolfgang Puck, Chef and restauranteur
and#147;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.and#8221;
Dan Barber, Chef and Co-Owner of Blue Hill and Blue Hill at Stone Barns
and#147;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.and#8221;
Judy Rodgers, Chef and Co-Owner of Zuni Cafand#233;
and#147;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 Behrand#8217;s dedicated travels to the source.and#8221;
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
and#8220;Whether you're a cook or not, this one makes for a good read.and#8221;
“This is real food for real people, whether plain or fancy.” Zester Daily
and#8220;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.and#8221;
and#8220;This book is larded with many fine bits of knowledge youand#8217;ll soon want to pass off as your own.and#8221;
and#8220;This is real food for real people, whether plain or fancy.and#8221;
From his first newsletter, issued in 1986, through todayand#8217;s beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of Americaand#8217;s most famous chefs. This book collects the best recipes of the magazineand#8217;s past twenty-five yearsand#151;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.