The Art of Eating Cookbook
Essential Recipes from the First 25 Years
Seiten
2011
University of California Press (Verlag)
978-0-520-27029-9 (ISBN)
University of California Press (Verlag)
978-0-520-27029-9 (ISBN)
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Collects the best recipes of a magazine - from classic appetizer and vegetable side dishes to meat entrees and desserts. This title introduces these recipes with notes on their relevant cultural history or the particular techniques they use, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.
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.
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.
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.
| Erscheint lt. Verlag | 11.10.2011 |
|---|---|
| Co-Autor | James MacGuire |
| Zusatzinfo | 10 chapter openers + 45 scattered details |
| Verlagsort | Berkerley |
| Sprache | englisch |
| Maße | 203 x 229 mm |
| Gewicht | 862 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Sonstiges ► Geschenkbücher | |
| ISBN-10 | 0-520-27029-0 / 0520270290 |
| ISBN-13 | 978-0-520-27029-9 / 9780520270299 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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