The Art of Eating Cookbook - by Edward Behr (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"I have always loved Ed Behr'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." <BR>Alice Waters, Executive Chef, Founder, and Owner of Chez Panisse <P><BR>""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!" <BR>Christopher Kimball, Founder and Editor, "America's Test Kitchen" <P><BR>"Edward Behr'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." <BR>Wolfgang Puck, Chef and restauranteur <P><BR>""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." <BR>Dan Barber, Chef and Co-Owner of Blue Hill and Blue Hill at Stone Barns <P><BR>"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." <BR>Judy Rodgers, Chef and Co-Owner of Zuni Cafe <P><BR>"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 Behr's dedicated travels to the source." <BR>Paul Bertolli, Chef and Founder Fra' Mani Handcrafted Foods <P><BR>""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." <BR>David Chang, Chef and Owner of Momofuku <P><BR><p/><br></br><p><b> Book Synopsis </b></p></br></br>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.<p/><br></br><p><b> From the Back Cover </b></p></br></br>"I have always loved Ed Behr'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."<br /><br />Alice Waters, Executive Chef, Founder, and Owner of Chez Panisse<br /><br /><br /><br /><i>The Art of Eating</i> 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 <i>The Art of Eating Cookbook</i>, 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!<br /><br />Christopher Kimball, Founder and Editor, <i>America's Test Kitchen</i><br /><br /><br /><br />"Edward Behr'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."<br /><br />Wolfgang Puck, Chef and restauranteur<br /><br /><br /><br />"<i>The Art of Eating Cookbook</i> 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."<br /><br />Dan Barber, Chef and Co-Owner of Blue Hill and Blue Hill at Stone Barns<br /><br /><br /><br />"For a lucky generation of cooks and readers, <i>The Art of Eating</i> 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."<br /><br />Judy Rodgers, Chef and Co-Owner of Zuni Café<br /><br /><br /><br />"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 Behr's dedicated travels to the source."<br /><br />Paul Bertolli, Chef and Founder Fra' Mani Handcrafted Foods<br /><br /><br /><br /><i>The Art of Eating</i> 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.<br /><br />David Chang, Chef and Owner of Momofuku<br /><br /><br /><br /><p/><br></br><p><b> Review Quotes </b></p></br></br><br>"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" (10/15/2011 12:00:00 AM)<br><br>"This book is larded with many fine bits of knowledge you'll soon want to pass off as your own."--John Kessler "Atlanta Journal-Constitution" (12/10/2011 12:00:00 AM)<br><br>"This is real food for real people, whether plain or fancy."-- "Zester Daily" (9/29/2011 12:00:00 AM)<br><br>"Whether you're a cook or not, this one makes for a good read."-- "Denver Post" (11/30/2011 12:00:00 AM)<br><p/><br></br><p><b> About the Author </b></p></br></br><b>Edward Behr</b> is the chief writer, sometime photographer, and publisher of <i>The Art of Eating</i>, the widely acclaimed magazine about food and wine. He is the author of <i>The Artful Eater: A Gourmet Investigates the Ingredients of Great Food</i>.
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