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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. 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.


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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. 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.

37 review for The Art of Eating Cookbook: Essential Recipes from the First 25 Years

  1. 5 out of 5

    Darren

    To many the author and his magazine "The Art of Eating" will be unknown, but if they have eaten at a top restaurant there is a good chance that a dish they have eaten may have came from, or been influenced strongly by, this magazine. This book is a retrospective look at the first 25 years, featuring what are said to be the best recipes and, of course, updated and revised as necessary for today's cooks. However this is a lot more than just a "repackage and print" book. The recipes, split into dis To many the author and his magazine "The Art of Eating" will be unknown, but if they have eaten at a top restaurant there is a good chance that a dish they have eaten may have came from, or been influenced strongly by, this magazine. This book is a retrospective look at the first 25 years, featuring what are said to be the best recipes and, of course, updated and revised as necessary for today's cooks. However this is a lot more than just a "repackage and print" book. The recipes, split into distinct "food type" chapters are preceded often by a lengthy mini-essay or scene-setter and this reviewer enjoyed reading these texts even if there was no specific plans to try the recipe. There are not that many books that manage to do this in such a great, engaging manner. Each dish features, as necessary, its original name and an English translation, so you can either serve "salted and browned pork belly" or "rillauds d'anjou" or "rillons de touraine". If you like good food, like cooking and have the time to explore, experiment and enjoy the whole process then this book is one you should strongly consider. It is rather anonymous, discreet and less personality-driven than perhaps it should be. The recipes speak for themselves, so there are no full-colour, gurning lifestyle shots of the chef in action that plague oh-so-many-other books in this sector. By reading this book you stand to learn a lot (even the best chefs will reluctantly admit that knowledge is infinite), will have some exceptionally great recipes and hopefully a bit of pleasure along the way. About the only thing really missing is colour photography of the dishes. You might argue that it is unnecessary in a book of this calibre, particularly as it is not a "new beginner, cook everything in 10 minutes"-type of work, but even so, when the rest of the book is so engaging and all encompassing, it would only serve to enhance, rather than detract, from the totality. By no means a deal breaker, just a small omission that hopefully could be rectified in the future. This reviewer had an electronic version of this book for the review and, as such, there was no index to evaluate. That said, if it follows the rest of this book there will be nothing to worry about. Now this reviewer has to go and buy this book so it can become a firm favourite on his bookshelf! // This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //

  2. 5 out of 5

    Claire

    This came out years ago, I have just discovered it. The narrative and explanations of ingredients and methods are a marvel.

  3. 5 out of 5

    Patrick J. McGoldrick

  4. 4 out of 5

    Ginnysims

  5. 5 out of 5

    Dennis

  6. 5 out of 5

    Mary

  7. 4 out of 5

    Donghyun

  8. 5 out of 5

    Matt Bank

  9. 4 out of 5

    Janet

  10. 4 out of 5

    Valerie

  11. 4 out of 5

    Dinu

  12. 5 out of 5

    Brittany

  13. 5 out of 5

    Ryan

  14. 4 out of 5

    Debbie

  15. 5 out of 5

    Russ King

  16. 5 out of 5

    Anjaliaakalu

  17. 4 out of 5

    Mary

  18. 5 out of 5

    Maggie

  19. 5 out of 5

    Julia

  20. 4 out of 5

    Jenn

  21. 5 out of 5

    Michelle

  22. 4 out of 5

    Ajlin Ly

  23. 5 out of 5

    Massimo Carli

  24. 5 out of 5

    Wikimedia Italia

  25. 4 out of 5

    Aimee

  26. 5 out of 5

    Lynne

  27. 4 out of 5

    Tracey

  28. 4 out of 5

    Matthew Cockerill

  29. 5 out of 5

    Rutger-Jan

  30. 4 out of 5

    Stephanie

  31. 5 out of 5

    Silvia-otilia Mihalcea

  32. 5 out of 5

    Brad

  33. 5 out of 5

    Nikole

  34. 5 out of 5

    Steve Harvey

  35. 5 out of 5

    Allan

  36. 5 out of 5

    Holly Brown

  37. 4 out of 5

    Fivewincs

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