The Art of Eating Cookbook

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--and, in the process, documents a fascinating trajectory in the food revolution while exhibiting Behr's uncompromising standards and tastes on every page. Each section or recipe is introduced with a note on its relevant cultural history and/or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine. Behr is justly famous as a fine researcher and dedicated traveler devoted to searching out the origins of each dish. This book celebrates Behr's extraordinary achievement and assures his historical place as someone who looks to past traditions for wisdom, respects greatness when he finds it, and trusts the food itself to draw a readership.