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"In his elegantly composed, alphabetically organized primer on the most tasty ingredients in good cooking, Behr, the founder of the Art of Eating magazine, shares useful ways of growing, choosing and pairing foods with other foods and, especially wines....The book is certainly a welcome resource for the home chef."
David Chang, New York Times bestselling author of Momofuku and chef/founder of Momofuku:
"Ed Behr is one of the great food writers, and this book may be his best work. Any book that increases culinary knowledge is must-have in my opinion... 50 Foods is a book that every chef and home cook should have."
Marion Nestle, Professor of Nutrition, Food Studies, and Public Health, and author of What to Eat:
"Ed Behr’s 50 Foods extols the pleasures of his favorites from anchovies to walnuts, with plenty of handy advice about how to tell the difference between a great pear or cheese and one that’s not so great, and what wines make good foods taste even better. He knows the ins and outs of delicious food, and you will too after reading this book."
Dan Barber, Executive Chef and Co-Owner, Blue Hill and Blue Hill at Stone Barns:
"50 Foods may take the shape of a culinary encyclopedia, but it is never encyclopedic in its approach. Instead, Edward Behr plays curator, selecting the best ingredients as his subjects (crab, blue; oysters, raw) and crafting descriptions at once evocative, educational, and eminently practical. You'll learn about the history of the baguette, but also (more importantly) how to predict its quality at the bakery. You'll brush up on the anatomy of an artichoke, then salivate over descriptions of them prepared alla giudia. It is, as Behr puts it, 'a guide to deliciousness'—a promise that he manages to deliver on, artfully."
Danny Meyer, New York Times
bestselling author of Setting the Table:
"What a compelling and original gift Ed Behr has given food amateurs of every stripe with his brilliant canon, 50 Foods. The topics themselves are so thoughtfully curated, and the entries are authoritative, opinionated, and eminently useful whether one is a cook, eater, wine lover, or just wants to know and appreciate more than you ever did about 50 important foods."
René Redzepi, chef and co-owner of Noma, voted San Pellegrino Best Restaurant in the World, 2010, 2011, 2012:
"Smashing! This compelling book tells the story of 50 iconic foodstuffs, taking you around the world in search of deliciousness. To me, that's what’s especially captivating here. Deliciousness is one of the things that makes life fun and this book is full of just that."
bestselling author, founder and Executive Chef, Chez Panisse:
"Ed Behr has a unique and holistic gastronomic vision, beautifully reflected in his examination of these 50 diverse foods that form the building blocks of taste. This fascinating, eminently readable book is a beautiful resource for curious cooks and people who want to know where their food comes from."
Harold McGee, New York Times bestselling author of the Keys to Good Cooking:
"Ever since I saw the first issue of his Art of Eating in 1986, I've admired Ed Behr for his scrupulous research and forthright judgments about food and drink. I'm always learning something new from him, even about the most familiar things, and especially when I disagree with him. This book is the fruit of Ed's decades-long pursuit of the best edibles that nature and western tradition have to offer. 50 Foods is his summa of the varieties of delicious experience, packed with useful information, a wonderfully concise source of both advice and provocation. If you know The Art of Eating you'll welcome this brisk tour; if you don't, 50 Foods will introduce you to one of the best guides a food lover could have."
easily one of the WORST books about food EVER and I collect cookbooks and read them like novels! I am talking high end cookbooks. This guy has NO IDEA about food. Read morePublished 13 months ago by EB
Seriously opinionated; limited in coverage. Manages to digest many of his periodicals in a small space. Interesting but not essential.Published 21 months ago by Jean G Montgomery
After it's glowing review in the Wall St Journal I expected much more. Yes, I knew the book only covered 50 foods but I was very disappointed in the selection. Read morePublished 21 months ago by Bette
my wife is a gourmet cook. well, not a real one, but i'd rather eat at home because her preparations are consistently wonderful. She looked at the book and put it on the shelf. Read morePublished 22 months ago by Charles E. Beckwith
So well written and informative. No hype, just some incredible facts that will make purchasing and tasting these 50 foods more informed and enjoyable ... Read morePublished 23 months ago by Vermont Fan