"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." - The Wall Street Journal"This is a cookbook in its purest and most elegant form." - The Montreal Gazette
"This is real food for real people, whether plain or fancy."--Zester Daily
From the Inside Flap
From his first food letter through today's beautiful full-color magazine, Edward Behr has brought deep knowledge and insight to food lovers, including some of the world's most famous chefs. The recipes in this book, nearly all drawn from the magazine, are mostly French and Italian classics, though some are unfamiliar. Each recipe is introduced with a note zeroing in on its essential nature and origins, often focusing on ingredients or a particular technique. The Art of Eating Cookbook turns you into a connoisseur of these dishes -- you understand why they have lasted and how to make them completely delicious.