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The Art of Eating Cookbook: Essential Recipes from the First 25 Years Hardcover – October 11, 2011


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Product Details

  • Hardcover: 296 pages
  • Publisher: University of California Press; First Printing edition (October 11, 2011)
  • Language: English
  • ISBN-10: 0520270290
  • ISBN-13: 978-0520270299
  • Product Dimensions: 1.1 x 8.4 x 9.3 inches
  • Shipping Weight: 2.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #423,254 in Books (See Top 100 in Books)

Editorial Reviews

Review

"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.

More About the Author

Edward Behr is the editor and publisher of The Art of Eating, one of the most respected magazines about food and wine. Behr speaks internationally on food and culture and has been featured in publications ranging from The New York Times and The Atlantic to Forbes and The Financial Times. His writing and the magazine focus on taste, especially the connection between taste and the place food and wine come from.

Customer Reviews

4.7 out of 5 stars
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See all 6 customer reviews
Recipes that have stood the test of time.
Robert E. Connoley
Many recipes are reasonably simple, most are quite involved, well beyond most home cooks' interest.
George Erdosh
If you would like to be a better cook, this book will help a lot.
Salvatore Demaio

Most Helpful Customer Reviews

16 of 17 people found the following review helpful By Robert E. Connoley on October 12, 2011
Format: Hardcover
Recipes that are timeless. Recipes that have stood the test of time. Recipes that hold enough cultural significance that they've adorned the pages of Art of Eating magazine. The Art of Eating Cookbook is a no fuss, no frill anthology of recipes that work, taste great, and are doable by any level of cook.

I must confess that I am an Edward Behr fanboy. I was first introduced to his The Artful Eater book (2004) by a food perfectionist friend. In that book Behr focused on ingredients and how to select the best of each - knowledge that I use on a daily basis. That led me to The Art of Eating magazine, which publishes quarterly and boasts a focus of tradition, place and simplicity. And now with the magazine's 25th anniversary cookbook, the same foci, and commitment to perfection are continued, and as such this review could be about any of Behr's works.

So what will you find in this perfect cookbook? Nearly 150 recipes ranging from breads and dips, charcuterie (co-authored with James McGuire), soups, pasta and polenta, cheese, eggs and salads, vegetables, fish, poultry, meats and desserts. Each recipe should be at least remotely familiar to any lover of the classics (Green pea soup, Cheese focaccia, Potato gratin, Coq au vin), yet don't be put off by the seeming simplicity to it all. Each recipe is prefaced with a bit of history and context (A shorter version of what might be found in the magazine. Recipes in the magazine are preceded with a journal length article about a place, point in time, or ingredient), and then finished with superbly written instructions that are realistic for any cook to replicate.
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10 of 12 people found the following review helpful By John Thorne on September 28, 2011
Format: Hardcover
Edward Behr's The Art of Eating, for those who might not be aware of it, is a handsomely produced quarterly where carefully crafted prose expands the reader's awareness of exceptional (and sometimes nearly unknown) artisanally crafted food and drink, unique restaurants, and thoughtful reviews. There are recipes, too, but I have to confess that, with so much to absorb, I have often failed to do them justice. So, despite being a subscriber from the beginning, perusing this "best of" collection from the publication's first 25 years, was not only astonishing but chastening. The recipes, classical in their carefully shaping and respect for their ingredients, but contemporary in their imaginative range and resolute unfussiness, capture Behr's fastidious sensibility and open-minded palate. This cookbook isn't for everyone, by any means, although anyone can learn from it if they choose to do so. But it will provide a sense of true companionship for intelligent cooks who seek depth in their cooking and long to escape from insistent trendiness and the fatuous and endless reinvention of the obvious.
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11 of 17 people found the following review helpful By George Erdosh on October 22, 2011
Format: Hardcover
Dedicated foodies and food snobs will most likely enjoy this volume but for the average home cook it is a waste of shelf space. The recipes are a collection of the last 25 years of Behr's food writing. "I am grounded in the cooking of France and Italy" sums up the kind of recipes you'll find here--traditional French and Italian. A food writer and food historian, Behr introduces each recipe with lengthy head notes, many over a page long. These are good readings, interesting and informative, mostly for the food snobs. Many recipes are reasonably simple, most are quite involved, well beyond most home cooks' interest. Instructions with each recipe are lengthy, more involved than necessary for the cook's convenience. You must have easy access to a specialty food store and green grocer. If you don't live in a major metropolitan, forget it. Where else would you find fresh hyssop leaves, Belgian fruit beer, fresh sour cherries or Nebbiola wine? Behr is very particular about most ingredients ("excellent fresh tasting olive oil"), ambiguous about others ("somewhat waxy potatoes"). Besides simple sketches, there are no illustrations. Recipe layout is only fair. Index is very good, well cross referenced.
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