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The Art of Eating Cookbook

Essential Recipes From the First 25 Years
Behr, Edward (Book - 2011 )
The Art of Eating Cookbook
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Item Details

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#151;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.
Authors: Behr, Edward, 1951-
Title: The art of eating cookbook
essential recipes from the first 25 years
Publisher: Berkeley : University of California Press, c2011
Characteristics: xiii, 279 p. :,ill. (chiefly col.) ;,24 cm
Statement of Responsibility: Edward Behr ; with James MacGuire
Notes: Includes index
"Simpson imprint in humanities."
Additional Contributors: MacGuire, James - 1951-
ISBN: 0520270290
9780520270299
Branch Call Number: 641.5 B4211a 2011
Subject Headings: Cooking
Genre/Form: Cookbooks
Topical Term: Cooking
LCCN: 2011018973
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Behr is the editor and publisher of the quarterly food magazine, "The Art of Eating". This book collects the best recipes of the magazine's past twenty-five years.


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app10 Version tobio (tobio) Last updated 2014/09/24 13:12