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50 Foods

The Essentials of Good Taste With Notes on Wine
Behr, Edward (Book - 2013)
Average Rating: 2 stars out of 5.
50 Foods
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With 50 Foods , noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice. nbsp; Like Behr's celebrated magazine, The Art of Eating, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what #147;the best" means for each food. He tells you how to select top quality#151;signs of freshness and ripeness, best season, top varieties, proper aging. If the way to prepare, serve, or eat something is little known, then he explains it (how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese). Behr also names the most complementary foods and flavors for each of these fifty marvelous foods and the wines that go with them. nbsp; The fifty selections provide a broad sensory range for the modern gourmet. Most of the foods are raw materials, but some have been fermented or otherwise transformed#151;into bread, ham, cheese. Six of the fifty are cheeses. As Behr explains, cheese is probably the best food, as wine is the best drink. Behr argues that food tastes more delicious when it is closer to nature. Skilled low technology is almost always superior to high technology. But with scientific insight, the old methods can be refined to achieve more consistent high quality. nbsp; We can't always have the best, but with the information in this book we can eat better every day. Knowing good food is part of a complete understanding of the world#151;part of a full enjoyment of nature, a full experience of the senses, a full life. nbsp; For the connoisseur at any level, 50 Foods is a beautifully written guide to deliciousness, with color illustrations by Mikel Jaso throughout.
Authors: Behr, Edward, 1951-
Title: 50 foods
the essentials of good taste with notes on wine
Publisher: New York :, The Penguin Press,, 2013
Characteristics: xiii, 416 pages :,color illustrations ;,25 cm
Statement of Responsibility: Edward Behr
Contents: Anchovies
Apples
Artichokes
Asparagus
The baguette: long, narrow bread
Beef and veal
Boletes
Butter
Cabbage
Camembert and other cow's-milk cheeses that turn creamy from the outside in
Cantaloupe
Caviar
Chestnuts
Chicken
Chocolate, dark
Cod
Corn
The "country" loaf: big bread
Crab, blue
Cream
Eggs
Figs
Goat's milk cheeses, small and often luscious
Goose
Green beans
Greens, strong and sometimes bitter
Gruyère and other big mountain cheeses
Ham and bacon
Honey
Lamb and mutton
Lemons
Lettuce
Munster and other stinky cheeses
Olive oil
Oysters, raw
Parmigiano-reggiano and other grating cheeses
Pasta
Pears
Plums
Pork and wild boar
Potatoes
Rice
Roquefort and other blue cheeses
Rye bread
Salmon
Strawberries
Sweetbreads
Truffles, white and black
Vinegar
Walnuts
Alternate Title: Fifty foods
ISBN: 1594204519
9781594204517
Branch Call Number: 641.013 B4211f 2013
Bibliography: Includes bibliographical references (pages 402-406) and index
Subject Headings: Gastronomy
Topical Term: Gastronomy
LCCN: 2013007774
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Opinion

From Library Staff

"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." -Publishers Weekly


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Dec 06, 2013
  • jbolta rated this: 5 stars out of 5.

A surprisingly fascinating read.

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app05 Version Arkelstorp Last updated 2014/10/23 09:41