The Art of Eating Cookbook: Essential Recipes from the First 25 Years (English Edition)

From his first newsletter, issued in 1986, through todays beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of Americas most famous chefs. This book collects the best recipes of the magazines past twenty-five yearsfrom 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.