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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—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.
From his first newsletter, issued in 1986, through today’s beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinar
This contains the author's five most popular books - "Consider the Oyster", "The Gastronomical Me", "Serve it Forth", "How to Cook a Wolf", and "An Alphabet for
A collection of more than 140 recipes from twenty-five years of "The Art of Eating" magazine, each with a note on its relevant cultural history or the particula
The bestselling cookbook from Hemsley + Hemsley, including recipes from Jasmine and Melissa's Channel 4 series Eating Well with Hemsley + Hemsley. The Art of Ea
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of
