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Product Description
Review
"Whether you're a cook or not, this one makes for a good read."--Denver Post
"This is real food for real people, whether plain or fancy."--Zester Daily
"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."--Wall Street Journal
"This book is larded with many fine bits of knowledge you'll soon want to pass off as your own."--Atlanta Journal-Constitution
"This is real food for real people, whether plain or fancy."--Zester Daily
"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."--Wall Street Journal
"This book is larded with many fine bits of knowledge you'll soon want to pass off as your own."--Atlanta Journal-Constitution
Product Description
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.
Inside This Book
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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars
An exercise in perfection,
By
This review is from: The Art of Eating Cookbook: Essential Recipes from the First 25 Years (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. While there are the occasional 'but I don't measure' comments, his ingredients are clearly measured and common sense around adjusting to taste will guide the reader to the finish. In addition to the numerous recipes straight from the pages of the magazine (some of which Behr has reworked for the book), there are also original recipes such as his section on fresh cheese. As someone who regularly makes fresh cheese, and as someone who has become overwhelmed by other recipes, Behr's instructions were clear, concise and easy to follow, and again, realistic. Like many of his recipes, Behr is quick to say 'if you can't find [such and such ingredient], simply replace it with [another ingredient].' Behr's realism makes this book one of the most accessible high-quality books I have ever read. Is there a need for another cookbook of classics (primarily foods rooted in Italian or French tradition)? This is very different from Mastering the Art of French Cooking or The Complete Robuchon or The Silver Spoon. Those books seek to be exhaustive. Behr presents, not all the hits, nor the greatest hits, but the must-knows. And, these are not must-knows because of importance, but because they are great and should be a part of every cook's collection. In The Art of Eating Cookbook you'll be interested in and motivated to cook your way through the entire book because the recipes all sound perfect. In most cases these other exhaustive books simply become resource fodder and paperweights not something that you'll want to cook your way through. The design is sparse and that may turn away some readers, but they aren't the target market for such a book. There is a handful of original artwork by George Bates, but elsewhere simply the word. Possibly readers of the magazine will be upset at the omission of their favorite recipes, but there is plenty here to keep a cook busy. As the Art of Eating universe continues to expand my hope would be a tighter integration between all of their efforts including online access to all 25 years of recipes including full-text articles that prefaced each recipe'but that's for another anniversary perhaps. The Art of Eating Cookbook is a wonderful addition to any cook's repertoire, but will be most enjoyed by those who have previously explored the classic dishes. My hope is that this book will be the gateway for those unfamiliar with Behr to discover his other works and share our obsession with perfection.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.6 out of 5 stars (5 customer reviews) 11 of 12 people found the following review helpful
5.0 out of 5 stars
An exercise in perfection,
By Robert E. Connoley "Gfron1" - Published on Amazon.com
This review is from: The Art of Eating Cookbook: Essential Recipes from the First 25 Years (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. While there are the occasional "but I don't measure" comments, his ingredients are clearly measured and common sense around adjusting to taste will guide the reader to the finish. In addition to the numerous recipes straight from the pages of the magazine (some of which Behr has reworked for the book), there are also original recipes such as his section on fresh cheese. As someone who regularly makes fresh cheese, and as someone who has become overwhelmed by other recipes, Behr's instructions were clear, concise and easy to follow, and again, realistic. Like many of his recipes, Behr is quick to say "if you can't find [such and such ingredient], simply replace it with [another ingredient]." Behr's realism makes this book one of the most accessible high-quality books I have ever read. Is there a need for another cookbook of classics (primarily foods rooted in Italian or French tradition)? This is very different from Mastering the Art of French Cooking or The Complete Robuchon or The Silver Spoon. Those books seek to be exhaustive. Behr presents, not all the hits, nor the greatest hits, but the must-knows. And, these are not must-knows because of importance, but because they are great and should be a part of every cook's collection. In The Art of Eating Cookbook you'll be interested in and motivated to cook your way through the entire book because the recipes all sound perfect. In most cases these other exhaustive books simply become resource fodder and paperweights not something that you'll want to cook your way through. The design is sparse and that may turn away some readers, but they aren't the target market for such a book. There is a handful of original artwork by George Bates, but elsewhere simply the word. Possibly readers of the magazine will be upset at the omission of their favorite recipes, but there is plenty here to keep a cook busy. As the Art of Eating universe continues to expand my hope would be a tighter integration between all of their efforts including online access to all 25 years of recipes including full-text articles that prefaced each recipe...but that's for another anniversary perhaps. The Art of Eating Cookbook is a wonderful addition to any cook's repertoire, but will be most enjoyed by those who have previously explored the classic dishes. My hope is that this book will be the gateway for those unfamiliar with Behr to discover his other works and share our obsession with perfection. 8 of 10 people found the following review helpful
5.0 out of 5 stars
For the Thoughtful Cook, A Bracing Breath of Fresh Air,
By John Thorne - Published on Amazon.com
This review is from: The Art of Eating Cookbook: Essential Recipes from the First 25 Years (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.
8 of 11 people found the following review helpful
4.0 out of 5 stars
Recipes for Foodies and Food Snob,
By George Erdosh "culinary scientist" - Published on Amazon.com
This review is from: The Art of Eating Cookbook: Essential Recipes from the First 25 Years (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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