| Description |
1 online resource (xiii, 279 pages) : illustrations (chiefly color) |
| Physical Medium |
polychrome |
| Description |
text file |
| Note |
"Simpson imprint in humanities." |
|
Includes index. |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Cover; contents; introduction; three notes to the cook; three breads and four things that require bread; charcuterie; soup; pasta and polenta; cheese, eggs, and salads; vegetables; fish, seafood, and snails; poultry and rabbit; meat; dessert; index. |
| Summary |
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. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Cooking.
|
|
Cooking. |
| Genre/Form |
Electronic books.
|
|
Cookbooks.
|
|
Cookbooks.
|
| Added Author |
MacGuire, James, 1951-
|
| Other Form: |
Print version: Behr, Edward, 1951- Art of eating cookbook. Berkeley : University of California Press, ©2011 9780520270299 (DLC) 2011018973 (OCoLC)712114146 |
| ISBN |
9780520949706 (electronic book) |
|
0520949706 (electronic book) |
|
1283278235 |
|
9781283278232 |
|
9780520270299 |
|
0520270290 |
| Standard No. |
9786613278234 |
|
