| Author: | Edward Behr | ISBN: | 9780520949706 |
| Publisher: | University of California Press | Publication: | October 11, 2011 |
| Imprint: | University of California Press | Language: | English |
| Author: | Edward Behr |
| ISBN: | 9780520949706 |
| Publisher: | University of California Press |
| Publication: | October 11, 2011 |
| Imprint: | University of California Press |
| Language: | English |
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 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.
