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The art of eating cookbook : essential recipes from the first 25 years /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Berkeley :
University of California Press,
©2011.
|
| Colección: | Simpson, imprint in humanities
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Behr, Edward, |d 1951- | |
| 245 | 1 | 4 | |a The art of eating cookbook : |b essential recipes from the first 25 years / |c Edward Behr ; with James MacGuire. |
| 260 | |a Berkeley : |b University of California Press, |c ©2011. | ||
| 300 | |a 1 online resource (xiii, 279 pages) : |b illustrations (chiefly color) | ||
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| 500 | |a Includes index. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a 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. | |
| 520 | |a 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. | ||
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| 650 | 7 | |a COOKING |x History. |2 bisacsh | |
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