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.
- ISBN10 0520949706
- ISBN13 9780520949706
- Publish Date 11 October 2011 (first published 1 January 2011)
- Publish Status Active
- Imprint University of California Press
- Format eBook
- Pages 296
- Language English