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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...

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Bibliographische Detailangaben
1. Verfasser:	Behr, Edward, 1951-
Weitere Verfasser:	MacGuire, James, 1951-
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Berkeley : University of California Press, ©2011.
Schriftenreihe:	Simpson, imprint in humanities
Schlagworte:	Cooking. COOKING > Courses & Dishes > General. COOKING > Essays. COOKING > Methods > General. COOKING > Reference. COOKING > History. Cooking cookbooks. Cookbooks Cookbooks. Livres de cuisine.
Online-Zugang:	Volltext
Zusammenfassung:	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.
Beschreibung:	"Simpson imprint in humanities." Includes index.
Beschreibung:	1 online resource (xiii, 279 pages :)
Bibliographie:	Includes bibliographical references and index.
ISBN:	9780520949706 0520949706 1283278235 9781283278232

Internformat

MARC


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discipline	Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
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publisher	University of California Press,
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series2	Simpson, imprint in humanities
spelling	Behr, Edward, 1951- https://id.oclc.org/worldcat/entity/E39PBJk8YqVWmGy3DwWFtjrpfq http://id.loc.gov/authorities/names/n91125636 The art of eating cookbook : essential recipes from the first 25 years / Edward Behr ; with James MacGuire. Berkeley : University of California Press, ©2011. 1 online resource (xiii, 279 pages :) text txt rdacontent computer c rdamedia online resource cr rdacarrier Simpson, imprint in humanities "Simpson imprint in humanities." Includes index. Includes bibliographical references and index. Print version record. 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. 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. Cooking. COOKING Courses & Dishes General. bisacsh COOKING Essays. bisacsh COOKING Methods General. bisacsh COOKING Reference. bisacsh COOKING History. bisacsh Cooking fast cookbooks. aat Cookbooks fast Cookbooks. lcgft http://id.loc.gov/authorities/genreForms/gf2011026169 Livres de cuisine. rvmgf MacGuire, James, 1951- https://id.oclc.org/worldcat/entity/E39PCjMgwgWF6vwwWBRb4gYmJP http://id.loc.gov/authorities/names/n2011039245 has work: The art of eating cookbook (Text) https://id.oclc.org/worldcat/entity/E39PCGtXvbXkfhwVXXQ44cWg4y https://id.oclc.org/worldcat/ontology/hasWork Print version: Behr, Edward, 1951- Art of eating cookbook. Berkeley : University of California Press, ©2011 9780520270299 (DLC) 2011018973 (OCoLC)712114146 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=390505 Volltext CBO01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=390505 Volltext
spellingShingle	Behr, Edward, 1951- The art of eating cookbook : essential recipes from the first 25 years / 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. Cooking. COOKING Courses & Dishes General. bisacsh COOKING Essays. bisacsh COOKING Methods General. bisacsh COOKING Reference. bisacsh COOKING History. bisacsh Cooking fast
subject_GND	http://id.loc.gov/authorities/genreForms/gf2011026169
title	The art of eating cookbook : essential recipes from the first 25 years /
title_auth	The art of eating cookbook : essential recipes from the first 25 years /
title_exact_search	The art of eating cookbook : essential recipes from the first 25 years /
title_full	The art of eating cookbook : essential recipes from the first 25 years / Edward Behr ; with James MacGuire.
title_fullStr	The art of eating cookbook : essential recipes from the first 25 years / Edward Behr ; with James MacGuire.
title_full_unstemmed	The art of eating cookbook : essential recipes from the first 25 years / Edward Behr ; with James MacGuire.
title_short	The art of eating cookbook :
title_sort	art of eating cookbook essential recipes from the first 25 years
title_sub	essential recipes from the first 25 years /
topic	Cooking. COOKING Courses & Dishes General. bisacsh COOKING Essays. bisacsh COOKING Methods General. bisacsh COOKING Reference. bisacsh COOKING History. bisacsh Cooking fast
topic_facet	Cooking. COOKING Courses & Dishes General. COOKING Essays. COOKING Methods General. COOKING Reference. COOKING History. Cooking cookbooks. Cookbooks Cookbooks. Livres de cuisine.
url	https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=390505
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