||16 of 16 people found the following review helpful.| First Class Culinary Scholarship, Useful and Easy to Read|By B. Marold|`The Artful Eater' by Edward Behr belongs to one of the rarest types of culinary writing, which is scholarship about food and eating. Virtually the only other published practitioner of this discipline I know of is John Thorne. Both Thorne and Behr publish culinary newsletters and books from both contain e|From Publishers Weekly|Columns from Behr's quarterly newsletter The Art of Eating offer a lavish array of food lore--from a mussel primer to praise of Southern country ham--meticulously prepared and delightful to ingest. Illustrations. |Copyright 1992 Reed Busi
What makes good food good? When Edward Behr sets out to answer that question, his quest leads from the seemingly prosaic properties of salt and pepper to the differences among vanilla of different origins: Bourbon, Mexican, Tahitian. Plenty is written about food all the time, but only a little of that contributes to a fuller appreciation for and understanding of basic ingredients. Behr does that along with providing mouthwatering descriptions of flavors, textures, and a...
[PDF.uj80] The Artful Eater: A Gourmet Investigates the Ingredients of Great Food Rating: 3.80 (699 Votes)
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You easily download any file type for your device.The Artful Eater: A Gourmet Investigates the Ingredients of Great Food | Edward Behr. I was recommended this book by a dear friend of mine.
