Edward Behr

A gastronomic canon of fifty central foods shares practical information about how to select, prepare, and consume them, providing additional information about selecting foods that are close to nature and promoting enjoyment with complements.

The Essentials of Good Taste

50 Foods

Anyone Here Been Raped and Speaks English?

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 aromas. In The Artful Eater, with intellectual curiosity and physical pleasure, Behr unveils the complexities of bean, roasting, and brewing that make a perfect cup of coffee. He investigates why some cream has much more dairy flavor than others, why gray salt tastes more intense than white, why some Southern country ham is on the same level as great Italian prosciutto. Behr investigates eggs, walnuts, wild and tame sorrel, Atlantic salmon, roast beef, and apples, among other foods. He enriches our enjoyment of eating by tracing the natural origins and cultural history of these foods. By consulting mustard seed brokers in Saskatchewan, mussels growers in Maine, ham curers in Kentucky, a spice merchant in Baltimore, and a walnut researcher in Bordeaux, Behr discovers truths about quality that are all but unknown. The Artful Eater contains a good measure of practical information--there are recipes and advice on the correct use and preparation of food. But at its heart the book is an appreciation of individual ingredients, the excellent raw materials on which all great food depends.

A Gourmet Investigates the Ingredients of Great Food

The Artful Eater

An illustrated survey of the age of Prohibition covers the ill-fated Eighteenth Amendment, the St. Valentine's Day massacre, the speakeasies, the gangsters, and the bootleggers

Thirteen Years that Changed America

Prohibition

A Voyage Through the Archipelago by 45 of the World ̕s Leading Photographers, August the 26th to September the 4th 1989, in Commemoration of the 45th Anniversary of the Proclamation of Independence

Indonesia

Provides a broad sensory range for the modern gourmet, offering simple, practical information about buying, using, preparing and enjoying. From wine and cheese to salted anchovies and green beans, Behr focuses on aroma, appearance, flavour and texture to determine what the best' is for each food, and includes a guide to selecting them at their top quality - signs of freshness and ripeness, best season, top varieties and proper aging. With tips on how best to prepare, serve, eat and complement each of these marvellous foods with beautiful, full-colour illustrations.'

A Guide to Deliciousness

The Story of Miss Saigon

Behind the Myth

Hirohito

A study of the rise and fall of Romanian dictator Nicolae Ceausescu and his wife, Elena, discusses their complex lives and political careers, their reign of terror over Romania, and their fate during the 1989 revolution

The Rise and Fall of the Ceausescus

Kiss the Hand You Cannot Bite

A Foreign Correspondent's Life Behind the Lines

Bearings

James MacGuire

A collection of more than 140 recipes from twenty-five years of "The Art of Eating" magazine, each with a note on its relevant cultural history or the particular cooking technique it uses.

Essential Recipes from the First 25 Years

The Art of Eating Cookbook

This superbly documented, revisionist biography of Emperor Hirohito, the longest reigning monarch of the twentieth century, clearly establishies Hirohito as a war criminal. 8 page photo insert.

One of Christopher Kimball’s Six Favorite Books About Food A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods. In THE FOOD AND WINE OF FRANCE, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country's culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world's next cutting edge cuisine. France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what "the best" means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people. THE FOOD AND WINE OF FRANCE is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious--and why it will endure.

Eating and Drinking from Champagne to Provence

The Food and Wine of France

History in the Making

Les Misérables

The Last Emperor

Tells the story of Pu Yi, who became Emperor of China at age three, was made puppet emperor of Manchuria by the Japanese, was captured by the Russians, and was reeducated in Red Chinese prison

The ideal companion book to the musical Les Misérables Contains more than 100 color and black-and-white photographs Follows the story of the musical from 1985 as it became an international hit Ever since its opening night on October 5, 1985, Les Misérables has been the world’s longest running and most beloved musical. Countless productions have played in 319 cities across 42 countries. It has won over 100 major theatre awards, including an Olivier, Grammy, and Tony. Approximately 70 million people have been entranced by the musical across the globe. This is the ideal partner book to this incredible musical. Over 100 color and black-and-white photographs follow the show from its inspiration in Victor Hugo’s 1862 novel to the first Paris production and the developments on an international hit. Edward Behr connects firsthand interviews with the authors, producer, cast members, directors, and designers. The show, and the novel that inspired it, contains a tale of romance, fortune, war, loss, love, the French revolution, and second chances. It is a timeless story loved by many, and The Complete Book of Les Misérables chronicles its journey.

The Complete Book of Les Misérables

The Complete Book of Les Miserables

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.

Edward Behr

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