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Behr, Edward, 1951-
Subjects
Gastronomy.
Food -- Anecdotes.
Food and wine pairing.
Food writers -- Anecdotes.
Browse Catalog
by author:
Behr, Edward, 1951-
by title:
50 foods : the essen...
by call number:
641.013 B421f
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Behr, Edward, 1951-
Gastronomy.
Food -- Anecdotes.
Food and wine pairing.
Food writers -- Anecdotes.
MARC Display
50
foods
: the
essentials
of
good
taste
with
notes
on
wine
/ Edward Behr.
by
Behr, Edward, 1951-
The Penguin Press, 2013.
Call #:
641.013 B421f
Subjects
Gastronomy.
Food -- Anecdotes.
Food and
wine
pairing.
Food writers -- Anecdotes.
ISBN:
9781594204517 (hc.)
Alternate title:
Fifty
foods
: the
essentials
of
good
taste
with
notes
on
wine
Description:
xiii, 416 pages : color illustrations ; 25 cm.
Bibliography:
Includes bibliographical references and index.
Summary:
"The definitive guide to the
foods
every food lover must know. A culinary guidebook, 50
Foods
presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what "the best" means for each food. He tells you how to select top quality--signs of freshness and ripeness, best season, top varieties, proper aging. If the way to prepare, serve, or eat something is little known, then he explains it (how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese). Behr also names the most complementary
foods
and flavors for each of these
fifty
marvelous
foods
and the wines that go with them. The
fifty
selections provide a broad sensory range for the modern gourmet. Most of the
foods
are raw materials, but some have been fermented or otherwise transformed--into bread, ham, cheese. Six of the
fifty
are cheeses. As Behr explains, cheese is probably the best food, as
wine
is the best drink. Behr argues that food tastes more delicious when it is closer to nature. Skilled low technology is almost always superior to high technology. But with scientific insight, the old methods can be refined to achieve more consistent high quality. We can't always have the best, but with the information in this book we can eat better every day. Knowing
good
food is part of a complete understanding of the world--part of a full enjoyment of nature, a full experience of the senses, a full life. Edward Behr is the editor and publisher of The Art of Eating, one of the most respected magazines about food and
wine
. Behr speaks internationally on food and culture and has been featured in publications ranging from The New York Times and The Atlantic to Forbes and The Financial Times. His writing and the magazine focus on
taste
, especially the connection between
taste
and the place food and
wine
come from."--Provided by publisher.
Holds:
1
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Alderney Gate Public Library
Adult Nonfiction
641.013 B421f
Adult books
Checked in
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