“Authenticity and simplicity inform the writing and recipes in this 279-pager. Behr shares knowledge gleaned from research and travels, each recipe prefaced with information about relevant history, origins, or perhaps a certain technique required for the preparation. There is no advertising in the magazine, and no silly filler in the cookbook. The author's standards are uncompromising, his attention to details meticulous, his attitude iconoclastic. He has been called ‘possibly the most food-obsessed individual in America and certainly one of the world's most knowledgeable and talented food writers.’ This is, in fact, a damn good cookbook.”
“Do not expect glossy photos and edgy writing. No, this is a cookbook in its purest and most elegant form. The recipes aren't too complicated and don't require terribly exotic ingredients. Instructions are clear and concise. At a time when cookbooks are going off in all directions, it's great to have a culinary reference like this that emphasizes classics done right. An asset to every cook's bookshelf, this book will be stimulating for both the beginner and advanced cook.”
“Each traditional dish has a classic story to tell.”
“His thoughtful ruminations on the glories of cooking, mostly French food, done from the cozy confines of his Vermont home, read like notes from the frontier on how to live well. This cookbook is a keepsake, in part, of this highly civilized and informative magazine, representing 25 years’ worth of artful eating.”
“Needless to say, the recipes are foolproof and as authentic as possible while keeping an eye on kitchen innovations and ingredients.”
“This comprehensive guide to mastering the kitchen includes recipes in all food groups: from breads and charcuterie to pasta and vegetables to seafood and game. Each recipe includes easy-to-follow instructions and a unique and fascinating story to make you fully appreciate every dish you cook and enjoy.”
“I have always loved Ed Behr’s approach to food: he peels back the layers to get to the true, pure heart of a dish. His deep gastronomic understanding allows him to create recipes with a kind of beautiful simplicity.”
Alice Waters, Executive Chef, Founder, and Owner of Chez Panisse
"The Art of Eating has been a not-so-guilty indulgence of mine ever since the first issue. Ed Behr has pointed the way to outrageously good meals, whether in Venice or Vermont, with the underlying themes of authenticity and simplicity. Finally, with The Art of Eating Cookbook, we have a collection of recipes that was born of passion and first-hand experience rather than yet another slavish bow to healthy convenience. Bravo!"
Christopher Kimball, Founder and Editor, America's Test Kitchen
“Edward Behr’s carefully curated and tested recipes from his always-excellent magazine provide not only fabulous eating but also intelligent and beautifully written lessons from which every cook, both amateur and professional, can learn.”
Wolfgang Puck, Chef and restauranteur
“The Art of Eating Cookbook is the cookbook we all wish we'd written. Combining the insight of an epicure with the appetite of a hedonist, it's entertaining, authoritative, and -- most important of all -- delicious.”
Dan Barber, Chef and Co-Owner of Blue Hill and Blue Hill at Stone Barns
“For a lucky generation of cooks and readers, The Art of Eating has delivered the seductive delights of tradition--described in fine prose with great recipes--making each beautiful issue a satisfying feast. The dishes in the cookbook are true, simple, and pure, they feel like old friends--even the ones I am meeting for the first time.”
Judy Rodgers, Chef and Co-Owner of Zuni Café
“This is no common cookbook but rather an elaborate menu, the delicious contents of which inspire meals for all seasons and occasions. The recipes themselves celebrate in large part the culinary traditions of Italy and France with a clear ring of authenticity that echoes Ed Behr’s dedicated travels to the source.”
Paul Bertolli, Chef and Founder Fra' Mani Handcrafted Foods
"The Art of Eating has been a source of culinary education for me for many years. I'm relieved to now have a cooking companion in Ed Behr's unique and insightful style."
David Chang, Chef and Owner of Momofuku
