50 Foods: A Guide to Deliciousness
Language: English
Published by Penguin Books, 2014
- First Edition
- Hardcover
- Used
Seller: Riverhorse Books, Saginaw, MI, U.S.A.Riverhorse Books
AbeBooks seller since March 26, 2002
Condition: Used - As new
£ 11.98
Quantity: 1 available
Add to basketItem description from seller
“In putting together 50 Foods, Mr. Behr has made use of his decades of interviewing farmers and wine producers and his travels in Europe and America. He has strong tastes and strong opinions, and his smart and evocative descriptions make for good reading. This is a beautiful book that appears unread: Mustard paper over boards with green gilt print on spine and front board; 416 pages; binding is crisp and tight; no reader's crease; no marks; no chips or tears in book or on dust jacket; text block is bright and clean; first edition/first printing; full number line; truly as new.
Seller Inventory # TL835
- Title
- 50 Foods: A Guide to Deliciousness
- Author
- Edward Behr
- Publisher
- Penguin Books
- Publication year
- 2014
- Condition
- As New
- Dust jacket
- As New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0143125982
- ISBN 13
- 9780143125983
- Illustrator
- Jaso, Mikel
- Edition
- First Edition/First Printing
- Dimensions
- 8vo - over 7¾ - 9¾" tall
Like Behr’s celebrated magazine, The Art of Eating, 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.
For the connoisseur at any level, 50 Foods is a beautifully written guide to deliciousness, with color illustrations by Mikel Jaso throughout.
"Synopsis" may belong to another edition of this title.
About the Author
Edward Behr is the founder of the acclaimed food magazine The Art of Eating. His writing has been featured inThe New York Times, The Atlantic, Forbes, and the Financial Times. He lives in Vermont.
"About the title" may belong to another edition of this title.
Riverhorse Books
Saginaw, MI, U.S.A.
AbeBooks seller since March 26, 2002
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All types but mostly technicalSeller's business information
Riverhorse Books
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We have been in busines for 25 years
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