50 Foods : A Guide to Deliciousness download book DJV, PDF, FB2
9780143125983 English 0143125982 How to eat: fifty foods every gourmet must know. With 50 Foods , Edward Behr has created a new culinary Baedeker, to delight and inform the connoisseur as well as the novice. Like The Art of Eating , his celebrated magazine, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying delectable fare. From Camembert and strawberries to anchovies and green beans, Behr focuses on aroma, appearance, flavor, and texture to determine what 'the best' is for each - including a guide to selecting top quality (signs of freshness and ripeness, best season, top varieties, proper aging) and tips on how best to prepare, serve, eat, and complement each of these marvelous foods. For connoisseur at any level, 50 Foods is a beautifully written guide to deliciousness. ' Behr's smart and evocative descriptions make for good reading. Stop at any entry, and he'll draw you in . . . It will be useful to both the novice and the connoisseur.' The Wall Street Journal 'For the reader who loves to burrow into a food book with as much enthusiasm as with a novel . . . It's a delightful design and clever illustrations from Mikel Jaso that will make you smile.' Minneapolis Star Tribune 'Behr's book deserves your attention. In elegant, clear and enthusiastic prose, he gives us the building blocks to think about food, to move beyond the recipes and understand why things taste good.' The Daily Beast, 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., With 50 Foods , noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice. 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., With 50 Foods, Edward Behr has created a new culinary Baedeker, to delight and inform the connoisseur as well as the novice. Like The Art of Eating, his celebrated magazine, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying delectable fare. From Camembert and strawberries to anchovies and green beans, Behr focuses on aroma, appearance, flavor, and texture to determine what "the best" is for each-including a guide to selecting top quality (signs of freshness and ripeness, best season, top varieties, proper aging) and tips on how best to prepare, serve, eat, and complement each of these marvelous foods. For the connoisseur at any level, 50 Foods is a beautifully written guide to deliciousness. Book jacket.
9780143125983 English 0143125982 How to eat: fifty foods every gourmet must know. With 50 Foods , Edward Behr has created a new culinary Baedeker, to delight and inform the connoisseur as well as the novice. Like The Art of Eating , his celebrated magazine, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying delectable fare. From Camembert and strawberries to anchovies and green beans, Behr focuses on aroma, appearance, flavor, and texture to determine what 'the best' is for each - including a guide to selecting top quality (signs of freshness and ripeness, best season, top varieties, proper aging) and tips on how best to prepare, serve, eat, and complement each of these marvelous foods. For connoisseur at any level, 50 Foods is a beautifully written guide to deliciousness. ' Behr's smart and evocative descriptions make for good reading. Stop at any entry, and he'll draw you in . . . It will be useful to both the novice and the connoisseur.' The Wall Street Journal 'For the reader who loves to burrow into a food book with as much enthusiasm as with a novel . . . It's a delightful design and clever illustrations from Mikel Jaso that will make you smile.' Minneapolis Star Tribune 'Behr's book deserves your attention. In elegant, clear and enthusiastic prose, he gives us the building blocks to think about food, to move beyond the recipes and understand why things taste good.' The Daily Beast, 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., With 50 Foods , noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice. 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., With 50 Foods, Edward Behr has created a new culinary Baedeker, to delight and inform the connoisseur as well as the novice. Like The Art of Eating, his celebrated magazine, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying delectable fare. From Camembert and strawberries to anchovies and green beans, Behr focuses on aroma, appearance, flavor, and texture to determine what "the best" is for each-including a guide to selecting top quality (signs of freshness and ripeness, best season, top varieties, proper aging) and tips on how best to prepare, serve, eat, and complement each of these marvelous foods. For the connoisseur at any level, 50 Foods is a beautifully written guide to deliciousness. Book jacket.