2001-2100 (2) A lire (9) Alimentation (3) Alimentation & vin (3) Alimentation et Cuisine (2) BAB (2) Bibliothèque Carnegie de Pittsburg (2) Cuisine (3) cuisine française (4) Cuisson des aliments (26) Culinaire (2) EB (2) essais (5) Europan (2) Europe (1) food reference (3) France (10) Gastronomie (9) Histoire (2) Histoire culinaire (2) Histoire de la nourriture (7) ingredients (3) littérature gastronomique (13) Livre de cuisine (11) Livre électronique (3) Livres de cuisine (6) Lu (2) Mémoires (3) non-fiction (15) Nourriture (39) Nutrition (2) penguin-publishing (2) penguin-random-house-publishing (2) Possédé (2) Recette de cuisine (5) REF (2) Santé (2) Signé (3) Vin (4) Voyage (4)

Traduction des mots-clés activée

Partage des connaissances

Date de naissance: 1951
Sexe: male
Nationalité: Etats-Unis
Etats-Unis
Professions: Editeur
Courte biographie: Edward Behr is the founder of the acclaimed food magazine The Art of Eating. His writing has been featured in The New York Times, The Atlantic, Forbes, and the Financial Times. He lives in Vermont.

Membres

Critiques

The food & wine of France : eating and drinking from… par Edward Behr

A real education on the regional cuisine (bread-and other baked food such as croissants and bonbons; cheese and wine primarily) of France.

Signalé

JoeHamilton | 2 autres critiques | Jul 21, 2020 |

The Food and Wine of France: Eating and Drinking… par Edward Behr

This is about French ingredients. You've probably read it all before, but he says it very well.

Mr Behr seems to labor under the illusion that the quality of a cuisine is determined by the ingredients it has to work with and he has a particular soft spot for cheese.

However, a cuisine is much like terroir. The grapes, the growers and the winemakers and the weather are as important as the location. The same goes for a cuisine. The ingrediets are only a part of it and not the most important.… (plus d'informations)

Signalé

TheoSmit | 2 autres critiques | Nov 1, 2019 |

The Food and Wine of France: Eating and Drinking… par Edward Behr

If you love France, their food, their flavors, their wines and their zest for enjoying these things, this is the book for you. This is a foodie's roadmap to heaven via French delights. The author travels across the country meeting the famous makers of greatness, baking, cheese making, candies, wines all the delicacies and more. He visits the historical food landmarks, meets with the greats and discusses their philosophies on the specialty item they are famous for. It is a fascinating read for a traveler, foodie, or chef.
I have gift a few copies to friends, and mapped out the must stops for a trip to France. If I follow it I'm sure to gain excess pounds but I will enjoy everyone.… (plus d'informations)

Signalé

TheYodamom | 2 autres critiques | Mar 28, 2017 |

50 Foods: The Essentials of Good Taste par Edward Behr

The author is knowlegeable and provides sufficient information to evaluate the fifty foods discussed. The is a special section after discussion of the food that discusses wines that go with the food. The history and food science is particularly interesting. Some of the discussion seems Euro-centric. The author seems fond of European food and wine. I mildly recommend the book for those interested in food.

Signalé

GlennBell | 1 autre critique | Jul 20, 2016 |

Voir davantage de critiques