The Art Of Eating

Cookbook | 0 Comments


The Art of Eating Cookbook celebrates 25 years of the magazine. The recipes, mainly French and Italian, nearly all come from the pages of AoE; they’re traditional — timeless and delicious. Most I wrote myself, but some were written by the chef James McGuire, and a few we wrote together. Certain recipes are easy, others are demanding. Always I aimed at the most that can be achieved through the least means. I worked toward a connoisseur’s understanding of each dish, trying to present its essence in an introduction that is sometimes longer than the instructions themselves. This is a book for readers — for eaters as much as cooks. You don’t have to cook at all to enjoy it. My goal was to show just how good food can be at its very best.

Ed Behr
The Art of Eating Cookbook

Signed hardcover copies are $39 sent within the US, $44 sent to Canada, and $53 sent to Europe, Asia and elsewhere. Order here, or call 1.800.495.3944 (US and Can) or 1.802.751.1158 (anywhere).


“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 of a beautiful simplicity.”
  Alice Waters, Executive Chef and Founder, Chez Panisse

“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, Momofuku

“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 Restaurateur

“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, 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, 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 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 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


The Art of Eating