The book is currently out of stock
The Art of Eating Cookbook
Authors
More about the book
Collects the best recipes of a magazine - from classic appetizer and vegetable side dishes to meat entrees and desserts. This title introduces these recipes with notes on their relevant cultural history or the particular techniques they use, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.
Book variant
2011, hardcoverBook purchase
We’ll notify you via email once we track it down.