Ed Behr, editor for one of our favorite food quarterlies The Art of Eating, has attempted something few of us are brave enough to do: he has voluntarily whittled his cookbook collection down to the ni...
This article by Ed Schoenfeld from the summer issue of Art of Eating has introduced us to a new cooking technique: velveting! Sometimes called "twice-cooking," velveting is a traditional Chinese cook...
Where the last issue gave us Italian wine and rabbit, the current Art of Eating treats us to local Maine sheep and honey from the Canary Islands! In the cover article, "Island Sheep: Keeping Flocks D...
After a long delay and much anticipation, we literally jumped with glee to find the latest issue of Art of Eating tucked into our stack of mail. Editor Ed Behr, normally so verbose and articulate, wa...
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