The Art of Eating Cookbook: Essential Recipes from the First 25 Years by Edward Behr and James MacGuire

  • Flat hearth bread (Schiacciata)

    Flat hearth bread (Schiacciata) (page 8)

    from The Art of Eating Cookbook: Essential Recipes from the First 25 Years The Art of Eating Cookbook by Edward Behr

    • Categories: Bread & rolls, savory; Italian; Vegan
    • Ingredients: instant yeast; all-purpose flour; coarse semolina
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Notes about Recipes in this book

  • Flat hearth bread (Schiacciata)

    • Soosie on May 12, 2026

      Broken link

  • Veal scallops with ham (Saltimbocca)

    • rmardel on March 24, 2026

      In terms of ingredients this recipe is classic. What makes it special, and my basic go-to for Saltimbocca, is the technique. Cooked in the traditional way, flat, it is very easy to overcook the veal, and to turn the slice of prosciutto into somethng hard and burnt. Easily distracted, I tend to overcook the dish more often than not. However, Behr layers the veal, sage, and prosciutto and then rolls them up into nice little bundles. They still cook quickly, you have to roll the veal and it takes only a minute or two, maybe three, depending on the thickness of your rolls. Then you add the wine and allow the dish to finish. The whole things takes 10 minutes or less and I've always found it foolproof and delicious.

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Reviews about this book

  • Yum.Fi

    If you like good food, like cooking and have the time to explore, experiment and enjoy the whole process then this book is one you should strongly consider. The recipes speak for themselves...

    Full review
  • ISBN 10 0520949706
  • ISBN 13 9780520949706
  • Published Sep 01 2011
  • Format eBook
  • Page Count 296
  • Language English
  • Countries United States
  • Publisher University of California Press
  • Imprint University of California Press

Publishers Text

From his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years - from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.

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