With 50 Foods, noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice.
Like Behr's celebrated magazine, The Art of Eating, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying.
Behr focuses on aroma, appearance, flavor, and texture to determine what "the best" means for each food.
The fifty selections provide a broad sensory range for the modern gourmet. Most of the foods are raw materials, but some have been fermented or otherwise transformed into bread, ham, cheese. Six of the fifty are cheeses.
As Behr explains, cheese is probably the best food, as wine is the best drink. Behr argues that food tastes more delicious when it is closer to nature. Skilled low technology is almost always superior to high technology. But with scientific insight, the old methods can be refined to achieve more consistent high quality.
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.
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