The Art of Eating (Magazine)

LTH,

This months the Art of Eating 20th Anniversary double issue is intensely interesting. Worth the price of admission for the Californian Olive Oil article alone.

The Art of Eating is unlike other 'food' magazines, no advertising, in depth articles, some running 10-thousand plus words, well researched with an eye toward detail. I highly suggest picking up a copy and/or subscribing.

Enjoy,
Gary
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The Art of Eating
20th Anniversary Double Issue. 80 pp.

* Questioning Myself Edward Behr
* California Olive Oil: Entering a Golden Age Jeff Cox
* Truffles, White and Black David Downie
* Recipes: (chestnut soup, sausages for oysters, salmon soufflé, polpette)
* Gallery: Abenaki Flint Corn (Ruth and Roy Fair) Ethan Hubbard
* What Does It Mean Now That a Winemaker Can Select the Structure of a Wine?:
The Lessons of Clark Smith and Vinovation Derrick Schneider
* The Baguette James MacGuire
* The Shining Drink: Mead Endures Rowan Jacobsen
* Restaurants:
France: Bénédict Beaugé on the Gargouillou of Michel Bras
New York: Mitchell Davis on Ducasse, Robuchon, and Le Veau d'Or
* Notes and Resources
* Letters
* Books:
Lesley Chesterman on Elizabeth Prueitt's and Chad Robertson's
Tartine and Pierre Hermé's PH 10
Edward Behr on Jamie Goode's The Science of Wine
and Evan Goldstein's Perfect Pairings
with a note on Paula Wolfert's The Cooking of Southwest France

G Wiv wrote:This months the Art of Eating 20th Anniversary double issue is intensely interesting. Worth the price of admission for the Californian Olive Oil article alone.

The Art of Eating is unlike other 'food' magazines, no advertising, in depth articles, some running 10-thousand plus words, well researched with an eye toward detail. I highly suggest picking up a copy and/or subscribing.

I agree. Since you've introduced it to me, Gary, it has been one of my favorite journals.

The Baguette article in this issue is particularly good.

Best,
Michael

eatchicago wrote:
The Baguette article in this issue is particularly good.

I agree that the whole issue, but especially the baguette article was excellent. This is the only food periodical to which I will continue to subscribe. I will not renew my subscriptions to Cooks Illustrated and the Rosengarten Letter when they expire. But Art of Eating is so good, I often end of rereading many of the articles.

Bill/SFNM

i can't agree enough. i just returned from a holiday trip to denver and read that whole issue cover-to-cover. at one point, i turned to my wife and exclaimed "this is the best issue of any magazine that i've ever read!"

i have subscribed to many food magazines--saveur, gourmet, food and wine, gastronomica, and others--and have grown bored with them, but i absolutely love art of eating and will continue to get it as long as it's published.