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.