In 1992, author Edward Behr published “The Artful Eater,” in which he wrote about the best foods for gourmet cooking: what they are, how they’re produced and where to find them. The book was above all an appreciation of individual ingredients and offered a good deal of practical information. Behr has recently published a revised second edition of “The Artful Eater,” which updates his observations. Neal Charnoff talks with the Peacham writer about his book. (To hear the interview, click on the “Listen” icon.)
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“The Artful Eater” is distributed by Chelsea Green Publishing. Behr is also the editor of the quarterly magazine, “The Art of Eating.”