Eating Well by Burt Wolf
An International Collection of Recipes, Food Lore, Facts, and Tips from One of the World's Best-Known TV Chefs

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Served up with easygoing style and garnished with piquant wit, this is a banquet of food lore, history, and travel tips--plus more than 100 four-star recipes from famous restaurants all over America and around the world.

From the Trade Paperback edition.

About Burt Wolf

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Wolf has received the first James Beard Award for Best Television Food Journalism.
Published July 1, 1992 by Doubleday. 324 pages
Genres: Cooking. Non-fiction

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Timed to accompany his new PBS show of the same name, this latest grab bag from TV-chef Wolf (What's Cooking, 1989) starts off in a typically random manner with an unprepossessing Senate bean soup (already represented in who knows how many cookbooks) and then another soup dish composed of fried c...

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Publishers Weekly

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With this companion volume to his TV series of the same title, Wolf ( What's Cookingsic ) contributes a collection of recipes, amusing anecdotes and irreverent (and sometimes irrelevant) food facts and folklore.

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