Available only in print. Published 1998.
No. 45 Paris (or What is French Food?), Part I
$10.00Price
- Paris (or What is French Food?), Part I — haute cuisine and the urge to dazzle — the qualities that are irreducibly French — the classic Parisian baguette — where it came from — what creates a great one — a baker of baguettes Edward Behr
- Recipes Soup à l’oignon, Boeuf miroton, Pain rustique
- Notes and Resources Olive Oil from the Rare Wine Co., Yerba Santa Goat Dairy, Pomodori a pendolo
- Paris (or What is French Food?), Part I — haute cuisine and the urge to dazzle — the qualities that are irreducibly French — the classic Parisian baguette — where it came from — what creates a great one — a baker of baguettes Edward Behr