top of page
No. 59 Burgundy I
Available only in print. Published 2001.

No. 59 Burgundy I

$10.00Price
    • Burgundy I: Parsleyed Ham, Two Burgundian Cheeses, and Spice Bread  Edward Behr

     

    • Baklava (with a recipe)  Engin Akin
       
    • Capturing the Darjeeling Flavor: Plucking and the Factory  Kevin Gascoyne
       
    • Recipes  Gougère, Oeufs en meurette, Jambon persillé
       
    • Notes and Resources  Vermont Sauerkraut, Wild Rice, Thyme Honey from the Catskill Mountains, Redware, Letterpress Books, Plum Pudding
       
    • Book Review  Hi Soo Shin Hepinstall’s “Growing Up in a Korean Kitchen: a Cookbook”  Edward Behr
bottom of page