Available only in print. Published 2009.
No. 80 American Charcuterie
$10.00Price
- American Charcuterie: The Cooked Winnie Yang
- Pâté de Campagne, Rillettes de Tours, and Other Recipes Edward Behr and James MacGuire
- Mâche: A Salad for the Cold Season Barbara Damrosch
- Black Currants Melissa Pasanen
- Why This Bottle, Really? La Châtelaine (Bourgogne Vézelay) from Domaine de la Cadette David Schildknect
- Notes and Resources “Culture” magazine, Nonsweet Red-Wine Vinegar, Buckwheat Honey, Tennessee Ham and Bacon
- Restaurant Review Tia Sophia in Sante Fe Deborah Madison