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No. 87 Considering Dessert
Available only in print. Published 2011.

No. 87 Considering Dessert

$10.00Price
    • Norman Farm-Made Cider  Charles Neal

     

    • A Point of View in Pastry: Shuna Fish Lydon  Edward Behr

     

    • When They’re Black, They’re Done: The Cannelés of Bordeaux  Molly Wizenberg

     

    • Making Baklava in Gaziantep  Diana Farr Louis

     

    • Biscotti di Prato  Pamela Sheldon Johns

     

    • Crème Anglaise  Lesley Chesterman

     

    • Brioche  James MacGuire

     

    • Where Is Dessert Headed?  Mitchell Davis
       
    • Asparago Violetto di Albenga  John Irving
       
    • Why This Bottle, Really?  Nonvintage Brut, Montlouis sur Loire from François Chidaine  Christy Frank and La Passion, Coteaux du Layon from Domaine de Juchepie  Francis Poirel
       
    • Notes and Resources  Winter Squash Seed Oils  Edward Behr
       
    • Restaurant Reviews  Sandbox Bakery in San Francisco  Scott Hocker
       
    • Book Reviews  René Redzepi’s “Noma: Time and Place in Nordic Cuisine”  Mitchell Davis;  Rajat Parr and Jordan Mackay’s “Secrets of the Sommeliers”  Edward Behr;  Monica Sartoni Cesari’s “Italy Dish by Dish”  John Irving
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