No. 69 Contemporary Restaurants in Montreal

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Available only in print

Another Way of Being Up To Date: Contemporary Restaurants in Montreal  Edward Behr

Burgundy’s Charolais Beef  David Downie

Maine Fish Chowder  Nancy Harmon Jenkins

Patience Gray  Edward Behr

Comment: The Revolution in Wine is Not That Simple  Patrick Matthews

Recipes
Laitue à l’ancienne (Old-Fashioned Dressing for Lettuce)
Cretons

Notes and Resources
Roasting and the Clockjack,
A New York Restaurant Update

Book Reviews
Christine Ferber’s “Mes Tartes”  Lesley Chesterman
Vivien Weise’s “Cooking Weeds: A Vegetarian Cookery Book”  Andy Griffin
Harold McGee’s “On Food and Cooking”  Edward Behr

Issue 69 | 2005

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