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