No. 80 American Charcuterie
$9.00
Available only in print
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 Edward Behr
Nonsweet Red-Wine Vinegar Edward Behr
Buckwheat Honey Edward Behr
Tennessee Ham and Bacon Edward Behr
Restaurant Review
Tia Sophia in Sante Fe Deborah Madison
Book Reviews
Stéphane Reynauld’s “Terrine” James MacGuire
John Shelton Reed, Dale Volberg Reed, and William McKinney’s “Holy Smoke” Rachel Wharton
Nancy Carter Crump’s “Hearthside Cooking” Alice Ross
Short List
“The New Mediterranean Diet Cookbook” and “The Heirloom Tomato”
Issue 80 | 2009
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