Art of Eating Issue 86 Really Good Goat Cheese

No. 86 Really Good Goat Cheese

$9.00

Available only in print

Pushing to a Delicate Extreme: The Cheeses of Soyoung Scanlan  Edward Behr

Cooking the Kill  Ian Knauer

Madeira is History – Long Live Madeira!  Derrick Schneider

Trahana: The World’s Oldest Instant Soup?  Diana Farr Louis

The Red Spice: Hungarian Paprika  Petra Tanos

Market Day in Cholula  Deborah Madison

Why This Bottle, Really?
Nonvintage Brut Champagne from José Dhondt  Eric Asimov
Señorío de P. Peciña Rioja Reserva from Bodegas Hermanos Peciña  Cory Cartwright

Notes and Resources
Black Currant Jam  Edward Behr
Chocovivo Chocolate  Edward Behr

Restaurant Reviews
Spinasse in Seattle, Osteria da Gemma and La Torre in Piedmont  Winnie Yang

Book Reviews
David Thompson’s “Thai Street Food”  Jarrett Wrisley
Harold McGee’s “Keys to Good Cooking”  Edward Behr

Short List
“Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions,” “The Southern Foodways Alliance Community Cookbook,” and “La Cuisine (Françoise Bernard)”

Issue 86 | 2010

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