No. 87 Considering Dessert

$9.00

Available only in print

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
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

Issue 87 | 2011

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