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