No. 88 Central Texas Barbecue

$9.00

Available only in print

Cooking by Feel: Central Texas Barbecue  Jordan Mackay

Caviar  Jeff Cox

Two French Cabbage Recipes: Chou farci and Chou rouge au châtaignes  Edward Behr and James MacGuire

Raspberries: The Taste of Home-Grown  Lee Reich

Quince: The Perfumed Fruit  Melissa Pasanen

Why This Bottle, Really?
Fino Inocente from Bodegas Valdespino  Peter Liem
Outis, Etna Rosso from Vini Biondi  Jon Bonné

Notes and Resources
“The Art of Eating Cookbook: Essential Recipes from the First 25 Years”  Edward Behr

Restaurant Reviews
Kajitsu in New York  Winnie Yang
Camino in Oakland  Emily Kaiser Thelin

Book Reviews
Barbara Abdeni Massad’s “Mouneh: Preserving Foods for the Lebanese Pantry”  Michelle Dumitriu-Machtoub
“Dictionnaire universel du pain”  James MacGuire
Alice Feiring’s “Naked Wine: Letting Grapes Do What Comes Naturally”  Edward Behr
Jacqueline Friedrich’s “Earthly Delights from the Garden of France: Wines of the Loire, Volume I, The Kingdom of Sauvignon”  Edward Behr

Issue 88 | 2011

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