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Our first ever T-shirt is the “Charcuterie Chef,” by George Bates, which was also the cover art for issue 80. Made of organic cotton and sewn in the United States, this shirt is produced ethically — “sweatshop free” and printed with environment-friendly water-based ink. We offer medium and large. The shirts, made by American Apparel, are cut in a fashionable fitted style. Sent within the United States, they are $28; sent to Canada and Mexico they are $30; sent to Europe, Asia, and elsewhere, they are $35. All prices include shipping. Shirts sent to Vermont addresses should include 6 percent sales tax ($1.68 per shirt). Click here to order, or call 1.800.495.3944 (US or Can) or 1.802.592.3144 (anywhere).
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| The Artful Eater | |||
“Mr. Behr's territory is his own taste, his own mind. The essays express the erudite thoughts of a sensualist... Mr. Behr is so intelligent, so passionate.” “Behr's prose is literate and low-key, his research prodigious, his opinions strong but not aggressive.” “This is food writing with nothing showy about it — just thoughtful, graceful, self-effacing workmanship.”
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The Artful Eater, first published in 1992 by Atlantic Monthly Press, is based on Edward Behr’s writing in early issues of the quarterly. The 18 chapters address the raw materials of good food, from salt and pepper to salmon, ham, mustard, beef, apples, vanilla, cream, coffee. The second edition is slightly revised — somewhat simpler in style and more focused on taste. The type was entirely reset and the book given a new, more readable design. Signed copies of the hardcover edition of The Artful Eater sent within the United States are $34; sent to Canada and Mexico, they are $36; sent to Europe, Asia, and elsewhere, they are $39. All prices include shipping. Books sent to Vermont addresses should include 6 percent sales tax ($2.04 per book). Click here to order, or call 1.800.495.3944 (US and Can) or |
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| Bread Poster | |||
“A Gentle Manifesto on Bread” was written and published in 1999 by Edward Behr. The poster is 24 x 36 inches, printed on heavy, high quality paper. Twenty-one sentences appear in very large or very small type, but the main intent is decorative. Sent within the United States, posters are $15 each; sent to Canada and Mexico they are $20; sent to Europe, Asia, and elsewhere, they are $25. All prices include shipping. Posters sent to Vermont addresses should include 6 percent sales tax ($.90 per poster). Click here to order, or call 1.800.495.3944 (US or Can) or 1.802.592.3144 (anywhere).
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Text: “The best bread is traditional. Bread has been made for 6,000 years. Often, the best bread contains just flour, water, yeast, and salt. It doesn’t need anything else. The best baking remains craft. An innate variability is part of the attraction. Bread is delicious, inexpensive, portable, ready-to-eat. It is the foundation of traditional eating almost everywhere wheat or rye is grown. Full flavor takes time and water. The best dough rises slowly, but not too slowly, and it contains a lot of water. Rye bread raised with a sour leaven tastes better and rises higher. But in much traditional ‘sourdough’ white bread, the sourness is almost imperceptible. The taste of whole-grain bread comes mainly from the grain. The subtle taste of white bread depends on the skill of the baker. The strong taste of bran conceals the delicate aromas of the white kernel of wheat. You can tell good white bread by the way it looks. The crust is deep golden brown. The shape is swollen but imperfect, not balloonlike, tense, and spherical. The inside is cream colored and bien alvéolé — shot through everywhere with a random mix of large and small holes. What counts is the oven’s physics. Except for flatbreads, including pizza, it doesn’t matter whether the oven is heated with gas, electricity, or wood. Bread is only bread.” |
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