Available only in print. Published 2001.
No. 59 Burgundy I
$13.00Price
Burgundy I: Parsleyed Ham, Two Burgundian Cheeses, and Spice Bread Edward Behr
Baklava (with a recipe) Engin Akin
Capturing the Darjeeling Flavor: Plucking and the Factory Kevin Gascoyne
Recipes Gougère, Oeufs en meurette, Jambon persillé
Notes and Resources Vermont Sauerkraut, Wild Rice, Thyme Honey from the Catskill Mountains, Redware, Letterpress Books, Plum Pudding
Book Review Hi Soo Shin Hepinstall’s “Growing Up in a Korean Kitchen: a Cookbook” Edward Behr