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Available only in print. Published 2001.

No. 59 Burgundy I

    • 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
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