No. 66 Why, Where, and What to Eat in New York: Part I
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Why, Where, and What to Eat in New York: Part I, Restaurants Mitchell Davis
The Genovese Basil of Prà David Downie
Recipes Smoked Sturgeon with Scrambled Eggs and Onions, Falafel, Spinach in Sesame Dressing
Notes and Resources Smoked Fish from Acme in Brooklyn, More Cheese from Vermont
Book Reviews Pierre Gagnaire’s “Pierre Gagnaire” James MacGuire, Raymond Sokolov’s “The Cook’s Canon” Joyce Goldstein, Ari Weinzweig’s “Zingerman’s Guide to Good Eating” Edward Behr
