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No. 66 Why, Where, and What to Eat in New York: Part I
Available only in print. Published 2004.

No. 66 Why, Where, and What to Eat in New York: Part I

$10.00Price
    • 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
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