Available only in print. Published 2004.No. 68 Why, Where, and What to Eat in New York: Part II$13.00PriceQuantity*Add to CartTable of Contents Why, Where, and What to Eat in New York: Part II, Food Shopping Mitchell Davis The Best Red-Wine Vinegar You’re Likely to Find is the One You Make Yourself Edward Behr Tasting Wisconsin: The Influence of a Single Chef Amy Trubek The Dilemma of Foie Gras Derrick Schneider Recipes Onions in Agrodolce, Braised Pork with Vinegar, Sauce Piquante Notes and Resources Tuscan Olive Oil, Shagbark Hickory Nuts, Shagbark Hickory Syrup Book Reviews Fergus Henderson’s “The Whole Beast: Nose to Tail Eating” James MacGuire, William Woys Weaver’s “Country Scrapple: An American Tradition” James MacGuire
