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No. 68 Why, Where, and What to Eat in New York: Part II
Available only in print. Published 2004.

No. 68 Why, Where, and What to Eat in New York: Part II

$10.00Price
    • 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
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