Available only in print. Published 2005.
No. 69 Contemporary Restaurants in Montreal
$13.00Price
Another Way of Being Up To Date: Contemporary Restaurants in Montreal Edward Behr
Burgundy’s Charolais Beef David Downie
Maine Fish Chowder Nancy Harmon Jenkins
Patience Gray Edward Behr
Comment: The Revolution in Wine is Not That Simple Patrick Matthews
Recipes Laitue à l’ancienne (Old-Fashioned Dressing for Lettuce), Cretons
Notes and Resources Roasting and the Clockjack, A New York Restaurant Update
Book Reviews Christine Ferber’s “Mes Tartes” Lesley Chesterman, Vivien Weise’s “Cooking Weeds: A Vegetarian Cookery Book” Andy Griffin, Harold McGee’s “On Food and Cooking” Edward Behr