No. 73-74 20th Anniversary Issue

Questioning Myself  Edward Behr

California Olive Oil: Entering a Golden Age  Jeff Cox

Truffles, White and Black  David Downie

Gallery: Abenaki Flint Corn (Ruth and Roy Fair)  Ethan Hubbard

What Does It Mean Now That a Winemaker Can Select the Structure of a Wine?: The Lessons of Clark Smith and Vinovation  Derrick Schneider

The Baguette  James MacGuire  

The Shining Drink: Mead Endures  Rowan Jacobsen  

Recipes  Chestnut Soup, Sausages for Oysters, Salmon Soufflé, Polpette  

Restaurant Reviews  Gargouillou of Michel Bras in Laguiole, France  Bénédict Beaugé, Ducasse, Robuchon, and Le Veau d’Or in New York  Mitchell Davis  

Notes and Resources  A Precise Kitchen Scale  Edward Behr  

Book Reviews  Elizabeth Prueitt’s and Chad Robertson’s “Tartine” and Pierre Hermé’s “PH 10″  Leslie Chesterman, Jamie Goode’s “The Science of Wine” and Evan Goldstein’s “Perfect Pairings” with a note on Paula Wolfert’s “The Cooking of Southwest France”  Edward Behr