Available only in print. Published 2009.
No. 80 American Charcuterie
$13.00Price
American Charcuterie: The Cooked Winnie Yang
Pâté de Campagne, Rillettes de Tours, and Other Recipes Edward Behr and James MacGuire
Mâche: A Salad for the Cold Season Barbara Damrosch
Black Currants Melissa Pasanen
Why This Bottle, Really? La Châtelaine (Bourgogne Vézelay) from Domaine de la Cadette David Schildknect
Notes and Resources “Culture” magazine, Nonsweet Red-Wine Vinegar, Buckwheat Honey, Tennessee Ham and Bacon
Restaurant Review Tia Sophia in Sante Fe Deborah Madison