top of page
No. 80 American Charcuterie
Available only in print. Published 2009.

No. 80 American Charcuterie

$10.00Price
    • 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
bottom of page