Available only in print. Published 2009.
No. 82 New Paris Bistros
New Ways to Be a Restaurant in Paris: The Casualization of Dining Bénédict Beaugé and Edward Behr
Recipes: Three from the New Paris Bistros Iñaki Aizpitarte, Guillaume Delage, Nicolas Scheidt
Cucina Povera: Street Food in Naples John Irving
The Mechanics of Terroir Derrick Schneider
Paximadia: Cretan Twice-Baked Bread Diana Farr Louis
Crunch: Chapulines (Crickets, Grasshoppers, and Locusts), a Mexican Delicacy Corinna Sargood
Alici di Menaica: Pisciotta’s Big Little Fish Winnie Yang
Why This Bottle, Really? St. Julien from Domaine du Jaugaret Patrik St. Vincent
Notes and Resources Curing the “nail polish” in vinegar, further thoughts on Chablis
Restaurant Reviews Le Grand Couvert in Burgundy Bénédict Beaugé, Antico Colle in Tuscany Beth Elon
Book Reviews Clara Margaret Czegeny’s “Helen’s Hungarian Heritage Recipes” Petra Tanos, Teresa M. Chen’s “A Tradition of Soup: Flavors from China’s Pearl River Delta” Olivia Wu