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No. 82 New Paris Bistros
Available only in print. Published 2009.

No. 82 New Paris Bistros

$10.00Price
    • 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
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