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