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Available only in print. Published 2011.

No. 87 Considering Dessert

    • Norman Farm-Made Cider  Charles Neal


    • A Point of View in Pastry: Shuna Fish Lydon  Edward Behr


    • When They’re Black, They’re Done: The Cannelés of Bordeaux  Molly Wizenberg


    • Making Baklava in Gaziantep  Diana Farr Louis


    • Biscotti di Prato  Pamela Sheldon Johns


    • Crème Anglaise  Lesley Chesterman


    • Brioche  James MacGuire


    • Where Is Dessert Headed?  Mitchell Davis
    • Asparago Violetto di Albenga  John Irving
    • Why This Bottle, Really?  Nonvintage Brut, Montlouis sur Loire from François Chidaine  Christy Frank and La Passion, Coteaux du Layon from Domaine de Juchepie  Francis Poirel
    • Notes and Resources  Winter Squash Seed Oils  Edward Behr
    • Restaurant Reviews  Sandbox Bakery in San Francisco  Scott Hocker
    • Book Reviews  René Redzepi’s “Noma: Time and Place in Nordic Cuisine”  Mitchell Davis;  Rajat Parr and Jordan Mackay’s “Secrets of the Sommeliers”  Edward Behr;  Monica Sartoni Cesari’s “Italy Dish by Dish”  John Irving
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