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