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This issue honors the chill of this season with introspection and a reverence for coziness
Who isn't in love with some pups
Fire-Roasted Tomato Ice Cream
or a gift for new parents
Ralph Nader on "ecotactics"
Charcuterie Specialties (Prestige Des Grands Chefs) by Jean-Claude Frentz and Michel Poulain Film This issue honors the chillHardcover Prestige des Grands Chefs Traditional charcuterie dishes have been gradually disappearing from restaurant menus in France. But as the trends of cuisine minceur and nouvelle cuisine give way to the return of the satisfying traditional cooking du terroei or of the land , regional specialties including the sausages and pts and other traditional charcuterie specialties are being rediscovered. As the French return to their roots, charcuterie
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