Issue 147

Portuguese Crush

Portuguese Crush

By HEATHER LAISKONIS
Rhubarb Pie

Rhubarb Pie

Hog Heaven: Iowa’s Pork Sandwiches

Hog Heaven: Iowa’s Pork Sandwiches

By JANE AND MICHAEL STERN
Seeded Rye Loaf

Seeded Rye Loaf

The SAVEUR Bookshelf: Bread Books

The SAVEUR Bookshelf: Bread Books

By MARNE SETTON
Restaurant Review: Verjus, Paris

Restaurant Review: Verjus, Paris

By ALEXANDER LOBRANO
Smoky and Sweet

Smoky and Sweet

By BETSY ANDREWS
Swiss Chard and Cheese Dumplings (Strozzapreti)

Strozzapreti (Swiss Chard and Cheese Dumplings)

True Nordic

True Nordic

By SHANE MITCHELL
Four-Hour Baguette

American Bread

By WILLIAM ALEXANDER
Apple Cider Levain Loaf

Bread Science

By BEN MIMS
The Guide: Corsica

The Guide: Corsica

Senegalese Shopping List

Senegalese Shopping List

Fresh and Aged: Corsica’s Great Cheeses

Fresh and Aged: Corsica’s Great Cheeses

By DAVID MCANINCH
Island Heritage: A History of Corsica

Island Heritage: A History of Corsica

By ELYSE INAMINE
1983 The American artisan bread movement blossoms when Steve Sullivan opens Acme Bread Company in Berkeley, California, and Daniel Leader opens Bread Alone in Boiceville, New York. Both use natural leaveners and wood-fired ovens.

A History of Bread in America

By MARNE STETTON
Choosing Flour For Bread Baking

Choosing Flour For Bread Baking

By DANA BOWEN
Corsican Wines

Corsican Wines

By BETSY ANDREWS
The Art of the Cure: Corsican Charcuterie

The Art of the Cure: Corsican Charcuterie

By DAVID MCANINCH
Filone

Filone

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