TABLE OF CONTENTS FOR APRIL 2006
Burning issues
Unconventional Wisdom
A New Jersey restaurant turns the wine dinner on its head
Free Spirits
A pastry chef commandeers the bar
At One with the Locale
Provence stars in starred chef Édouard Loubet’s cuisine
The Tastes of Honey
Food Arts conducts a tour of wild varietals
When Pigs Fly
Three chefs cook everything but the oink for Mystery Basket
The Two Chocolatiers
Pastry virtuosos Thomas Haas and Jacques Torres turn entrepreneurs
Let Les Bons Fromages Roll!
John Folse is at it again, this time with prizewinning artisanal cheese from the bayou
Bring It Froth
How to make the cap on the cappuccino
Specialties of the house
Pilot Light
Flavor forays and fusillades
Front Burner
Insider news and updates from around the world
Deep Dish
Chefs comings and goings
Whisk Around the World
Global restaurant and hotel dish
Events Calendar
Seminars, trade shows, tastings, and more
Birth Announcements
A roundup of restaurant openings
Say Cheese
Our paparazzi’s portfolio
Tasting Notes
New wine releases
Tabletop
New glass and silver releases shine
Source Index
Manufacturers listings
Recipes & Techniques
A sheaf of recipes drawn from this issue
Silver Spoon Award
Michel Nischan and Greg
