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Stockists
Issue 147
The SAVEUR Bookshelf: Bread Books
By
MARNE SETTON
Restaurant Review: Verjus, Paris
By
ALEXANDER LOBRANO
Smoky and Sweet
By
BETSY ANDREWS
Strozzapreti (Swiss Chard and Cheese Dumplings)
True Nordic
By
SHANE MITCHELL
American Bread
By
WILLIAM ALEXANDER
Bread Science
By
BEN MIMS
The Guide: Corsica
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Senegalese Shopping List
Fresh and Aged: Corsica’s Great Cheeses
By
DAVID MCANINCH
Island Heritage: A History of Corsica
By
ELYSE INAMINE
A History of Bread in America
By
MARNE STETTON
Choosing Flour For Bread Baking
By
DANA BOWEN
Corsican Wines
By
BETSY ANDREWS
The Art of the Cure: Corsican Charcuterie
By
DAVID MCANINCH
Filone
Okra and Seafood Stew (Soupoukandia)
Senegalese Fish and Rice (Thiéboudienne)
Fasgioli Incu Funghi (White Beans with Dried Mushrooms)
Sosu Kaani (Habanero Chile Sauce)
Swiss Chard Cannelloni (Pasta Incu Bietulle)
Smoked Coconut Cheesecake
Senegal: A Feast For All
By
JOHN O'CONNOR
The Guide: Dakar
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