Volume 10 of Argentfork-formerly an 8-page quarterly, now a 110-page yearly journal-brings more to the table than ever. There are still the deep explorations of how and why we eat and drink the things we do, but there are also trips through the pre-'Fork archive, tasty commentaries, and quick essays on everything from English tea to Mexican lard. There are more photos, too-a lot more-plus a recipe or three, and even a little inspired verse. In this edition of Argentfork ... Kampot pepper: Our man in Cambodia comes home, and bearing gifts. Malt whisky: My desert-island five. Book review: How Faviken will change your mind, if not your life. France: A memoir of the Languedoc's best-kept wine secret. Honey: A disabled veteran finds solace in the company of bees. Port: Why does nobody drink it? Saffron: Looking back on the golden age. Kale: A tale of two. Preservation: Turning 50 in New Orleans. Sea salt: A lesson in Mediterranean manufacture. Lamb: Leading the sheep to slaughter. Cheese enchiladas: Tearing into a Route 66 Tex-Mex classic.
Mark Brown is a freelance food writer based in Tulsa, and the author of My Mother is a Chicken (2012, This Land Press).
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