July 1999

Features

• Sex and the Single Chef

  Lots of women think chefs are hot. And that's just where the trouble starts.

• Getting Personal

  How to make a dinner party at a restaurant feel as intimate as one at home

• Going with the Grain

  Mediterranean grains and legumes are hot imports that are adding new flavors to summer salads

• Hill-Country Cookout

  Mississippi chef John Currence celebrates Independence Day by setting up the horseshoe toss, firing up the grill and mixing up a batch of...mojitos?

• Hot on the Trail

  When F&W editors hit the road in search of the year's Best New Chefs, they found more than brilliant cooks. A dispatch from America's food frontier.

• Kevin on Earth

  At the sky-high Windows on the World, Kevin Zraly made it cool to be a sommelier. Now his acolytes are hitting the ground and fanning out across the country.

• 1999 America's Best New Chefs

• 1999 America's Best New Chefs | Dale Reitzer

• 1999 America's Best New Chefs | James Mazzio

• 1999 America's Best New Chefs | James McDevitt

• 1999 America's Best New Chefs | John Besh

• 1999 America's Best New Chefs | Marc Vetri

• 1999 America's Best New Chefs | Paul Kahan

• 1999 America's Best New Chefs | Rocco DiSpirito

• 1999 America's Best New Chefs | Ron Siegel

• 1999 America's Best New Chefs | Steve Rosen

• 1999 America's Best New Chefs | Suzanne Goin

• 1999 Restaurant Poll

  What hundreds of food-world insiders told us about the restaurant scene in 15 major North American cities

• A Cook's Eden

  At the Herbfarm restaurant in Washington State, two innovators have transformed over 600 edible plants into a brilliant herb cuisine. These eight recipes show how it's done.

• A Critic Reviews Herself

  A lot of restaurant reviewers don't know much about wine. One critic tells her own tale of shame and redemption.

• Alumni Notes

• Standard Pours

  An oenophile rates the signature wines sold by the glass at top American restaurants

• The Birth of a Classic

  Five modern recipes that wowed the world--and the stories behind them.

• The High-Tech Kitchen

  Soon you may find yourself installing a restaurant-style setup. But do you really want to cook like a pro?

• The King and I

  Charlie Trotter, reigning monarch of Chicago's dining scene, is summoned to Stockholm by a real king--Carl Gustaf XVI--and scopes out the city's best food and tableware

• Mountain Time

  When the Rockies beckon, no one wants to spend all day cooking. A local chef shares his quickest recipes.