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SAVEUR: The New Classics Cookbook: 1,000 Recipes + Expert Advice, Tips, and Tales

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From the editors of America’s favorite culinary magazine, The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who From the editors of America’s favorite culinary magazine, The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEUR’s standard of excellence. Offering authentic, from-the-source recipes for virtually every type of dish (from tapas and cocktails to salads, dumplings, one pot meals, and more), essential techniques, and practical advice, this thorough collection of recipes from the pages of SAVEUR represents a comprehensive foundation for any home cook looking for a go-to guide—and daily inspiration—from a trusted source. Also includes suggested menus for holidays and occasions; illustrative sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, what makes a good tagine) or provide easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and two sections of gorgeous full-color photographs that bring the cuisine to life. The 16 chapters are organized by course and food type. A robust selection of pantry basics (DIY condiments, stocks and sauces, spice blends and rubs, and more) is also included. Each recipe includes a headnote (explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion) and there are illustrations and cook’s notes, imparting helpful tips (wear gloves when working with hot chiles, use young ginger for the best flavor) scattered throughout the book. Icons call out vegetarian dishes and other helpful information at a glance. Multiple indexes make it easy to find recipes for any occasion. Since its founding in 1994, SAVEUR magazine has provided vivid and unprecedented access to the world's cuisines, telling the stories of authentic meals and the cooks behind them through impeccable photography, faithfully reproduced recipes, and expertly crafted articles from the world's most celebrated food writers. SAVEUR's editors are passionate about the stories behind the meals, be they classic dishes known to all, or obscure traditions worth sharing with the world. They understand each ingredient, each person, each meal, has undergone a special journey and this knowledge is at the root of every article and image in SAVEUR. Cherished by travel enthusiasts, home cooks, and professional chefs, and culinary adventurers alike, SAVEUR is the magazine of choice for people who experience the world food-first, whether they're slurping noodles from a street cart in Vietnam, or savoring the pleasures of a three-star meal in Paris. Honoring both the humble and the elevated, spontaneous meals and those that take days to prepare, every issue of SAVEUR is a celebration of real food made by real people.


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From the editors of America’s favorite culinary magazine, The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who From the editors of America’s favorite culinary magazine, The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEUR’s standard of excellence. Offering authentic, from-the-source recipes for virtually every type of dish (from tapas and cocktails to salads, dumplings, one pot meals, and more), essential techniques, and practical advice, this thorough collection of recipes from the pages of SAVEUR represents a comprehensive foundation for any home cook looking for a go-to guide—and daily inspiration—from a trusted source. Also includes suggested menus for holidays and occasions; illustrative sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, what makes a good tagine) or provide easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and two sections of gorgeous full-color photographs that bring the cuisine to life. The 16 chapters are organized by course and food type. A robust selection of pantry basics (DIY condiments, stocks and sauces, spice blends and rubs, and more) is also included. Each recipe includes a headnote (explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion) and there are illustrations and cook’s notes, imparting helpful tips (wear gloves when working with hot chiles, use young ginger for the best flavor) scattered throughout the book. Icons call out vegetarian dishes and other helpful information at a glance. Multiple indexes make it easy to find recipes for any occasion. Since its founding in 1994, SAVEUR magazine has provided vivid and unprecedented access to the world's cuisines, telling the stories of authentic meals and the cooks behind them through impeccable photography, faithfully reproduced recipes, and expertly crafted articles from the world's most celebrated food writers. SAVEUR's editors are passionate about the stories behind the meals, be they classic dishes known to all, or obscure traditions worth sharing with the world. They understand each ingredient, each person, each meal, has undergone a special journey and this knowledge is at the root of every article and image in SAVEUR. Cherished by travel enthusiasts, home cooks, and professional chefs, and culinary adventurers alike, SAVEUR is the magazine of choice for people who experience the world food-first, whether they're slurping noodles from a street cart in Vietnam, or savoring the pleasures of a three-star meal in Paris. Honoring both the humble and the elevated, spontaneous meals and those that take days to prepare, every issue of SAVEUR is a celebration of real food made by real people.

30 review for SAVEUR: The New Classics Cookbook: 1,000 Recipes + Expert Advice, Tips, and Tales

  1. 5 out of 5

    Yaaresse

    Saveur used to be one of my favorite food magazines. It had the food focus and credibility of Gourmet blended with the world vision and lush photographic eye candy of National Geographic. Sadly, the magazine has changed in the last few years and is now more like Food Channel “throw it on the wall and see if it sticks” fad factor blended with the ad department of Vogue. Still, this cookbook contains enough of the early magazine’s influence to be a keeper. The selection is wide enough that one can Saveur used to be one of my favorite food magazines. It had the food focus and credibility of Gourmet blended with the world vision and lush photographic eye candy of National Geographic. Sadly, the magazine has changed in the last few years and is now more like Food Channel “throw it on the wall and see if it sticks” fad factor blended with the ad department of Vogue. Still, this cookbook contains enough of the early magazine’s influence to be a keeper. The selection is wide enough that one can stay interested in the collection. The recipes assume a basic skill level, but are not so complicated that they would intimidate beginner cooks. If someone wanted to have one or two “go to” cookbooks, this might be one to consider. Although I’ve only had a chance to try three or four recipes so far from the book, I’ve cooked from the magazine often in the past and had good results. Granted, given the sloppy editing I’ve seen in cookbooks the last few years and the changes in Saveur magazine of late, I might be assuming too much. If there are weaknesses in this cookbook, they are the lack of photographs and the formatting of the Kindle edition. Photographs -- I can cook without pictures, but when a publication is known for gorgeous photography, it seems odd that they would release a cookbook without a single photo in it. In the index, there is a notation that the pages in italics refer to photographs, but I didn’t have any photos in the Kindle version. It would have been a nice touch for some of the international recipes. Formatting – First, the praise: I wholeheartedly appreciate the use of clear font. (Thank you, thank you, thank you.) I am thrilled that someone though to make the recipe title AND the numbering within the recipe different colors from the text. Excellent function-aware decisions, both of them. I especially want to thank the graphics team for not indulging in shaded backgrounds behind text or the current despicable fad of light gray skinny fonts that looks “cool” but is utterly illegible. (Too bad Goodreads can’t seem to resist it.) Now the problem areas: 1. I’d prefer each recipe start on a new page. It’s an electronic file; you can use all the page breaks you want without incurring a big expense. 2. Index hyperlinks don’t always go back to the correct page. In a cookbook with 1000 recipes, that can be a problem. 3. The informational insert boxes often break across pages in odd places. (See #1.) 4. Some editor depended too much on spellcheck instead of their brain. I found several its/it’s and their/there errors. 5. Why no comprehensive index by recipe title? I mean, thanks for the regional and ingredient indices, but how hard would it have been to do one by recipe name? As usual, mileage may vary. I have a feeling the print edition might be a little more elegant in layout and function.

  2. 5 out of 5

    Kym

    This is one of those you-only-need-one-cookbook cookbooks. Classics from every culture and every ingredient are represented. If you need a photos of the recipes, this is not your cookbook. There are some photos, but they are grouped in two chunks in that old-school cookbook way. Not inspiring to me. There are many recipes I'm looking forward to trying. I'll be starting with the sauces and spice blends. If you are looking for a certain recipe, it is probably in this book. This is one of those you-only-need-one-cookbook cookbooks. Classics from every culture and every ingredient are represented. If you need a photos of the recipes, this is not your cookbook. There are some photos, but they are grouped in two chunks in that old-school cookbook way. Not inspiring to me. There are many recipes I'm looking forward to trying. I'll be starting with the sauces and spice blends. If you are looking for a certain recipe, it is probably in this book.

  3. 5 out of 5

    Scott Andrews

    Lost one star for using Canola oil. They should know better. Pure product placement. No self-respecting human being, let alone a cook/chef, would use that ingredient over the many other healthy options. Otherwise. I liked the book. Library, not purchased. Will not purchase.

  4. 4 out of 5

    Heather

    Great cookbook

  5. 4 out of 5

    Robin

    Very good set of recipes

  6. 5 out of 5

    David

    Complex and finicky with a lot of uncommon ingredients outside the USA but mouth-watering for all that. Ima cook LOTS of these!

  7. 4 out of 5

    Kyle

    Gorgeous physical feel to the book. Paper is delightful to the touch, although the binding creases too easily. The recipes themselves are pleasing without any real joy. Instructions are sparse, and the pictures are showpieces without feeling inviting. But any cookbook that quotes Mitch Hedberg has my respect.

  8. 5 out of 5

    Linda

    A great compilation of classic recipes. I made the Beef Burgundy, based on Julia Child's classic rendition. It was delicious and took a much more sensible approach than some of the other versions I've tried. I will definitely make it again. I didn't have time to try Ella Fitzgerald's favorite cheesball recipe, but there's always New Year's Eve! A great compilation of classic recipes. I made the Beef Burgundy, based on Julia Child's classic rendition. It was delicious and took a much more sensible approach than some of the other versions I've tried. I will definitely make it again. I didn't have time to try Ella Fitzgerald's favorite cheesball recipe, but there's always New Year's Eve!

  9. 4 out of 5

    Ben

    Want to cook every recipe!!!!

  10. 5 out of 5

    Kitten

    Popsugar 2020: A book with a bird on the cover.

  11. 4 out of 5

    Judith Kerr

    So glad I decided to add this cookbook to my collection. Wish I could cook all day everyday. This book is loaded with gems.

  12. 4 out of 5

    sheryl disher

  13. 4 out of 5

    Amol Nimbalkar

  14. 5 out of 5

    Matt Olson

  15. 5 out of 5

    Michelle O'Donnell-juhl

  16. 4 out of 5

    Kathleen Tehada

  17. 4 out of 5

    Sophie Elmo

  18. 5 out of 5

    Meggie

  19. 5 out of 5

    Carol Patterson

  20. 5 out of 5

    Lotte

  21. 4 out of 5

    Maggie

  22. 5 out of 5

    Shelley

  23. 4 out of 5

    Jessica

  24. 5 out of 5

    Katrina Lewis

  25. 5 out of 5

    Rob Rode

  26. 4 out of 5

    Mary

  27. 5 out of 5

    Dustin Keller

  28. 5 out of 5

    Batsheva Goldstein

  29. 5 out of 5

    Amber D Boone

  30. 4 out of 5

    Daniel De kok

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