Saveur: The New Comfort Food: Home Cooking from Around the Worldby James Oseland
From the pages of Saveur magazine, one of the world's premier food publications, comes a celebration of the enormous range of regional American and international dishes that have shaped the classic comfort foods of today. A steaming bowl of udon noodles, a bubbling serving of macaroni and cheese, a hearty helping of huevos rancheros, a perfectly browned/b>… See more details below
From the pages of Saveur magazine, one of the world's premier food publications, comes a celebration of the enormous range of regional American and international dishes that have shaped the classic comfort foods of today. A steaming bowl of udon noodles, a bubbling serving of macaroni and cheese, a hearty helping of huevos rancheros, a perfectly browned grilled cheese sandwichthese are just some of the 100 mouthwatering recipes in this extraordinary volume that highlights the pleasures of comfort food in all its diversity. Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques involved in the recipes, Saveur The New Comfort Food is an unforgettable journey behind the scenes of our favorite heartwarming dishes.
- Chronicle Books LLC
- Publication date:
- Sales rank:
- Product dimensions:
- 9.00(w) x 9.60(h) x 1.20(d)
- Age Range:
- 18 Years
Meet the Author
James Oseland is editor-in-chief of Saveur magazine and a judge on Bravo's Top Chef.
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Most Helpful Customer Reviews
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From Saveur Magazine comes this beautiful book of comfort food recipes from America and around the world. It's filled with wonderful photos of both the food and the people and places that represent the cuisine. Included are recipes for snacks, appetizers, salads, soups, stews, eggs, pastas and noodles, fish and shellfish, poultry, meats, vegetables and side dishes, baked goods and desserts, and drinks. These are not quick and cheap dishes but neither are they difficult and most of the ingredients can be found at larger grocery stores, especially those with ethnic food sections. The emphasis is on cooking from scratch using fresh ingredients. I decided to try something different than a main dish and made the zucchini fritters that included romano cheese and a dash of cayenne pepper in the list of ingredients. My family liked them well enough for me to make them again, but requested less onion in the next batch. Other recipes that looked appealing were the chive and cheddar biscuits, a homemade German chocolate cake, eggs benedict, and lemony roast chicken, along with several pasta dishes. This is a beautiful and substantial cookbook that has a coffee table book feel to it. It would be a great gift for anyone who loves to cook. I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.
Great recipes from all over the world.
I loved the color display of the food. The recipes were versalie and easy to follow.
This surprised me, actually,,,both recipes made tasted delicious. Would recommend.