Saveur: The New Comfort Food: Home Cooking from Around the World by James Oseland, Hardcover | Barnes & Noble
Saveur: The New Comfort Food: Home Cooking from Around the World

Saveur: The New Comfort Food: Home Cooking from Around the World

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by James Oseland
     
 

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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

Overview

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.

Editorial Reviews

Publishers Weekly
The new comfort food from Saveur's editor-in-chief Oseland (Cradle of Flavor) compiles more than 100 recipes for classic craved foods from around the globe; most come from home cooks or restaurant owners. There are spring rolls, empanadas, and potato latkes; French onion and Thai hot and sour shrimp soup; shakshuka, huevos rancheros, and matzo brei; chicken tikka masala and Korean fried chicken; Italian-style meatballs and seven-hour leg of lamb; kimchi pancakes, green bean casserole, and potatoes gratin; Lindy's cheesecake and caramel coconut flan; hot buttered rum and six regional versions of the Bloody Mary. Each recipe is presented as the epitome of that particular dish. All have full-size, close-up photographs that are truly mouthwatering. Sidebars accompanying many of the recipes relate personal stories from Saveur contributors, interesting historical details about the dish, helpful cooking tips, and picture glossaries. This is a gorgeous book that reflects the magazine's global approach to home cooking. (Apr.)

Product Details

ISBN-13:
9780811878012
Publisher:
Chronicle Books LLC
Publication date:
04/20/2011
Pages:
256
Sales rank:
532,700
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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