Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen

Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen

by The Editors of Saveur Magazine

Paperback

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Overview

From the editors of the award-winning culinary magazine, Saveur: 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, using 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.

Table of Contents
APPETIZERS
SALADS
SOUPS AND STEWS
SANDWICHES, PIZZAS, AND SAVORY PIES
PASTA, NOODLES, AND DUMPLINGS
EGGS
CHICKEN, DUCK, AND OTHER FOWL
BEEF, LAMB, GOAT
PORK
SEAFOOD
VEGETABLES
BEANS, GRAINS, RICE, AND POTATOES
BREADS AND ROLLS
DESSERTS
DRINKS
PANTRY

Product Details

ISBN-13: 9781681884271
Publisher: Weldon Owen
Publication date: 09/18/2018
Pages: 624
Sales rank: 321,730
Product dimensions: 7.25(w) x 10.00(h) x 1.40(d)

About the Author

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, 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.

For 20 years SAVEUR has sought out stories from around the globe that weave together culture, tradition, and people through the language of food. SAVEUR has received more than 25 awards, including James Beard Awards and an award for single-topic issue from the American Society of Magazine Editors.

Read an Excerpt

Gougères

These feather light, tender pastry puffs are flavored with Gruyère cheese and baked until golden brown. They’re best eaten right out of the oven, when the warm cheese is at its most aromatic.

1⁄2 cup milk
8 tbsp. unsalted butter, cubed
1⁄2 tsp. kosher salt
1 cup flour
4 eggs, at room temperature
6 oz. Gruyère cheese, grated


1 Heat oven to 425°. Bring milk, butter, salt, and ⁄2 cup water to a boil in a 4-qt. saucepan over high heat. Add flour and stir until dough forms. Reduce heat to medium and cook, stirring dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer to a bowl. Using a hand mixer, beat in one egg until smooth. Repeat with remaining eggs, beating them in one at a time, until dough is smooth. Stir in cheese.

2 Using a large tablespoon, drop balls of dough onto parchment paper–lined baking sheets. Reduce oven temperature to 375° and bake until golden brown, about 30 minutes.

Makes about 2 1⁄2 dozen

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