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Saveur: The New Classics Cookbook: More Than 1,000 Of The World's Best Recipes For Today's Kitchen

From the editors of America’s favorite 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, 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.

Hardcover: 624 pages

Publisher: Weldon Owen; 1St Edition edition (October 28, 2014)

Language: English

ISBN-10: 1616287357

ISBN-13: 978-1616287351

Product Dimensions: 7.8 x 2.9 x 10 inches

Shipping Weight: 4.2 pounds (View shipping rates and policies)

Average Customer Review: 4.6 out of 5 stars  See all reviews (155 customer reviews)

Best Sellers Rank: #21,506 in Books (See Top 100 in Books) #18 in Books > Cookbooks, Food & Wine > Cooking Methods > Gourmet #47 in Books > Reference > Encyclopedias & Subject Guides > Cooking #56 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Reference

This cookbook is without doubt the most essential cookbook of all time. . The greatest collection of dishes referred to as classics from all corners of the earth are here for your enjoyment. From Brooklyn to Barcelona, SW United States to SE Asia from China to Charleston all the great eating the world can offer is here at your finger tips from the king of food magazines. There are handy tips such as how to make homemade pizza and get a couple extra hundred degrees out of a standard 500 degree oven and did you know the secret to crispy bacon is water of all things! You also get resources for essential ingredients and a full range of appetizers, salads, soups, main courses, side dishes, desserts, drinks, baked goods and pantry supplies. BBQ, Italian, Middle Eastern, Asian, African, American, French, Mexican, Greek and all the great cuisines of the World with their best foods and also from some of the great restaurants their special offerings. The sources used for these recipes which appeared in Saveur come from family gatherings, celebrities, restaurants and some are local traditions from many countries. There are ethnic specialties galore. Maybe one your mother never gave you. Wherever they come from the recipes are memorable good food. You will find all the best food offered anywhere right here and the recipes are very doable. Saveur gives you resources to find the ingredients in specialty recipes so you can make every one of them. Many recipes are from America and are notable in the areas they come from so now you can make them without having to travel to sample them. The same can be said for other noted regional specialties listed here. These recipes are done the way they make them where they are famous for it and you can now duplicate them at home.

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