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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.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2014-11-17
- Reviewer: Staff
The editors of food magazine Saveur deliver a cookbook cum encyclopedia, which offers recipes and excursions into food cultures worldwide. The aim is to redefine the concept of “classics” beyond the familiar U.S. and European standards and add dishes from other regions to the canon. “Classic recipes are maps, biographies, history lessons on a plate,” the introduction states. The more than 1,000 recipes in this comprehensive volume are organized into easy-to-follow chapters that range from appetizers to desserts and cocktails. Some dishes are readily prepared, needing only a little preparation time. Into this category fall homey fare like veal piccata, Creole-style fried fish, corn dogs, and Mexican rice. For the most part, though, this is a volume for ambitious home cooks—those willing to put in the effort required to master several labor-intensive steps and long ingredient lists. Examples include bacheofe, an Alsatian meat and vegetable stew (23 ingredients); a black bean burger with salsa fresca and avocado crema; and a Tunisian tuna sandwich. Helpful indexes for searching recipes by ingredient and origin supplement the table of contents. American supermarket staples will suffice for most of these recipes, and the editors offer tips for hunting down ingredients that may be harder to find. The book is illustrated with two inserts of color photos, which will be welcomed by fans of Saveur magazine. (Nov.)