Saveur : 1,000 Recipes + Expert Advice, Tips, and Tales.

ISBN:

9781616289102

Title:

Author:

Magazine, The Editors of Saveur.

Personal Author:

Magazine, The Editors of Saveur.

Physical Description:

1 online resource (1272 pages)

Contents:

Intro -- Title Page -- Contents -- INTRODUCTION -- HOW TO USE THIS BOOK -- APPETIZERS -- Hors D'oeuvres -- Dips & Spreads -- Snacks -- Small Dishes -- SALADS -- Composed & Entrée Salads -- Side Salads -- Starter Salads -- Dressings -- SOUPS & STEWS -- Hot Soups -- Chilled Soups -- Stews -- SANDWICHES, PIZZAS & BURGERS -- Sandwiches -- Sandwich Salads -- Pizzas -- Hamburgers & Hot Dogs -- POULTRY -- Chicken -- Turkey -- Duck & Goose -- MEAT & GAME -- Beef & Veal -- Pork -- Lamb & Goat -- Offal -- Game -- SEAFOOD -- Whole Fish -- Fileted Fish -- Shrimp -- Scallops -- Lobster, Crayfish & Crab -- Oysters, Clams & Mussels -- Squid -- VEGETABLES -- Artichokes -- Asparagus -- Broccoli & Broccoli Rabe -- Brussels Sprouts -- Cabbage -- Carrots -- Cauliflower -- Corn -- Cucumber -- Eggplant -- Escarole -- Fennel -- Green Beans -- Greens -- Kale -- Kohlrabi -- Leeks -- Mushrooms -- Okra -- Onions -- Peas -- Peppers -- Plantains -- Radishes -- Scallions -- Spinach -- Squash -- Sweet Potato -- Tomato -- Turnip -- Yucca -- Zucchini -- PASTAS, NOODLES & DUMPLINGS -- Pastas & Noodles -- Sauces & Ragù -- Baked Pastas -- Couscous -- Filled Potatoes & Dumplings -- BEANS, GRAINS & POTATOES -- Beans & Other Legumes -- Rice & Grains -- Potatoes -- BREADS & ROLLS -- Yeast Breads -- Quick Breads -- Biscuits, Scones, Rolls & Buns -- Flatbreads, Crêpes & Crackers -- BREAKFAST & BRUNCH -- Eggs -- Breakfast Meats -- Breakfast Breads -- Doughnuts & Fried Doughs -- DESSERTS -- Cakes -- Bars, Cookies & Pastries -- Candies & Confections -- Tarts & Pies -- Fruit Desserts -- Ice Creams, Sorbets & Granitas -- Mousses, Puddings, Custards & Creams -- DRINKS -- Cocktails -- Beer, Wine & Champagne Cocktails -- Punches & Pitchers -- Hot Drinks -- Nonalcoholic Drinks -- THE PANTRY -- Stocks -- Pickles & Preserves -- Spices, Rubs & Blends -- Sauces & Condiments -- INDEX.

Recipes by Ingredient -- Recipes by Origin -- Related Topics -- ACKNOWLEDGMENTS -- Copyright.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cookbooks.

Added Author:

Editors, Saveur Magazine.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

San Francisco :

Weldon Owen,

2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

The celebrated food magazine's comprehensive cookbook features more than 1000 recipes from across the globe plus techniques, tips, stories, and more.

Saveur magazine's depth of worldwide culinary knowledge is put on full display in this indispensable guide for everyone who relishes the Saveur standard of excellence. With authentic, from-the-source recipes for virtually every type of dish, as well as a range of cooking techniques and practical advice, The New Classics Cookbook offers a comprehensive foundation for any home cook looking for fresh ideas and daily inspiration.

This volume also includes suggested menus for holidays and occasions; sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, and what makes a good tagine); 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.

Each recipe includes a headnote explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion. There are illustrations and cook's notes, as well as icons marking vegetarian dishes and other helpful information at a glance.

With multiple indexes making it easy to find recipes for any occasion, The New Classics Cookbook is the new essential reference for the discerning home cook.

Author Notes

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.