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Saveur: The New Classics Cookbook: More than…
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Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen (edição: 2018)

de The Editors of Saveur Magazine (Autor)

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From the editors of America's favorite culinary magazine, 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. 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, and 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.… (mais)
Membro:thegilagirl
Título:Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen
Autores:The Editors of Saveur Magazine (Autor)
Informação:Weldon Owen (2018), Edition: Illustrated, 624 pages
Coleções:Sua biblioteca, E-Books
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Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen de The Editors of Saveur (Editor)

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I'm still undecided about the fate of this book. I was excited to find a recipe for Major Grey's Chutney, a bit less excited to find that among many other ingredients it requires a full kilo (2 and a quarter pounds because this is a relentlessly American book) of mangos and half a cup (!!) of minced ginger, and completely appalled that after the extensive input of materials and time producing FIVE CUPS (over a litre) it can be stored in the refrigerator for up to two weeks. Only. How to eat five cups of chutney in two weeks is left as an exercise for the student.

I'm interested in the cha siu bao (pork buns) recipe but the recipe for the pork filling itself is questionable (you just don't make these with "roasted pork", you need to start with pork tenderloin and oven-BBQ it, Canadian Living magazine knows that) so that throws the dough, which surprisingly contains both yeast and baking powder and supposedly can be baked or steamed, into question. Then I see that the hot sour soup contains potatoes (!!) but no bamboo shoots -- is it supposed to be a substitution? And making congee (jouk) by boiling the rice in salted water, just no.

The xiao lung bao (little steamer-basket dumplings -- not little dragon dumplings as I mistakenly thought for years) look worth trying. The recipe carefully explains how to get the soup into the insides, which is always a mystery to diners and much less obvious than getting the caramel into the Caramilk.

Some of the Amazon reviewers mention a plethora of errors in the recipes, whether from typos, proofreading issues, or lack of actual testing. Eg. a cup of oil to fry a few scallions when a tablespoon would probably give better results. So it might be well to have a second cookbook close at hand to compare.
  muumi | Aug 7, 2023 |
I`m so glad I invested in this cookbook. This is a very good resource and has lots of winning techniques and perfect recipes. ( )
  kerrlm | Jan 6, 2015 |
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From the editors of America's favorite culinary magazine, 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. 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, and 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.

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641.5Technology Home and family management Food And Drink Cooking, cookbooks

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