Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen
Language: English
Pages: 624
ISBN: 1616287357
Format: PDF / Kindle (mobi) / ePub
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.
Get Grilling , America S AV E U R . C O M The Next Great American Food City P. 56 A GIANT CHARRED STEAK WITH A FENNELCHILE RUB P.48 Cook with Fire SMOKY ASIAN-STYLE TEXAS RIBS 67 P. A BEACH BARBECUE IN THE PACIFIC NORTHWEST 72 P. Issue175 June/July 2015 THE ULTIMATE BRISKET BURGER 45 P. C o ok i n g i s s o m u c h e as i e r w h e n yo u d o n ’t hav e to k e e p yo u r f i n g e r s c ro s s e d. Know going in how the dish will come out. Power under precise control. That’s Wolf
For dinner I eat more of my lunch. A normal person consuming this much sausage fills himself with regret. But I feel light and springy, perfectly balanced, just like my creations. Moore prefers to grill sausages, but you can also pan-fry them. For either method, cook until charred, turning as needed, 12–15 minutes over mediumhigh heat. GARLIC AND HERB SAUSAGE SERVES 6; PHOTO ON PAGE 34 PREP TIME: 3 1 ⁄ 2 HOURS “Lovage has a mysterious quality,” says chef Russell Moore of the underused herb,
arrange on a sheet of foil. Pour 2 tbsp. vinaigrette over leeks, and then fold and close foil into a packet; reserve remaining vinaigrette. Place packet on grill and cook until leeks are soft and caramelized, 8–10 minutes. 77 saveur.com Open packet and transfer leeks to a serving platter; discard foil. Drizzle leeks with some of the remaining vinaigrette and season with pepper. Slice pork chops and serve with the grilled leeks. Charred Escarole Salad SERVES 4; PHOTO ON PAGE 75 COOK TIME: 20
(3⁄4 oz.) Flaky sea salt, to taste Freshly ground black pepper, to taste 1 1 Heat 1⁄4 cup oil in a 4-qt. saucepan over high. Add stems and cook, stirring, until lightly browned, 2–3 minutes. Add dried shiitakes and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour. 2 Pour broth through a fine sieve into a bowl and let cool; discard solids. Stir in remaining 2 tbsp. oil and mushroom caps. Cover and marinate at room temperature for 2 hours. 3 Build a
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