Saveur December 2017/January 2018

This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.

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United States
Bonnier Corporation
US$ 4,99
US$ 19,99
6 Edições

nesta edição

2 minutos
manhattans in vienna

There is, perhaps, no better place in the world to feel American right now than Loos American Bar in Vienna. This isn’t a theme bar. There’s no football on television or country music on the stereo. Rather, Loos is one of several American bars in the Austrian capital’s center, smoky sanctuaries dating back to the early to mid-20th century where you can sit at a mahogany bar and sip a no-frills Manhattan while a Dizzy Gillespie record plays. The first and best of Vienna’s American bars is Loos. “In the 19th century, travelers kept coming to America from Europe,” says cocktail historian David Wondrich, author of Imbibe! “They weren’t very impressed with the level of civilization we had here, but they really liked our drinks.” One of those travelers was legendary…

3 minutos
who invented fine dining in america?

“We have not honored the masters of the culinary profession by keeping their memories,” writes University of South Carolina food historian David Shields in the introduction to his new book The Culinarians (The University of Chicago Press). “In a strange way, the memory of cooking has condensed around recipes, dishes that are performed in a general kitchen repertoire,” like vichyssoise, deviled lobster, or oysters Rockefeller, while “their creators have vanished into the ether.” The book is Shields’ attempt to correct that, through 176 profiles of the most important (and mostly little-known) cooks, chefs, caterers, and restaurateurs of the 19th and early 20th centuries, who laid the foundation of American cuisine. The book profiles chefs like Othello Pollard, a black man born some 10 years before the Revolutionary War, who was considered…

18 minutos

You are hungry, wandering the streets of the old city. Something about the stone building draws you in. There’s an iron sign with a lot of k’s and z’s. The antique oak door is slightly ajar, and when you peek inside from the sidewalk, things appear promising: The tables are full of jolly-looking people speaking in Euskara, the ancestral Basque language, while in the open kitchen at the back, two cooks in white aprons are hoisting extra-large txangurros, or spider crabs, into a pot. You notice that many (or most) of the diners are past retirement age and that most (or all) of them are men, but you’re intrigued and move in closer. Did the six guys at a far table just burst into a folk song while refilling one an…

12 minutos
feasts of the finnish midwest

Roasted Cabbage with Horseradish Cream SERVES 4 Active: 15 min. • Total: 45 min. In this buttery, creamy side dish, dry white vermouth and freshly grated horseradish help to make wintry cabbage lively and robust. In Finland, a splash of barley or rye syrup would be added to enhance the cabbage’s natural sweetness; Finnish-Americans are likely to use more widely available dark corn syrup. Cut into large wedges, the peaks turn brown and crispy while the inside layers soften in the cream. 1 medium (2¼ lb.) green cabbage 1½ cups heavy cream 1/3 cup freshly grated horseradish (1½ oz.) 1/3 cup dry white vermouth 1 Tbsp. dark corn syrup ¾ tsp. kosher salt, plus more as needed 3 Tbsp. (1½ oz.) unsalted butter, cut in small pieces 1 Preheat the oven to 450°. Remove a few of the large outermost leaves…

3 minutos
mac kohler: the copper pot dealer

“WE MAKE A REALLY SIMPLE TOOL here: something that’s been made the same way for centuries, that our culture somehow got away from in the last hundred years. People my age and my parents’ age were pioneers in eliminating what we called household drudgery—everybody worked very diligently on this spurious dream of leisure by creating a disposable world. In the process, we disengaged from many of the tools that, in the case of cooking, we use to sustain ourselves. When you’re using good tools—the real deal—and you get the results you’re aiming for, you’re just more present. It’s almost meditative. Pure metal cookware is a basic and primary technology, predating what we might even consider ‘technology.’ Real copper cookware is reducible to the stuff of the universe, every ingredient in it—the copper,…

28 minutos
at home in sri lanka

There are waves of mise-en-place at the ready. Flat pieces of cinnamon bark, soaked and drained rice, curry leaves, and tiny halved onions. There is freshly grated coconut, a rainbow of ground spices, whole cardamom pods, a glistening slab of skin-on tuna, stalks of lemongrass, and slices of ginger and garlic waiting in a mortar. Sri Lankan dishes come together quickly, once the pan is hot. But the final assembly is preceded by a great deal of soaking, roasting, grating, and pounding. It’s 8 A.M. Though I’ve yet to taste the blistering fish curry that will be my first Sri Lankan cooking lesson (and breakfast), I’m in a full running sweat—more or less my constant state for the next several days, from heat both ambient and on the plate. I’m in Colombo,…