Saveur

Saveur October 2015

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.

阅读更多
国家:
United States
语言:
English
出版商:
Bonnier Corporation
出版周期:
Quarterly
HK$38.75
HK$155.24
6 期号

本期

1
new hotel dining destinations

Among a growing class of hotels that are themselves dining destinations, The Old Clare Hotel, which opened in August in Sydney, may have one of the highest restaurant-to-room ratios, with three full restaurants and just 62 rooms. It will eventually house the tasting-menu-only restaurant Silvereye with Sam Miller, former executive sous chef of Noma; Automata, featuring Asian-inflected plates from Clayton Wells, former sous chef of Momofuku Seiobo; and British chef Jason Atherton’s refined all-day diner Kensington Street Social. Halfway around the world, the 169-room Faena Hotel Miami Beach, a redevelopment of the historic Art Deco–style Saxony Hotel, will have a blockbuster culinary lineup for its November opening. In addition to the hotel’s executive chef Gabriel Ask, Argentinian grill maestro Francis Mallmann will helm the open-fire kitchen Los Fuegos in view…

2
a world’s fair that’s all about food

C ollard greens are growing in Milan. Collards and Clemson okra and red Tabasco chile peppers. They and dozens of distinctly American vegetables and herbs are sprouting out of the quarter-acre “vertical farm” growing along the length of the USA Pavilion at Expo Milano (usapavilion2015.net), the vast world’s fair under way through October 31 some six miles northwest of the Piazza del Duomo as the pigeon flies. This year’s theme: How to feed a rapidly growing world population. Number of countries participating: 145. Official mascots: a gaggle of smiling, anthropomorphized fruits and veggies (including Guagliò the Garlic and Rodolfo the Fig). What’s cool about America’s involvement at the expo? Well, there’s the giant vertical farm—plus the fact that they’re selling New England–style lobster rolls at the pavilion’s food truck court…

3
saveur market

An Egg Lover’s Dream We know how hard and tedious things get when you’re almost done cooking up the perfect brunch meal and it’s time to crack just the tip of the soft-boiled eggs. You think this time you have everything under control and suddenly there’s a big mess on your kitchen floor. Consider that problem gone for good! The egg lover’s set egg toppers neatly slice off the tops of eggs. It’s faster, neater and a more precise method of breaking the shell. It uses vibration and a sharp blade to cleanly score the shell of a soft-boiled egg. The set includes two eggcups and two perfectly shaped egg spoons. Make your dreams a reality and complete your perfectly set eggs with: toast points, minced greens, and a shot of fresh…

3
the middle eastern moment

It’s great to see the food of the Middle East finally get its due here in the States. Back when I started cooking, chefs looked to the big names in San Sebastian, Spain, for inspiration. Those guys had super expensive kitchens and hundred-dollar cookbooks, and we wanted to emulate their brands of exquisite cooking. Now, people aren’t looking to star chefs as much for inspiration—instead, they’re attracted by the flavors, dishes, and techniques of simple Middle Eastern cooking. Let’s give props to some early adopters: Before it was even cool, Mourad Lahlou in San Francisco was making couscous by hand, and Ana Sortun of Oleana in Cambridge, Massachusetts, had been expertly using Turkish flavors for years. Thanks to trendsetters like them, every line cook in every restaurant now knows what za’atar…

21
berlin’s green party

The European city that has become the Old World’s most avant-garde culinary laboratory was, until very recently, an unlikely candidate for gastronomic glory. Berlin doesn’t have the seemingly indomitable epicurean pedigree of Paris, or Barcelona’s spectacular produce. It also lacks the worldly, well-heeled, novelty-loving international clientele that keeps London’s restaurants humming, and it has no chef who’s internationally exalted at the level of someone like Copenhagen’s René Redzepi. But somehow, Berlin is the first major Western city where vegetarianism has achieved complete culinary parity with the traditional carnivore’s diet, and the city’s new vegetarian cooking is intersecting with the growth of an increasingly popular locavore food scene to create a unique, and often brilliant, meat-free Mittel European–accented cuisine. A very particular local anxiety feeds Berlin’s appetite, because it is a place…

20
all eyeson santiago

In the lab above the dining room of his renowned restaurant, Boragó, Rodolfo Guzmán wants to show me his latest science experiment: carrot sticks injected with penicillin. They’ve grown furry and turned white. “Their insides will become creamy and take on a cheesy flavor,” he assures me. “Like Camembert.” The lab, in the upscale Vitacura district of Santiago, Chile, is outfitted with a galley kitchen, microscopes, piles of books—some on Patagonian cooking, others on alpine flowers of the Andes. “Menos es Más” is scrawled on a blackboard charting the decomposition of vegetables. Less is more. This wiry, blue-eyed chef, who labored in obscurity until recently, may best personify Santiago’s new culinary scene. A botany enthusiast, he conducts epic foraging expeditions with his staff to source rare ingredients. The lab is continuously codifying new…