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Saveur April 2014

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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
6 Issues

in this issue

2 min.
the seafood issue

Come aboard as we cast off in search of the world's finest seafood: sumptuous lobster pot pie from the North Atlantic islands of Saint-Pierre and Miquelon (page 40); clam-and-shrimp-packed risotto from the Oregon coast (page 64); Croatia's rustic fish stew (page 52); Cantonese steamed sea bass fragrant with ginger and garlic (page 78); and so much more. Plus, guides to buying the best fish and cooking tips and techniques from the pros. The voyage starts on page 38. Departments 12FirstA lifelong love of the world's oceans goes hand-in-hand with cooking seafood. By Betsy Andrews 15FareOur favorite fish-shaped foods; Germany's Green Thursday; Toulouse-Lautrec's dinner parties; plus Agenda and more. 24ClassicShrimp rémoulade renews the author's connection to New Orleans. By Keith Pandolfi 28SourceCrayfish, crawdads, mud bugs—by any name, these freshwater crustaceans are a delicious addition to all…

2 min.
for love of fish

There is a photograph I keep on my wall. It is of me at age 19 in scuba gear, standing beside the Red Sea after a dive. It's a reminder of my favorite place to be: beneath the water, where I've often returned since I first sank into the teeming Hawaiian blue at age 14. I'm lucky to have harvested urchins from California's kelp beds, trailed turtles on the Great Barrier Reef, and spied on eels off the coast of Costa Rica. Yet I feel my luck running out. The abundance I saw 36 years ago isn't what I see when I dive today. Fisheries are in trouble. In this context, how can saveur dedicate an issue to seafood? I'd argue, how can we not? As science writer Erik Vance puts it,…

1 min.
one fish, two fish

When is a fish not a fish? When it's one of these piscine treats. Fish were an early Christian symbol (ichthus, Greek for fish, is an acronym for “Jesus Christ, God's Son, Savior”), and 1 fish-shaped breads remain an Easter tradition across Europe. 2 Goldfish crackers came to the U.S. from Switzerland in 1962. Of all the gummy fish in the sea, we're partial to 3 Vidal's raspberry sharks and 4 Haribo's lemon clown fish. 5 Marshmallow-filled Cadbury chocolate fish are a New Zealand mainstay. 6 Japanese taiyaki pancakes symbolize happiness. In France on April 1, paper fish are taped to people's backs. Chocolatier Jacques Torres makes a 7 chocolate poisson d'Avril for the pranked. Italian bakers craft 8 langoustines and 9 octopuses from marzipan. 10 Wadden black licorice fish…

1 min.
the art of the meal

I'd always associated the 19th-century French painter Henri de Toulouse-Lautrec with cancan dancers and ladies of the night, two of his favorite subjects. But in 2010, when I was living in Toulouse, France, I stumbled upon a cookbook he'd written. Entitled L'art de la Cuisine, the book, published posthumously by his friend Maurice Joyant, is filled with bizarre recipes, illustrated menus, and Lautrec's own sketches. As I pored over it, I realized that Lautrec was also passionate about strong cocktails, extravagant meals, and, perhaps most of all, the element of surprise. In his atelier on rue Caulaincourt in Montmartre, Lautrec cooked extraordinary feasts, often coupling the meal with some crazy antic. Once, after having seen a man boxing a kangaroo, he was inspired to prepare the exotic marsupial for his friends.…

2 min.
agenda april 2014

Seafood Edition 1ANNIVERSARYDial-A-Fish 1970, AUSTRALIA For April Fool's Day, the Australian nightly news program This Day Tonight ran a segment about a fake invention known as the Dial-O-Fish, a fishing rod that could be set to catch any desired species. Hundreds of viewers took the bait and called in wanting to know where they could buy one. 11–13Original DownTown Lake Charles Crawfish Festival LAKE CHARLES, LOUISIANA More than 10,000 pounds of crawfish are boiled, barbecued, and étoufféed at this shindig, where fans of the crustacean compete in an eating contest and two-step to zydeco. Info: downtowncrawfest.com 12–13Fête de la Coquille Saint-Jacques (Sea Scallop Festival) ERQUY, FRANCE This busy fishing port marks the end of scallop season with a bang. Sample scallops dozens of ways—including sautéed in garlic and butter, and poached in cider—at restaurants in town or snag Saint-Jacques kebabs…

1 min.
sole au vin blanc

(Sole with Mushrooms and Shellfish) SERVES 2 This shellfish-sauced dish (pictured on page 16) is adapted from artist Henri de Toulouse-Lautrec's The Art of Cuisine (Henry Holt and Company, 1966). Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work. 8 tbsp. unsalted butter 3 tbsp. bread crumbs 1 tbsp. minced parsley 2 6-oz. skinless fillets Dover or grey sole Kosher salt and freshly ground black pepper, to taste 4 oz. white button mushrooms, sliced 1/4 cup dry white wine 6 oz. small shrimp, peeled and deveined, tails removed 8 cockles or littleneck clams, scrubbed 8 mussels, scrubbed Melt 1 tbsp. butter in a 12″ skillet over medium heat; cook bread crumbs until golden, 1–2 minutes. Transfer to a bowl; stir in parsley. Add 3 tbsp. butter to skillet; melt over medium-high heat. Season sole with salt and pepper; cook, flipping…