EXPLOREMY LIBRARY
Food & Wine
Saveur

Saveur May 2014

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.

Country:
United States
Language:
English
Publisher:
Bonnier Corporation
Frequency:
Quarterly
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6 Issues

in this issue

2 min.
best food moments

Every minute, somewhere in the world, a great meal is happening. What would it be like, we wondered, if we could gather all of those food moments—a Hollywood legend's breakfast of huevos rancheros (page 22); a grilled seafood lunch in Abu Dhabi (shown above; page 52); a tony dinner in London (page 72)—in one place? What would the ultimate food day look like? This issue is our answer to that question. We cast a wide net, asking writers, chefs, home cooks, dancers, scientists, and many others to share their favorite food moments. The result? A day's—and a night's—worth of deliciousness. The clock starts ticking on page 17. —The Editors CoverCrazy Day Crêpes (see “A Place at the Table,” page 26) Photograph by Andre Baranowski Special Issue 14FirstCelebrating the sustaining power of daily food…

2 min.
we've got rhythm

My youngest brother, Kei, was born with Down syndrome. He was a sweet baby, and I remember my disbelief when a friend said that there was “something wrong” with him. My mom fiercely set me straight: There was nothing wrong with Kei. He was special. And, boy, was he ever. As Kei grew up, he was in the middle of every family activity, playing drums and tossing his hair like Ringo Starr while my sister played “A Hard Day's Night” on the piano, and pitching in at meals, grating cheese for pasta, his favorite. He was the biggest foodie in the family. When we ate out, if he tried something he liked, he'd turn to me and say, “Karen, let's make this at home!” As we got older, my other siblings and…

1 min.
best food moments

The finest hour of any day begins at the moment that we stop what we're doing, fill our plates, and sit down to eat. To nourish our bodies and reinvigorate our souls, to feed inspiration in the kitchen and share it at the table with others—these are the fundamental reasons that we mark time with meals. The dishes change, and the time zones do, too. While you're raiding the fridge for a midnight snack in, say, New York, it may be the lunch hour in Hong Kong. But no matter where in the world we are, the rituals of cooking and eating all fulfill the same human need for pleasure and for nurture. Woven together and seen as a whole, the best food moments of people around the globe create…

1 min.
fact:

LOS ANGELES 06:21AM If you rise early enough in Los Angeles, you will often find a chill in the air and sometimes even a blanket of fog. At this hour at the Hotel Bel-Air (dorchestercollection.com), a smoky blue dawn embraces the estate's palm trees and bougainvillea vines, dewdrops glisten like gems on the chaise lounges, birds dart in and out of patches of mist. Wrapped in a plush throw on my terrace, I cuddle up to a room service breakfast served to me by a dapper waiter named Felix, who pours strong French press coffee as if he were performing a ballet move. Brioche French toast is nothing new, but this one is ravishing, kissed with vanilla and dressed to the nines in a blueberry compote. In between bites, I nosh on…

1 min.
fact:

SEA RANCH : CALIFORNIA 06:45AM By the time the sun comes up on the Sonoma coast, my partner, Hilla, and I have been at the bakery for three hours. When we got here today at 3:30 a.m., the first thing we did, as always, was make coffee. Then I started mixing the country wheat dough for our lunchtime sandwich bread. Once it was resting in the walk-in, I turned to rolling out and folding croissant dough. It's flaky and airy, and I use it for everything: plain, almond, and chocolate croissants; ham and Gruyère and spinach and feta ones; sesame sticks and knotted morning buns dusted in cinnamon sugar. All of these will go in the oven at 7 a.m., so when the doors open at 8, the crowd lined up outside…

1 min.
what'll it be, mr. brooks?

LOS ANGELES 07:22AM Today my breakfast consists of fruit juice (bottled apple juice mixed with water, 50/50; I've also squeezed an orange from a tree in my backyard into it) to help swallow the following vitamins: C, D3, B12, and folic acid. I'm told I get the rest of my vitamins in my bowl of bran flakes. On top of the bran flakes I hurl a mélange of blueberries, raisins, dried currants, and banana. All of that is swimming in organic nonfat, non-lactose milk. Once I'm done, there is still some milk left over at the bottom of the bowl. So as not to waste it, I throw in a handful of Cheerios. I drink a large cup of coffee with it all. I try to find coffee beans from Kenya, Peru,…