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Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen

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Books : Cooking : English
 

This cookbook is without doubt the most essential cookbook of all time. . The greatest collection of dishes referred
to as classics from all corners of the earth are here for your enjoyment. From Brooklyn to Barcelona, SW United States
to SE Asia from China to Charleston all the great eating the world can offer is here at your finger tips from the king
of food magazines. There are handy tips such as how to make homemade pizza and get a couple extra hundred degrees out of
a standard 500 degree oven and did you know the secret to crispy bacon is water of all things! You also get resources
for essential ingredients and a full range of appetizers, salads, soups, main courses, side dishes, desserts, drinks,
baked goods and pantry supplies. BBQ, Italian, Middle Eastern, Asian, African, American, French, Mexican, Greek and all
the great cuisines of the World with their best foods and also from some of the great restaurants their special
offerings. The sources used for these recipes which appeared in Saveur come from family gatherings, celebrities,
restaurants and some are local traditions from many countries. There are ethnic specialties galore. Maybe one your
mother never gave you. Wherever they come from the recipes are memorable good food. You will find all the best food
offered anywhere right here and the recipes are very doable. Saveur gives you resources to find the ingredients in
specialty recipes so you can make every one of them. Many recipes are from America and are notable in the areas they
come from so now you can make them without having to travel to sample them. The same can be said for other noted
regional specialties listed here. These recipes are done the way they make them where they are famous for it and you can
now duplicate them at home. There are memorable quotes throughout the book.
This should be the first cookbook you
seek when figuring out what to make for dinner or a party. Hands down. You will not be disappointed in this gem. Highest
recommendation for this great new cookbook. Do not hesitate and don't think twice just buy it and enjoy a fantastic new
resource. I have hundreds of cookbooks at home and this is the best ever single collection of mouth watering food you
will ever find. You may not need any other cookbooks after this one.

- Douglas Schifter, Amazon.com

This book contains a vast array of recipes, ranging from complex recipes with dozens of ingredients which take several
days to cook, to recipes with fewer than four ingredients which take less than ten minutes. I've made a list of more
than two dozen recipes from this book which I intend to cook over the next year. (It's mid-autumn as I write this, and
some recipes are best made in summer.) There are interesting passages before some of the recipes which tell how the
recipes got their names, or tidbits about the culture whence the recipe came.

Unfortunately, the book's
editing/proofreading isn't quite what it should be. For example, the recipe for German potato salad uses medium
potatoes, but has no instruction to peel or cut them. A potato salad with whole medium-sized potatoes? Surely that must
be a mistake; the potatoes should either be sliced or cut in eighths. In similar vein, the recipe for lobster bisque
never has the lobster meat removed from the shells, and I'm pretty sure that it's supposed to be removed. Several
recipes call for "Shoaxing" wine (rather than "Shaoxing"), and there is the occasional use of
"it's" where the correct word would be "its". As far as I can tell, the recipes are identical to
those which appear on the Saveur web site, though I'm not sure that they're identical to what appeared in the magazine:
With respect to the aforementioned lobster bisque recipe, a comment below the web site recipe mentions that the recipe
omits details about thickening and finishing; those details might have appeared in the printed magazine.

Indexing is also odd: There are indices by ingredient and by country or region of origin, but there is no index by
recipe name. This can be problematic if, for example, you knew you were supposed to make bigos or salmorejo, but you
only knew the name of the recipe.

In summary, I like the book a lot, but it's not as good as it could have
been. 

- Robert M Bowers, Amazon.com                                                             

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