Saveur - March 2016
Saveur - March 2016
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En este asunto
SONOKO DREAMS OF SOBA Transformed by the meditative art of Japanese noodle making, a soba master shares her buckwheat secrets. By Francis Lam,IS ROME’S CUISINE ETERNAL? Amidst inevitable modernization, a few restaurants continue to showcase the classic dishes— braised snails, spaghetti with garlic oil—of this beloved city. By Katie Parla and much more...
Saveur Magazine Description:
Editor: Bonnier LLC
Categoría: Food & Beverage
Idioma: English
Frecuencia: Quarterly
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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