Saveur - April 2016
Saveur - April 2016
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In this Issue:A WALK IN WORDSWORTH COUNTRY An eating tour of Englandâs lush, literary Lake District, home to old-school fare like roasted guinea hens and huntsman pie BY ROSIE SCHAAP,ON A CLEAR DAY YOU CAN SEE AFRICA A quest to discover how ingredients introduced by North Africansâpistachios, almonds, eggplant, even sugarâhelped shape Sicilyâs iconic cuisine.BY ADAM LEITH GOLLNER,FROM ESTORIL WITH LOVE Exploring a seaside townâs colorful present and past, teeming with royals, spies, and delicious seafood and much more...
An Expat Learns the Key to Authentic Indian Cooking
Cooking lessons at home in Mumbai.
8 mins
A Walk In Wordswoth Country
Rosie Schaap revisits the fairytale towns and green vales of England’s Lake District, where the food is now as much of a draw as the lush, romantic landscape.
10+ mins
The World's Best Chicken Comes From Hainan
Kevin Pang investigates the origins of Hainan chicken rice, the deceptively simple, wildly popular export of a sweltering island in the South China Sea where poultry is king.
9 mins
Sicily: On A Clear Day You Can See Africa
Adam Leith Gollner takes a journey through Sicily in search of the Arab roots of the sun-drenched isle’s agrodolce flavors.
10+ mins
Saveur Magazine Description:
åºç瀟: Bonnier LLC
ã«ããŽãªãŒ: Food & Beverage
èšèª: English
çºè¡é »åºŠ: 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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