Saveur - December - January 2017

Bu konuda

In this issue: THE BREAKAWAY CHEESEMAKERS High in the Swiss Alps, making L’Etivaz cheese is a way of life by Christopher Bagley, DEER CAMP DAYS In Minnesota’s northwoods, a feast of wild rice, venison, and roast duck to kick off hunting season by Amy Thielen, THIS YEAR IN PARIS An expat rings in New Year’s with oysters, champagne, and a toast by the Seine by Dorie Greenspan and much more...

dot's rumtopf

a grandmother’s heady mix of memory, tradition, and rum.

4 mins

This Year in Paris

Every New Year’s Eve, Dorie Greenspan invites a hodgepodge group of old and new friends for a perfect French fête, complete with oysters, gougères,and huge bottles of champagne by the Seine.

5 mins

Saveur dergisindeki tüm hikayeleri okuyun

Saveur Magazine Description:

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.