Saveur - December 2017 - January 2018

Bu konuda

Leave Me Alone with the Recipes
Discovering the illustrated cookbook of Cipe Pineles

Makers
On the atavistic merits of handmade copper pots

The Foods We Give
Three cooking projects to spread holiday cheer

Notes from the Test Kitchen
Jamaican rum punch, amaro hard candy, and more

Eat The World

Manhattans in Vienna The Austrian capital’s “American bars” are the best place in Europe to drink like a Yankee

2 mins

Protecting Seneca Lake

In upstate New York, winemakers and farmers fight to keep their water clean 

3 mins

Britain's Big Buttery Blue

In praise of Stilton, the perfect holiday cheese.

2 mins

Mac Kohler: The Copper Pot Dealer

The Brooklyn Copper Cookware founder on his personal philosophy of the handmade.

3 mins

A Flake's Progress

Baker Chad Robertson does two things to croissants better than anyone in America.

2 mins

O Citrus Tree

In Creole New Orleans, the holidays come with rum and clementines.

4 mins

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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.