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Saveur

2018 Vol. 3
Magazine

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.

ORIGINS

By Women, About Women • Our fall cooking issue celebrates female chefs, home cooks, farmers, writers, photographers, and more

Sushi Roles • GENDER EQUALITY BEHIND THE COUNTER IS STILL A LONG WAY OFF

Tree of Life • Harvesting the resin of the mastic tree has sustained generations on the Greek island of Chios

From Bee to Bottle • On the lush island of Kauai, a local artisan brings mead into modernity

The Sisters of Fonterenza • In the storied hills of Montalcino, Italian twins make wine the old way—surrounded by family and guided by the phases of the moon

Worth Her Salt • Meet the pioneering female cellar master at one of Spain’s greatest jamón ibérico producers

Forged in Fire • A determined cook brings India’s ancient culinary techniques into her kitchen

RANGE • KITCHEN LESSONS FROM AROUND THE GLOBE

A League of Their Own • Sarah Minnick’s enlightened pie tactics—which break with traditional pizza creed—make for the most remarkable homemade slices imaginable

Beyond Tomato Purée • “You can find red sauce at every other pizza place,” Minnick says. “And it just doesn’t pair that well with sourdough crust.” These three sauces make great swaps and let the other ingredients shine.

A Little Something for Drizzling

Dehydrated Tomatoes • To avoid using sub-par tomatoes in the off-season, Minnick dries and reconstitutes her summertime harvest for topping pizzas year-round

Learn How to Layer • Minnick might use up to five cheeses to round out a perfect pie

Garden Variety • Richly flavored stocks and broths are not only about collagen and bones

Slow Burn • Making kimchi the time-honored, traditional way produces flavor unlike anything you can find in a store

Making Kimchi Is Easier Than You Think • You just need a large jar, a couple of bowls, gloves (if you want them), and these four steps

Lessons From the Griddle • A South Indian cook imparts her secrets to perfectly re-creating the region’s signature potato dosa at home

Make a Dreamy Dosa • A bubbly-on-the-inside, crispy-on-the-outside crêpe is the key to a real-deal dosa

FALL COOKING • PUEBLA, MEXICO • PUGLIA, ITALY • ALOJA, LATVIA • LA PAZ, BOLIVIA • NOVA SCOTIA, CANADA

HEARTS of CORN • When the Tsotsil Maya people of southern Mexico’s cloud forests migrate to the city to work, they bring their food traditions with them

The Newcomer • Almost anything will grow in Puglia, a food-obsessed region of southern Italy—but it’s also sleepy and set in its ways. This is both the easiest and the hardest place for a young chef and her bold, garden-driven cooking to come in and shake things up

The New Cooking of Puglia

Queens of the Country • After decades of foreign rule, Latvia holds on to its culinary identity by way of its countryside kitchens. Amy Thielen experiences a taste from the village bakers, cheesemakers, and generous home cooks of the tiny town of Aloja

FATTY BACON AND ONION BUNS (Speķa Pīrāgi)

CUCUMBER AND RADISH SALAD WITH FRESH CHEESE

GARLIC RYE CROUTONS

HOT BEET SOUP WITH PORK BELLY (Bietes Zupa)

LATVIAN BRAIDED BIRTHDAY CAKE (Klingeris)

Higher Ground • Twelve thousand feet above sea level, a legion of Bolivian women power an industry around the country’s most valuable resource: food

Cholitas

Market Foods of La Paz • On every street corner and in every market, women sell snacks and produce from street carts and stalls, of which all stripes of...


Expand title description text
Frequency: One time Pages: 116 Publisher: Bonnier Corporation Edition: 2018 Vol. 3

OverDrive Magazine

  • Release date: August 27, 2018

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

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.

ORIGINS

By Women, About Women • Our fall cooking issue celebrates female chefs, home cooks, farmers, writers, photographers, and more

Sushi Roles • GENDER EQUALITY BEHIND THE COUNTER IS STILL A LONG WAY OFF

Tree of Life • Harvesting the resin of the mastic tree has sustained generations on the Greek island of Chios

From Bee to Bottle • On the lush island of Kauai, a local artisan brings mead into modernity

The Sisters of Fonterenza • In the storied hills of Montalcino, Italian twins make wine the old way—surrounded by family and guided by the phases of the moon

Worth Her Salt • Meet the pioneering female cellar master at one of Spain’s greatest jamón ibérico producers

Forged in Fire • A determined cook brings India’s ancient culinary techniques into her kitchen

RANGE • KITCHEN LESSONS FROM AROUND THE GLOBE

A League of Their Own • Sarah Minnick’s enlightened pie tactics—which break with traditional pizza creed—make for the most remarkable homemade slices imaginable

Beyond Tomato Purée • “You can find red sauce at every other pizza place,” Minnick says. “And it just doesn’t pair that well with sourdough crust.” These three sauces make great swaps and let the other ingredients shine.

A Little Something for Drizzling

Dehydrated Tomatoes • To avoid using sub-par tomatoes in the off-season, Minnick dries and reconstitutes her summertime harvest for topping pizzas year-round

Learn How to Layer • Minnick might use up to five cheeses to round out a perfect pie

Garden Variety • Richly flavored stocks and broths are not only about collagen and bones

Slow Burn • Making kimchi the time-honored, traditional way produces flavor unlike anything you can find in a store

Making Kimchi Is Easier Than You Think • You just need a large jar, a couple of bowls, gloves (if you want them), and these four steps

Lessons From the Griddle • A South Indian cook imparts her secrets to perfectly re-creating the region’s signature potato dosa at home

Make a Dreamy Dosa • A bubbly-on-the-inside, crispy-on-the-outside crêpe is the key to a real-deal dosa

FALL COOKING • PUEBLA, MEXICO • PUGLIA, ITALY • ALOJA, LATVIA • LA PAZ, BOLIVIA • NOVA SCOTIA, CANADA

HEARTS of CORN • When the Tsotsil Maya people of southern Mexico’s cloud forests migrate to the city to work, they bring their food traditions with them

The Newcomer • Almost anything will grow in Puglia, a food-obsessed region of southern Italy—but it’s also sleepy and set in its ways. This is both the easiest and the hardest place for a young chef and her bold, garden-driven cooking to come in and shake things up

The New Cooking of Puglia

Queens of the Country • After decades of foreign rule, Latvia holds on to its culinary identity by way of its countryside kitchens. Amy Thielen experiences a taste from the village bakers, cheesemakers, and generous home cooks of the tiny town of Aloja

FATTY BACON AND ONION BUNS (Speķa Pīrāgi)

CUCUMBER AND RADISH SALAD WITH FRESH CHEESE

GARLIC RYE CROUTONS

HOT BEET SOUP WITH PORK BELLY (Bietes Zupa)

LATVIAN BRAIDED BIRTHDAY CAKE (Klingeris)

Higher Ground • Twelve thousand feet above sea level, a legion of Bolivian women power an industry around the country’s most valuable resource: food

Cholitas

Market Foods of La Paz • On every street corner and in every market, women sell snacks and produce from street carts and stalls, of which all stripes of...


Expand title description text