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Saveur: The New Comfort Food - Home Cooking from Around the World Hardcover – April 20, 2011

4.6 out of 5 stars 152 customer reviews

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About the Author

James Oseland is editor-in-chief of Saveur magazine and a judge on Bravo's Top Chef.
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Product Details

  • Hardcover: 256 pages
  • Publisher: Chronicle Books; First Edition edition (April 20, 2011)
  • Language: English
  • ISBN-10: 0811878015
  • ISBN-13: 978-0811878012
  • Product Dimensions: 9 x 1.5 x 10 inches
  • Shipping Weight: 3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (152 customer reviews)
  • Amazon Best Sellers Rank: #207,149 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By M. Arendsee on August 3, 2011
Format: Hardcover Verified Purchase
All of the recipes we have tried have been wonderful. First off, the book is beautiful. Each recipe is accompanied with a full color, full page picture of the finished product. The contents cross numerous ethnic cuisines and stays true to it's title of "comfort food". While there are many familiar recipes you think of as american comfort food it has some that will allow you to stretch beyond our borders and try something new.

The Chicken Tikka Masala was the first recipe I made from the book. It got the thumbs up from the family in the "would you want me to cook this again" category. I hate to say it but my tried and true BH&G recipe for Chicken Paprikash has been sidelined for the one in this book. Having a number mediterrenean cookbooks I have not been able to find a Hummus recipe that I cared for, the one in this book is so simple and delicious, I have finally found one. Other recipes we have tried ... Mushroom & Herb Crostini is simple and refreshing ... the Italian-Style Meatballs with Tomato Ragu, while a bit more intensive on the preperation side, was another crowd pleaser.

I have many cookbooks but can't say I have one that I go back to time and again to find something new to prepare. I'll pull some meat or poultry out of the freezer and then grab this book to see what I can make with it.
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Format: Hardcover Verified Purchase
This cookbook is without doubt the most essential cookbook of all time. . The greatest collection of dishes referred to as classics from all corners of the earth are here for your enjoyment. From Brooklyn to Barcelona, SW United States to SE Asia from China to Charleston all the great eating the world can offer is here at your finger tips from the king of food magazines. There are handy tips such as how to make homemade pizza and get a couple extra hundred degrees out of a standard 500 degree oven and did you know the secret to crispy bacon is water of all things! You also get resources for essential ingredients and a full range of appetizers, salads, soups, main courses, side dishes, desserts, drinks, baked goods and pantry supplies. BBQ, Italian, Middle Eastern, Asian, African, American, French, Mexican, Greek and all the great cuisines of the World with their best foods and also from some of the great restaurants their special offerings. The sources used for these recipes which appeared in Saveur come from family gatherings, celebrities, restaurants and some are local traditions from many countries. There are ethnic specialties galore. Maybe one your mother never gave you. Wherever they come from the recipes are memorable good food. You will find all the best food offered anywhere right here and the recipes are very doable. Saveur gives you resources to find the ingredients in specialty recipes so you can make every one of them. Many recipes are from America and are notable in the areas they come from so now you can make them without having to travel to sample them. The same can be said for other noted regional specialties listed here. These recipes are done the way they make them where they are famous for it and you can now duplicate them at home.Read more ›
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Format: Hardcover
This book contains a vast array of recipes, ranging from complex recipes with dozens of ingredients which take several days to cook, to recipes with fewer than four ingredients which take less than ten minutes. I've made a list of more than two dozen recipes from this book which I intend to cook over the next year. (It's mid-autumn as I write this, and some recipes are best made in summer.) There are interesting passages before some of the recipes which tell how the recipes got their names, or tidbits about the culture whence the recipe came.

Unfortunately, the book's editing/proofreading isn't quite what it should be. For example, the recipe for German potato salad uses medium potatoes, but has no instruction to peel or cut them. A potato salad with whole medium-sized potatoes? Surely that must be a mistake; the potatoes should either be sliced or cut in eighths. In similar vein, the recipe for lobster bisque never has the lobster meat removed from the shells, and I'm pretty sure that it's supposed to be removed. Several recipes call for "Shoaxing" wine (rather than "Shaoxing"), and there is the occasional use of "it's" where the correct word would be "its". As far as I can tell, the recipes are identical to those which appear on the Saveur web site, though I'm not sure that they're identical to what appeared in the magazine: With respect to the aforementioned lobster bisque recipe, a comment below the web site recipe mentions that the recipe omits details about thickening and finishing; those details might have appeared in the printed magazine.

Indexing is also odd: There are indices by ingredient and by country or region of origin, but there is no index by recipe name. This can be problematic if, for example, you knew you were supposed to make bigos or salmorejo, but you only knew the name of the recipe.

In summary, I like the book a lot, but it's not as good as it could have been.
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Format: Hardcover
Saveur presents their take on comfort food - from around the world. Most recipes have pictures and there are very instructive sidebars which give information such as; know your artichokes, clam varieties with pictures, legumes, butter, kimchi, perfect poaching.

Recipes included are; snacks, starters and salads, soups and stews, eggs, pasta and noodles, fish and shellfish, poultry, meat, vegetables and sides, baked goods and sweets, drinks, with especially interesting variations and region drinks - like 6 Texas cocktails and 6 regional Bloody Marys.
Family favorites have been matzo brei with mushrooms and asparagus, pork loin stuffed with prosciutto and broiled salmon steaks with tomatoes, onions and tarragon.

It is not an all encompassing book, but one that will give some different recipes than one might normally serve. This book is not necessarily for the beginning cooks, however the recipes are not that difficult or complicated and with the help given in the sidebars a beginning determined cook could learn a lot. It would be a good addition to a cookbook collection or for those who wish to take their comfort food up to the next level.
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