Cookbook review written & photographed by Stay-At-Home-Chef
Saveur: the new classics is available for purchase through our online store or at local bookstores. For more information on this book please visit Simon & Schuster Cananda.
When it comes to encyclopedic cookbooks I am only willing to give up a limited amount of shelf space. I mean let’s be honest here folks – we’re talking about big, heavy tomes with a gazillion different recipes that throw you in a tailspin of indecision and to top it all off photos are limited (if included at all). But the classics do have a spot on my shelf, such as The Joy of Cooking and Mastering the Art of French Cooking. After weeks of rigourous testing I can truly say Saveur: the new classics has also earned a spot on my shelf.
Before selecting which recipes to test I read through each and every one – all 1,000 of them – and can say with authority that this book offers a wonderful variety of options guaranteed to inspire you. Short little intros to each recipe provide informative details about the origin of the dish and help bring the food to life. I really appreciate the obvious thought that was put into the index; you can search by ingredient or by origin – particularly helpful when you’re in the mood for a certain type of food but don’t know what to make. The ‘Pantry’ section at the back of the book holds a treasure trove of DIY basics; including stocks, pickles and preserves, spices, rubs, sauces and condiments that will compliment your efforts in the kitchen.
I’ve had a subscription to Saveur magazine for close to twelve years, and I’ve kept every single issue. This book is like an extension of our magazine collection, minus the stunning photography and editorial pieces, but with the same foolproof recipes that provide cooks with a creative and flavourful trip around the world. It is a celebration of everything Saveur stands for – culinary passion and knowledge – and I know I will be reaching for this book time and time again.
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