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Saveur

Fall 2019
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.

Saveur

Food Moves Us Closer

CANADA’S BRISKET WHISPERER • A ROMAN CATHOLIC COOK FROM SRI LANKA HAS FOUND HIS UNIQUE CULINARY CALLING: MAKING JEWISH-DELI-STYLE SMOKED MEAT IN A TORONTO SUBURB’S CHINATOWN

The French Bitter That Took Nevada • Amer Picon is not a bottle you come across casually. Just ask the devotees who are smuggling the liqueur into America, or trying to make their own

A LONG AND WINDING ROAD

The Booza Boom • This taffylike ice cream from Syria is traveling beyond its country’s borders. But can it hold on to its roots?

Conservas, Olives, and Salt Cod • The country’s best Portuguese market is in a mill town in Massachusetts?

Cannoli, Grandpa’s Way • A New York City chef has fine-tuned her southern Italian family’s recipe

The Real Pad Thai • Behind the international takeout fixture, there’s a seriously special Thai dish

Mexico’s Party Food • Fortified with hominy, chiles, and often myriad pig parts, pozole is a celebratory dish in Mexico and beyond

Stacked in Your Favor • India’s unleavened, ghee-griddled, potato-filled parathas comfort and sustain

Nothing Gold • A sleepy city on the South China Sea ruled by the Portuguese until 1999, Macau has become a glitzy playground for China’s ultra wealthy. But in pockets between the casino resorts fueled by mainland money, traces of its culinary history remain

AROUND THE FIRE • THE BUSTLING GRILL HOUSES OF LONDON’S LITTLE ISTANBUL HAVE NOT ONLY SOME OF THE CITY’S BEST FOOD, BUT ITS MOST UNIFYING

THE LAST LEBANESE STEAKHOUSE IN TULSA • AT JAMIL’S, WHERE RIB-EYES AND SMOKED PORK RIBS COME WITH SIDES OF TABBOULEH AND HUMMUS, THE PARTICULAR RITUALS OF AN OKLAHOMA TRADITION ENDURE

The Middlemen • Tanzanian cocoa growers have long been at the mercy of itinerant buyers paying low prices despite the steep costs of growing. But a well-meaning company has created a supply chain that’s better for the farmers—and makes for better chocolate

There and Back • After living and working for years in America, a group of cooks from Puebla, Mexico, have returned home to infuse new life into their village’s restaurant scene

at the BAYOU’S EDGE • Every day, rising waters cause more than 20 acres of land in southern Louisiana to disappear into the sea. But the local Vietnamese shrimping community—who depend on harvesting these waters—continues to adapt

NOTES FROM THE TEST KITCHEN

Sitting for a Portrait


Expand title description text
Frequency: One time Pages: 104 Publisher: Bonnier Corporation Edition: Fall 2019

OverDrive Magazine

  • Release date: August 5, 2019

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.

Saveur

Food Moves Us Closer

CANADA’S BRISKET WHISPERER • A ROMAN CATHOLIC COOK FROM SRI LANKA HAS FOUND HIS UNIQUE CULINARY CALLING: MAKING JEWISH-DELI-STYLE SMOKED MEAT IN A TORONTO SUBURB’S CHINATOWN

The French Bitter That Took Nevada • Amer Picon is not a bottle you come across casually. Just ask the devotees who are smuggling the liqueur into America, or trying to make their own

A LONG AND WINDING ROAD

The Booza Boom • This taffylike ice cream from Syria is traveling beyond its country’s borders. But can it hold on to its roots?

Conservas, Olives, and Salt Cod • The country’s best Portuguese market is in a mill town in Massachusetts?

Cannoli, Grandpa’s Way • A New York City chef has fine-tuned her southern Italian family’s recipe

The Real Pad Thai • Behind the international takeout fixture, there’s a seriously special Thai dish

Mexico’s Party Food • Fortified with hominy, chiles, and often myriad pig parts, pozole is a celebratory dish in Mexico and beyond

Stacked in Your Favor • India’s unleavened, ghee-griddled, potato-filled parathas comfort and sustain

Nothing Gold • A sleepy city on the South China Sea ruled by the Portuguese until 1999, Macau has become a glitzy playground for China’s ultra wealthy. But in pockets between the casino resorts fueled by mainland money, traces of its culinary history remain

AROUND THE FIRE • THE BUSTLING GRILL HOUSES OF LONDON’S LITTLE ISTANBUL HAVE NOT ONLY SOME OF THE CITY’S BEST FOOD, BUT ITS MOST UNIFYING

THE LAST LEBANESE STEAKHOUSE IN TULSA • AT JAMIL’S, WHERE RIB-EYES AND SMOKED PORK RIBS COME WITH SIDES OF TABBOULEH AND HUMMUS, THE PARTICULAR RITUALS OF AN OKLAHOMA TRADITION ENDURE

The Middlemen • Tanzanian cocoa growers have long been at the mercy of itinerant buyers paying low prices despite the steep costs of growing. But a well-meaning company has created a supply chain that’s better for the farmers—and makes for better chocolate

There and Back • After living and working for years in America, a group of cooks from Puebla, Mexico, have returned home to infuse new life into their village’s restaurant scene

at the BAYOU’S EDGE • Every day, rising waters cause more than 20 acres of land in southern Louisiana to disappear into the sea. But the local Vietnamese shrimping community—who depend on harvesting these waters—continues to adapt

NOTES FROM THE TEST KITCHEN

Sitting for a Portrait


Expand title description text