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Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen by James Oseland and Saveur Magazine

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Notes about this book

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Notes about Recipes in this book

  • Baked feta

    • twoyolks on June 08, 2016

      This was very simple but also a nice way to jazz up feta. I suspect that this recipe is highly dependent on the quality of the feta used. The cheese melts and browns a little. It helps to mellow the bite of the feta a bit.

    • stockholm28 on May 31, 2015

      I liked this. It is hardly a recipe (feta drizzled with olive oil, sprinkled with red pepper and baked in foil). I used aleppo pepper.

  • Lowcountry shrimp paste

    • pattyatbryce on November 19, 2018

      So good - and not sure if the grits recipe is in this book, but it is in Genius Recipes. Together they are perfection.

  • Potato skordalia

    • twoyolks on August 08, 2015

      This tastes a lot like aioli but obviously has a potato base. Whisking in the olive oil was rather difficult and it's hard to keep it in an emulsion.

  • Feta cheese spread

    • twoyolks on August 08, 2015

      The spread makes a good dip for serving pita breads with. Depending on the level of tangy of the feta, this can end up quite tangy.

  • Vietnamese shredded chicken salad

    • twoyolks on January 19, 2016

      The dressing is bright and compliments the other ingredients well. I'd make a finer julienne of carrots in the future than I did. I also used savoy cabbage instead of napa cabbage which worked but wasn't the best choice. In a half recipe, I used a jalapeno instead of a serrano and there was barely any heat in the salad.

  • Canlis salad

    • wcassity on July 26, 2015

      Full-bodied, rich, salty salad - sort of a BLT salad. Tasty. The herbs make it special and unlike the typical salad flavor profile.

  • Greek salad (Horiatiki)

    • twoyolks on November 17, 2015

      This is a good rendition of a classic Greek salad. It would be at home in any Greek taverna.

  • Paprika-spiced cauliflower soup (Karfiolleves)

    • PinchOfSalt on March 09, 2015

      I used a 50-50 mixture of hot and regular paprika to get just the right amount of heat. This was a huge hit with some meat-loving friends, even when I revealed that the recipe is vegetarian. Also note that in addition to link provided, you can also find the recipe as published online by Saveur here: http://www.saveur.com/article/Recipes/Karfiolleves-Paprika-Spiced-Cauliflower-Soup

  • Simple chicken stew

    • amoule on May 19, 2016

      I made this for a sick friend and her family, avoiding wine-based recipes because I wasn't sure that the kids would like a wine-based stew. Wow, it was good! I thought it might be too bland but it was delicious. I did make two substitutions: I used a quart of chicken broth in place of water and I used some fresh rosemary and fresh thyme instead of the dried fines herbs, because I had the former and not the latter. I'm sure dried herbs would work as well.

  • Monte Cristo

    • wodtke on April 24, 2017

      Great success. Delicious combo of sweet and savory. Best to use whole slices, rather than bits, of ham. Also used bits of chicken breast, same point, should have been one whole slice. Would help hold the sandwiches together. Times given were perfect for cooking.

  • Chicken tikka masala

    • twoyolks on October 23, 2015

      I managed to not quite follow the directions for the recipe so that probably affected how it turned out a bit. I would've liked more spice flavor in the sauce and the whole spices put into the spice gave it an unpleasant texture.

  • Mitzi's chicken fingers

    • twoyolks on July 26, 2016

      These are nicely flavored chicken fingers that are relatively simple to make (other than frying). The dipping sauce is nice.

  • Mustard & white wine braised chicken

    • twoyolks on October 26, 2016

      This was simply alright. The chicken was a bit bland. The sauce wasn't great. The grainy Dijon mustard was just awkward to eat. I much prefer David Lebovitz's version of chicken with Dijon mustard.

    • rpepper on May 28, 2016

      Excellent. This will become a favorite

  • Amazing five-hour duck

    • amoule on November 02, 2018

      I've made this several times and it is the ultimate crispy duck recipe. It needs to be served with a fruity chutney or something similar, but you'll never get duck crispier or with more fat rendered off. Be sure to clear the fat from the roasting pan frequently.

  • Rosemary-rubbed beef tenderloin

    • chawkins on April 17, 2016

      Simple ingredients and great flavor. Timing for medium rare was spot on.

  • Sawmill gravy

    • Katielang on October 07, 2017

      This was part of a Saturday morning “I don’t want to go to the store” breakfast, so I made some substitutions. It was really delicious. I liked the vinegar and pepper, which I was initially skeptical about. They added another dimension to the gravy. Served with baking powder biscuits, also from this book. Very delicious and will be repeated often. Changes: omit bacon, used Gimme Lean veggie sausage, oil, liquid smoke. Used evaporated milk instead of fresh milk/cream, added fresh sage and sautéed mushrooms that needed cooking.

  • Grilled lobster with garlic-parsley butter

    • twoyolks on October 16, 2017

      The garlic and chile pepper overpower the flavor of the lobster.

  • Valencian-style mussels (Clochinas Valencianas)

    • amoule on October 31, 2016

      This is easier than dialing the phone for pizza delivery. You don't even need to chop a shallot. The flavor of the smoked paprika works very well with the mussels. However, there are so many mussel recipes that I like better than this one that I wouldn't do it again.

  • Braised green cabbage with slab bacon

    • Gio on March 19, 2015


  • Stewed pattypan squash with tomatoes

    • twoyolks on August 08, 2015

      Cooking the onion and squash at a high temperature for as long as was called for is difficult without having anything burn.

  • Zucchini fritters (Kolokitho keftedes)

    • twoyolks on August 08, 2015

      These are by far the best zucchini fritters I've ever made. The recipe states it serves 4: 2 of us ate the entire batch and would've gone for me. They're really addictive.

  • Barbecue spaghetti

    • twoyolks on February 13, 2016

      This tasted like pulled pork in barbecue sauce over spaghetti.

  • Egg noodles with beef and Chinese broccoli (Lo mian)

    • twoyolks on November 29, 2015

      The flavor of this was good but it was very salty.

  • Hoppin' John

    • babyfork on January 03, 2016

      A nice version of Hoppin' John. I used the ingredients listed, but omitted the crushed red pepper because I didn't want it to be too spicy for my daughter. I did use the jalapeno, but made sure to get rid of all the seeds. It didn't turn out too spicy at all, so I would add it in the future. I added more chopped ham than called for. Also, I reduced the amount of water added at the end and cooked the collard greens separately as I didn't want it to be too soupy.

  • Filone

    • twoyolks on April 05, 2016

      This is a rather bland bread with a tight crumb, despite the recipe promising an open, ciabatta like crumb. The crust also gets very hard with the long baking time.

  • Brazilian cheese bread (Pão de queijo)

    • amoule on January 12, 2016

      What's unusual about this recipe is that every other version of this bread is gluten-free, but this one includes 2/3 cup of flour.

  • Baking-powder biscuits

    • Katielang on October 07, 2017

      Infinitely more delicious but nearly as easy as a mix, especially if you use a box grater to shred the cold butter before you mix it in. I used evaporated milk soured with cider vinegar in place of the buttermilk. I was curious about the small yield (6 biscuits) but found it made 7 giant biscuits. These were buttery and tender but had a nice exterior crunch. Served with sawmill gravy, also from this cookbook.

  • Shopsin's pumpkin pancakes

    • twoyolks on November 02, 2015

      The pancakes were fine but they taste more of pumpkin spice than actual pumpkin.

  • The best damn Meyer lemon cake

    • twoyolks on April 17, 2017

      This cake is all about the lemon flavor, which is omnipresent without being too sour. However, the flavor of the cake overall is a bit one-noted from the lemon.

  • Blueberry slump

    • meggan on June 02, 2017

      This recipe is always a hit and super easy. I whip it up every time I need a quick dessert from our cache of frozen blueberries.

  • Irish cream

    • amoule on January 30, 2017


    • TrishaCP on January 01, 2019

      This was incredible! I think we will never buy Irish Cream again. We made a couple tweaks, replacing half of the heavy cream with half and half and using iced coffee concentrate instead of the coffee granules. We used Tullemore Dew as the whiskey.

  • Margarita

    • twoyolks on April 07, 2016

      The margarita was strong on the sour without enough sweetness to balance it.

  • Moonwalk

    • Yildiz100 on December 22, 2017

      Not bad but not a keeper either. Needs more bitter to balance the sweet and the rosewater is completely undetectable.

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Reviews about this book

  • Food52

    2015 Piglet Community Pick. ...truly a classic that deserves a spot on any cook’s shelf. It is a valuable resource that I know I will refer to over and over again as I cook my way across the globe.

    Full review
  • ISBN 10 1616287357
  • ISBN 13 9781616287351
  • Linked ISBNs
  • Published Oct 28 2014
  • Format Hardcover
  • Page Count 624
  • Language English
  • Countries United States
  • Publisher Weldon Owen
  • Imprint Weldon Owen

Publishers Text

From the editors of America’s favorite culinary magazine, The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and SAVEUR’s standard of excellence.

Offering authentic, from-the-source recipes for virtually every type of dish (from tapas and cocktails to salads, dumplings, one pot meals, and more), essential techniques, and practical advice, this thorough collection of recipes from the pages of SAVEUR represents a comprehensive foundation for any home cook looking for a go-to guide—and daily inspiration—from a trusted source. Also includes suggested menus for holidays and occasions; illustrative sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, what makes a good tagine) or provide easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and two sections of gorgeous full-color photographs that bring the cuisine to life.

The 16 chapters are organized by course and food type. A robust selection of pantry basics (DIY condiments, stocks and sauces, spice blends and rubs, and more) is also included. Each recipe includes a headnote (explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion) and there are illustrations and cook’s notes, imparting helpful tips (wear gloves when working with hot chiles, use young ginger for the best flavor) scattered throughout the book. Icons call out vegetarian dishes and other helpful information at a glance. Multiple indexes make it easy to find recipes for any occasion.

Since its founding in 1994, SAVEUR magazine has provided vivid and unprecedented access to the world's cuisines, telling the stories of authentic meals and the cooks behind them through impeccable photography, faithfully reproduced recipes, and expertly crafted articles from the world's most celebrated food writers. SAVEUR's editors are passionate about the stories behind the meals, be they classic dishes known to all, or obscure traditions worth sharing with the world. They understand each ingredient, each person, each meal, has undergone a special journey and this knowledge is at the root of every article and image in SAVEUR. Cherished by travel enthusiasts, home cooks, and professional chefs, and culinary adventurers alike, SAVEUR is the magazine of choice for people who experience the world food-first, whether they're slurping noodles from a street cart in Vietnam, or savoring the pleasures of a three-star meal in Paris. Honoring both the humble and the elevated, spontaneous meals and those that take days to prepare, every issue of SAVEUR is a celebration of real food made by real people.

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