The book: The New Classics Cookbook from The Editors of Saveur
The angle: Iconic, everyday foods from all over the world.
Recipes for right now: Deviled Eggs with Smoked Trout, Burmese Ginger Salad, Iranian Chicken and Walnut Stew, Coq au Vin, Savory Noodle Kugel, Cheddar Cheese Biscuits, Lebanese-Style Green Beans with Chickpeas
Who would enjoy this book? Saveur magazine devotees as well as busy home cooks who can never have too many dinner ideas.
• Who wrote it: The Editors of Saveur
• Who published it: Weldon Owen
• Number of recipes: Over 1,000
• Other highlights: Saveur magazine has spent the past 20 years pushing our palates in new directions and expanding our understanding of what "home-cooked food" means in a global context. This tome of a cookbook is both an homage to those years and a flag planted in the sand — with this cookbook, Saveur is redefining the definition of "classic" and bringing it squarely into modern times. You'll find classic "classics" here, like Country Captain Casserole and Lobster Bisque, but you'll also find the classics from other cuisines right alongside them, like spice-rubbed chicken from Iraq and stir-fried noodles from Malaysia.
I love that Saveur did keep one thing truly classic about this cookbook: its format. This book is styled with the same homey feel of Joy of Cooking or Better Homes & Gardens — black and white text, minimal headnotes, recipes that flow one after the next. The recipes are divided into major foods, like "Salads," "Breads & Rolls," and "Desserts," and then further subdivided into specific ingredients and groups (Chilled Soups, Pork, Peas, and Eggs).
This cookbook is subversive in this way — it feels like a classic 1950s cookbook, but its pages explode with brand new recipes that will shake up your meal routine in the best possible way.
Find the book at your local library, independent bookstore, or Amazon: The New Classics Cookbook from The Editors of Saveur
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