Saveur Magazine 11/97.
Kalins, Dorothy (Editor).
Place Published: Santa Cruz, CA:
Publisher: Meigher Communications,
Date Published: 2003.
Description: Saveur Magazine November 1997. No. 22. 122 pages. Color illustrated. The magazine, in illustrated wrappers, is in VERY GOOD condition: closed tear to upper back wrapper edge, pen mark to back wrapper. JMVintage specializes in books, magazines, and treasures related to the Duke & Duchess of Windsor..and other curious subjects. Articles include: FIRST: One of the hallmarks of a great chef-or a great baker-is instinctive generosity. By Christopher Hirsheimer; SAVEUR FARE Food on the walls, fried green confusion, a canon of holy gastronomy, granny's marshmallowed sweet potatoes, Pompeian libations, sophisticated toast, the cookie corps takes orders, recipes form Italian grandmother, Agenda, and more; REPORTER there's a regular chili war every year in tiny Terlingua, Texas-here two rival cook-offs stir up potfuls of spicy red stuff, seasoned with a little bit of mischief by Eric Lowlor; INGREDIENT While Americans gobble up more turkey every year, this Pennsylvania family farm dedicates itself to hatching a better bird; by Monte Mathews; DRINK Well-aged premium cognac is quite possibly the world's greatest distilled spirit. Without the aging, it's considerably less interesting by Paul Lukacs; SOURCE Tree-ripened and handpicked in small American orchards, these apples-nearly 100 different varieties-are pure autumn by Christy Hobart; CLASSIC Wonton soup is a humble Chinese specialty brimming over with subtle elegance by Corinne Trang; NEW ORLEANS CENTRAL The Creole cooking at Galatoire's is as authentic (and sometimes eccentric) as the characters in the dining room-but with the house rule changing, faithful patrons are worried about this instiution's future. By Gene Bourg; THE QUEEN OF CAKE Maida Heatter has enlightened and inspired two generations of bakers with her friendly, foolproof recipes. And, as we discovered when we visited her Miami Beach kitchen, she's still baking up a storm. By Christy Hobart; IN THE LAND OF THE MAYA With its pit-roasted meats, aromatic spice pastes, and unusual sauces, the cooking of the Yucatan remains intimately connected to a culture more than 1,000 years old. By Miles Chapin; A PENNSYLVANIA DUTCH THANKSGIVING The author visits local farms and markets, creates a menu of hearty German-American classics, and helps cook up a holiday feast for a table full of friends by R.W. Apple, Jr.; THE OTHER RHONE WINES The crisp, aromatic whites and bright, fruity reds of western Switzerland-some made from all-but-unknown grapes-are one of Europe's most delicious secrets; IN THE SAVEU KITCHEN The ultimate spatzle-making gadget, fusion turkey, a new wrinkle on wonton, another shrimp dish from Galatoire's a Creole decoder, champion chili Illinois-style, learning to love lobster, favorites from the Saveur Library, and more.
Binding: PaperbackCondition: Very Good
Book Id: 15093
Price: $8.50
