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James Oseland

Saveur cookbook savors a world of food

in Nonfiction by

If Saveur: The New Classics Cookbook (Weldon Owen, 2014) was merely a 600-plus-page compendium of 1,000 recipes covering the touchstone dishes of myriad ethnic cuisines, with tempting ideas for every meal of the day, every occasion and almost every ingredient, that would have been more than enough. But this newest book-spinoff of the eponymous foodie magazine is something more; it’s a bellwether of food culture in the United States. That’s saying a lot, but I don’t think it’s too strong a statement. If a magazine can be a reflection of its time (think back to the impact of Time’s Man of the Year a few decades ago), Saveur has been a mirror of America’s evolving relationship with food since its…

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