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Saveur Magazine - December - January 2017

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In this issue

In this issue: THE BREAKAWAY CHEESEMAKERS High in the Swiss Alps, making L’Etivaz cheese is a way of life by Christopher Bagley, DEER CAMP DAYS In Minnesota’s northwoods, a feast of wild rice, venison, and roast duck to kick off hunting season by Amy Thielen, THIS YEAR IN PARIS An expat rings in New Year’s with oysters, champagne, and a toast by the Seine by Dorie Greenspan and much more...

Saveur Magazine Description:

Publisher: Bonnier-LLC

Category: Food-&-Beverage

Language: English

Frequency: Quarterly

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. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.