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Saveur Magazine - January-February 2015

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In this issue

COPENHAGEN TO THE EAST The famed restaurant Noma has up and moved to Tokyo—for a month. René Redzepi on the enduring inspiration of Japanese cuisine and the importance of taking risks far from home, FATBACK DAYS
For years, Atlanta chef Kevin Gillespie struggled to figure out his role in the Southern food revival. He found the answer in a bowl of Granny’s bean soup and 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.