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Saveur - August - September 2014

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En este número

Pantry Where to find the ingredients, equipment, and resources in this issue, India From remote tribal villages to frenzied capital cities, in India, food is life’s organizing principle. For this issue, we traverse the massive subcontinent, from east to west, from south to north and northeast, along the way dipping into restaurants and morning markets, the home of a nomadic herdsman and the palace of a raja, a wedding and a glossy movie set. In these culinary microcosms, discover the chutneys, flatbreads, and a legion of dishes—Goa’s pork vindaloo (page 56), the sweet rice pudding of a Tamil festival (page 74)—that are part and parcel to the cultures there, as well as definitive guides to ingredients and tools. The journey into India can start with just one curry, one dal, or one lassi. Come along with us and more...

Saveur Description:

Editor: Bonnier-LLC

Categoría: Food-&-Beverage

Idioma: English

Frecuencia: 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.