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Jan/Feb 2004
Jan/Feb 2004 Jan/Feb 2004FEATURESCover Story: The SAVEUR 100Japanese breakfast, Mexican dinner, penny candy, Portuguese wine, writers, politicians, shops.
..Yet again we celebrate our favorite people, places, and things from the world of food and drink..
.. DEPARTMENTSFirst We know just how to winnow down the possibilities each year for inclusion in this special issue: with passion and whim. by Colman AndrewsSaveur Fare The containers that changed our kitchens; the club that redefines Florentine nightlife; the tongue no storm could still; the secret of the Carioca glow; plus new Manhattan cookbooks, wines from the Saveur Cellar, and more.
Review A classic text, just republished, tells us how to live more stylishly; a new culinary text based on the same precepts lacks flavor. by Dorothy KalinsReporter Fueled by wine and tradition, a Pennsylvanian family spends a cold day making sausage. by Gabrielle HamiltonMemories Victor Hirtzler was a celebrity chef before there were celebrity chefs, and for at least one young Alsatian he was an inspiration. by Ernest BeylSource Finding a good chicken pot pie is always a treat; finding one ready-made is even better.
by Camas DavisClassic The sazerac is purely, rakishly New Orleans. by David WondrichIn the Saveur Kitchen A pressing treatment for meat; a Korean soup for the New Year; cream for the cajeta; and a way to get more out of a rack of lamb.
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