The book: The New Classics Cookbook from The Editors of Saveur
The angle: Iconic, everyday foods from all over the world.
Recipes for right now: Deviled Eggs with Smoked Trout, Burmese Ginger Salad, Iranian Chicken and Walnut Stew, Coq au Vin, Savory Noodle Kugel, Cheddar Cheese Biscuits, Lebanese-Style Green Beans with Chickpeas
Who would enjoy this book? Saveur magazine devotees as well as busy home cooks who can never have too many dinner ideas.
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