Saveur
Autor von Saveur Cooks: Authentic Italian
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Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen (2014) — Herausgeber — 144 Exemplare
Saveur Magazine (Issue 98 - December 2006) 10 Exemplare
Saveur Magazine Classics Volume 1 4 Exemplare
Saveur Magazine Classics Volume 2 4 Exemplare
Desserts (2006) Saveur Magazine 3 Exemplare
Favorite recipes for summer cooking 2 Exemplare
SAVEUR Magazine Number 58 "Divine Providence Italian" (April 2002 Single Issue Magazine) (2002) 2 Exemplare
Saveur Magazine Desserts Volume 1 2 Exemplare
Food for the Holidays (Saveur Winter 2004) 2 Exemplare
Saveur Magazine Desserts Volume 2 2 Exemplare
Saveur Magazine (Issue 12 - May / June 1996) 1 Exemplar
Classics Volume One, 14 favorite recipes 1 Exemplar
Venice 1 Exemplar
Saveur cooks winter favorites & holiday fare 1 Exemplar
Saveur: Soups & Stews 1 Exemplar
Saveur: Soups and Stews 1 Exemplar
Saveur: Italian Comfort Food 1 Exemplar
Desserts books two 1 Exemplar
Desserts book one, 14 favorite recipes 1 Exemplar
Saveur Magazine (Issue 6 - May / June 1995) 1 Exemplar
Italian Classics [ Volume Two ], Fourteen Favorite Recipes from the Pages of Saveu Magazine (2007) 1 Exemplar
French Classics 1 Exemplar
Saveur Magazine Italian Classics Volume 2 1 Exemplar
Taste of Saveur, Italian Classics II 1 Exemplar
Taste of Saveur, Italian Classics 1 Exemplar
Saveur Soups and Stews 1 Exemplar
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I'm interested in the cha siu bao (pork buns) recipe but the recipe for the pork filling itself is questionable (you just don't make these with "roasted pork", you need to start with pork tenderloin and oven-BBQ it, Canadian Living magazine knows that) so that throws the dough, which surprisingly contains both yeast and baking powder and supposedly can be baked or steamed, into question. Then I see that the hot sour soup contains potatoes (!!) but no bamboo shoots -- is it supposed to be a substitution? And making congee (jouk) by boiling the rice in salted water, just no.
The xiao lung bao (little steamer-basket dumplings -- not little dragon dumplings as I mistakenly thought for years) look worth trying. The recipe carefully explains how to get the soup into the insides, which is always a mystery to diners and much less obvious than getting the caramel into the Caramilk.
Some of the Amazon reviewers mention a plethora of errors in the recipes, whether from typos, proofreading issues, or lack of actual testing. Eg. a cup of oil to fry a few scallions when a tablespoon would probably give better results. So it might be well to have a second cookbook close at hand to compare.… (mehr)