We're still celebrating the print revival of Saveur magazine, a haven for strong food writing and cultural exploration. Saveur has returned to print form! This third issue of the new print era continues its renewed focus on the kind of serious and adventurous writing that have made it one of the most exciting American food magazines. In this issue you’ll find short- and long-form articles addressing subjects as varied as: Making your own mustard, in the French style Foods we love threatened by climate change A tour of the kitchen of Olia Hercules The rise of artisanal Soju, an iconic Korean spirit Chefs foraging for endemic ingredients in the American Southwest's' arid landscapes Recipe and meditations on the singular Rhode Island style pizza The Spring/Summer 2024 issue sold out, but we do have a few copies left of the Fall/Winter 2024 installment. Paperback. Color photographs throughout.
