The acclaimed food magazine presents a wide-ranging celebration of regional American and international dishes that have shaped today’s comfort foods. A steaming bowl of udon noodles, a bubbling serving of macaroni and cheese, a hearty helping of huevos rancheros, a perfectly browned grilled cheese sandwich—these are just some of the 100 mouthwatering recipes in this extraordinary volume that highlights the pleasures of comfort food in all its diversity. Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques involved in the recipes, Saveur: The New Comfort Food is an unforgettable journey behind the scenes of our favorite heartwarming dishes.

Explores the evolution of gourmet restaurant style in recent decades, which has led to an increasing informality in restaurant design, and examines what these changes say about current attitudes toward taste.

"Celebrating a diverse, delicious, and wildly popular culinary tradition, Saveur Italian comfort food presents over 100 recipes for simple, flavorful, no-fuss, authentic food. You'll find fresh takes on classic dishes along with a wealth of new ideas for every course of the meal in this essential cookbook."--

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

Everyone loves comfort foods. They conjure up images of childhood, family meals, relaxed happiness, warmth, and peace. Now, for the first time in one volume, these two books featuring the ultimate in comfort foods–Macaroni & CheeseandMeat & Potatoes–are together at last. Macaroni & Cheesepresents 52 different takes on the most classic dish from famous restaurants and gourmet food stores–like Chat n’ Chew, Wish, City Bakery, Union Pacific, Hamersley Bistro, and Fairway Market–and from well-known chefs–like Bobby Flay , Waldy Malouf, Rick Bayless, Katy Sparks, Andrew Carmellini, and Wylie DuFresne. Try: ·Tomatoey Mac and Cheese ·Orecchette con Fonduta ·Terrine of Macaroni, Goat Cheese, and Foie Gras ·Chunks of Lobster Swimming in Cheesy Macaroni ·Sweetened Mascarpone and Noodle Pudding Meat & Potatoesoffers fascinating fare from an outstanding set of celebrated chefs across the country. With recipes from Dan Barber and Michael Anthony, Arthur Schwartz, Bobby Flay, Sue Torres, and Cyril Renaud; and restaurants as diverse as Fresh, Los Barrios, Payard Pâtisserie, Bubby’s Pie Company, Mesa Grill, and Nora, these dishes range from the simple to the sublime: ·Braised Short Ribs with Pan-Roasted Ruby Crescent Fingerlings ·Slow-Braised Beal and Vanilla Sweet Potato Shepherd’s Pie ·Indian-Spiced Rack of Lamb with Potato Tikki and Mint Yoghurt ·Chorizo, Potato, and Goat Cheese Quesadillas ·Brine-Marinated Pork Chops with Scallion-Smashed Potatoes and Grilled Granny Smith Apple Slices Simple enough for the casual cook, yet sophisticated enough to impress experienced chefs, these dishes will leave every guest comfortably stuffed and deliciously delighted.