Table of Contents - Issue 100
RECIPES
See all the recipes from Saveur No. 100
FEATURES
Mighty Shrimp
They're our favorite seafood and a touchstone of American cooking. In this in-depth look at American wild-caught shrimp, we pay tribute to that succulent, versatile crustacean and follow its journey from ocean to table.
By Wayne Curtis, Dave McAninch, and James Peterson
Ancient Hunger
The remarkable cuisine, native foods, and kitchen tools of a pre-Inca civilization live on in the kitchens of northern Peru.
By Maricel E. Presilla
The Glory of Red Cooking
A time-honored Chinese cooking technique produces rich, fragrant dishes designed to warm diners through and through.
By Grace Young
Sweet Life
At his pâtisserie and bakeshop in upstate New York, Michael London takes classic French pastries and European-style breads to new heights.
By Darra Goldstein
COLUMNS
First
Recipes aren't mere inventories of ingredients and cooking methods; they're gateways into the soul of a dish.
By James Oseland
Saveur Fare
Mumbai's drink vendors; sansho peppers; hungry mushers in Alaska; a saveur milestone; plus Agenda and more.
Book Review
Life and food become art in a chronicle of kitchens.
Saveur List
With monofloral honeys, sweetness is only part of the story.
By Sierra Burnett
Kitchenwise
These days, former New York City mayor Ed Koch happily helms his Greenwich Village kitchen.
By Georgia Freedman
Cellar
Volnay produces silky, elegant red burgundies.
By Michael Steinberger
Memories
In a Myanmar prison, imagination sets appetites free.
By Ma Thanegi
Source
This Tennessee bacon is smokin'.
By Todd Coleman
Classic
A Roman pasta dish delights even the most finicky eater.
By Mei Chin
In the Saveur Kitchen
The story of cocktail sauce; the secret to deveining shrimp; a key ingredient in Chinese vegetarian cooking; pork belly; and more.
The Pantry
How to find our favorite products and materials from this issue.
By Liz Pearson
Saveur Moment
An in-your-faceencounter with a birthday cake.
Photo: Hulton-Deutsch Collection/Corbis
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