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SAVEUR COOKS
About The Program
SAVEUR Cooks provides culinary schools across the country with SAVEUR-branded cooking classes derived from the pages of the magazine. Our classes are designed for the casual home cook and culinary enthusiast alike. Topics range from Tuscan or Thai Classics to Steakhouse Favorites and French Country Classics.
When you sign up for a SAVEUR Cooks class you will receive:
• SAVEUR canvas tote bag
• One year subscription to SAVEUR Magazine
• Full-color recipe booklet
Check out our Find Classes page to search for SAVEUR Cooks classes offered near you today!
Not all classes offered at each location.
Classes
French Country Classics
The SAVEUR editors have gathered recipes that represent the regional diversity of French country cooking and highlight the ingredients that are the foundation of this elemental cuisine. From the firm, savory lentilles du Puy that accompany many meat courses in the Auvergne to the raw garlic and fresh basil enlivening a classic Provencal soupe au pistou, the building blocks of these rustic dishes express in a direct, gratifying way a singular sense of place.
Mexican Classics
Mexico is a country of many cuisines. Travel from region to region, and you can discern a complex history and rich convergence of cultures just by considering what’s on your plate. The recipes selected for this collection offer a window onto a remarkably varied culinary landscape, and our tips and techniques provide a primer on styles of cooking that make Mexico one of the world’s greatest gastronomic destinations.
Steakhouse Favorites
Indeed, steak has in many ways become a symbol of the American dream: it is both a staple of the workingman’s table, thrown on the grill with some onions and ready to eat in a flash, and an icon of material achievement, served in the burnished halls of venerable steak houses like Peter Luger in New York City. It’s simple to achieve steak perfection. Start with this collection of SAVEUR'S favorite recipes for steak and its classic accompaniments.
Thai Classics
Sharp but harmonious contrasts in flavor and texture – born of a judicious combining of hot components such as spice pastes, cooling elements like coconut milk, and a variety of crunchy, savory-sweet garnishes - are a hallmark of Thai cooking. This collection offers a window into Thailand’s wide-ranging and vibrant cuisine, from the well-known Thai noodle dish, pad Thai, to the equally popular green papaya salad, som tum, as do the tips and techniques that follow them.
Tuscan Classics
Tuscany is a region rich in vegetables and fruits, full-bodied wines, and distinctive local cheeses and meats. SAVEUR’s editors have selected some of the most evocative dishes and most ingenious tips and techniques shared with us by Italian cooks over the years. From early mushroom crostini to deeply savory prosciutto-wrapped pork loin and creamy polenta, each of these dishes is a standout on its own; together, they add up to a glorious feast.
