The SAVEUR Digital Feast
In terms of life-changing appliances, an iPad just might be the best thing we’ve introduced into our kitchens since the invention of the electric refrigerator. Whether paging through a visually lush restaurant cookbook or watching a how-to video embedded in a recipe’s step-by-steps, having a tablet on hand has changed the way we cook. Our digital library of cookbooks and food writing is a rich and growing resource; we’re thrilled to share our favorites from the iBookstore with you here, and at itunes.com/saveur.

VIETNAMESE HOME COOKING
Charles Phan's debut cookbook is eye-catching in print, but in the digital version from the iBookstore, it's exquisite: a vibrant photo of bánh cuôn (rice crêpes with pork and mushrooms) fills the display; a swipe of the finger replaces it with a gallery of step-by-step imagery for constructing the dish, all cross-referenced against a visual glossary of ingredients. The book was a long time in the making, but as the saying goes, good things come to those who wait.
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FOOD IN JARS
We've long been fans of Marisa McClellan's blog Food in Jars, a two-time Best Food Blog Awards finalist dedicated to the joyful packing of anything and everything into lidded glass vessels: jams, pickles, salsas, chutneys, syrups. With her cookbook, the experience is even better: rich personal stories, useful tips for canning and storing, and smartly written, eminently approachable small-batch recipes leave us hard-pressed to find so much as a single fruit, vegetable, or herb that doesn't work beautifully in a jar.
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AN EVERLASTING MEAL
Equal parts philosophical guidebook, poetic manifesto, and inspiring cookbook, Tamar Adler's beautifully-written book is an ode to the pleasures of simple, intuitive cookery. Covering everything from peeling potatoes to mounting a feast (with quite a bit in between), this book rekindles our excitement about the pleasure to be found at the market, in the kitchen, and around the table with our friends and loved ones.
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SUSAN FENIGER'S STREET FOOD
We've been fans of Susan Feniger's jubilant, worldly approach to food for ages—her enthusiasm for global cuisine is infectious, perhaps never more so than here in her latest cookbook. In Street Food, a compendium of hyper-flavorful dishes eaten on the street in countries from Malaysia to Mexico to Turkey, she distills complex dishes down to approachable (but still authentic) recipes, with vibrant, exquisitely colorful images that make the ebook as much a pleasure to browse as it is to cook from.
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THE MAN WHO CHANGED THE WAY WE EAT
Craig Claiborne was a giant of American gastronomy: he introduced us to fresh herbs, regional Chinese cooking, and more; he defined restaurant reviewing as we know it. In this biography, author Thomas McNamee describes a man who gleefully charted the course of American cookery, yet had a dark side, struggling with alcoholism and his sexual orientation.
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A GIRL AND HER PIG
England-born, New York-based chef April Bloomfield's homey, hyper-flavorful recipes are British through and through, with an occasional flash of Mediterranean that keeps us on our toes. Her first cookbook is a kitchen staple for us, but the iPad multi-touch edition adds depth and dimension, bringing her beautifully written words and lushly rendered images alive in a whole new way.
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ELEVEN MADISON PARK
Daniel Humm and Will Guidara’s exquisite volume is easily one of the most beautiful books of the last year, and certainly one of the most culinarily creative. But at 6 pounds in weight and a square foot in size, the print edition is a bit unwieldy in the kitchen — or for the kind of fantastical armchair reverie that its seasonally-oriented recipes (and accompanying images) demand. On the iPad, it comes alive: vibrant images and a straightforward interface make for a perfect reading experience.
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HOW ITALIAN FOOD CONQUERED THE WORLD
The extraordinary ubiquity of Italian food can be attributed to any number of things: Italy’s historical role in trade, the flavors' easy adaptability across cultures and climates, the undeniable perfection of a simple meatball in gravy. In his engaging history of culture and cuisine, John Mariani traces Italy's culinary expansion from local to global.
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