We get dozens of cookbooks each week at SAVEUR, and every month we share our favorite new releases—books that, through one avenue of greatness or another, have earned a place on our over-stuffed shelves. This time, the books that piqued our interest came from all over the world—the Middle East, Myanmar, Paris, the American South—and covered a variety of recipes, from Palestinian mezze to cooking candy.
From the exuberant libations that came out of Paris in the roaring twenties (or les années folles as they are known in France) to refined modern drinks such as a raspberry-cognac sparkler, we're in love with cocktails inspired by the City of Light.
The Champs-Élysées, combining brandy and French herbal liqueur Yellow Chartreuse, keeps a hint of the rusticity and purity of the French Alps in a drink of sophisticated aspirations that feels more like sauntering along the Champs-Élysées than hiking up Alpine paths.
The exquisite flavors of the Maghreb—Tunisia's casse-croûte, Morocco's tagines, Algeria's intricate sweets—are alive and well in Paris, as Jay Cheshes reports in his article for issue 150, Couscous Royale.
A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.