On 2012-07-22, Alan Holbrook > wrote:

> Actually, with all due respect, I agree with Barb. It's not that Saveur
> doesn't have some very fine recipes, but the recipes are linked to an
> article on the culture and food history of the region being discussed.

I'm another long time Saveur reader who would agree with Barb and
Alan. Saveur is more than a one dimensional cooking magizine. OTOH,
that's why I'd subscribe to Fine Cooking. I want a strictly technique
howto magazine. If I want culture, I'll read the free NatGeos in the
laundry room.

nb