Cookaholics Bulletin Board

I took the most recent Saveur on an airplane with me to Canada, so I had a chance to read it cover-to-cover. This month's was a good issue to read entirely.

The cover story is about Calabrese food, which is a different style of Italian from the arch of the boot. I've already used the fried-breadcrumb pasta and it was tasty, if a bit greasy. Tip: be conservative how much oil you fry the crumbs in: they will abosorb as much as you use!

One gripe though: "Real" Italian food? Tuscan food isn't "real"?

This issue also includes an extensive article on vietanamese supermarkets (valuable even for a New May Wah vetran like me) and food of Istanbul. 2/3 of the recipes were vegetarian or fish, which made me happy.

The main thing I find myself wishing is that Saveur would include just a couple more recipes per article. Generally they give you just not quite enough to make a full meal.