From the editors of America’s favourite culinary magazine, Saveur: The New Classics Cookbook features more than 1000 well-curated global recipes in an essential collection for home cooks everywhere. This masterful selection celebrates the brand’s authority, heritage, and depth of worldwide culinary knowledge in what will become an indispensable and treasured guide for everyone who relishes authentic cooking and Saveur’s standard of excellence.

Offering authentic, from-the-source recipes for virtually every type of dish (from tapas and cocktails to salads, dumplings, one pot meals, and more), essential techniques, and practical advice, this thorough collection of recipes from the pages of Saveur represents a comprehensive foundation for any home cook looking for a go-to guide—and daily inspiration—from a trusted source. Also includes suggested menus for holidays and occasions; illustrative sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, what makes a good tagine) or provide easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and two sections of gorgeous full-colour photographs that bring the cuisine to life.

The 16 chapters are organized by course and food type. A robust selection of pantry basics (DIY condiments, stocks and sauces, spice blends and rubs, and more) is also included. Each recipe includes a headnote (explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion) and there are illustrations and cook’s notes, imparting helpful tips (wear gloves when working with hot chiles, use young ginger for the best flavour) scattered throughout the book. Icons call out vegetarian dishes and other helpful information at a glance. Multiple indexes make it easy to find recipes for any occasion.

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Iraqi Yellow Spice–Rubbed Chicken

Djaj Bil-Bahar il-Asfar

serves 2–4 (see photo, page 230)

This fragrant spice-rubbed grilled chicken was a favourite of author Felicia Campbell when she was deployed as a soldier in Iraq.

2 tsp. coriander seeds

2 tsp. cumin seeds

2 tsp. black peppercorns

6 cardamom pods

4 dried chiles de árbol, stemmed

4 whole allspice

4 whole cloves

4 dried rose hips

1 tbsp. curry powder

1 tbsp. ground cinnamon

1 tbsp. ground sumac

2 tsp. ground ginger

1½ tsp. freshly grated nutmeg

1 tsp. ground fenugreek

8 cloves garlic, mashed into a paste

Kosher salt and freshly ground black pepper, to taste

1 3-lb. chicken, halved

Flatbread, such as Naan (page 459, or store-bought), for serving

1. Heat coriander, cumin, peppercorns, cardamom, chiles, allspice, and cloves in a 10″ skillet over medium heat until seeds pop, 1–2 minutes; let cool. Transfer to a spice grinder with rose hips; grind and transfer to a bowl. Stir in curry, cinnamon, sumac, ginger, nutmeg, fenugreek, garlic, salt, and pepper; add chicken and toss to coat. Cover and refrigerate overnight.
2. Build a hot fire in a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side for indirect grilling (page 191). Grill chicken on hottest part of grill, flipping once, until slightly charred and cooked through, about 45 minutes or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°. If outside starts to burn before chicken is cooked, move to cooler side of grill until done. Let rest for 10 minutes. Serve with flatbread.

Recipe published with permission from Insight Editions.