Savoring Saveur Shrimp
Has anyone else noticed how much better Saveur is now that its former editor in chief Coleman Andrews has taken his globetrotting ways to Gourmet? New editor in chief James Oseland is doing a terrific job. The magazine is more readable, more relevant, and just plain fun.
The March issue featured a terrific multifaceted feature on shrimp. Who doesn't love shrimp? The big shrimp section includes great recipes for barbecued shrimp from Tory McPhail of Commander's Palace, shrimp chowder from Sam Hayward from Fore Street in Portland, Maine, and stir-fried shrimp with snow peas from my friend Ed Schoenfeld, AKA "Chop Suey Looey."
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1 Comment:
Saveur is a terrifc food & travel magazine. There is nothing close in comparison. Gourmet (along w/ the indistinguishable Bon Apetit) are full of ads and not at all informative nor interesting to read. How could the editor go from Saveur to Gourmet? Must have been a much bigger pay package. Or, is Saveur won't last much longer. It's subscription/readership is probably not as high as Gourmet. Such a shame!
Schuylar at 5:41PM on 03/26/07