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| Saveur | 
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| Publisher: World Publications, Inc.
Category: Magazine
List Price: $45.00
Buy New: $19.95
You Save: $25.05 (56%)
Avg. Customer Rating:  35 reviews
Sales Rank: 131
Format: Magazine Subscription
Type: Consumer magazine
Subscription Issues: 9
Subscription Length: 12 Months
Issues Per Year: 9
First Issue Lead Time: 12-16 Weeks
ASIN: B00005N7SL
Release Date: November 23, 2001
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 2 to 4 months
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| Customer Reviews:
 Saveur is far and away the best magazine for food lovers August 18, 2004
12 out of 16 found this review helpful
Delicious recipes, color photos, travel background, ingredients sources, well written articles and the ads are not designed to make you rip the magazine apart like a certain 'no ads' magazine.
Sometimes the contributing authors are a little full of themselves, but overall the writing is excellent and the food is authentic to the region being written about. Its a touch expensive direct from Saveur, but a good deal on Amazon.
Great Read!! Cover to Cover November 27, 2003
22 out of 23 found this review helpful
I love this magazine because it gives the background and history of food. When I get the magazine each month,I have to read it right then and there. I finally found out where Salisbury Steak originated. In Ohio, by a doctor during the Civil War. Not in England. The photography is beautiful and some of the stories are memories of what the certain food means to them. They make you want to try everything in the magazine. Saveur is not pretentious as "Food and Wine" or "Gourmet." It is nice to read about regular people that make great food at reasonable expenses. Subscribe to this magazine!
Quality, Content and Value! September 16, 2003
24 out of 24 found this review helpful
Nuts 'n Bolts opinion...you get what you pay for (apologies for ending the sentence with a preposition!). SAVEUR is quality, specific directions and very clear. Other competitive magazines have 80% ads throughout magazine. Saveur does not. Photos are superb. The recipes continue on next page (vs. continued 43 pages in the back), Editor's comments on availability, etc. are included. Paper is thick and high gloss. We spend more money each month on Starbucks. Treat yourself to a much less expensive luxury. Subscribe to SAVEUR.
Fantastic magazine with excellent photography and stories August 29, 2003
47 out of 49 found this review helpful
To me, Saveur is almost more about travel than it is about food. The articles tend to be about cuisines set in the context of their geographic and cultural origins. Rich photography and personal stories give you a flavor of the people and places behind familiar and new dishes. Articles in Saveur have inspired me to take several trips, to places I would not have otherwise considered, and seek out amazing little hole in the wall shops and restaurants.If you love to travel, cook, and eat, you will love Saveur!
The Best for Fun Food June 19, 2003
125 out of 125 found this review helpful
I say "fun" because food should
be a pleasure, as well as an
exploration of the new and
different. One of the great strengths
of this magazine is that you
can get most of the ingredients
without having to visit a particular
store somewhere in the depths of
New York City. The people creating
the recipes are making the effort
to make preparing the food easier
for American cooks."Coffee table" magazine? I don't
think so... "Food and Wine": now that
is a magazine more devoted to showing
breathless closeups of beautiful
food. You can't eat it, and you can't
find the ingredients, but it looks
lovely. Yes, the photography in
Saveur is very nice, but that
just enhances the experience for me. I am a former subscriber to a LOT
of food magazines. Gourmet lost it
when they went PC, and you can never
find the very special ingredients
they mention, unless you live
on a particular street in NYC. F&W
already mentioned. Williams/Sonoma had a
nice magazine, but now sadly gone. I also like the travel aspect to
the articles, which is generally
much more "real" travel than you get
in other food magazines. As an
example, Gourmet will send a reporter
to the most expensive hotel/restaurant
in Italy, while Saveur will explore the
wonderful food and drinks to be found in
the Italian countryside. I think the best compliment is that
other food magazines are stealing
ideas from Saveur, in hopes of grabbing
the same audience. A theme shows
up in Saveur, only to be repeated
a month or two later in Food and
Wine. Perfect? No, but Saveur is working
on it, having had some ups and
downs in the last few years. I
think that the patient is recovering
nicely at this time (6/03).
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