Saveur, The New Comfort Food

Edited by James Oseland, then executive editor of Saveur magazine, this hardcover volume explores the broad range of regional and international cuisines that have contributed to what Americans recognize as comfort food. The collection combines recipes with narrative writing and more than 200 photographs, tracing the global roots of dishes that have become embedded in everyday home cooking. Aimed at the engaged home cook, the book reflects Saveur's signature approach of grounding recipes in cultural context and culinary tradition rather than presenting them in isolation.