Imserba Webstore - Saveur (1-year)

	List Price: $45.00 Our Price: $19.95 Your Save: $ 25.05 ( 56% ) Availability: Usually ships in 4 to 6 weeks Manufacturer: Bonnier Corporation
Average Customer Rating:
Binding: Magazine First Issue Lead Time: 4-6 Format: Magazine Subscription Issues Per Year: 9 Label: Bonnier Corporation Magazine Type: Consumer magazine Manufacturer: Bonnier Corporation Number Of Issues: 9 Publisher: Bonnier Corporation Studio: Bonnier Corporation Subscription Length: 365
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Editorial Reviews: This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.
Spotlight customer reviews: Customer Rating: Summary: in depth coverage on a few foods Comment: My first copy covered a wonderfully in depth section on lamb. After that there was little to recommend it. I hope for many ideas from a cooking magazine and will hope that future issues give me more to work with. Customer Rating: Summary: Bang for buck Comment: I subscribed to this magazine because I read about it on a blog and there was a deep discount for a subscription. I had never even picked one up before. My first issue arrived a couple of days ago, and I must say that I am really enjoying it and look forward to future issues. I was a little concerned at first that there were too many ads, but the content was interesting, and the photography is beautiful. I believe that I will end up reading pretty much the entire magazine -- not flip through and put it aside. It will take several issues before I know whether I would pay full price for a subscription. Customer Rating: Summary: Saveur needs to work on customer service. Comment: Love this magazine. The consistent problem I have with this magazine subscription is.....they need to work on their customer satisfaction more. Have sent in several requests over the last 3 years.......several times I have received my magazine damaged due to the shipping process and moisture from weather. Why do other magazines protect their mailed out issues to customers with plastic sleeves or a paper protector and this magazine refuses to do the same ? At 2 times in the last 2 years, I have called to request a back issue and they simply never have them. Never. I mistakenly left last months magazine on an airplane and they don't even have an issue from last month. The customer service seems to be lacking regarding what would seem to be understandable requests. I get several magazines a month and this is the only subscription I have problems with. Customer Rating: Summary: Foreign food, travel and international recipes Comment: I bought this magazine several times at the store and then decided to buy a subscription. I mailed my subscription check in mid-late-December and I had already bought the November and December magazines in the store; they promptly sent me November and December and I am waiting to see when they cancel my subscription ... If you like to travel this magazine is really for you, if you are like me and like to stay home and cook there is probably one recipe each issue that I am interested in. There was a wonderful spatzle recipe and terrific canapes, a simple "real alfredo" but being that I live in rural America, many of their recipes don't use ingredients that I can readily buy and I am probably not going to, or at least have not, ordered away for ingredients that I might try using once, although they do have vendors who sell unusual ingredients listed. I do appreciate interesting ideas for our family gatherings such as in the November 2008 issue they had recipes from Laos and had a recipe for a custard baked in a squash; I will try that this fall when I have so much winter squash I will be looking for new interesting ways to use them ... One last bit that I like is the lay out of the magazine, they list all the recipes in the front and then in the back they list all the unusual ingredients and vendors in the "Pantry" and then they list the recipes again by category; that is nice when your preparing for a family gathering and you are in charge of appetizers or side dishes and you can just breeze through the back issues and find the recipes people might enjoy. I started writing this feeling cool on Saveur but I realize there is more in it than I might be appreciating. I did contact the magazine company and they did agree that they received my check in mid-December and that they sent me November and December after that. I explained that I had already bought those issues, and they agreed to give me 3 more months; I hate doing that because I know all paper businesses are hurting with readership down and the economy in the state that it is ... but I felt I needed to, to be satisfied with my subscription. October 2009 update: I had called them a couple months ago, they agreed to give me a full subscription, rather than counting the back-dated months that they sent upon arrival of my mid-December check; since then I did not receive October's issue and I received November's issue as a "gift" since they said my subscription ran out - I am too fed up to deal with them again and they have lost a customer. Although the November issue had good Kimchee recipes ... November 2009 update: still no more issues - Customer Rating: Summary: Great Magazine, a little gem! Comment: I came across Saveur by accident, and initially I just flipped through it at the office, mostly for 5-10 seconds, and then put it down and went on with work. Recently, I was back into cooking and reading about the culinary world big time, and viola, a stack of Saveur is still sitting there at the corner, piling up. I gave it a thorough look through, and I was amazed how I have missed this little gem for such a long time, it has information about interesting ingredients, stories, histories, and more. I definitely enjoyed the article on Salmon, and the reference by someone here about it being like the National Geographic for food, is definitely not too far off. If you are like me, and like to know about things and not just looking to find recipes, this magazine will wow you. Someone else said that it encourages travel, and I think that should be the way it is. Think about it, even if you have the recipe for this interesting dish that you want to try, and lets say you found the ingredients, how do you know if it is going to be authentic? I love travel and this magazine does adds my determination to go travel.