Savor: Rustic Recipes Inspired by Forest, Field, and Farm

by Ilona Oppenheim

“Gorgeous. . . .  A treat even if you don’t feel like cooking.”
—The New York Times

Savor is a stunning cookbook that celebrates rustic good food made from natural ingredients.

Experiencing the bounty of nature is one of life’s great joys: foraging, gardening, fishing, and, ultimately, cooking casual meals, whether indoors or outside over an open fire. From her home in the mountains of Aspen, Colorado, Ilona Oppenheim devises recipes that make the best use of the abundance of her surroundings: foraged mushrooms and berries, fresh-caught fish, pasture-raised dairy, and home-milled flours. Oppenheim’s recipes rely on quality ingredients and simple cooking techniques to make nutritious, family-centric dishes, including Kale and Feta Quiche, Ricotta and Roasted Fig Bruschetta, Vegetable Soup with Mini Meatballs, Porcini Fettuccine, Tomato Tart, Oatmeal Baked Apples, and Pear Crisp, among others. Many of these recipes call for only a handful of ingredients and require very few steps, resulting in dishes that are easy to make and fresh, wholesome, and delicious too.

This romantic and delicious portrayal of living in harmony with nature will appeal to gardeners, gatherers, foragers, and home cooks but will also transport the armchair reader straight to the forest. The natural beauty of mountains, valleys, streams, and vast swaths of land jumps out from these stunning pages.

Genres: Cookbooks, Nonfiction, Food, Cooking, Foodie

272 pages, Hardcover

First published March 8, 2016

Reviews

[Dorine · Rating 4 out of 5]

SAVOR by Ilona Oppenheim encourages the use of farm fresh ingredients, pasture-raised eggs and meat, plus grass-fed raw or non-homogenized milk, as well as reverting back to a simpler way of life by processing your own food. The author shops at farm stands, plus belongs to a CSA and dedicates a chapter to this bounty. The recipes are tantalizing and seem fairly easy with simple ingredients. Part memoir and part cookbook, Ilona Oppenheim’s love of rustic ingredients shines through.

For more reviews, plus travel, garden and food topics with photos, visit The Zest Quest, my pursuit of a zestful life.

Some of the recipes are on my list to try in the future. The homemade Hot Chocolate made me drool. I was intrigued by the Root Vegetable Chips and 24 Hour Bone Broth. I will dream about the Garlic Scape Compound Butter as well as the Zucchini Tart and the Tomato Tart, complete with a self-milled tart dough. I learned a secret tip for Crispy Roasted Potatoes that I know my husband will love. The Slow Cooker Applesauce and Peach Marmalade are on my list to make as soon as I have the fresh ingredients.

Although I don’t normally forage for my family, I loved reading that section which included mushrooms, trout, pheasant, plus berries and nuts. Foraging was something I did when I lived in the country, but it’s not available in the city. An occasional blackberry picking day or fishing with my dad is as much as I do these days, other than foraging in my own garden. I enjoyed the notes about cooking over an open fire, something I enjoy when we camp. The Rosemary Flavored Popcorn over an open fire is high on my list to incorporate into our summer experiences. I loved the idea of baked apples in the coals of a fire and the recipe sounds amazing. I can see making that a priority this summer.

There are many things to learn in this book such as making clarified butter, pate and lamb sausages. Even Zabaglione, an Italian custard, is included. I have my eye on the Zucchini and Goat Cheese Quiche which looks amazing.

There’s a section on how to mill your own grain, the benefits of that practice, as well as what to make from it. Since I get milled organic grain from our farm share, it’s not something I will do myself often enough to invest in a mill. I enjoyed the ideas for cereal and bread, something I’m more apt to try. I liked the suggestions on equipment to make jobs easier such as a mandoline to slice vegetable chips evenly. That’s something I’d use since I love roasting root vegetables into chips. There’s a section in the back that lists resources for items that you might not be able to source locally such as grains or yogurt starter. That’s especially helpful for city dwellers who don’t have access to a farm share.

The photographs are beautiful scenic shots from Colorado, enhanced by picturesque depictions of food and delightful family peeks in the act of foraging or enjoying the fruits of their labor. I think this part of the book is best enjoyed in print. My digital advanced review copy was only available in Adobe Digital Editions software which loaded the photos extremely slow. That’s the hardest part of reviewing recipe books in digital because I don’t get the true feel of what it will be like on a Kindle or in print. Instead, I read the book on my laptop where I have to enlarge the print, which then skews my enjoyment of the photos. I understand the need for the software to protect copyright, I just wish there was an easier way for a reviewer to enjoy beautiful books seamlessly, as well as being able to retain the book in our library.

SAVOR by Ilona Oppenheim is the perfect choice for CSA (Community Supported Agriculture) members who receive a wide variety of products in their farm share. I found several recipes to try this summer when the produce comes rolling in. The items for these recipes can also be easily purchased through a good fresh market or roadside stand in Amish country. I’m fortunate to have access to all, as well as farms and my own garden, so this book will eventually land on my print shelf. Simple recipes for healthy food makes SAVOR a good resource for those who believe in getting back to basics.

Review by Dorine, courtesy of The Zest Quest. Digital copy provided by the publisher through NetGalley.

[Jenny (Reading Envy) · Rating 4 out of 5]

This is a beautifully assembled cookbook with vivid photography. Oppenheim elevates the typical farmers' market type fare and provides a bridge to even more home-made, home-grown fare from fresh cheeses to handmade sausages. While some of the content was familiar, some was definitely more creative. I felt I could smell her kitchen through the pages.

[Denise · Rating 2 out of 5]

I'm pretty crunchy-friendly, but this is too woo-woo for me. The author apparently took a crash course in dubious nutrition blogs and now wants to tell you ultra-high-temp pasteurized milk will give you lactose intolerance and that you should eat as much raw milk and raw milk cheese as you can afford. Now, I'm an American, and that means I must defend to the death your right to do anything that neither picks my pocket nor breaks my leg as they say, so drink raw milk to the extent your state legislature permits and you'll see no protest from me, but I prefer to use my PTO on something besides diarrhea myself... I live in delight not to have learned her opinions on vaccines.

The foraging sections are also kinda dangerous. There are some things that are easy to forage for (like dandelions) but mushroom hunting is tricky and it is very local, and generally it's recommended to take a class from someone knowledgeable to your area. I'm hoping most people, even the raw milk sort, have the good sense not to eat fun looking mushrooms they find in the woods without training though.

Nowadays fashionable cooking trends vacillate between plain/insane. You're either being told to sous-vide 14 ingredients sourced from your favorite local heirloom husbandry specialist, or you're squeezing a lemon over raw kale. This book is mostly in the plain school. There actually is a lemon-kale recipe with 3 other ingredients, I will not spoil it though. There are some solid recipes in here, this woman's clearly cooked a few things in her time and that shows, but nothing really new or innovative, nothing you'd be unable to find on the Internet or even in The Joy of Cooking.

This book does commit my absolute pet peeve in crunchy cookbooks, which is to beat your reader with your opinions on food sourcing on every. last. recipe. Every instance of milk and meat in this book is accompanied by a moral reminder like "milk (ideally raw or nonhomogenized grass fed)." Yes, every instance of meat and dairy. We read that stuff earlier, calm down, we didn't forget you like raw milk. It's okay to just say "milk" as shorthand.

Shoutout for including a Fondue recipe though. I am convinced the humble but fun 'Due is due for a comeback. Biding its time, waiting for the right food zeitgeist to strike again. Hold on to your pots and long forks. (Also pretty sure it's in Joy of Cooking.)

My copy of this book was free from the publisher for the purposes of review.

[Sarah · Rating 2 out of 5]

This book is undeniably beautiful. Every recipe has its own picture, and landscape and family shots are included throughout. The pages aren't glossy, which goes with the "rustic" theme.

As for content, this book is mostly for people who romanticize homesteading; people who might actually use it must have obscene amounts of time and money. It's a bit pretentious, every egg in every recipe marked as "pasture-raised," every dairy product followed by "ideally raw or nonhomogenized grass-fed." This is another author who talks so much about herself and her family that you'd think she's some kind of celebrity. Of course, if I snowbirded between Miami and Aspen and had a custom-built home on a mountain, I suppose I would eventually become out of touch with reality, too. Several pages on how to mill your own grains at home? Yeah, right.

Gorgeous and useless. Nice to look at, but completely unnecessary for anyone to actually own.

[Ambur Taft · Rating 4 out of 5]

Beautiful book full of rustic, old world recipes. Some might feel it's full of expensive, hard to obtain ingredients that take time and patience to follow through with these creations, but if more of us slowed down and bought local and ate this healthy there'd be more happy, relaxed and properly nourished humans.

[Anna Katherina · Rating 4 out of 5]

Via NetGalley‘s services, I was approved to receive a free early release copy of this book in exchange for a review of its contents. I am not being compensated for the contents of this review and all views expressed here are my own.

This book is not scheduled for public release until April 5 of 2016. As a result, the quotes and content of this book discussed here may not appear the same in the final edition when released.

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I was skeptical of this book at first, I won’t lie about it. Anything written by the Crunchy – Granola types tends to raise my hackles a bit, and with good reason. I have a very bad history with materials and groups like this- and an overall poor opinion of the Sustainable Food Movement in the US.

Thankfully Savor has exceeded my expectations in more than a few great ways.

Don’t get me wrong. It certainly is crunchy- with her being introduced to the Sustainable Food Movement via The Omnivore’s Dilemma, no less (a book which, while educational, is chock-full of its own problems); she takes almost every opportunity available to impress upon the reader the values she holds concerning farm raised, grass fed, unpasteurized, organic, self foraged, and more. The book is also filled with story after story of her own life experiences, many of them showing that she comes from a place of relative privilege.

I know in my heart that this will ultimately be offputting for many people- especially those who are impoverished or of lower socioeconomic status; those who do not have the ability to buy pasture raised and grass feed meats, visit a local Farmer’s Market, or any of the standard trappings of a new food movement that ultimately leaves these people in the dust. That being said, in no area does she degrade the reader or look down on them for not being born to the same status and luck as she has been graced with; while she impresses these values upon the reader and makes note after note of their importance (to her), she ultimately recognizes that some people do not have such luxury.

In my eyes, this is rare and redeems the book in so many ways. It is also further redeemed by the author’s own life and cultural background, making such an emphasis far less nerve grating coming from a woman who did not grow up predominantly in American Culture, but who instead was a first generation Swiss immigrant to it.

As for the bulk of the book, as stated it exceeded my expectations.

The Photography is such a wonderful touch to the book. The photos are clear, vibrant, and relevant to the subject; they switch from single page subjects to two page spreads. Some of them are stunning nature shots, but subjects of the photographs also range from beautifully rustic food photography, to family oriented images, and even natural compositions of single ingredients (such as a two page spread of nothing but variously colored onions).

It genuinely is 1 part recipe book, 1 part photographic diary, and 1 part biography, all wrapped up in what feels like a truly heartfelt advertisement for the Sustainable Food Movement. But it works for it, and the outcome is a stunning piece both visually and otherwise.

It feels candid, real, rich, and natural- and that feeling extends even to the organization of the book. It does not follow the traditional organization where items are grouped by Meal, Desert, Beverage (and so on). Instead it follows a format very similar to Bless Your Heart, with the author stating: The quality of the ingredients and their sourcing is an important part of this book, so rather than organizing the chapters traditionally, I grouped them by where to find the ingredients for the recipes, because that’s where every meal I make begins. (page 13)

Where Bless Your Heart fails at a relatively similar (yet vastly different) organization style, however, Savor succeeds in leaps and bounds; the recipes are not thrown hazardously into the chapters with no formatting, but are instead well arranged in a logical succession from foundation to desert.

Not all follow this formatting, but the odd recipes that fall out of line are rare and do not detract from it. The exception to this, however, is the little “informative” pages- such as the page titled “The Benefits of Grass Fed Milk” in the first Chapter (page 22). I would much prefer that pages like this not appear after a succession of recipes, but before them as they are important foundations for the recipes. Placing them in between recipes seems unnatural and disorganized to me; out of the established progression of the chapter.

The recipes themselves are a work of art, though. They truly are. I was genuinely surprised by the simplicity of most- especially those for foundation ingredients such as Ghee and Homemade Yoghurt and Ricotta Cheese. They aren’t all simple, however. There are some mildly complex ones strewn throughout the book’s pages as well. Others are reliant on ingredients that are going to be extremely hard, unrealistic, or even expensive to obtain for some people- such as Bison Steak or Salmon for instance.

Though I did have a slight problem with the “informative” pages (for lack of better words) being thrown in among recipes instead of predeceasing them in the chapters, the only real and legitimate problems that I had with some of the material was two fold.

The first is a slight problem with the encouragement to wild forage some items such as Mushrooms. Mushrooms especially required a lifetime of knowledge and a good eye for identification if one has any hope of winding up with an edible mushroom or one of (sometimes several) poisonous look-a-likes.

While it is unrealistic to expect her to create an in depth guide to the identification of edible Fungi within the book, seeing at least a small note about the dangers would be sufficient enough to calm my anxiety on the subject. After all, did she smartly manage to include a note about unsafe areas to wild harvest plants- though that note consisted only of a warning about pesticides and made no mention of other harmful factors (such as air pollution) that may also make wild harvested plants in an area unsafe.

The second problem I had was with certain scientific information. The first instance is when talking about grass fed beef producing healthier meat (page 16), but reoccurs on several topics here and there throughout the book. I am a stickler for sourcing any time an individual makes scientific, medical, or other claims- and unfortunately this book does no such thing.

If the author makes any mention of “research” or “studies” that have been scientifically conducted, I absolutely believe that these must be fully sourced- either with a source attribution after the sentence, a mark indicating a foot note attribution, or a mark denoting a source listed in the Resources section (which, thankfully, this book has); scientific mention requires scientific validation and a willingness to show from where you gathered this information. To not do so is ultimately inexcusable in a published work in my eyes, regardless of whether or not the information is well known.

That said, Savor is definitely a book that I would not only purchase, but would recommend.

The beauty of the book alone makes it a wonderful addition to anyone’s coffee table. And though the author sits in a position of relative privilege concerning food, the recipes are true to the description’s promise of being simple, wholesome, and easy to make. Likewise, despite the author’s membership within the Sustainable Food Movement, many of them could genuinely be created without access to grass fed and organic [sic] materials, Farmer’s Markets, and other things which the author promotes.

I have no doubt that it would impact the quality of the food (and I will test that for certain in the coming weeks), but it certainly does not make the recipes inaccessible to the average person… Not outside of the rare recipe which requires harder-to-obtain ingredients (at least for the socioeconomically underprivileged), anyways.

[Angie · Rating 4 out of 5]

So. I’m not rating this as a cookbook.

I picked this up and read through it, but mostly I just stroked the pages and looked at all the beautiful pictures.

Cookbooks are my adult version of picture books. And this one is beautiful. The texture of the pages is matte yet silky. Thick. As is the cover. It feels luxurious. And the pictures of the beautiful mountain scenery are lovely and the food worth salivating over.

There are a handful of the recipes I plan to try from this modern day Heidi. I appreciate her backstory and food philosophy, but it’s not for me. Too extreme. With Laura Ingall Wilder as a childhood heroine, I thought I’d like this more, but I’m only about half way there. From scratch? Count me in. Knowing where your food comes from and being a part of that chain? Of course. But that’s about as far as I connected with her.

[Sherri · Rating 2 out of 5]

The photography in this cookbook is lovely, although there were weirdly pictures of prepared recipes out of focus. It really gave me a sense of where the author is coming from with making her recommendations.

While I agree it’s worth sourcing the best possible ingredients you can get, it’s also a bit ridiculous to hunt these down when you don’t have easy access to them. I saved a few recipes, like the Country Pâté to try for my Personal cooking challenge this year. I got it for help with making a meal strictly over a fire (one of my other cooking challenge goals) and the book did not have as much in cooking preparation as it did with the recipes and encouragement to go for raw dairy as any thing else.

[Sylvia · Rating 3 out of 5]

I made two recipes from this book and wasn't blown away. It's an aesthetically pleasing book with its photography and simple ideals, but not everyone has the same privilege the author has to be able to buy raw milk, grind their own flour or forage for trout and porcini mushrooms.

[Kati Polodna · Rating 4 out of 5]

Even if you don’t make any recipes, the photographs are stunning!

[Keena · Rating 4 out of 5]

gorgeous photos. made fish jerky partially off her recipe and it turned out pretty good. Planning on trying the fruit roll ups next

[Dray · Rating 3 out of 5]

recipes based on what you can gather, hunt or forage from the forest and wild. I am always glad to add to my chantrelle recipes.

[Jamie · Rating 2 out of 5]

For a person who does not have a farm it was interesting to learn about different foods and which animals make them. Not ideal for actually being able to make the recipes.

[Alexandra Consolver · Rating 4 out of 5]

This book is a beautifully photographed and documented portrait of Ilona Oppenheim's life. She lives in Aspen with her family, where they live in harmony with their natural surroundings. They forage and search for responsible local sources for their food. Just like the nature of their lifestyle, the recipes and information in many ways go back to the basics. The recipes are for things like oatmeal baked apples, pine needle tea, hearty soups, quiches, and breads. She even explains processes like making cheese, yogurt, etc. things that are not traditionally made at home in modern day American society. After reading this, I get the sense that Ilona and her family live life at a slow and comfortable pace, enjoying the natural environment surrounding them, and leaving a light foot print. It is filled with stories from her life, that really back up her lifestyle choices. It's a really lovely picture. I appreciate that a fair chunk of the recipes are also accessible to your average home cook, someone who does not live somewhere so scenic or remote, who may not be able to forage for mushrooms, etc. I bookmarked quite a few recipes that I would like to try myself! All that being said, some of the recipes were a little far out for me, especially things like making my own cheese or yogurt, it just isn't something I could do right now. But I do like that she presents it to you in a way that is useful, and perhaps a possibility for the future, should the reader decide to taper their life into a more from scratch type of lifestyle. I do have a handful of friends that I could see doing these types of things at home. Overall, I would recommend this book for people who are interested in a simpler, greener lifestyle, and for anyone who loves gorgeous rustic food and photography. I don't think this book is for everyone, but for those who are interested in this type of lifestyle, it would definitely be a treasure on their bookshelf.

*I was given an advance reader edition of this book in exchange for an honest review via netgalley. All opinions are my purely my own.*

[Sandra Noel · Rating 4 out of 5]

To begin with, this is just a beautiful book! From the front cover photography, to the quality hardcover, sewn binding, to the luscious interior photos (most of them taken by the author!) and lovely recipes, this is definitely a book to delight all the senses. To make it even better, this is not a trained chef doing spectacular things outside of the skill set of most everyday cooks, but a mother who loves to fish, forage and cook for her family and just wants to share this with others. Don’t feel you can’t use this book if you don’t have a place to forage from. Most ingredients can be sourced in stores as well.

There is so much to choose from, it was hard to make the decision of what to cook first. I finally decided on the 24 Hour Onion Soup. How nice to be able to make a full-bodied, lovely onion soup that takes so much time, but does most of the work on its own in the slow cooker! Served with the crusty bread with toasted Gruyere…what could be lovelier?

The Roasted Chicken recipe is packed full of flavor. Serve the chicken with Crispy Roasted Potatoes with a side salad for a meal sure to delight your family. The Ricotta recipe makes it so easy to make your own ricotta cheese at home. Use it to make the Ricotta and Roasted Fig Bruschetta.

I was in the mood for a dessert, so I made the Pine Nut Cookies next. I love that these cookies are not overly sweet and have a light, delicate flavor. The down side is that they’re very addicting! I have a feeling that most of the desserts in this book will be the same. Emphasis is placed on flavor instead of just loading it with sugar, and the results speak for themselves.

This is a great cookbook for anyone interested in flavorful, healthy food. If you’re interested in foraging or sourcing from the wild, that just makes it more appealing, but I think anyone could use and thoroughly enjoy this book. I highly recommend it.

I received a copy of this book from Artisan Books for my honest review. All thoughts and opinions are my own.

[Lecy Beth · Rating 3 out of 5]

Savor is a collection of recipes surrounding a common theme of using fresh, natural ingredients found around the farm and foraged from nature. The recipes in this cookbook outline simple preparation and cooking techniques that can easily be used by even the most novice home cook.

The sections are split up by where each recipe's primary ingredients are found or the recipe is created: "Around the Pasture", "From the Earth" and "Into the Wild" and contain a variety of dishes, from appetizers and main dishes to desserts.

Some of my favorite recipes from this book are Ricotta and Roasted Fig Bruschetta and the Pear Crisp. The photographs throughout the cookbook are taken by Ilona Oppenheim, herself, and are stunning. Think, Folk Magazine's live kitchen with rustic table settings with the bright colors of the food as the star of each image. Truly beautiful.

I do, however, think the collection of recipes could have been better edited in the development stages of this book. To give an example, there are three quiche recipes in the first section alone, several tart recipes then there is a recipe for ghee and another for hot chocolate. While the recipes themselves are very easy to understand and follow, I don't think some of them would be widely useful to the everyday home cook. The book could have been more relevant by adding either a greater variety of dishes rather than three or four of one type or by adding more non-traditional dishes to tie in the ghee and gear it toward allowing a home cook to branch out of his/her comfort zone.

Overall, I would recommend Savor to someone who would be looking for rustic recipes that featured natural ingredients only. I don't know how adaptable this book would be in most suburban kitchens when those cooks gather their ingredients from a grocery store.

*I received an advanced reading copy from the publisher for my honest review. All opinions are my own.*

[Valeriya · Rating 4 out of 5]

This is a beautiful book. I am a very big fan of a rustic style and as an inspirational book I'd rate it 5/5

But as a cookbook it is a little bit harder for me to give it a 5 star rate, because I simply can't really make any recipes out of there. I will, however, definitely try three out of the book (Vegetable soup with mini meatballs, Slow cooked apple sauce and Gluhwein), which all look and sound amazing and have something new in it.

Due to the fact that I unfortunately, don't have an opportunity to live next to the woods and eco farm, sourcing some of the ingredients may be quite difficult. Everything is grass-fed, raw, extra-virgin and overall straight from the ground. I truly wish I had an opportunity to get hold on all these ingredients (even though I am trying to stick to the healthy diet and do care about the origin of the meat and vegetables I am using).

Also I am not sure if the result will be the same if I use normal white flour instead of, let's say, 'home-milled soft mild white flour or organic whole wheat pastry'. Where I live everything with the adding 'organic' is much more expensive. Therefore, I won't try some of the recipes just because I know it won't be as good it turned out when the author made it.

Anyway, I still think it is a beautiful book and a fantastic present. Photos, author's notes and overall research that has been put in the book look impressive.

Thanks Netgalley and the Publisher for the advance reader edition of this book. All opinions are my own.

I received this book from the for free in exchange for this review.

[Degan Walters · Rating 4 out of 5]

Flipping through the upcoming cookbook list for 2016, my eye was immediately caught by Savor. A fresh-faced Colorado mountain graces the cover and promises healthy, fresh eating. And this is some serious homesteader eating! Part cookbook and part boy scout manual, she breaks up the book by where you will find the initial ingredients to get started on your meal (Around the Pasture, From the Earth, Into the Forest, By the Fire, Through the Mill, etc.) and in each section are tips on how to live off the land...foraging, making yogurt and sausages and whatever you might need.

It's a little too hardcore for me - I am not about to grind my own flour or churn my own butter - but most of the dishes can still be made by buying high quality ingredients.

Expected pub date: April 5, 2016

[Jessica · Rating 4 out of 5]

In the introduction the author talks about how reading Michael Pollan's book The Omnivore's Dilemma changed her life. After I read that I knew I was going to like this book because reading that book changed my life too. Oppenheim tries to source the best local ingredients she can for her family and her recipes are organized by area/type - for instance the chapter "Into the Wild" is recipes based on foraged wild ingredients, and "Around the Pasture" is all about pasture raised meat and dairy. Besides all the yummy sounding recipes, there are BEAUTIFUL photos of Colorado - and the food of course! I really liked this cook book and definitely want to try out a few of her recipes. I would definitely recommend this one!

[Emily · Rating 5 out of 5]

Savor finds the right balance between aspirational and accessible. The photography is breathtaking and I found myself wanting to leave my dirty city life and tromp through the Aspen forests to gather my own mushrooms. In addition to being beautiful Ilona has clearly done her research and puts forth an excellent philosophy of eating what comes from the earth in a thoughtful way. She may go further than I would do in my day-to-day life (like grinding her own flour) but I found it all interesting to read about and she never felt overly preachy. The recipes are well-written and I'm excited to try her homemade cereal.

*NetGalley provided me with a free copy of this book in exchange for an honest review*

[Mari · Rating 4 out of 5]

As a vegetarian who loves to discover new recipes, this book was a delight to find. I have already made several items, and have preordered a copy of the book.

The recipes are easy to follow, there is a good mix of family favorite and new recipes. The photos are lovely.

I'm planning to make the Porcini Fettuccine next week, for a dinner party. Thank you for giving me the opportunity to read/review Savor.

[KC · Rating 4 out of 5]

I loved this book because of it's glorious pictures of food and nature. . Written by a woman who lives in the woods of Aspen, Colorado with her family and demonstrating simple but pure recipes. A real beauty. Thank you NetGalley for the advanced digital copy.

[Laura · Rating 5 out of 5]

Beautifully illustrated, intriguing recipes, great read.

[Jessi · Rating 2 out of 5]

Lots of full page and two page photo spreads. A huge book with surprisingly few recipes. They are ok, but the book is a bit overpriced.

[Susie · Rating 3 out of 5]

Beautiful photos

[Meredith · Rating 4 out of 5]

Stunning food photography, a feast for the eyes, and a feast for your body if you actually make the food.