{"product_id":"saveur-magazine-spring-summer-2026","title":"Saveur Magazine: Spring\/Summer 2026","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eExtraordinary food writing has been a hallmark of \u003c\/span\u003e\u003cem\u003eSaveur \u003c\/em\u003e\u003cspan\u003esince it was first published more than thirty years ago. Now revived in print form, it continues its focus on serious and adventurous writing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn this issue you’ll discover:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eShane Mitchell's guide to eating, shopping, and sleeping well in Hawai'i\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eBarton Seaver's recipes for squid that are \u003cem\u003enot \u003c\/em\u003ethe inescapable fried calamari\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eChris Cohen's explorations of New England vineyards growing grapes that are hybrids of \u003cem\u003evitis vinifera\u003c\/em\u003e and native North American species\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003eUlf Svane's photo tour of old Bangkok markets\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003ePlus, the Benton family's investigation of Italian ham-making, five women reimagining Irish foodways, snack time in Kolkata, and much more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback. Color photographs throughout.\u003c\/span\u003e\u003c\/p\u003e","brand":"Saveur","offers":[{"title":"Default Title","offer_id":41535548817541,"sku":"Saveur Editors","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/206_SAVSP25_SM_Cover.jpg?v=1773677328","url":"https:\/\/www.kitchenartsandletters.com\/products\/saveur-magazine-spring-summer-2026","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}