Savor World Cuisine is the broadest book in the Savor series — 20 recipes from six continents, each cooked in the ancestral fat of its origin tradition. Nigerian jollof from West Africa. Butter chicken from India. Lomo saltado from Peru. Greek lamb kleftiko. Thai green curry. Korean beef bowl. The book's premise: every great cuisine in the world was built on real fat, and the best version of every dish uses the fat it was designed for.
Six Continents, Twenty Dishes
- Africa: Nigerian Jollof Rice in Ghee, Moroccan Lamb Tagine
- Asia: Delhi Butter Chicken, Thai Green Curry in Coconut Cream
- Americas: Peruvian Lomo Saltado in Lard, Mexican Birria Tacos
- Europe: Greek Lamb Kleftiko in Olive Oil, Italian Cacio e Pepe in Butter
- Oceania/Pacific: Hawaiian Kalua Pig in Tallow
- Middle East: Persian Lamb in Ghee with Saffron
The Common Thread
Across six continents and 20 different cuisines, Savor World Cuisine identifies one consistent pattern: every traditional recipe was cooked in a stable ancestral fat — palm oil, ghee, lard, butter, tallow, or unrefined plant oil — and the industrial substitution of vegetable oil for those fats happened in the 20th century for economic reasons, not culinary ones. The book reverses that substitution in 20 dishes.
Does the book include recipes for all continents?
Yes — Africa, Asia, the Americas, Europe, Oceania, and the Middle East are all represented.
What is the most complex recipe in the book?
Senegalese Thiéboudienne — the national fish and rice dish — requires the most steps. It is fully explained with a structured, logical method.
Are the ingredients widely available?
Most ingredients are standard. Specialty items (dried Mexican chillies, preserved lemons, red palm oil) include sourcing guidance and substitutions.
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What Is Inside Savor World Cuisine
190+ recipes spanning 40 cuisines across all six inhabited continents. Structured geographically: Africa (20 recipes), the Americas (25), Asia (30), Europe (20), Middle East (20), Pacific including Hawaii (15). Each section opens with a fat guide for that region's cuisine.
A strategic selection of the most approachable and representative dishes from each region, all adapted for ancestral fat cooking. Difficulty scale is explicit in each recipe introduction. The most complete seed oil free world recipe collection currently available.
Who This Book Is For
For the home cook who wants to cook across all major world cuisines without seed oils in one comprehensive reference.
Is this available in print?
Yes — Kindle ($12.99) and paperback on Amazon.
How is this different from the single-cuisine Savor books?
Broader coverage, more variety, fewer recipes per cuisine. The single-cuisine books go deeper; World Cuisine is the overview.
Savor World Cuisine is available in Kindle ($12.99) and paperback on Amazon. The book is designed for the home cook who is comfortable following a recipe but does not yet have deep knowledge of any specific world cuisine. Each recipe opens with a three-sentence cultural context note that explains where the dish comes from and why it is made with the specified fat. The difficulty rating and equipment note that follow let you decide before you start whether you have what the recipe requires. No surprises, no assumptions about prior experience with any particular cuisine.
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
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