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Post by bixaorellana on May 17, 2010 18:42:08 GMT
This article is more about business than the various magazines, but I found it interesting to read how much loyalty Gourmet still has. www.nytimes.com/2010/05/17/business/media/17food.html?th&emc=thEven though for years I'd found Gourmet too ... stuffy maybe, or over-the-top, or snobby or something, I still felt rather a pang when I heard they were closing. I think it's because Gourmet had an old-fashioned glamor to it that allowed one to fantasize about one day eating in the beautiful settings and restaurants they presented. I mostly look at the food magazines when I visit my mother, and I'm mostly not inspired by them. All the Rachel Rays and Paula Deens seem to be telling us that we can skip the step of learning how to do a classic dish, and go directly to the short-cuts. However, there are certainly other food magazines with excellent presentation and high standards. Anybody here subscribe to any of the food magazines? |
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Post by cristina on May 17, 2010 20:07:50 GMT
I am one of those people who subscribed to, and miss, Gourmet. It was a magazine that I've loved since I was a child and my mother subscribed to it. While I enjoyed the recipes, I really appreciated the articles about food - especially those that explored a particular region.
I will pick up Saveur or Food & Wine on occasion, but I would rather that Condé Nast had shuttered Bon Appétit instead of Gourmet.
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Post by Deleted on May 17, 2010 21:07:46 GMT
I too, love Saveur and another that my mother has a ton of,don't know if it;'s still around,Cook's Illustrated is it? I can't recall exactly. I used to take Gourmet for years then let it lapse...
I lost interest in Bon Appetit quite a while ago.
All these magazines are part of my hoarding pathos....
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Post by bixaorellana on May 17, 2010 22:25:31 GMT
For the time being it looks as though we can still get a Gourmet hit online. All the links worked for me: www.gourmet.com/Modified to add this link to Saveur ~~ wow! www.saveur.com |
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Post by Don Cuevas on May 18, 2010 9:19:13 GMT
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Post by bixaorellana on Jul 4, 2010 1:05:20 GMT
Hey ~~ I found another online food magazine. It's not new, as it was started in 2007 by none other than Nora Ephron. This has a great, very straightforward and clean layout and the recipes all seem to be by real cooks who love food. I might actually grow to love this one! Click it! |
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Post by bixaorellana on Nov 3, 2010 18:02:55 GMT
In the interest of passing on information, I'm linking the article on the new editor of Bon Appétit. That said, I find myself filled with the same indifference Bon Appétit always inspired in me.   Adam Rapoport, formerly of GQ, is the new editor in chief of Bon Appétit magazine. [begin quote:] ...
Just over a year ago, Condé Nast abruptly shuttered Gourmet magazine, dismissed many of its employees, and began sending its subscribers Bon Appétit instead, a move still bitterly mourned by some Gourmet loyalists.
Since then, television-based food magazines like Every Day with Rachael Ray and Food Network magazine have rapidly gained readers. Both publications also have highly developed and well-branded Web sites, neither of which can be said of Bon Appétit. Now, Bon Appétit is the biggest old-guard food magazine left standing, at a time when monthly magazines overall are struggling, but food, most definitely, is thriving.
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In both food and fashion, [Rapoport] said, “you can be pretentious over the top, or you can be interested and entertained in a way that improves your quality of life,” he said. “I’m definitely of the school that believes that a nice dinner with your wife on a Tuesday night can make your day.”
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As recently as five years ago, the landscape of food magazines seemed clearly drawn. Bon Appétit was accessible, highly professional, and in the business of providing recipes, recipes, and more recipes, largely devoid of text and context. “It was the fairly cosmopolitan cooking magazine: not as chef-y as Food and Wine, not as rootsy as Saveur, not as complex as Gourmet, which had stories about Christmas cookies alongside reporting on tomato workers in Florida,” said Colman Andrews, a co-founder of Saveur and formerly executive editor at Gourmet. “Now, it’s almost impossible to say which direction a monthly magazine should go.” Mr. Andrews is the editorial director of a food and drink Web site, TheDailyMeal.com. “Maybe it should go all digital and rename itself Bon App.”
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Some would argue that trendiness and excitement are no longer enough. “There are so many serious food issues today — sustainability, politics, the environment, health, social justice — and a bigger appetite than ever for information about them,” Ruth Reichl, the former editor in chief of Gourmet, wrote in an e-mail. Mr. Rapoport says that he will be mindful of those issues — making sure the magazine does not call for endangered fish in its recipes, for example — but does not see education as the magazine’s primary role.
...[end quote] full article here: www.nytimes.com/2010/11/03/dining/03Kitchen.html?nl=&emc=a210 |
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Post by lagatta on Nov 3, 2010 22:16:58 GMT
Those of us who remember Gourmet from decades ago also have memories of it as an important travel magazine. Bon Appétit has done a few decent themed issues, but generally I find it utterly boring.
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Post by Don Cuevas on Nov 4, 2010 11:30:05 GMT
Bon Appetit's Mexico themed issue was very good, but until recent years, I think f BA as the magazine with a pink frosted cake on the cover.
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Post by bixaorellana on Nov 4, 2010 17:13:05 GMT
Thanks, DonC ~~ just googled it & didn't find much, but did determine that it was the January 2008 issue, in case any magazine hoarders want to look through their stash. Of more interest is this nicely laid-out and illustrated blog, part of which celebrates recipes from Bon Appétit. Incidentally, here is Bon Appétit online. I would say that Epicurious.com is an online food magazine. Scroll to the bottom of the main page to access recipes from six of their "partners", as they put it. These are Condé Nast publications, such as Gourmet and Bon Appétit. |
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Post by Deleted on Nov 4, 2010 22:52:25 GMT
I have come across several back issues of Cucina Italitiano at my mother's house. What a treasure trove that was.!a FABULOUS publication. I believe it's still in print,no??
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Post by bixaorellana on Nov 4, 2010 23:47:46 GMT
Yes, my mother gets it. It really makes you want to leave immediately for Italy.
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Post by Deleted on Nov 5, 2010 10:59:10 GMT
I will read food magazines when there is one specialized in 5 and 10 minute recipes.  |
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Post by lagatta on Nov 6, 2010 23:52:02 GMT
I didn't know La Cucina Italiana also did an English edition. I have some in Italian.
kerouac, unfortunately the ones specialised in five and ten-minute recipes rely on a lot of crap, not on "wash salad, shred or cut it, drain it, dress" or put pasta in pot of boiling water, add garlic, vegetables, cheese..."
A steak or chop is also a good few-minute recipe. But there is a place for things that take longer, or you won't be eating legumes, tougher and cheaper (but very flavourful) cuts of meat, chicken on the bone. Even many plain potatoes of a certain size take more than ten minutes to cook.
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Post by Deleted on Nov 7, 2010 16:11:30 GMT
Part of the recipe can be "put dry beans to soak before going to work - they will be ready to cook when you come home."
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Post by bixaorellana on Nov 7, 2010 16:58:10 GMT
There are magazines specializing in creating meals quickly ~ [url=http://www.marthastewart.com/everyday-food ]Everyday Food[/url], online Quick Cooking Magazine, print ~ but I think most cooking magazines have a section or recipe each issue for making meals quickly. |
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Post by Deleted on Nov 22, 2010 19:16:29 GMT
Having just visited a gourmet cooking shop here in Bridgehampton,I see on the magazine rack that the Cook's Illustrated is indeed still in print. I adore this magazine,however,I did not purchase one as I have over 100 of back issues of them from my mother's house that I could nor bare to toss. While I tossed dozens and dozens of Gourmets,Bon Appetits,Food and Wine,I couldn't somehow justify tossing these they are that good a magazine. I can hardly wait to see the look on my husband's face when he sees these.    |
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