Quote:
Originally posted by Isa
I don't know how you can cut out magazines. I am maniac when it comes to magazines and books. When I use one it stays on the table, far away from heat, water and flour. |
Many years ago I stopped cutting up magazines because I found it more a pain to organize the little odd-shaped slips of paper created when you cut recipes out. Also, if you want something from the other side of the recipe, you're screwed.
After years of subscribing to (at different times, for different durations...)
Gourmet, Bon Appetit, Cook's Illustrated, Fine Cooking, Cooking Light, Eating Well, Martha Stewart Living and
Saveur, I decided it was time to come up with an acceptable formula by which to purge less than useful magazines. So here's what I came up with:
Keep all of the following:
Saveur, for its sheer ethnicity and colloquial charm, not to mention the food pix are killer and I've used a million recipes from this magazine;
Martha Stewart Living craft ideas and home keeping as well as food;
Fine Cooking, Cook's Illustrated for their highly technical content.
Dumped all
Cooking Light and
Eating Well. For a time, I regretted this, then I reminded myself that eating and health guidelines vary wildly from year to year and lots of that info is probably outdated...LOL.
Formula for discarding
Gourmets, Bon Aps was as follows:
Save all November and December issues from every year I have. Save any issue in which I had a recipe, tip or letter published.
Save any issue that was extremely specialized, i.e., preserving food, specific (non-winter) holidays, etc.
This helped a great deal and I was able to "lighten the load."
I also have several issues of a magazine called
Cuisine which is now out of print. I won't part with any of those. One of the covers features the back of a bald head...James Beard's.