Good magazines?

[gus20]

Hello my friends!!!!

I would liek to know what magazines could you suggest me??? I find many of them in the bookstores but most of them have propaganda. I was reading one : food and wine today,,,not so bad. I would like to read magazines where I can learn about food culture,,,,,new things,,,,,,sometimes there are magazines that dont appear very often. If you suggest me some of them I would appreciate it. Thanks!

Gus

[Varennes]

Sounds like you might enjoy reading Saveur.

V.

[GhettoRacingKid]

gourmet

and

bon appiett

are pretty cheap but im not sure if they have the propoganda you dont want.

americas test kitchen is a ncie publication.

[Gunnar]

I enjoy cooking illustrated. I believe it's a bi-monthly magazine. Is very informative and has great recipes and lessons. Also cooking light is a good magazine. I get my Cooking Illustrated from the Library archives, booyah.

[foodpump]

Would that be "Cook's Illustrated"? The one with no advertising, B&W ink drawings, and a lot of kitchen science?

It's a great magazine, no glossy double page adds of Porsche SUV's or imported $10,000 French stoves, but it does have a lot of well written, well researched articles.

And yet, yet in spite of all of it's kitchen science, it's tested and re-tested recipies, it's clear, concise explanations, it refuses to acknowledge a very simple technique, a technique used in every professional establishment, in every country around the world, and used since before the Egyptian's could do their graffitti thing on pyramid walls.

It, along with almost every other N. American cooking magazine, refuses to acknowledge the use of a scale.

This is a typical N. American cooking mag thingee, and the magazines either have a deep fear of doing the intelligent thing, or a poor understanding of their reader's needs.

[GhettoRacingKid]

[quote=foodpump;225120]

It, along with almost every other N. American cooking magazine, refuses to acknowledge the use of a scale.

[quote]


I dont know why alot of home cooks dont have scales.....

They are cheap enough and a good one is well worth the investiment.

the no weight measurements bother me for pastry recipes I think they dont for the other stuff becuase alot of people jsut eyeball it anyway.

[foodpump]

Why?
Because virtually every recipie in N. America is given in volume measurements.

Heck in Canada it's even more screwed up, we went metric back in the 80's, but recipies are still given in volume--metric volume. The media here refuse to shake off a stupid concept

The cooking mags advertise $200 knives, $500 mixers, $X,000 refrigerators and ranges, but never the lowly $25.00 electronic scale. The recipies given inthe mags strongly suggest measuring flour by weight for accuracy, but then go on to give stuff like sugar in cups, butter and corn syrup in tbspns... If it weren't so funny, it'd be pathetic.

The media (including magazines) have the power to bring this technique (of using a scale) to every household, but refuse to do so, refuse to address it, refuse to acknowledge it. It's not a foreign concept, everything you buy at the store (other than liquids) is sold by weight. Many trades and professions work with scales, most households have bathroom scales.

[GhettoRacingKid]

why what?

I agree with you....

weight measurement is the most accurate and provied the most consistancy.

[gus20]

Yes,,,,,,,I remember when I bought the CIA's books when I was in Peru and I said: stick of butter???? cup of sugar? spoon of sugar????,,,,,Thats a disadvantage in the states,,,. Grams,,,,,kgs,,,,,,,,thats very easy and fast,specially for pastry. Thanks for all your answers. Hugs!

Gus

[Gunnar]

Originally Posted by foodpump

Would that be "Cook's Illustrated"? The one with no advertising, B&W ink drawings, and a lot of kitchen science?

It's a great magazine, no glossy double page adds of Porsche SUV's or imported $10,000 French stoves, but it does have a lot of well written, well researched articles.

And yet, yet in spite of all of it's kitchen science, it's tested and re-tested recipies, it's clear, concise explanations, it refuses to acknowledge a very simple technique, a technique used in every professional establishment, in every country around the world, and used since before the Egyptian's could do their graffitti thing on pyramid walls.

It, along with almost every other N. American cooking magazine, refuses to acknowledge the use of a scale.

This is a typical N. American cooking mag thingee, and the magazines either have a deep fear of doing the intelligent thing, or a poor understanding of their reader's needs.

LOL, uh yeah, thats the one. In spite of its obvious conspiracy to keep N. Americans ignorant about proper measuring techniques, it's still a great magazine. and again, check yer local library.

[kjente2]

Originally Posted by gus20

Hello my friends!!!!

I would like to read magazines where I can learn about food culture,,,,,
Gus

If this is what you're looking for you want Gastronomica.
Take a look! www gastronomica dot org.

[teamfat]

I've subscribed to Bon Appetit off and on for many years, Food and Wine on occasion. Still have most issues on the shelf by the end of the sofa. It can be pretty aggravating to be thinking of a recipe I saw once in a magazine, and having to wade through decades of issues to find it. Of course, the search can also be quite entertaining, informative and a much more useful way to pass the time than staring at the television.

I have noticed that the issues from 20 - 25 years ago were clearly divided, one can easily tell which parts and pages are actual content and which parts are advertising, or propaganda, if you will. Remember though, that magazines like this do not stay in business from the subscription fees or the single copies bought at the newstand, they survive from advertising revenue. And as the original poster mentioned, these days it is hard to tell what is the real stuff and what is designed to pry open your wallet in one way or another.

Now, if I remember correctly, there is a Bon Appetit issue from about '89 or so that had this chile pesto recipe, something that would go great on some grilled chicken for sunday's dinner...

mjb.

[Quinn01]

Food Arts and Gourmet all the way! ! ! ! !

[Steve A]

This is a freebie I used to get when I lived in Ontario, Canada. It's called Food & Drink by the LCBO (Liquor Control Board of Ontario). It does have advertising, but it's also a very informative magazine which touches base on most aspects of cooking.

While it's designed for the home cook, it's sophisticated enough that several of the recipes I've used over the years have translated well for restaurant use.

Besides being a great magazine, the price is right: FREE!

Ciao,

[LollaRossa]

Art Culinaire.