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Good magazines? - Page 2

post #31 of 41

I think Cook's Illustrated is one of the best. No ads and I got so sick of the amount of ads in Gourmet that it was like sifting through a big paper bin to find the articles. Art culinare is good but strictly for the professional in my opinion. Saveur is a great one to.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #32 of 41

Art Culinaire (or as I call it......food porn) has beautiful presentations, full color photos and Chef bio's.

The recipes are difficult to re-create and take a lot for granted. One really has to be on top of the game to work with this periodical.

I have ALL of their copies from day #1.

post #33 of 41

The recipes are difficult to re-create and take a lot for granted.

 

Mostly they take for granted that you're a professional, with access to a full kitchen.

 

But their recipes aren't presented so you can replicate them. They are there to get your own creative juices flowing while, at the same time, highlighting what other pros are doing.

 

The one thing they most emphatically aren't is aimed at the home cook.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #34 of 41

 My top 3 include: Food Arts, Saveur and Food and Wine. Food Arts because it keeps me up to date with industry trends, important restaurant openings, chef menu previews, etc; Saveur for the purty pictures and delicious recipes and Food and Wine mainly for the articles on wine. (I have been making a recent effort to expand my wine knowledge).

post #35 of 41

I'm not all that into wine, ChefboyarG so am just guessing. But wouldn't Wine Spectator serve your needs better?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #36 of 41

Noted.

post #37 of 41

I like Everyday Food. It's a simple magazine with relatively few ads. There are no fancy recipes, just simple and reliable ones for everyday cooking. There are also great tips. I got my subscription for free. I didn't continue the subscription as I just use the website.

post #38 of 41
Quote:
Originally Posted by foodpump View Post


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.

 



I wonder what the hieroglyph for 'good eats' was in those days.

I don't like food, I love it.  If I don't love it, I don't swallow.
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I don't like food, I love it.  If I don't love it, I don't swallow.
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post #39 of 41

I would suggest "Delicious", hard to go past for us Australians, seems to strike the right balance between news, recipes and reflection.

post #40 of 41

Delicious is an incredible food magazine, Waynus. Unfortunately, it's not readily available in most of the U.S.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #41 of 41

It may well be hard to get, the details are available from "http://shop.abc.net.au/browse/widepromotion.asp?promoid=579" The magazine is published via our national broadcaster something like PBL? The profits go back into fund public broadcasting. It always seems funny to us in Australia how people in the US find it hard to order stuff online. Thats all we do, if its not from your city here then you have to get it on line. Anyway it is worth a look and when the exchange rate goes back more your way it should be a good price as well.

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