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magazines

post #1 of 8
9/29/09 at 12:39pm
Thread Starter 
OK, I know this one has been bashed around in the past but most of the discussion are among students and home cooks. Wondering some pros opinion on magazines worth reading. Does not mean thye need to be geared towards pro's, just what ever you find yourself picking up on a regular basis and finding some good content.
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post #2 of 8
9/30/09 at 3:51am
Hey, I still pick up "gourmet" and "bon appetite" whenever I'm in an airport. Something to look at, pretty pictures, makes me think about food...

Good springboards, I think. Really, I think that any mag that gives you ideas is useful, in the long run.

"Saveur" disappoints me because it's kinda like the travel channel:
more 'you wish you could afford this' than 'applicable recipies/information'.
Good stuff, tho.

It chagrins me to say it; "cook's illustrated" has let me down too many times. The 'test kitchen' recipies have sucked on numerous occasions. I love the format and the illustrations, but have been burned too many times by their "THE way to do it" recipies.

meh, my opinion.
I don't pick up anything regularly anymore. Just when I'm at SeaTac. :)
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post #3 of 8
9/30/09 at 5:29am
I used to really like the rags but they have become so expensive that for the cost of a few throw aways you can buy a quality cook book on Amazon that will last your entire career. I still pick up Saveur once in a blue moon.
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post #4 of 8
9/30/09 at 4:54pm

mags

I get food arts and plus its free just go to there website and sign up foodarts dot com
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post #5 of 8
9/30/09 at 5:47pm
Food Arts is the only one I get on a regular basis, anymore.

Saveur, Food & Wine, I peruse at the rack, and if there's something of specific interest (not too often, anymore) I buy that copy. IMO, both of them have merely become catalogs touting products rather than presenting meaningful editorial material.

Both Bon Appetite and Gourmet have suffered greatly after the last remake. Personally, I never thought Bon Appetite was all that much, and Gourmet has taken a giant leap downwards. Both of them, seems to me, could be renamed Rachael Ray's Other Magazines with no other changes.

There are others that I also look at, but only buy if there's something or real interest. Most of those that I do buy are ethnic or special-interest types that provide tightly drawn culinary info.

Mostly I'm with Duckfat on this. A good cookbook is the way to go, nowadays.
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post #6 of 8
10/1/09 at 1:11am
I read Restaurant News from the National Restaurant Association as it has timely information on trends, laws affecting the hospitality industry and quarterly financial reports across all sectors. It's usually free to a restaurant business. Food arts is fine for leisure, but not very informative from a practical sense. Coooks magazine always fascinates me. It's the Alton Brown of cooking magazines. When they research something, it's very thorough whether it's a pot roast, (best cut and best cooking method) or the best piece of equipment in a given category.
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post #7 of 8
10/1/09 at 3:10pm
I pick up Cooking Light now and then when I forget my book and need something to read on my commute to and from work. (like today..lol) I used to read Bon Appetit and Gourmet but I have to agree with the comments here about it's most recent remake.. definitely not what it used to be that's for sure!
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post #8 of 8
10/1/09 at 3:11pm
Food Arts is only free in the US.. in other countries it's a paid subscription.
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