"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Cookbooks, Software etc.
Thread Tools Display Modes
Old 09-16-2006, 02:18 PM   #1
Senior Cook
Seven S's Avatar
Join Date: Aug 2006
Location: N of the Equator, W of the Greenwich Meridian
Posts: 372
Food Magazines

Would like to know what food magazines do you subscribe to or purchase regularly and why - that is, what is it about that magazine that make it stand out for you.

i like Saveur for its in-depth of coverage of recipes, ingredients, regions and authenticity

i like Art Culinaire because it shows artistic presentations and recipe elaborations and continually cover world's best chefs


Seven S is offline   Reply With Quote
Old 09-16-2006, 04:44 PM   #2
Chef Extraordinaire
mudbug's Avatar
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Seven, I used to get Food & Wine and Gourmet, and read Saveur in my sister's bathroom. Don't care for any of them anymore much.

Too many artsy photos of well-dressed people and dishes with that perfect grain of sea salt or the the oh-so-preciously turned out sliver of pear or pepper (OK, food stylists have to live).

I'm admittedly more of a home cook and don't need to see what the latest trend is in Portugal or wherever. To those of you with more sophisticated palates, I say go ahead on, but it's usually not for me.

Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-16-2006, 05:02 PM   #3
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,087
Eight. I'm a food writer, so I can use them as part of my library and as a source of reference. However, I'm also an accomplished cook and use them when I cook, too.

At present, I think my two favorites are Cook's Illustrated and Kitchen & Cook, which is a publication of The Culinary Institute of America. I like the first one because it has regular comparisons/reviews of cookware and food items. I don't always agree with their assessments, but I appreciate their thorough testing.

The second one is an excellent source of tecnical information. The photographs are fabulous. It's the most expensive of any of my mags. About $40 for six issues per year, with no editor's rate.

Katie H is offline   Reply With Quote
Old 09-16-2006, 05:08 PM   #4
Senior Cook
goodgiver's Avatar
Join Date: Sep 2004
Location: USA,Pennsylvania
Posts: 336
Send a message via Yahoo to goodgiver
food magazine

I have only 1 and that is Cooks Illustrated which I read every word from front to back and even more if I could. It is down to earth with their recipes their reviews and their recommendations. I truly love it
At my age Happy Hour means a nap in the afternoon
goodgiver is offline   Reply With Quote
Old 09-16-2006, 06:25 PM   #5
Senior Cook
Essie's Avatar
Join Date: Mar 2003
Location: USA,Illinois
Posts: 141
I read Cooks Country, Cooks Illustrated, Taste of Home, Gourmet and Bon Appetite. I really use recipes from the first three most of the time.
Essie is offline   Reply With Quote
Old 09-16-2006, 06:51 PM   #6
Executive Chef
corazon's Avatar
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
My fave is Fine Cooking. Their articles are great and I love the recipes, photos and tips.

I also like Cook's Country and Cook's Illustrated.
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 09-16-2006, 07:16 PM   #7
Senior Cook
bjcotton's Avatar
Join Date: Jul 2006
Location: Oregon
Posts: 226
I take CuisineAtHome [my favorite], Cook's Illustrated, Taste of Home, and Penzey's ONE...I also get Kraft's free magazine. I like the recipes in Cook's Illustrated, but sometimes get frustrated with the long article on how they got there. Most of my better new recipes come from CuisineAtHome. Years ago there was a Cuisine magazine that was awesome, but they went belly up and filled the rest of the subscription with Gourmet...if you don't mind about 70% of the pages as ads and 20% more of recipes the average homemaker wouldn't cook, it's a good magazine
If you can't find me here, you just might find me over there!
bjcotton is offline   Reply With Quote
Old 09-16-2006, 10:59 PM   #8
Senior Cook
Seven S's Avatar
Join Date: Aug 2006
Location: N of the Equator, W of the Greenwich Meridian
Posts: 372
i had left out COOKs ILLUSTRATED which i also like, and seems everyone so far reads that one... it is a great magazine, and best of all, NO ADS!!
Seven S is offline   Reply With Quote
Old 09-17-2006, 07:15 PM   #9
Head Chef
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
My favorite is "Cooks Illustrated" but most of the time when I want some new receipes I go to a bookstore called Borders. They have every magazine available as well as a large assortment of cook books.

I know they are in California but not so sure where else.

Happy receipe hunting.
shpj4 is offline   Reply With Quote
Old 09-17-2006, 08:42 PM   #10
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I've been getting Saveur since it's very first issue years ago. Terrific recipes that are "doable", very interesting reading of different locales without sounding snooty, & great little tidbits tossed in here & there. Except for a few small lapses in renewals, I probably have nearly every single issue, & enjoy rereading them - they're almost like favorite cookbooks. I've saved them all.

I also get Eating Well, which I also really enjoy. They not only have new & innovative recipes geared to healthy eating, but reinvented old classics as well - all using just good honest simple ingredients.

I used to get Cuisine At Home, Bon Appetit, & Gourmet, but allowed those subscriptions to lapse. Cuisine At Home I might still renew - am up in the air about that one. Bon Appetit just started to bore me, & they seemed to have a preponderance of meat recipes which, since my husband doesn't eat red meat, I never used. Gourmet is one that I don't miss at all. Years & years ago in its heyday it was almost like Saveur in many ways - actually more like a cross between Saveur & The New Yorker. But in the past decade it's disintegrated into nothing more than 50% ads & 50% travelogue with a few recipes thrown in. Of course, if you're a world traveler who stays in lots of luxury hotels, etc., it might be your cup of tea, but I just wasn't interested in that. In addition, I also found Gourmet's writing turning snootier & snootier as the years passed - lol!!

BreezyCooking is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:36 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.