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Old 10-16-2004, 12:11 PM   #41
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I get Quick Cooking, my mom gets Taste of Home, and we share. Their recipes are easy and always come out good.

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Old 10-16-2004, 01:50 PM   #42
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I get Taste of Home (plus their email newsletter), Quick Cooking, and Cooking Pleasures. I love them all, but the first two especially are very down-to-earth, by and for ordinary everyday people.

:) Barbara

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Old 07-16-2008, 11:17 PM   #43
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heres a blast from the past everyone.
I want to recommend Food Arts Magazine. It has recipes, interviews, A Who┤s Who and Who┤s Going Where sections. Best of all........ITS FREE FREE FREE!!! It asks some questions about the establishment you work in but just embelish those.....
Food Arts at the restaurants and hotel forefront
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Old 07-17-2008, 01:42 AM   #44
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Originally Posted by Psiguyy View Post
None. Nada. Zip.

I steal all my recipes from online sources. :twisted:

that's what i do too, find wonderful things some with pictures on line. though over the years, i probably taken them all at one time or another.

"life isn't about how to survive the storm but how to dance in the rain"
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Old 07-19-2008, 08:11 PM   #45
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I get Everyday Food.
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Old 07-19-2008, 08:25 PM   #46
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Location: Central Virginia
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In Ontario, I pick up the free magazine from our liquor store. It's called Food and Drink ( I think!) and is free at our LCBO's. What a great magazine!
Practice safe lunch. Use a condiment.
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Old 07-19-2008, 08:35 PM   #47
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I'm an internet junkie and buy no cooking magazines. I do buy cookbooks, but tend to use them for ideas with other ethnic cuisine. I do read cookbooks, and tend toward those with more cultural and ingredient orientation than recipes. The recipes come from the internet, and I will use several to get a general idea, and than combine them and experiment.
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Old 07-24-2008, 02:45 PM   #48
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Cook's Illustrated. Lot's of technique related stuff & product evaluations (foods or cookware)
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Old 07-24-2008, 05:23 PM   #49
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Art Culinare
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Old 07-24-2008, 06:51 PM   #50
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I read Quick Cooking and some of the Taste of Home magazines and the yearly cookbook, because my little sister was editor of QC and now she free lances some work there. I had a recipe in QC but because I make everything from scratch, my recipe was the old fashioned way of making Corned beef and cabbage--boiled dinner, and the feature was how to revamp an old recipe into something quicker. It was at least 5 years ago. I like that Reiman publications don't have ads (or at least didn't).
I have to say that I get most of my recipes on the internet now and my inspiration too. I like seeing pictures, it helps me see how I want it to turn out. ~Bliss

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