Entries tagged with 'Gourmet'
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Or, 'I'm Mad as Hell and I'm Not Going to Take This Anymore!' [Photograph: Cook's Illustrated] I've listened to all the heartfelt obits for Gourmet I can at this moment. My emotional and intellectual hard-drive is full. The final straw was Cook's Illustrated editor Chris Kimball's piece on the op-ed page of the New York Times this morning. Kimball's not-so-subtle, sledgehammer-like thesis: The ignorant, inexperienced, and untrained internet masses masquerading as journalists killed Gourmet. How do we plead, Mr. Kimball? Not guilty. Not in the least, as a matter of fact, as Hamilton Nolan so aptly noted on Gawker. Kimball in the Times: The shuttering of Gourmet reminds us that in a click-or-die advertising marketplace, one ruled by a million...
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"Long before they were hallmarks of any cocktail geek's liquor cabinets, Gourmet ran recipes for homemade allspice liqueur (1977) and Cherry Bounce (1966)." [Flickr: lulubrooks] This news of Gourmet's shuttering has touched every food lover, and this sense of sadness and disappointment extends into the world of drinks. While the magazine's drinks coverage always seemed to feel more natural when the topic was wine, over the decades the editors occasionally gave spirits and cocktails a serious eye. Perhaps nowhere has this been more evident recently than on the magazine's website, which features drinks plumbed from Gourmet's archives arranged by decade, starting with the first issue in 1941. This series of drinks forms a curious liquid time capsule. While certain drinks...
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From Advertising Age's Q&A with Charles H. Townsend, president and CEO of Gourmet publisher Condé Nast: Advertising Age: A Condé Nast employee asked me today whether choosing Gourmet over Bon Appétit signals the future of Condé Nast. Do you shut down the title that's beautiful and smart with good writing, the employee asked, and go for the title with recipes and pictures of cheeseburgers? Do you go with mass over the esteemed, narrower title?Mr. Townsend: That's not Condé Nast. I think that Bon Appétit certainly has broader appeal but I would by no means characterize it as a mass magazine. It's still a high-end magazine. You look at its demography, its price points, the advertising it carries, you look at...
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"For me Gourmet has always been the gold standard for food magazines." The editor's letter from the premiere issue (January 1941) of Gourmet magazine. By now you've all read the shocking news this morning, courtesy of the New York Times, that Gourmet is going to cease publication with its upcoming November issue. The news hit anyone with a love for great writing and seriously delicious food hard. Really hard. For many of us Gourmet symbolized much of what we love about food journalism: terrific writing, careful editing, and beautiful photos. In recent years Gourmet editor-in-chief Ruth Reichl has also added food politics and harder food news reporting into the magazine's editorial mix, which was much appreciated by me, at least....
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Earlier today we all read the sad news that
Gourmet magazine was closing and that its final printing would be the November 2009 magazine. But let's take a look back to the very first issue of
Gourmet—January 1941.
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When I first moved out on my own, my mother thoughtfully gifted me with a paperback copy of Fanny Farmer's Boston Cooking-School Cook Book. As a novice cook it was my go-to for pretty much everything, from simple tasks like mashing potatoes to more complicated pies and pastries. I think my copy lasted about a year before the spine split and the pages became too grease-stained and sticky. I then graduated to a secondhand copy of Irma Rombauer's indispensable Joy of Cooking. Both of these books have lived with me in kitchens all over the country and seen me through hundreds, if not thousands, of meals over the years. While Fanny Farmer and Joy of Cooking are great for basics...
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If you're not an Angeleno but still want to jump on the Korean taco bandwagon, Gourmet has recipes for creating your own. [via California Taco Trucks]...
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The food world may have no more polarizing figure than Alice Waters. On the one hand, her acclaimed restaurant Chez Panisse hasn’t fallen out of favor for nearly four decades, her Edible Schoolyard has taught decades of schoolchildren the importance of fresh foods, and her work for the Slow Foods Movement has been impassioned and tireless. Yet, as Laura Shapiro points out in this month’s Gourmet, Waters has become a figure of endless censure, attracting criticism like a magnet does iron shavings. And in recent months, these digs have morphed into outright insults. She’s often called arrogant, self-righteous, and out of touch… or, perhaps even more damning, downright irrelevant. Here at Serious Eats, we’ve seen our own share of Alice-bashing....
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Gourmet editor Ruth Reichl famously employed several disguises while serving as restaurant critic for the New York Times in the 1990s. In this video (after the jump), the magazine's executive editor, "Doc" Willoughby, suggest she reprise the gimmick. While chefs and restaurateurs might not peg these extreme makeovers as Reichl, the looks she takes on would certainly not go unnoticed....
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A piece in the New York Times today states the obvious: Upscale food magazines are reacting to the economic downturn by focusing on recipes and stories about meatloaf, macaroni and cheese, and burgers instead of missives on the joys of foie gras, caviar, and Kobe beef. The cover from the various March issues tell all: Bon Appétit: "Comfort Food Now" is a coverline; the photo is shephard's pieFood & Wine: Root vegetable gratin, a fancy-pants casserole, is the coverGourmet: Grilled ham and cheese sandwich on the cover Interestingly, the story barely mentions the web at all, which is kind of strange when you think about it....
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