Entries tagged with 'magazines'
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Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. Today we talk to
Gourmet editor in chief
Ruth Reichl.
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Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. Leading off this year is
Bon Appétit's Barbara Fairchild. The magazine features five approaches to different aspects of the Thanksgiving feast.
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Cheese lovers everywhere should run to their nearest newsstand to pick up a copy of this month's Wine Spectator magazine, whose oversized cover boldly declares what's to be found inside: 100 Great Cheeses. A wine magazine covering cheese is a dicey proposition, but I have to say they've done it right. The coverage is spread across several articles, which include a background piece about the recent ascendancy of fine cheese in America, an article that presents four suggested cheese plates along with their respective wine pairings, a bunch of tasty-looking recipes, and, as the cover promises, a detailed description of 100 of the greatest cheeses in the world. All of this great content is interspersed with very thorough introductions to...
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Among the scanned magazines on Mygazine.com are a number of familiar food titles, including Cooking Light, Food & Wine, Bon Appétit, and Saveur, among others. We’ll see how long this site lasts before legal action puts it to bed. [via Kottke]...
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The Kitchn recently praised men's magazines for getting more serious about food, from articles by Mark Bittman in Men's Health to Esquire's recipe for spaghetti and lobster. But, as The Kitchn points out, "these are still men's magazines," which means they have their own special angle on food writing. Sometimes that makes their articles all the more entertaining—after proclaiming David Chang the most important chef of 2007, GQ quotes him as saying, "My partner gets to kick me in the balls if he catches me wearing those reflective silvered sunglasses that asshole Europeans wear indoors. I can do the same to him." Nevertheless, GQ knows what its audience really wants—their "article" about model-turned-chef Padma Lakshmi is basically just a photo...
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Do you love reading about food but find mainstream food magazines like Saveur and Gourmet just don't cut it for you? Check out Blake Royer's magazine recommendations, which include Gastronomica, Edible Brooklyn, Diner's Journal, and The Art of Eating. If you have other favorites, let Blake know!...
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Design Observer takes a look at the shift in animal trade magazine cover design over the past century. It's too bad they didn't mention Serious Eats' favorite animal trade magazine, sheep!: "The Voice of the Independant Flockmaster." [via Gawker]...
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The newly launched Meatpaper is not actually paper made of meat, but a quarterly magazine composed of writings and art dedicated to edible animal flesh without taking the stance of being pro- or anti-meat. Meatpaper is an investigation into what we see as a growing cultural trend of meat consciousness. It explores a category of food that inspires intense emotions and reactions. Meatpaper is about meat as a provocative cultural symbol and phenomenon.... Meat isn’t a straightforward or neutral topic. In conversation it tends to ruffle feathers and provoke debate. We hope you’ll join in. Join the meat fray, read articles, or subscribe to the magazine at meatpaper.com....
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Photograph from gordonramsay.com In this week's New Yorker, Bill Buford takes us behind the scenes and into the kitchen of screaming English chef Gordon Ramsay as he opens a restaurant in New York City. Buford's a terrific writer, but I'm not sure we learn anything that surprising in its 12 pages. Ramsay curses a lot, is a surprisingly understated chef, and is really a good bloke when you drill down and get to know him. The story's big revelation is that Ramsay himself stole the reservation book at Aubergine, his London restaurant, and then accused his former mentor Marco Pierre White of doing it to prevent White from making a deal with Aubergine's principal owners to take over the...
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Has anyone else noticed how much better Saveur is now that its former editor in chief Coleman Andrews has taken his globetrotting ways to Gourmet? New editor in chief James Oseland is doing a terrific job. The magazine is more readable, more relevant, and just plain fun. The March issue featured a terrific multifaceted feature on shrimp. Who doesn't love shrimp? The big shrimp section includes great recipes for barbecued shrimp from Tory McPhail of Commander's Palace, shrimp chowder from Sam Hayward from Fore Street in Portland, Maine, and stir-fried shrimp with snow peas from my friend Ed Schoenfeld, AKA "Chop Suey Looey."...
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