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Entries from Talk tagged with 'magazines'
Speaking of recipes being tested....
Am I the only one being driven crazy by problems with cookbook and magazine recipes that don't work? I had another one of those episodes the other day. You look at the recipe and think (if you've been around a while) something like, "Now that's a funny time to add the liquid [or whatever]", and then try to decide if it's an editorial problem or if that author really does it that way. For a long time, I thought, "Well, they've been doing this longer than I have," and followed instructions with my fingers crossed. Now I'm more apt to try to decide whether if I do it their way, will it do major damage? But wow, is that ever aggravatng!
Magazine Storage
Hi! I'm a new member, but I've been a serious eater for a long time—long enough to have amassed hundreds of cookbooks and a desultory collection of magazines about cooking and gastronomy. The latter threatens to take over the "library" area of my kitchen. I still subscribe to a frightening number of titles, and whenever I travel I collect the local food porn. I just wedge in the new arrivals wherever there's room, and it's all looking pretty sloppy. I keep them in wire magazine holders on a wall covered by these shelves, but mine are old and groaning from the clutter. I cannot bear to clip from the magazines and throw them out, because you never know when you're going to be suddenly engrossed in adverts from that Bon Appetit from 1986. If you have a lot of magazines, how do you keep them organized, presentable, and accessible?
Food Mags: Which to Choose?
Bon Appetit, Gourmet, Food and Wine...does anyone have any particular preferences between these magazines as their food publication of choice? I love Cook's Illustrated as my reference piece, but I can never decide on a mag to keep me updated on the wider food world.
If the ideal foodie magazine exists, what is it?
And if not, what would it be, if you could create it from scratch?
Those were the questions raised in another topic, by Cookie Pie.
I wonder what answers might exist. :)
The Dumbing Down of Bon Appetit.
According to WWD, the magazine will be attempting to attract younger readers and to that end will adopt a step-by-step formula, assuming little to no food knowledge on the part of the reader. I'm guessing I won't be buying it after January, since I don't need to be instructed on how to whip cream. You?
Gastronomica
Does anyone here subscribe?
Cooking Mags
I'm thinking about subscribing to a second food magazine but don't know which one to get. Right now I have Gourmet (which I love). I guess I should put it right out there - I don't like Cook's Illustrated. Ok! Ok! Hate on me! I know it's great but I can't deal with the no pictures thing. What magazines do you subscribe to and why do you like them?
And if anyone mentions "Everyday Cooking with Ray-Ray", seriouseats & I are no longer friends.
What food and/or wine related print magazines do you read?
And what do you like/dislike about them?
