Periodically Reading Periodicals
Posted on 16 December 2006 under Cookbooks
As a follow-up on my post on cookbooks, there are only a few cooking magazines I read. A couple of these might be difficult to find, but if you go to a larger bookstore they’re likely there.
- Saveur: This beautifully-produced magazine, while presenting some amazing recipes, delves deeply into the history of food, the culture of food and food events. This one is what a lot of other magazines try to be.
- Cook’s Illustrated: Published by the folks who run America’s Test Kitchen, this old-fashioned (line-art only!) ad-free magazine doesn’t publish any recipe, technique or product review without testing the bejeepers out of it first.
- Cuisine At Home: Another ad-free magazine, this one presents die-hard techniques and recipes in such a way that any novice should be able to follow them. This one’s also three-hole punched for binders.
- Chile Pepper: Ok, so I like things hot and spicy now and then!
We’re off to the Flint area today to do Christmas with my parents, and to eat at one of my favorite burger joints. More tomorrow …
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19 December 2006 @ 8:38 am Posted by Perry Williams
Check out a quarterly publication called Art Culinaire. This is the mag I read when in the biz. Its very high end stuff but its what every aspiring chef has especially if he/she wants to work in goumet and fine dining establishments.
19 December 2006 @ 8:52 am Posted by Dave Liske
https://www.getartc.com … does that actually say each issue is hardbound?? Oh, and that’s really interesting; They sell their own brand of pumpkinseed oil on their subscription page. Very nice, Perry, thanks for the info!