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What have these folks been reading?
Frankly, I don't understand some of these reviews/reviewers, and can only classify them as a small, vocal group with an axe to grind. I've been reading Gourmet since my mother first started subscribing more than 40 years ago, and we both have remained fans through many editorial and format changes, always finding the quality of the articles up to snuff.
The food approach hasn't really changed all that much, but one certainly mourns the loss of unique voices like the late Laurie Colwin, who would engage in nostalgia columns that evoked sweet memories, or wishes for your own of the same, when discussing the merits of a perfect, homemade fried chicken or how nothing beats out a tasty chicken salad as made by your mom.
What I always loved about Gourmet was its ability to transport you to foreign lands, along with providing a taste of the culture you visited, and it still does so. It's not supposed to be Bon Appetit, Cooking Light, or Martha Stewart's Living. If you simply want a recipe magazine, there are tons out there. Gourmet is about the exotic, the adventure, the celebration of diversity. Gourmet is directly responsible for inspiring my first trip to Europe!
Those who find the recipes complex and the ingredients pricey are probably easily intimidated. Gourmet has provided some challenges for the mundane cook, with easy to find ingredients, and for those of us that want to exceed, there are clear directions allowing you to escalate your skills. If I just wanted to be a housewife cooking pedestrian fare, I don't need a glossy magazine, any cookbook would allow me to do so.
I grew up on Gourmet, and my friends are constantly wowed by the offerings I give them. I've had no formal training, I just had the magazine as my guide, my companion in both traveling the world and eating the foods it provides.
[Sunday, December 21, 2008]
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GOURMET FOOD WITHOUT BEING INTIMIDATING
I will be brief. I received this as a gift and am not a hobby or any other type of gourmet cook. However, I am impressed. It is well put together- great articles, supported by high quality photography and recipes that so surprisingly, are not intimidating. My college age daughter, now ever so sensitive to good quality food versus poor quality food was drawn to the magazine. I have ordered her a subscription for Christmas. Don't tell. :)
[Friday, October 03, 2008]
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The person I purchased this magazine for says...
Amazon offered me a deal I just couldn't refuse. Even though I wasn't personally interested in Gourmet Magazine, I knew someone who was. And this was an inexpensive way to show her my appreciation. And this is what she had to say when I asked her for a short review:
"I have enjoyed this magazine but the recipes are over my head. I am going to try one of the cheesecake desserts - has blackberries on it but it uses more expensive ingredients than what I am used to. For example, mascarpone cheese rather than cream cheese. I have enjoyed the articles and getting the chance to enjoy the issues I did receive so far!!! :-) 'Two Thumbs Up'"
Now this was from a person who is a cooking enthusiast, and good at it, even though she is a school teacher by profession.
[Friday, August 29, 2008]
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