[lshannon]

I have to concur with the poster talking about the new aussie magazine Delicious. It is gorgeous and has great recipe ideas. The seaonal swap... I am in the july=summer half of the planet- sometimes takes getting used to. But I plan to buy them now and refer back when my seasons change... so I get to enjoy them once for just browsing and in 6 mons or so put them into practice at home and in our restaurant.

*Lauren
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“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
J.R.R. Tolkien

[Crow4ever]

I really enjoy these food magazines:
Cooking Light
Vegetarian Times
Food and Wine
Eating Well
Gourmet
Donna Hay
Super Food Ideas
Delicious

And I like the food articles in these magazines:
The Australian Women's Weekly
Martha Stewart Living

[Altaf]

Hi,
any one got saveur magazine isuee #70 november 2003. Please send me a copy of the recipes of sour cream date cake and date pie.

Thanks,

[Madeleine]

EatingWell is definitely a favorite, I was quite happy to see their new cookbook up for the James Beard. I also like Cooking Light but find some of their ingredients horrendous (fat-free cream cheese?!). I've liked the last few issues of Food & Wine as well.

[JustMe]

I don't subscribe to any magazines but I will often pick up Cooking Light if there is something on the cover that appeals to me. I do the same with most magazines but I have found that I make very few recipes from magazines.

Our liquor in Ontario is only sold at government stores called the LCBO (Liquor Control Board of Ontario) and they put out a free magazine called Food and Drink 5 or 6 times a year that is outstanding: beautiful photography and great recipes. I always make sure I get the latest copy (a good excuse to go & buy a bottle of wine). http://www.lcbo.com/fooddrink/recipes.shtml

[cigalechanta]

Saveur is my favorite.
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Sharing food with another human being is an intimate act that should not be indulged in lightly
..................................MFK Fisher

[Bekbeka]

I don't know any of the other magazines mentioned but I love Cuisine magazine which Valerie mentioned - fantastic photography, writing, everything. If you're interested in checking out their online presence here is the link http://www.cuisine.co.nz/ - it's not as good as having a tactile magazine to savour, but it isn't bad for tracking down half remembered recipes.

[cigalechanta]

the latest issue has a wonderful article on Nimes.
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Sharing food with another human being is an intimate act that should not be indulged in lightly
..................................MFK Fisher

[jenjen]

Maybe we can persuade Madame to share her pashka recipe with us?

[Lakritz]

Yeah, creampuff! I love OLIVE, too. In fact, inspired yesterday by the cookery book thread, I looked it up on the net, found that I could save 25% on the subscription, and will be receiving it as of October.

(Normally, I don't subscribe, I buy magazines as treats, or when the front page/features inspire/s me)

OLIVE is upmarket ( & expensive), has unusual, exquisite recipes (especially for entertaining), beautiful photography and sections on eating out and travel; I find it inspirational all round!

I do agree with portdevoix - my basic needs are well covered by the net (the: Now that I've got the rainbow trout, what am I going to do with it? situation) -- it's so much easier to just put in your query (and hey presto, a multitude of recipes turns up) than to get all the cookery books down.

On the other hand, there is simply a different kind of pleasure involved in handling a book and/or magazine, way beyond the 'how to' question. Many small party ideas have come about inspired by magazines in particular -- as you're more likely to look at those with another foodie friend...

[Shanti]

I currently subscribe to:

Cooks Illustrated (we jokingly call it "Cooking for Engineers" in our household ) Love all the tips and I have never had a recipe fail when following their directions.

Cooking Light I enjoy the variety they offer.

Eating Well A lovely magazine about health and food! I'm really glad they went bimonthly.

I used to subscribe to Everyday Food, but I found between the internet and the other three subscriptions that I was quite satisfied with what I had. I'm never lacking for ideas or inspiration!
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What if to reach the highest place you had to fall? Peter Mayer, singer/songwriter

[Jennifer Iannolo]

Hello everyone.

This is my first post here, but I've been following C&Z for some time now. Nicely done, Clotilde -- you always bring back fond memories of my time in Paris.

I've recently discovered Donna Hay, and am enamored with her photography -- the magazine is more like a beautiful coffee table book. IMO, Saveur is one of the few high-quality print magazines left in the U.S., and I enjoy their gastronomic perspective tremendously -- they have avoided the celebrity chef syndrome, and really focus on the food itself. Love that.

Since much of the world is turning to the web for their news and information, it will be interesting to see what happens with the printed food magazine. (I decided to launch my mag on the web first, so we'll see where it goes.) While I like the idea of global access, such as that which exists with food blogs and e-zines, there is something very special about curling up in a chair with a gorgeous set of pages.
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Jennifer L. Iannolo
Founder, Editor-in-Chief
Gastronomic Meditations
Celebrate the sensual pleasures of food(tm)

[jenjen]

I used to be a great fan of Gourmet Veg - sadly no longer in production.

I was a subscriber to Gourmet Traveller when Cathy Snowball was editor. Each recipe was tested and it had lots of things I liked to make, but recently I have been checking it on line and only buying if there were compelling recipes (like this month)

The link is www.gourmettraveller.com.au

I am not a fan of Delicious - it is a bit too basic for me and I look for recipes that are more difficult to make.

For fun I look on the www.smh.com.au gourmet pages, They have Steve Manfredi video clips which are fun to watch!

[Saudades]

my house is full of cookery mags/books. i should really get some shelving units for them i read them like novels! i study the photography, the styling, and the recipes [thinking of ways to adapt to my own taste]. bottom line: the stunning photography. if i must name one it'll have to be Petrina Tinsley. actually i do have a few cookery books that have not one photo but i like the recipes so much i don't mind the lack of illustration.

if it's in English, only UK and Oz mags for me for nothing else is good enough: the humour, the recipes [i never follow them. only use them as an inspiration.], and mostly for the absolutely stunning photography. love both versions of Delicious. however i prefer the Aussie version for all of the reasons mentioned. unfortunately i can only get them when passing through KUL [Kuala Lumpur international airport ]. should really look into how to subcribe from here, NL.

non English: most of the French mags. the selection is great! fabulous photography -the most important criteria in a cookery mag to my mind-, good recipes, reasonable price. the German stuff is almost equally as good but i still prefer French.

just got my very first Chinese mag, i think called 'food & wine' on my recent China trip. can't read any Chinese script but the photography is pretty good. i think this mag is for the wealthy Chinese only, and/or foreign borned Chinese now living/working in China who can read Chinese/afford/enjoy this lifestyle.
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live to eat, drink, and travel (to eat and drink, wellofcourse.)

[Donna]

I agree about not subscribing anymore. The internet has every recipe know and then some, so it's usually my first source (Rainey is my second source ). That said, I do enjoy a thumb-through of the cooking mags at Barnes and Noble occasionally because sometimes you don't know, but there might be a recipe out there that would change your life! I also look for French cooking mags, but there are only a few places in the Bay area to find them, and it's not always convenient.

I pick up Saveur every so often and that was the source for much of our planning for the trip to Ireland. We spent 3 days in the Cork-Kinsale area and hit the Market Hall for the artisanal smoked salmon & cheese made with seaweed, ate at Myrtle Allen's Ballymaloe House in Shandgerry and Boqueria in Cork based on articles in the March 2006 edition. And what a culinary treat those days were!

For some reason we received a subscription to Cook's Illustrated last year - neither my husband nor I recall subscribing. I liked parts of it, enjoyed the art, tried some of the recipes, appreciated that they tested 7 different recipes for each thing and published the best one. But overall, it just didn't ring my bell, so when they sent a bill to renew, we declined.

Years ago I subscribed to Cuisine and I still have copies of that in the cupboard. I don't think we could celebrate Thanksgiving without the October 1983 issue. (Well, maybe I know most of the recipes by heart by now...)
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L'appetit vient en mangeant. -Rabelais