The Discerning and Intellectual Cook’s Magazine of Choice
Written: Aug 05 '08
Product Rating:
Pros: Well-written; cutting edge art design & photography; in touch; relevant.
Cons: None
The Bottom Line: A glossy well put together magazine Bon Appetit Magazine is well worth the subscription that is if you are a serious cook. And even a not so serious one.
The world of cooking, gourmet and otherwise magazines is festooned with glossy covers adorned with tempting dishes of un-nameable foods we are supposed to enjoy preparing. But Bon Appetit Magazine has them all whipped with its life-sized scrumptious looking delicacies begging to be devoured. For instance the June 2008 issue has a picture of a Cheddar Burger with Chipotle Ketchup; the life-sized burger looks absolutely delectable.
Bon Appetit Magazine, which bills itself as a food and entertaining magazine, is published monthly by Conde Nast Publications Inc. and is aimed at serious-minded cooks who passionate about the dishes they prepare. They, like me are interested in what new in the world of cooking; not only that but they, like me have a keen interest in straying from the norm in the dishes they cook.
Unfortunately like most magazines in America, Bon Appetit Magazinedepends heavily on advertising to generate revenue, dedicates every other page to colorful spreads bent on selling us stuff we don’t really need, or in some cases don’t need but really, really want, but can’t afford. To its credit, most of the advertising is dedicated to cooking and the stuff of cooks.
Bon Appetit Magazine Contents
Bon Appetit Magazine —a monthly publication—is a striking combination of the trivial and useful information and divided up in the following sections:
o Fast, Easy, Fresh
o Family Style:
o At the Market
o Cooking Life
o Health Wise
o Wine & Spirits
o Prep School
o Features
Conclusion
A glossy well put together magazine Bon Appetit Magazine is well worth the subscription that is if you are a serious cook. However, even the not-so-serious cook will find something within the folds of the gorgeous magazine. When all is said and done I enjoy reading Bon Appetit Magazine not only because of the well put together articles and outstanding recipes, but also because the food look so darned inviting! How come my dishes never turn out looking like the cover of a magazine?
While I have to admit that some of the recipes are a little out there, the ones I have prepared have turned out well enough. Be prepared you will have to shop for these ingredients; the average Bon Appetit recipe does not use your usual American kitchen staples.
For instance in the June 2008 issue a recipe for Hazelnut-crusted chicken with raspberry sauce calls for lightly packed fresh raspberries, safflower oil, chopped hazelnuts, panko (Japanese breadcrumbs), and finely chopped mint leaves; not exactly stuff one might find at the local Jewel.
Did I mention that the photography in Bon Appetit Magazine is a feast in-and-of-itself? No doubt there is a healthy dose of staging and a whole lot of Photoshop behind the gloss, but the effect is real enough. Ready to pick one up yet?
Bon Appetit Magazine is America's number one publication for food and entertaining. Every issue of Bon Appetit Magazine is filled with easy and delici...More at Magazineline
Bon Appetit magazine is an all-in-one guide to fabulous food, fine wine and fun entertaining. Find latest food trends, product reviews and recipes in ...More at Magazines.com
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