Gourmet (1-year)

Editorial Review:

Edited by Ruth Reichl, Gourmet is the magazine of good living. Gourmet editors review the best restaurants from around the world and provide expert travel advice for those in search of the ultimate epicurean experience. Each issue features refreshing, easy-to-prepare and delicious recipes that come complete with top recommended wines. You'll get low fat alternatives, Quick Kitchen recipes, 5 ingredient feasts, drink tips and great seasonal dishes.

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Who Reads Gourmet?
Gourmet speaks to anyone who likes to eat, drink, travel, or entertain. Its readers appreciate all aspects of good living and seek out inspiration on how to celebrate and enjoy themselves. Whether they're eating in or dining out, Gourmet readers recognize the value of seeing the world through food--and of understanding everything a meal can explain about the way people live.
"We have readers that you can't fool. They have authentic knowledge and authentic experience. What they want from us is something that they don't already know." --Ruth Reichl, Gourmet Editor in Chief

What You Can Expect in Each Issue:
Gourmet brings you something unexpected in every issue. Fresh, young chefs rethinking the way we eat. Artisans who are making great cheeses and honest breads. New herbs and spices. The latest kitchen gadgets. And, of course, recipes that your friends and family won't be able to resist.
Signature sections include:

• Good Living: This monthly section reveals our latest discoveries from around the world. Trends, restaurants, cooking methods, shopping, cookbooks, travel, drinks, and more.
• Gourmet Every Day: Because Gourmet knows how busy you are, the magazine's editors devote special energy to Quick Kitchen recipes and Ten-Minute Main courses; two-thirds of our recipes can be made in less than thirty minutes. Plus, there's always a main dish and main dishes for one or two people.
• Kitchen Notebook: Food editors reveal what they've learned in the kitchen each month. Techniques are explained with step-by-step tutorials that demystify the trickiest of recipes and improve results.
• Features: Gourmet is filled with fabulous photography, great writing, travel suggestions, and advice on entertaining. The editors and writers travel the globe to find that single bite powerful enough to inspire a story. Then, Gourmet shares these exciting discoveries with you and encourages you to come along on eating adventures--whether it's halfway around the world or in your own kitchen.

Past Issues:


Contributors:
Since Gourmet's inception in 1941, its contributors have included not only the best talent of the food world but novelists and journalists who report on all aspects of culture as well. The magazine's contributors now include best-selling cookbook authors, James Beard Award winners, Pulitzer Prize-winning authors, investigative journalists, National Book Award winners, news-making columnists, and our own 11 test chefs and 22 travel correspondents.

Magazine Layout:
Since Gourmet's inception in 1941, its contributors have included not only the best talent of the food world but novelists and journalists who report on all aspects of culture as well. The magazine's contributors now include best-selling cookbook authors, James Beard Award winners, Pulitzer Prize-winning authors, investigative journalists, National Book Award winners, news-making columnists, and our own 11 test chefs and 22 travel correspondents.

Awards:
Gourmet presents authentic and unique epicurean experiences from around the globe, ranging from the everyday to the extraordinary, through award-winning journalism and photography by acclaimed writers and photographers. Gourmet has received 15 National Magazine Award nominations, including 2 wins, and more James Beard Award nominations than any other epicurean title.
Gourmet goes beyond the pages of the magazine with Gourmet.com, Gourmet's Diary of a Foodie on PBS, signature events, and books.

Customer Reviews:

Avg. Customer Rating: 3.5 / 5.0

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... more info

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. :)

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... more info

More Advertising Than Writing and Recipes:

I have been a Ruth Reichl fan since her days at the LA Times (and her three autobiographies are exceptionally written), but I do not understand what she has done with this magazine. My chief complaint is the number of pages of advertising vs. the number of pages of writing and recipes. After finishing an issue, I feel assaulted by multi-page adver-torials from wine companies, cruise ships, and anyone else willing to fork over big $$$ to convince me how environmentally responsible they are. I never come away... more info

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