Sad to learn that Gourmet Magazine is shutting down for good.
Too bad.
I haven’t subscribed for years, but a couple friends do and I think it has improved a lot.
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I like Saveur magazine myself
Many years ago I learned how to cook with using “Gourmet”…sad to hear it is over.
I found Bon Apetit a little more accessible, with less complicated recipes and not every recipe having difficult to find and expensive ingredients. Don’t subscribe to either nowaways. Not when epicurious.com is free. They even have an iphone app.
Perhaps if you had subscribed Father…
So long as whoever makes Ramen doesn’t go out of business…
Fr. Z,
I like http://www.epicurious.com and I think they often provide recipes that have been in Gourmet….
I have a few copies of Gourmet, but once I found Cook’s Illustrated (http://www.cooksillustrated.com/) it was love at first sight. A cooking magazine run by folks with OCD and training in food science is a dream for me.
This is God’s way of telling you he wants more fasting from you!!!!!!
yea, i had subscribed too at one time. I remember a lot of recipes where you always had to put something through a cheesecloth sieve… LOL.
November is the last issue. You can get the recipes on epicurious for Gourmet and Bon Appéttit. I’m sad to see it go but it has really become much less gourmet over the years. I like Saveur also.
Tina in Ashburn: You mean you don’t like fooling with cheesecloth!! I didn’t know what that was until some recipe in “Gourmet” called for it!
I used to be a regular reader of Gourmet magazine, but there are better “user-friendly” magazines out there, many have already been named above. “Food and Wine” is my personal favourite.
There are so many magazines going the way of the dino…our “Cottage Living” was discontinued, replaced with Southern Living (What if your cottage isn’t in the South?). The internet has had such an impact on magazines that are dedicated to things such as recipes, instruction, construction plans (gardening mags)…the internet just does these things so much cheaper for the publisher. The “Niche Magazines” are disappearing daily…
Considering that the publisher is Conde Nast, the net result is not a great loss.
I must chime in agreement with both Rob (on behalf of Cook’s Illustrated) and Craig (on behalf of Saveur). The former is ideal to the “optimizer” school of foodies — think Alton Brown — those who want to cook _______ to absolute perfection, even if authenticity takes a hit; the latter perfectly suits the “authenticator” group of foodies — say, David Rosengarten — who want to cook ____ exactly the way they do on that hilltop village at the foot of the Alps.
Still, shame Gourmet has to bite the dust. I much rather it would have been Cook’s Country to which I hope I’m never granted an entry visa.
We too let our subscription to Gourmet lapse in favor of Cook’s Illustrated, which is excellent!