$15.00  Gourmet - Magazine |
$18.00  Cooking Light - Magazine |
$29.00  Food & Wine - Magazine |
$19.95  Saveur - Magazine |
$26.95  Cook's Illustrated - Magazine |
 [Larger view] | Bon Appetit
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Average user rating:  | |
 Consistently the Best Recipes | |
| I have been reading Bon Appetit for nearly 20 years and find it to be the foodie magazine with the best content. There are always at least a few recipes that I end up trying -- from the super simple cookie recipe to how to make the perfect roast to barbecuing for beginners. And, the non-recipe articles are good food for thought for cooking enthusiasts. (e.g. "Garlic Through the Ages"...) Bon Appetit seems to be the foodie magazine most in tune with what busy people who also like to indulge in a day of cooking once in awhile want out of a magazine. | |
| Extremely accessible--covers a wide range | |
| I have been a fan of Bon Appetit for 12 years. This is the magazine that taught me to cook. I have grown with this magazine, starting out as a complete amateur, which means that it's highly accessible to a wide range of cooking abilities. Bon Appetit has introduced me to a multitude of foods and cooking methods I knew nothing about and which are now fully integrated into my repertoire. It brings fine and quality cooking in an easily accessible manner to the uninitiated. It's loaded with a wide range of entertaining options, from simple to sophisticated. And thanks to Bon Appetit, I am able to play "gourmet cook" on a nightly basis. It's loaded with genuinely simple, accessible recipes that still allow you to practice cooking on busy weeknights and eat quality food in a sophisticated yet simple manner. I look forward to each new issue every month--it's a joy to read, and you certainly can't get to cooking every recipe. But it's fun to dream! As a vegetarian, I find many recipes that accommodate my food interests or are easily converted. I believe Bon Appetit recognizes the growing vegetarian market and makes a concerted effort to cater to it without alienating its carnivorous following. Even the annual grilling issue in the summer, which is generally the least accessible to me, still has vegetarian recipes. I highly recommend this magazine if you like to experiment and want to learn how to cook. The recipes are explicit, well illustrated, and cover a wide variety of tastes. They're interesting and fun! | |
 It Used to Be Better | |
| I am a long-term (soon not-to-be) subscriber. 10 years ago, you would get this magazine and end up keeping the whole issue because there were so many good recipes. Not any more! Since William Gaines passed away and Barbara Fairchild took over, it's become a love letter to yuppies who frequent gourmet markets. Like the Aug. issue: under Every Night Cooking they suggest Portuguese Clams with Linguica and Tomatoes. Not at my house! And the people they profile are not down-to-earth every day people, but wealthy yuppies at their summer home in the Hamptons trooping to the beach with their Sancerre and couscous. Give me a break! Even the Thanksgiving issue isn't a keeper anymore. I'll thumb through my 1995 back issues and dream of a simpler time. |
