Product Description

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.

Product Details

• Amazon Sales Rank: #120 in Magazine Subscriptions
• Formats: Magazine Subscription, Print

Amazon.com Review

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

Mostly for people who eat out in NY, not home cooks.
After subscribing to and enjoying "Gourmet" for over a decade, I recently let my subscription run out. Over a year ago the editorial staff of the magazine changed, and with it, the content of the magazine. The "Gourmet" I knew and loved was always a treat to receive because it focused on exciting and complex recipes that were going to be fun and challenging to cook at home. The recipes were very user friendly, and no matter how advanced, always designed to be prepared in a home kitchen.

The new "Gourmet" is much more of a travel magazine than a cook's magazine. It particularly focuses on New York restaurants, and most of the recipes showcase famous dishes from various restaurants, not recipes that were designed for the home cook. While the old "Gourmet" certainly had its fair share of restaurant and travel coverage, the focus was on different culinary traditions and exciting culinary innovations. In other words, it was a more scholarly look at cooking. The new magazine feels like a bunch of fluff pieces set up by New York PR agents. Next time I'm planning a trip to New York, I'll probably pick up an issue to see what's new and hot, but this isn't the kind of information that's useful to me on a monthly basis.

Look elsewhere for your recipes
I used to be a devoted subscriber, for years and years, to this magazine. Routinely, I could find about a score of recipes that I really wanted to try right away. It was a great magazine.

However, a few years back, there was an change in editorial staff, and the emphasis shifted away from cooking and focused on "gracious living." All of a sudden the reader was bombarded with many more advertisements than before, as well as articles focusing on some exotic vacation venue that most of us couldn't afford in a million years. Similarly, the recipes began to become more exotic and outlandish, looking like some out of Charlie Trotter's outlandish cookbooks.

Sorry, but I don't like having my nose rubbed in it. I like cooking with flair, but I can't afford the budget-busting that this magazine now seems to advocate. I cancelled my subscription a few years ago; occasionally I will pick up a recent issue to see if anything has changed, and unfortunately, everything looks all too familiar.

If you like fluff articles about some fabulously expensive get-away spot, more power to you. If you are looking for lots of interesting but feasable recipes --- there are lots of magazines out there that do a much better job these days.

Bring back the old Gourmet
Gourmet used to be one of my favorite magazines, and for many years I either subscribed or bought it at the newstand. It had great recipes, a lot of information on ingredients and cuisines, and beautifully illustrated travel articles that gave me a real feel for the places. Gourmet may have been a little stodgy and old school (Bon Appetite, which I also subscribed to, was always trendier), but there was no higher quality food magazine.

All that changed a few years ago when the editorial staff was replaced. The look of the magazine is now totally different, as is much of the content. The increased number of ads makes it hard to find the articles and recipes. The tone of the editorial content is shriller and more hype-driven. The magaizne is seems more oriented toward Foodies out to stalk the current In chef than to home cooks who want to serve high quality food. Between the content and the layout, the magazine seems to be on overdrive. What I want in a cooking magazine (or for that matter a magazine of good living) is something that doesn't scream trendy at me. Unfortunately, that no longer describes Gourmet.