Weird stuff in Gourmet magazine

[Hopleaf]

I am thrilled that under Reichl's leadership the magazine is developing a cutting edge.

essential to any publication that deals with cooking.

[jogoode]

In this thread and this one, I've noticed that many of you think poorly of Gourmet under Ruth Reichl. But aside from the occasional silly cover, I'm not clear exactly why. In light of the upcoming eG Spotlight Conversation with Mrs. Reichl, perhaps we can begin to discuss our specific concerns about Gourmet here, and bring up with her some of the issues that arise.

How has Gourmet changed since she took over? Which aspects do you like and which do you dislike? Do you like Mrs. Reichl's choice of writers? Article subjects?

[Bill Miller]

I take them all--IMHO--

Good--Saveur, Fine Cooking, Cuisine, Bon Appetit

OK--Cooks Illustrated

Don't know why I still take-- Gourmet, Food and Wine

(I miss William Gary RIP--past editor at BA and a witty guy)

Edited November 14, 2005 by Bill Miller (log)

[jogoode]

I take them all--IMHO--

Good--Saveur, Fine Cooking, Cuisine, Bon Appetit

OK--Cooks Illustrated

Don't know why I still take-- Gourmet, Food and Wine

(I miss William Gary RIP--past editor at BA and a witty guy)

←

Interesting, you prefer Bon Appetit to Gourmet. What does Bon Appetit provide for you that Gourmet does not? What about Gourmet, and Food & Wine for that matter, turns you off?

[WHS]

In this thread and this one, I've noticed that many of you think poorly of Gourmet under Ruth Reichl. But aside from the occasional silly cover, I'm not clear exactly why. In light of the upcoming eG Spotlight Conversation with Mrs. Reichl, perhaps we can begin to discuss our specific concerns about Gourmet here, and bring up with her some of the issues that arise.

How has Gourmet changed since she took over? Which aspects do you like and which do you dislike? Do you like Mrs. Reichl's choice of writers? Article subjects?

←

On its cover the "old" Gourmet used to feature impossibly pretentious dishes photographed against the background of some snooty resort in Bermuda or Santa Barbara, whereas Ms. Reichl's Gourmet outraged a lot of readers with a photo of a birthday cake made out of cupcakes...I like the slightly subversive, loopy quality that she has brought to the magazine--it reflects her breathy, confessional style. Case in point being miso-rubbed turkey for Thanksgiving this year, styled in a rich hippie abode with lots of Nakashima furniture and disheveled guests dressed in distressed cashmere.

[-sheila mooney]

I take them all--IMHO--

Good--Saveur, Fine Cooking, Cuisine, Bon Appetit

OK--Cooks Illustrated

Don't know why I still take-- Gourmet, Food and Wine

(I miss William Gary RIP--past editor at BA and a witty guy)

←

Interesting, you prefer Bon Appetit to Gourmet. What does Bon Appetit provide for you that Gourmet does not? What about Gourmet, and Food & Wine for that matter, turns you off?

←

i had my first subscription to gourmet when i was 19 -- that would have been in 1971. never had i seen a thing so sophisticated!

anyway: today's gourmet: love the photography (not so much the covers but the inside articles - pigs, vegetables, italy -- everything is gorgeous and yet true); use the recipes regularly. hate the insidious advertorials (pull 'em out and chuck 'em when i can); truly dislike the themes (o the music issue -- give me a break).

[Bill Miller]

I take them all--IMHO--

Good--Saveur, Fine Cooking, Cuisine, Bon Appetit

OK--Cooks Illustrated

Don't know why I still take-- Gourmet, Food and Wine

(I miss William Gary RIP--past editor at BA and a witty guy)

←

Interesting, you prefer Bon Appetit to Gourmet. What does Bon Appetit provide for you that Gourmet does not? What about Gourmet, and Food & Wine for that matter, turns you off?

←

BA has more usuable recipes. I get very few from Gourmet---it's almost a Saveur wannabe but the standard is too high. Food and Wine's best recipes are in the ads and I feel like they and Gourmet are living on reputation. Don't get me wrong BA has slipped too since Wm. J. Garry died. Too many ads in all three. Fine Cooking and Cuisine are wll rounded.