Cookaholics Bulletin Board

Apparently they're having a bit of a mass exodus of staff: http://www.eatyourbooks.com/blog/2014/8 ... ves-saveur

This can't be a good sign for the quality of the magazine.

These words from the publisher have the stink of doom about them:



In other words, they're going to take a successful, high-quality magazine and screw it up by "social mediafying" it.

So, if I have to replace Saveur, what cooking magazines are still decent? Anything?

That really does look bad.

I'm wondering what Oseland is going to do combining with a gardening magazine? OG went downhill years ago, and I got another free subscription to it a few years ago, but nothing great. I can't picture his talent there, but we'll have to wait and see.

Successful now or not, I suspect they see the writing on the wall.

I still like fine cooking. Quite different from the travel/other country focus of Saveur, but trust worthy.

I just resubscribed to Saveur after about a year break from them.....I guess we will see.

Karen

I frequently flip through cooking magazines at the bookstore but rarely do I want to buy one. Also, I can get the vast majority of their recipes online, so why bother? (I do still enjoy my hard copy cookbooks but even those I use less and less.)

I agree with you about buying cooking magazines, however it's still hard for me to resist.
I'll probably always keep my subscriptions to the CI magazines, I really do use those.
Not so much with cookbooks though; I have finally stopped ordering them since I never really read through them and they take up so much room. I already have so many that I never look at. It's just easier and more efficient to find recipes online.

The only one I buy now a days is Lucky Peach, and I'm not even sure that is really a cooking magazine.

Linda, Darcie,

For my part, I'm not really interested in the recipes; I want the articles. That is, I'm more interested in reading a narrative about Gujarati cooking and cuisine than I am in a bunch of poorly-tested Gujarati recipes. This is why I've loved Saveur and why the website just doesn't do it for me.

Paul,

Yeah, it's more of an "experimental Chef fiction magazine" isn't it? Sort of like Juked or Bicycle Review for celebrity chefs.

In the recent issues they are moving away from celebrity chefs, and use their in-house staff fairly extensively. I find it a pretty interesting magazine, on the whole, definitely offering something unique and different. My wife reads them and complains it just makes her want to travel and eat a lot.