On Jul 22, 1:19*am, Alan Holbrook > wrote:
> wrote in news:trkm08pmhcnt9qdgg802mca7rqetmd9dbj@
> 4ax.com:
>
>
>
>
>
> > On Sat, 21 Jul 2012 19:15:49 -0500, Melba's Jammin'
> > > wrote:
>
> >>In article >,
> >> Janet Bostwick > wrote:
>
> >>> What are your reviews of Saveur? *$27 for 3 years seems good. *I'm in
> >>> the mood for a cooking mag. *Is it worth getting?
> >>> Janet US
>
> >>My take on it (very limited) is that it is less a recipe magazine and
> >>more about the culture surrounding the food. *<shrug> *Nine bucks a
> year
> >>seems reasonable enough.
>
> > With all due respect, your take on it is incorrect.
>

> Actually, with all due respect, I agree with Barb. *It's not that Saveur
> doesn't have some very fine recipes, but the recipes are linked to an
> article on the culture and food history of the region being discussed.
> Cooking, as in technique, etc., isn't the main focus. *But that's OK.
> That (the culture/history discussion) is the reason I maintain my
> subscription.

The magazines my mom got at the grocery store were filled with
recipes. "Feed family of four on $20 a day!" that sort of thing. Real
cooks don't need no steenkeen' recipes.

> Of course, I'm also one of those guys who in my younger days bought
> Playboy regularly, but solemnly assured everyone I only did it for the
> articles...

Playboy only rarely ran any erotic material. Only if you were a hair-
trigger adolescent would gazing at the respectful nude pictures in
Playboy get you off. That was a niche that Penthouse was eager to
fill, so to speak, with their pictorials and letters from the editors.