In article 7>,
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.
> >
> > koko
> > --

> 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.

There you go -- you said it better than I did -- the culture/history
discussion part is what I enjoy most. Most people here know I'm a
pretty boring cook have difficulty following a recipe besides. :-\ So
I look at Saveur as being about food more than being about cooking the
food (recipes).

--
Barb,
http://www.barbschaller.com, as of June 6, 2012