Just got a free subscription to Bon Appetit and know nothing about the
magazine. Is it worth getting free or should I just ignore it? Curious
minds and all that.

"George Shirley" > ha scritto nel messaggio
...
> Just got a free subscription to Bon Appetit and know nothing about the
> magazine. Is it worth getting free or should I just ignore it? Curious
> minds and all that.

Yes

On 2008-12-02, George Shirley > wrote:
> Just got a free subscription to Bon Appetit and know nothing about the
> magazine. Is it worth getting free or should I just ignore it? Curious
> minds and all that.

I gave up reading all the food mags years ago, but you can accept it for
what it is, a medium for advertising. Peruse it and take what you like from
it and ignore the rest. Just don't give them a credit card number.

nb

notbob wrote:
> On 2008-12-02, George Shirley > wrote:
>> Just got a free subscription to Bon Appetit and know nothing about the
>> magazine. Is it worth getting free or should I just ignore it? Curious
>> minds and all that.
>
> I gave up reading all the food mags years ago, but you can accept it for
> what it is, a medium for advertising. Peruse it and take what you like from
> it and ignore the rest. Just don't give them a credit card number.
>
> nb
what's a credit card? Just kidding, only got one and don't use it much.

George Shirley wrote:
> Just got a free subscription to Bon Appetit and know nothing about the
> magazine. Is it worth getting free or should I just ignore it? Curious
> minds and all that.


You will find a few good recipes in Bon Appetit.


Becca

"George Shirley" > wrote in message
...
> Just got a free subscription to Bon Appetit and know nothing about the
> magazine. Is it worth getting free or should I just ignore it? Curious
> minds and all that.

At free I'd say it is worth the cost. I'd not pay for it because it is just
a lot of advertisements with minimal content. I do like their web site
sometimes. Their food pictures are usually not real, they are quite heavily
faked such as painting turkeys with iodine to make them perfectly brown or
using white glue in place of a cream sauce.

Paul

O god YES, it's wonderful! Bon Appetit is to food what PLAYBOY is to,
well, whatever it is, The Good Life, I guess.

The photography is gorgeous, the recipes are VERY elegant and there is
much interesting info about everything food-related, not to mention
wines, travel, what restaurants to hit here or there.

You got it FREE? Good on ya!

Lass.

(Lass Chance_2) wrote in news:5380-49356457-2832
@storefull-3332.bay.webtv.net:

> O god YES, it's wonderful! Bon Appetit is to food what PLAYBOY is to,
> well, whatever it is, The Good Life, I guess.
>
> The photography is gorgeous, the recipes are VERY elegant and there is
> much interesting info about everything food-related, not to mention
> wines, travel, what restaurants to hit here or there.
>
> You got it FREE? Good on ya!
>
> Lass.
>
>



Free would be a good score. But practicality wise........... I don't
think so.

Which is one reason I let my subscription to "A Gourmet Traveller" slide
after 2 years.

They are lovely books to read, have on the coffee table, but most of the
recipes and travel destinations are 'out of reach'.

If you were to try *one* recipe out of such books, you'd be going well.


I call them 'eye candy' books.



--
Peter Lucas
Brisbane
Australia

"The joys of the table belong equally to all ages, conditions, countries
and times; they mix with all other pleasures, and remain the last to
console us for their loss."
Jean Antheleme Brillet-Savarin,

Michael "Dog3" wrote:
> George Shirley > news:MabZk.2940$n_5.2592
> @bignews7.bellsouth.net: in rec.food.cooking
>
>> Just got a free subscription to Bon Appetit and know nothing about the
>> magazine. Is it worth getting free or should I just ignore it? Curious
>> minds and all that.
>
> I used to subscribe to Bon Appetit, Food and Wine and Gourmet. At the time
> I enjoyed all of them. It seemed liked through the years the advertising
> took over and I finally got disgusted and cancelled them. I still pick one
> up now and then at the news stand if there is an article and some recipes I
> might have time (yeah right to try. Just relating my 2cents.
>
> Michael
>
Same here. I subscribed for decades and found the magazines less
interesting. For some years after I stopped subscribing, I used
to religiously get the November and December issues, but that is
not a sure thing anymore either. Now I just pick up occasional
issues.

--
Jean B.

On Dec 2, 8:06*am, George Shirley > wrote:
> Just got a free subscription to Bon Appetit and know nothing about the
> magazine. Is it worth getting free or should I just ignore it? Curious
> minds and all that.

I subscribed for a while - I liked it better than "Gourmet," I
remember that. Otherwise, I didn't ever learn much from it - you can
get many of the recipes at epicurious.com.

N.

On Dec 2, 8:06*am, George Shirley > wrote:
> Just got a free subscription to Bon Appetit and know nothing about the
> magazine. Is it worth getting free or should I just ignore it? Curious
> minds and all that.

I should add that free reading material is always A Good Thing. I
read the cereal box if there's nothing else around. ;-)

N.

On Dec 2, 10:27*am, "Paul M. Cook" > wrote:
> "George Shirley" > wrote in message
>
> ...
>
> > Just got a free subscription to Bon Appetit and know nothing about the
> > magazine. Is it worth getting free or should I just ignore it? Curious
> > minds and all that.
>
> At free I'd say it is worth the cost. *I'd not pay for it because it is just
> a lot of advertisements with minimal content. *I do like their web site
> sometimes. *Their food pictures are usually not real, they are quite heavily
> faked such as painting turkeys with iodine to make them perfectly brown or
> using white glue in place of a cream sauce.
>
> Paul

ALL food stylists use such tricks. They aren't unique to Bon
Appetit. Ice cream is usually mashed potatoes - does it matter,
really? What they show you is what things can look like if the recipe
is followed. The stylists' tricks are needed because of the length of
the photo shoot, and the heat from the lights.

N.

On Dec 2, 9:06*am, George Shirley > wrote:
> Just got a free subscription to Bon Appetit and know nothing about the
> magazine. Is it worth getting free or should I just ignore it? Curious
> minds and all that.

Since it's free - definitely.

However, for what it's worth, last year BA implemented some changes to
the columns and formats and turned many off (myself included). I
stopped renewing after that.

A fellow foodie friend has told me that BA is trying to switch back
some of the changes (obviously they knew of their missteps). Stay
tuned.

But BA is better than Gourmet, IMHO. I'm sure you'll find some good
recipes, especially in their holiday issues.

Good luck,
Kris

>*Their food pictures are usually not real, they are quite heavily
>> faked such as painting turkeys with iodine to make them perfectly brown or
>> using white glue in place of a cream sauce.

Hello??? This has been going on since the beginning of food
photography! Didya thing that Heidi Klum would go to a photo
shoot with out makeup? Same thing with food.

On Tue, 02 Dec 2008 11:54:42 -0500, "Jean B." > wrote:

>Now I just pick up occasional
>issues.

If we could only get Fine Cooking and Cooks Illustrated for free!!

Mr. Bill wrote:
> On Tue, 02 Dec 2008 11:54:42 -0500, "Jean B." > wrote:
>
>> Now I just pick up occasional
>> issues.
>
> If we could only get Fine Cooking and Cooks Illustrated for free!!
>
Heh. True enough. Fine Cooking can be rather good.

--
Jean B.

"Mr. Bill" > wrote in message
...
> On Tue, 02 Dec 2008 11:54:42 -0500, "Jean B." > wrote:
>
>>Now I just pick up occasional
>>issues.
>
> If we could only get Fine Cooking and Cooks Illustrated for free!!


Too true. I subscribed to Bon Appetit and Gourmet ***years*** ago. I
stopped when they started putting those fragrance sample cards in the
issues. Always hideously strong fragrances - reminded me of bug spray. I
don't buy ANY mag that has those things in it.

Now I just go to epicurious.com for BA/G recipes.

TammyM

"Mr. Bill" > wrote in message
...
> > Their food pictures are usually not real, they are quite heavily
>>> faked such as painting turkeys with iodine to make them perfectly brown
>>> or
>>> using white glue in place of a cream sauce.
>
> Hello??? This has been going on since the beginning of food
> photography! Didya thing that Heidi Klum would go to a photo
> shoot with out makeup? Same thing with food.


Even if she didn't she'd still be delicious. Try eating a plate of glue.
Blech.

Paul

On Tue, 2 Dec 2008 12:50:47 -0800, "Paul M. Cook" >
wrote:

>Even if she didn't

Obvoiusly, you have never been to a "food shoot"....they can take
eight/ten hours for one shot. Try to keep the gravy looking
beautiful is more than a skummy surface.

Professional food artists know the secrets. We went through eight
or nine shades of Revlon to get the right photographic color for a
strawberry. It is very tedious work.

On Dec 2, 9:06 am, George Shirley > wrote:
> Just got a free subscription to Bon Appetit and know nothing about the
> magazine. Is it worth getting free or should I just ignore it? Curious
> minds and all that.

Friend who was moving away gave me her vast collection of BA. I found
most of the recipes beyond my abilities or desire to pursue. I
finally decided to clip only one from each mag and recycled the rest.
I prob. never go around to testing even those few. I still am working
my way thru a collection of Good Housekeeping cookbooks I've had for
eons. Prob. 5 thousand recipes in em.

Save-a yo mahnee. And some trees, maybe.

"Mr. Bill" > wrote in message
...
> On Tue, 2 Dec 2008 12:50:47 -0800, "Paul M. Cook" >
> wrote:
>
>>Even if she didn't
>
> Obvoiusly, you have never been to a "food shoot"....they can take
> eight/ten hours for one shot. Try to keep the gravy looking
> beautiful is more than a skummy surface.
>
> Professional food artists know the secrets. We went through eight
> or nine shades of Revlon to get the right photographic color for a
> strawberry. It is very tedious work.

Switch to nude models. Much less tedious cheesecake.

Paul

George Shirley > wrote:

> Just got a free subscription to Bon Appetit and know nothing about the
> magazine. Is it worth getting free or should I just ignore it? Curious
> minds and all that.

It's free. Look at it, if you don't like it, throw it away.

-sw

Nancy2 wrote:
>
> On Dec 2, 8:06 am, George Shirley > wrote:
> > Just got a free subscription to Bon Appetit and know nothing about the
> > magazine. Is it worth getting free or should I just ignore it? Curious
> > minds and all that.
>
> I should add that free reading material is always A Good Thing. I
> read the cereal box if there's nothing else around. ;-)

I watch the GT Express commercial, if nothing better is on
and PBS is still having that eternal pledge drive. I'd
rather watch the Ronco commercial, but he hasn't been on
recently.

Actually "watch" is the wrong word. I usually have the TV
on while I'm working, but I usually don't look at it.
I'm not the sort of person who likes music playing while
working. When I was a child, I had a radio in bed, which
was always tuned to the same talk radio station. I'd fall
asleep with talk radio playing every night.

On Tue, 02 Dec 2008 09:54:52 -0600, George Shirley wrote:

> notbob wrote:
>> On 2008-12-02, George Shirley > wrote:
>>> Just got a free subscription to Bon Appetit and know nothing about the
>>> magazine. Is it worth getting free or should I just ignore it? Curious
>>> minds and all that.
>>
>> I gave up reading all the food mags years ago, but you can accept it for
>> what it is, a medium for advertising. Peruse it and take what you like from
>> it and ignore the rest. Just don't give them a credit card number.
>>
>> nb

> what's a credit card? Just kidding, only got one and don't use it much.

even if you don't use it, it seems in america you need one to prove you're
not some kind of shiftless no-account.

your pal,
blake

On Tue, 2 Dec 2008 09:29:21 -0800 (PST), Nancy2 wrote:

> On Dec 2, 8:06*am, George Shirley > wrote:
>> Just got a free subscription to Bon Appetit and know nothing about the
>> magazine. Is it worth getting free or should I just ignore it? Curious
>> minds and all that.
>
> I should add that free reading material is always A Good Thing. I
> read the cereal box if there's nothing else around. ;-)
>
> N.

unless you're overly worried about adding to the landfills, i'd say 'what's
the harm?

at the same time, i'd avoid the 'get the first four issues free and cancel
if you don't approve' thing.

your pal,
blake