On Jul 24, 6:30*am, Melba's Jammin' >
wrote:
> 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

Exactly, Barb. Saveur takes you on a journey to far away places,
cultures and flavors. They show you how real people in those places
make and enjoy the foods they love. I think of it as a cooking
magazine that takes you on a journey with each issue. With the
descriptions, methodology and recipes along side the 'travelog', I've
ventured out into areas of food I would not have tried before.

On Tue, 24 Jul 2012 07:21:23 -0700 (PDT), ImStillMags
> wrote:
>
> Exactly, Barb. Saveur takes you on a journey to far away places,
> cultures and flavors. They show you how real people in those places
> make and enjoy the foods they love. I think of it as a cooking
> magazine that takes you on a journey with each issue. With the
> descriptions, methodology and recipes along side the 'travelog', I've
> ventured out into areas of food I would not have tried before.

Sounds like the old Gourmet magazine. I want recipes (which only
novice cooks follow verbatim), not travelogues and other extraneous
wordiness, so I'll stick with Saveur by email which is just recipes.
Works for me.

--
Food is an important part of a balanced diet.