Posted on 10/05/2009 3:53:44 PM PDT by Artemis Webb
Conde Nast CEO Charles Townsend said Monday he was shutting down four magazines, including the awarding winning Gourmet, parenthood title Cookie and two of the company’s bridal magazines, Modern Bride and Elegant Bride.
It was the biggest one-day bloodbath in the publishing company’s 100-year history. Hundreds of people will be tossed out of work.
The company said it would keep the Gourmet cookbooks and television programming but shut the monthly magazine. Bride’s, the last surviving bridal book, will move to monthly from six times a year.
Industry sources had estimated that Conde Nast could lose $200 million this year.
(Excerpt) Read more at nypost.com ...
IMHO Gourmet was about 10 years past it’s prime. I love cooking but some of the recipes in that magzine assumed everyone lived within 5 miles of multiple specialty shops othrwise you couldn’t find the ingredients.
“Who needs to buy a magazine for ideas? If you want a recipe or some ideas look online...”
Some of us like holding something portable and attractive in our hands which we can read while the kids are at soccer practice and clip and save recipe ideas... Sometimes it’s all about happening across a particular recipe idea in a magazine by chance, perhaps intrigued by a photo or article, whereas when you get a recipe online it’s often done by searching for a particular food.
Similarly, I can relax with a cookbook and page through it and mark recipes with Post-its, and you just don’t get the same thing doing a Google search. I love the online world and Google, but it doesn’t eliminate magazines or books.
I really liked Gourmet’s photography and I particularly enjoyed Ruth Reichl’s editor’s column in each issue.
Thy are still publishing Bona Appettie so if you want something similar without the exotic stuff get it. The Food Network is also now publishing a magazine that I’ve found I really like. Can’t beat it for onlu$10 a year!
Lots of Wedding planners out there that use them!
OPPPSSS that should be Bon Appetit
LOL! Try getting a life instead.
Restaurant articles and chef interviews and such are all over the web.
Now THAT’S tasty!
That’s too bad, I like Sara Moulton’s recipes.
She used to be on Food Network ‘til they decided to stop featuring shows about food (except for Alton Brown) and canned her and Mario batali.
Ed
OK-—here’s an INCREDIBLE and simple marinara sauce recipe given to me by an Italian-American woman in accounting (you’ll THANK me for it):
½ cup finely chopped yellow onion
3 cloves garlic, minced
3 TBSP olive oil
Two 29 oz cans tomato puree
One 28 oz can crushed tomatoes
1 ½ TBSP tomato paste
2 ¼ cups water
One cup chicken broth
One TSP sugar
¼ TSP crushed red pepper
[Basil optional)
1. In a 4-qt Dutch oven or large pot with lid, cook the onion and garlic in hot oil over medium heat until tender but not brown, stirring frequently
2. Stir in the tomato puree, crushed tomatoes and the tomato paste. Stir in the water, broth, sugar and crushed red pepper
3. Bring to boil; reduce heat. Cover; simmer 1 hour. Season to taste with salt and pepper, more red pepper if desired. Sauce should be thin, but not watery, and very smooth.
Makes about 9 cups. Freeze any leftover sauce in freezer containers (freezer bags are fine) for up to 3 months.
You can add ground beef or brasciole or meatballs after sauce has come to boil, then cover and simmer for 1 hour.
Cookie magazine looked to me like Parent’s Magazine for DINKS, which never made much sense.
Food Network is still about cooking if you are watching in the daytime. Though I’ll grant you that Sarah Moulton is a better cook than most of those they have on there now. Sandra Lee in particular (though she might be a nice lady) is a particular waste of time.
At night though Food Network fare is either about competitions or are personality driven shows like Diners, Drive-ins and Dives.
facetious: fa⋅ce⋅tious /fəˈsiʃəs/ [fuh-see-shuhs] –adjective
1. not meant to be taken seriously or literally: a facetious remark.
2. amusing; humorous.
3. lacking serious intent; concerned with something nonessential, amusing, or frivolous: a facetious person.
Travel Network is now all “Bizarre Foods” all the time. Yeech!
No Reservations with Anthony Bourdain occasionally crosses into the world of bizarre foods but it doesn't dwell there. Besides Bourdain fascinates me.
Actually, I didn’t know that!
I’ve never watched it in the daytime, I just watch Rachael Ray, Giada, reruns of Mario, Good Eats and Tyler’s Ultimate...the recipes I’ve made from those folks are almost uniformly good.
Sandra Lee—I admire how she overcame her hard circumstances, but oh my goodness, what absolute dreck her show is...the great Tony Bourdain has her pinned to the T!
Thanks, I’ll DVR Food Network daily shows.
Ed
Here...I’ll swap ya sauces:
Vodka Sauce
* 1/2 cup butter
* 1 onion, diced
* 1 cup vodka
* 2 (28 ounce) cans crushed tomatoes
* 1 pint heavy cream
In a very large skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 20 minutes. Pour in heavy cream and cook for another 15 minutes.
Thanks...I will try it soon.
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