Gourmet (1-year) | 
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| Publisher: Conde' Nast Publications
Category: Magazine
List Price: $48.90
Buy New: $9.97
You Save: $38.93 (80%)
Rating:  57 reviews
Sales Rank: 39
Format: Magazine Subscription, Print
Type: Consumer magazine
Subscription Issues: 12
Subscription Length: 12 Months
Issues Per Year: 12
First Issue Lead Time: 6-10 Weeks
ASIN: B00005N7QH
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 1 to 3 months
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| Editorial Reviews:
Amazon.com Review
hr noshade="true" size="1" class="bucketDivider" / div class="bucket" id="productDescription" div class="content" p clear="all" strongfont face="Verdana, Arial, Helvetica, sans-serif" color="cc6600"Who Reads iGourmet/i?/font/strong br iGourmet/i speaks to anyone who likes to eat, drink, travel, or entertain. Its readers appreciate all aspects of good living and seek out inspiration on how to celebrate and enjoy themselves. Whether they re eating in or dining out, iGourmet/i readers recognize the value of seeing the world through food and of understanding everything a meal can explain about the way people live.brbr "We have readers that you can t fool. They have authentic knowledge and authentic experience. What they want from us is something that they don t already know." Ruth Reichl, iGourmet/i Editor in Chief br clear="all" br strongfont face="Verdana, Arial, Helvetica, sans-serif" color="cc6600"What You Can Expect in Each Issue:/font/strong br iGourmet/i brings you something unexpected in every issue. Fresh, young chefs rethinking the way we eat. Artisans who are making great cheeses and honest breads. New herbs and spices. The latest kitchen gadgets. And, of course, recipes that your friends and family won t be able to resist. brbr Signature sections include: ullibGood Living:/b This monthly section reveals our latest discoveries from around the world. Trends, restaurants, cooking methods, shopping, cookbooks, travel, drinks, and more. libiGourmet/i Every Day: /b Because iGourmet/i knows how busy you are, the magazine s editors devote special energy to Quick Kitchen recipes and Ten-Minute Main courses; two-thirds of our recipes can be made in less than thirty minutes. Plus, there s always a main dish and main dishes for one or two people. libKitchen Notebook: /b Food editors reveal what they ve learned in the kitchen each month. Techniques are explained with step-by-step tutorials that demystify the trickiest of recipes and improve results. libFeatures:/b iGourmet/i is filled with fabulous photography, great writing, travel suggestions, and advice on entertaining. The editors and writers travel the globe to find that single bite powerful enough to inspire a story. Then, iGourmet/i shares these exciting discoveries with you and encourages you to come along on eating adventures whether it s halfway around the world or in your own kitchen. /ulbr strongfont face="Verdana, Arial, Helvetica, sans-serif" color="cc6600"Past Issues:/font/strongbr table cellpadding="4" border="0" width="95%" cellspacing="4" tr class="tiny" valign="top" align="center" td img border="0" src="http://ecx.images-amazon.com/images/P/B00005N7QH.01.PT01.MXXXXXXX.jpg" /td td img border="0" src="http://ecx.images-amazon.com/images/P/B00005N7QH.01.PT02.MXXXXXXX.jpg" /td td img border="0" src="http://ecx.images-amazon.com/images/P/B00005N7QH.01.PT03.MXXXXXXX.jpg" /td td img border="0" src="http://ecx.images-amazon.com/images/P/B00005N7QH.01.PT04.MXXXXXXX.jpg" /td td img border="0" src="http://ecx.images-amazon.com/images/P/B00005N7QH.01.PT05.MXXXXXXX.jpg" /td td img border="0" src=" http://ecx.images-amazon.com/images/P/B00005N7QH.01.PT06.MXXXXXXX.jpg" /td /tr /table br clear= "all"br strongfont face="Verdana, Arial, Helvetica, sans-serif" color="cc6600"Contributors:/font/strong br Since iGourmet/i s inception in 1941, its contributors have included not only the best talent of the food world but novelists and journalists who report on all aspects of culture as well. The magazine s contributors now include best-selling cookbook authors, James Beard Award winners, Pulitzer Prize-winning authors, investigative journalists, National Book Award winners, news-making columnists, and our own 11 test chefs and 22 travel correspondents. br clear= "all"br strongfont face="Verdana, Arial, Helvetica, sans-serif" color="cc6600"Magazine Layout:/font/strong br Since iGourmet/i s inception in 1941, its contributors have included not only the best talent of the food world but novelists and journalists who report on all aspects of culture as well. The magazine s contributors now include best-selling cookbook authors, James Beard Award winners, Pulitzer Prize-winning authors, investigative journalists, National Book Award winners, news-making columnists, and our own 11 test chefs and 22 travel correspondents. br clear= "all"br strongfont face="Verdana, Arial, Helvetica, sans-serif" color="cc6600"Awards:/font/strong br iGourmet/i presents authentic and unique epicurean experiences from around the globe, ranging from the everyday to the extraordinary, through award-winning journalism and photography by acclaimed writers and photographers. iGourmet/i has received 15 National Magazine Award nominations, including 2 wins, and more James Beard Award nominations than any other epicurean title. brbr iGourmet/i goes beyond the pages of the magazine with iGourmet/i.com, iGourmet/i s Diary of a Foodie on PBS, signature events, and books. /b /div
Product Description
Edited by Ruth Reichl, Gourmet is the magazine of good living. Gourmet editors review the best restaurants from around the world and provide expert travel advice for those in search of the ultimate epicurean experience. Each issue features refreshing, easy-to-prepare and delicious recipes that come complete with top recommended wines. You'll get low fat alternatives, Quick Kitchen recipes, 5 ingredient feasts, drink tips and great seasonal dishes.
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| Customer Reviews: Read 52 more reviews...
 What have these folks been reading? December 21, 2008
M. H. Levine (San Francisco, CA USA)
2 out of 2 found this review helpful
Frankly, I don't understand some of these reviews/reviewers, and can only classify them as a small, vocal group with an axe to grind. I've been reading Gourmet since my mother first started subscribing more than 40 years ago, and we both have remained fans through many editorial and format changes, always finding the quality of the articles up to snuff. br / br /The food approach hasn't really changed all that much, but one certainly mourns the loss of unique voices like the late Laurie Colwin, who would engage in nostalgia columns that evoked sweet memories, or wishes for your own of the same, when discussing the merits of a perfect, homemade fried chicken or how nothing beats out a tasty chicken salad as made by your mom. br / br /What I always loved about Gourmet was its ability to transport you to foreign lands, along with providing a taste of the culture you visited, and it still does so. It's not supposed to be Bon Appetit, Cooking Light, or Martha Stewart's Living. If you simply want a recipe magazine, there are tons out there. Gourmet is about the exotic, the adventure, the celebration of diversity. Gourmet is directly responsible for inspiring my first trip to Europe! br / br /Those who find the recipes complex and the ingredients pricey are probably easily intimidated. Gourmet has provided some challenges for the mundane cook, with easy to find ingredients, and for those of us that want to exceed, there are clear directions allowing you to escalate your skills. If I just wanted to be a housewife cooking pedestrian fare, I don't need a glossy magazine, any cookbook would allow me to do so. br / br /I grew up on Gourmet, and my friends are constantly wowed by the offerings I give them. I've had no formal training, I just had the magazine as my guide, my companion in both traveling the world and eating the foods it provides.
GOURMET FOOD WITHOUT BEING INTIMIDATING October 3, 2008
A. Greer
I will be brief. I received this as a gift and am not a hobby or any other type of gourmet cook. However, I am impressed. It is well put together- great articles, supported by high quality photography and recipes that so surprisingly, are not intimidating. My college age daughter, now ever so sensitive to good quality food versus poor quality food was drawn to the magazine. I have ordered her a subscription for Christmas. Don't tell. :)
 The person I purchased this magazine for says... August 29, 2008
M. Fowler (Central Florida, USA)
Amazon offered me a deal I just couldn't refuse. Even though I wasn't personally interested in Gourmet Magazine, I knew someone who was. And this was an inexpensive way to show her my appreciation. And this is what she had to say when I asked her for a short review: br / br /"I have enjoyed this magazine but the recipes are over my head. I am going to try one of the cheesecake desserts - has blackberries on it but it uses more expensive ingredients than what I am used to. For example, mascarpone cheese rather than cream cheese. I have enjoyed the articles and getting the chance to enjoy the issues I did receive so far!!! :-) 'Two Thumbs Up'" br / br /Now this was from a person who is a cooking enthusiast, and good at it, even though she is a school teacher by profession.
 More Advertising Than Writing and Recipes July 16, 2008
California Duet (Southern California)
3 out of 3 found this review helpful
I have been a Ruth Reichl fan since her days at the LA Times (and her three autobiographies are exceptionally written), but I do not understand what she has done with this magazine. My chief complaint is the number of pages of advertising vs. the number of pages of writing and recipes. After finishing an issue, I feel assaulted by multi-page adver-torials from wine companies, cruise ships, and anyone else willing to fork over big $$$ to convince me how environmentally responsible they are. I never come away excited about food or ingredients or culture or a new dinner idea. Bon Appetit, on the other hand, has modernized and stylized its page layout, coverage and relationship with the reader. Yes, they, too, have a ton of ad pages, but I can overlook them better when almost every page of content is a joy. BA, I will be renewing my sub next year!
A Textbook Case of Why The Magazine Is Dead July 1, 2008
G. Zanders (California)
5 out of 5 found this review helpful
Gourmet- it's the food magazine that you don't want to be seen reading. It's precious, pedantic, and short on prose. The energy that came with editor Ruth Reichl was palpable a few years ago. Heads rolled, and after a few surprises , it has now settled into horribly written articles, pious editorials, unappealing recipes and a virtual altar for foodies. It is not relevant or interesting except to a very narrowly focused group of food intelligentsia. If a magazine is not capable of surprising you, teaching you, or exposing you to the world we live in, what's the point? If someone reads Gourmet fifty years from now, they will have no idea of what kind of culture we live in. Fear and hatred of food, smart foods, packaged dinners, frozen food, unaffordable food...the list goes on. Gourmet is in a bubble of their own making. Maybe they actually want to attend the staged parties they create in every issue complete with models vainly attempting to eat a sparerib.
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