|
|
Bon Appetit (1-year)
Studio : Conde Nast Publications
by Conde Nast Publications
Publisher : Conde Nast Publications
Availability : Usually ships in 1 to 3 months and eligible for FREE Super Saver Shipping on orders over $25.
Number of Issues : 12
Avg. Customer Rating: (based on 88 reviews)
List Price : $54.00
Our Price : $15.00
|
|
| |
|
Product Description |
|
Bon Appetit is America's #1 food and entertaining magazine. You'll enjoy twelve months of great menus, cozy dinners, great advice and much more! Each issue is filled with delicious time-saving recipes, easy and elegant entertaining ideas, world class restaurant dishes made simple, and topped off by wine reviews and recommendations. |
| |
|
Thesmartoutlet.com Review |
Editorial Reviews Who Reads Bon Appetit?
Bon Appetit readers are passionate, hands-on cooks who love being in the kitchen, entertaining, traveling, and dining out. They are interested in what's new in the food world, as well as up-to-date information on wine, beer, and spirits. Bon Appetit appeals to a wide variety of readers: Experienced cooks will find plenty of articles that improve their skills, while those new to the kitchen will learn the basics and more with the friendly and accessible format. When readers are crunched for time, they turn to Bon Appetit for creative, fresh, and modern dishes that can be made in just a few minutes.
What You Can Expect in Each Issue: - Fast, Easy, Fresh: Quick weeknight recipes that feature seasonal ingredients and interesting twists on favorite dishes.
- Family Style: A fast, fun dinner that everyone in the family will enjoy, plus ideas for what to do with the leftovers.
- At the Market: What's in season now and how to make the most of it.
- Cooking Life: One woman's adventures in the kitchen, with recipes.
- Health Wise: How to eat healthfully and well.
- Wine & Spirits: What to drink now.
- Prep School: Tips and tools from the Bon Appetit test kitchen to help you cook with confidence.
- Features: In-depth articles on a wide variety of topics. Recent issues have covered a dinner party in the garden; how to make your own corned beef; 30-minute desserts; An eco-vacation on an Italian farm; cooking from the farmers market; inexpensive kitchen makeovers; and more.
Past Issues: Contributors: Bon Appetit attracts some of the best food writers and recipe developers around, including Molly Wizenburg of the blog "Orangette," and cookbook writers Jeanne Thiel Kelly, Melissa Clark, Sara Foster, Bruce Aidells, Molly Stevens, and Rozanne Gold. Magazine Layout: Bon Appetit's layout is clean, modern, and full of lush color photography. Most recipes are photographed so that readers get an idea of the presentation of the dish. Some stories feature step-by-step illustrations explaining technique. Comparisons to Other Magazines: In the world of food magazines, Bon Appetit stands out for its accessible approach to fine cooking. Bon Appetit takes an inclusive approach to stories, inviting readers in whatever their skill level and promising a delicious outcome every time. Awards: The editors of Bon Appetit have won many awards, including several James Beard awards for food journalism, an American Society of Magazine Editors award for best special issue, and numerous travel awards. Bon Appetit articles have appeared in The Best American Food Writing and The Best American Travel Writing. |
| |
|
| |
|
Not the Magazine It Once Was |
Ever since Bon Appetit was revamped about two years ago, it hasn't been the same. I kept my subscription going, despite my dismay at its new format, hoping to get used to it... but found it impossible, and finally cancelled after 12 faithful years.
I completely agree with those who dislike the photography now. I believe you can blame the new art editor for the simply horrific pictures. My beloved BA is just plain ugly now. The photos of beautiful food and tables are gone, replaced by half eaten plates and empty glasses on messy tables strewn with leftovers. To me, that is GROSS and creepy. The food stylists must hate having to make food look like that, when they are used to making food look beautiful. What happened to the saying, "You dine with your eyes first"?
The recipes in black text on a white page do not inspire me to plan beautiful dinner parties. Why the teeny tiny text? I think the small text for the titles of articles is unnoticeable. I'm also not crazy about the all lower case for the titles, or those silly slashes.
The photos of food with one stark light source and long shadows makes it look cheap. There's no depth of field in the photos and the messy food is entirely unappetizing. The huge close-ups of food may have been hip, or cool, or whatever it was trying to be -- once --but now they simply revolt me. Can you please explain to me why a pretty plate full of pretty looking food on a pretty table in a pretty room has suddenly become outdated? Furthermore, 2nd grade drawings of food is unforgivable, and just about as annoying. BA has become stark, cold, and unappealing. If they were hoping the readers simply needed time to used to the new format, I can tell you that after two years of this nonsense, more and more people are becoming less patient, more unhappy, and more disgusted.
I have been going through all my back issues, wondering if my resistance and revulsion to the new format really is warranted, or if perhaps I'm just one of those people who doesn't like change. When opening the older issues, I was flooded with warm , fond feelings, and it made me want to curl up in front of the fire with all those wonderful old magazines. I'm so glad I didn't get rid of any (I've been a subscriber since 1997) as I'm beginning to fear that those issues will be the only ones with the depth, quality and warmth that I'll have the pleasure of reading from now on. (Your 2006 year was especially good). The photos were so beautiful and elegant. The articles were inspiring and fun, and featured -- gasp! -- real people (rather than cartoons!) cooking. What happened to Entertaining with Style (a column the editor repeatedly dubbed "very popular" -- if so, why get rid of it? It makes no sense.) or the column that had readers send in their recipes? I think that's what I miss most about the old BA... it seemed human, not mechanical.
|
| |
|
running to lose |
As a longtime subscriber to both bon appetit and Gourmet magazines, I had always compared the two and found Gourmet just slightly in the lead. When Gourmet closed their doors this fall, the quality of bon appetit began to suffer severely. I don't think I am alone in wanting good food photography in a magazine -- that's really what I am paying for. I want photos that draw me in and make me hungry, and then the recipe so I can complete the circle. Aside from the terribly boring covers of late, the bon appetit editors have apparently decided that poorly lit, yellow-looking food photos are the way to go. When I can get past the either boring or, at worst, disgusting, looking images to try the recipes, I usually don't have several of the specialty items that are required. I have a well-stocked kitchen, including all kinds of spices and sauces from different ethnic markets, and it seems to me that bon appetit must spend more time scouring the globe for ingredients that nobody has heard of instead of focusing on the quality of their publication.
Its kind of a bummer. Beside the blow of losing Gourmet, with their excellent food photography, I feel like bon appetit lost the in-house competition that spurred them on to goodness, if not greatness. And, while resistant to change, I'm finally letting my subscription lapse and will subscribe to Saveur (1-year), Food & Wine, or Fine Cooking instead. |
| |
|
Bon appetit is a great magazine for anybody who loves food! |
|
I first got this as a free sample because of something else I had purchased through Thesmartoutlet. My whole family loved it so much that we have been ordering it ever since. We both work in restaurants and consider ourselves to be foodies so it is perfect for us. We all(including my 5 year old daughter) get excited to look through it each month and find great new recipes that we have to try. There is a good mix of colorful pictures mixed in with the mouth watering recipes. I would say that this would be a good magazine even for someone who is not overly into food but who is looking for some good new dishes to add to their monthly repertoire or just a little inspiration. |
| |
|
subscription problem |
|
I have been patiently waiting for my first issue but have not received one as yet! Therefore, I cannot comment on this magazine "bon appetit". |
| |
|
A bulwark of ads, and dishes which few will either prepare or eat |
I cook from scratch every day (see my 300 [free] recipes posted on Recipezaar under the screen name "Bone Man") and I have no boundaries as to what I will attempt in the kitchen; however, the dishes that I find in this magazine seem to me more "thought up" than "thought out."
A friend recently got me the magazine subscription and while I appreciated the thought, I won't be renewing. Not that it's all that great but, in the only other magazine I get, I find more viable recipes in Family Circle (1-year) than I do in here.
As one might expect, this publication is really crammed with ads, some of which attempt to emulate legitimate articles with recipes, (using their products of course), and which fools no one. If you took out all of the advertising and other non-cooking editorial, you'd end up with little more than a pamphlet.
There are no doubt people who might enjoy this magazine -- I just can't figure out who they might be. And for a publication which is purportedly devoted to cooking and dining, you would think that, for the recipes that they do list, that they would each be posted with a nice color (or any) photo but that's not how it's set up. The recipes which do feature photos are often located on separate pages which is cumbersome for cooks and chefs.
I can't recommend this magazine as it is now -- I'll take another look at it in a couple of years to see if they've wised up a bit.
|
| |
|
