Food & Wine (1-year)

Product Description

Amazon.com Review

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Who Reads Food & Wine?
Food & Wine is the contemporary magazine for elegant dining and entertaining. Food & Wine is on a mission to find the most exciting places, new culinary experiences, emerging trends and sensations. Food & Wine readers are hungry for more than just the next great meal -- they seek an energetic and stylish take on living well.

What You Can Expect in Each Issue:

• Chef Recipes Made Easy: Our test kitchens simplify recipes from great restaurants and famous chefs.
• Well-Being: Great, Healthy Recipes
• Wine Matters: Our regular column about wine
• Travel: An exploration of a thrilling food destination and recipes that bring the local cuisine to your kitchen. Each issue also contains a Recipe Guide and a Wine Guide, making it easy to find each recipe and wine within the pages of the magazine.
• Feature Articles: Feature articles in each issue cover a broad range of topics guaranteed to be of interest to our readers. Reports on new culinary trends, new restaurants, travel destinations with important and exciting culinary experiences, profiles of major chefs, advice about wine and wine pairings, and of course, amazing recipes -- all tested and perfected in the Food & Wine test kitchen.

Special Issues Included in Your Subscription:

Each July, the Food & Wine Best New Chefs are announced -- naming ten up-and-coming rising stars in the culinary world. Past Best New Chefs include notables such as Daniel Boulud, Tom Colicchio, Todd English and Thomas Keller. The October issue focuses on wine, revealing the winners of Food & Wine's American Wine Awards.

Magazine Layout:
The pages of Food & Wine are designed in a contemporary style. Recipes are easy to read and the instructions have been tested so they are complete and easy to follow. Feature stories are accompanied by beautiful, mouth-watering photographs.


Contributors:
Contributors are chosen for their knowledge of and passion for the culinary lifestyle, including luminaries in the restaurant world, such as Jacques Pepin and Jean-Georges Vongerichten, to cookbook authors, expert wine-makers and food artisans.

Past Issues:


Comparisons to Other Magazines:
Food & Wine is not just a compilation of recipes, but rather covers the entire range of topics of interest for our sophisticated readers: profiles of chefs (from the luminaries of the restaurant world to the up-and-coming chefs who are the superstars of tomorrow), travel destinations explored through their tastes and flavors, and expert advice about the best buys in wine (from the most worthwhile splurges to great bargains) and wine pairings.

Advertisers:
Most of the advertising in Food & Wine is specific to the culinary interests of its readers: including food products and ingredients, kitchen equipment, wine merchants, and destination travel advertisements.

Awards:
The James Beard Foundation has honored Food & Wine many times over the years, for journalism about the restaurant industry, emerging food trends, and wine coverage. Food & Wine also was the Gold Winner of the 2008 Folio Eddie Award, for the September 2007 anniversary issue.

The Food & Wine Classic in Aspen is America's premier culinary event. Hailed by the New York Times as "the granddaddy of them all", the event features three incomparable days of cooking demonstrations, wine tastings, seminars and panel discussions by world-class talent, such as Jacques Pepin, Bobby Flay, Emeril Lagasse, Mario Batali, and Danny Meyer. Food & Wine is also proud to be a sponsor of Bravo's Top Chef.

Amazon.com Review
Focusing on a central theme in each issue, such as 25 party ideas (number 25: nautical party) or 35 quick and tasty dishes, Food & Wine indulges a broad range of culinary connoisseurs and thirsty enophiles. Expect a number of well-rounded recipes and festive commentary on the theme at hand, but don't expect that Food & Wine will be weighed down by said theme--each issue also contains a home shopping guide (in case you need to know where to purchase a green bamboo tray), restaurant reviews, a Drinks/Wine section, and shorter articles that run from "Win a Date with a Chef" to "The Joy of Slow Cooking." --A.J. Rathbun

Product Description

Food & Wine is packed with the world's greatest recipes for soups, salads, pasta, bread, meats, and mouthwatering desserts. Every issue helps readers find the best restaurants, enjoy the best food, indulge in the best wine, create a better kitchen, eat more healthy, get inspired by great chefs, and much more!

See all Product Description

Who Reads Food & Wine?
Food & Wine is the contemporary magazine for elegant dining and entertaining. Food & Wine is on a mission to find the most exciting places, new culinary experiences, emerging trends and sensations. Food & Wine readers are hungry for more than just the next great meal -- they seek an energetic and stylish take on living well.

What You Can Expect in Each Issue:

• Chef Recipes Made Easy: Our test kitchens simplify recipes from great restaurants and famous chefs.
• Well-Being: Great, Healthy Recipes
• Wine Matters: Our regular column about wine
• Travel: An exploration of a thrilling food destination and recipes that bring the local cuisine to your kitchen. Each issue also contains a Recipe Guide and a Wine Guide, making it easy to find each recipe and wine within the pages of the magazine.
• Feature Articles: Feature articles in each issue cover a broad range of topics guaranteed to be of interest to our readers. Reports on new culinary trends, new restaurants, travel destinations with important and exciting culinary experiences, profiles of major chefs, advice about wine and wine pairings, and of course, amazing recipes -- all tested and perfected in the Food & Wine test kitchen.

Special Issues Included in Your Subscription:

Each July, the Food & Wine Best New Chefs are announced -- naming ten up-and-coming rising stars in the culinary world. Past Best New Chefs include notables such as Daniel Boulud, Tom Colicchio, Todd English and Thomas Keller. The October issue focuses on wine, revealing the winners of Food & Wine's American Wine Awards.

Magazine Layout:
The pages of Food & Wine are designed in a contemporary style. Recipes are easy to read and the instructions have been tested so they are complete and easy to follow. Feature stories are accompanied by beautiful, mouth-watering photographs.


Contributors:
Contributors are chosen for their knowledge of and passion for the culinary lifestyle, including luminaries in the restaurant world, such as Jacques Pepin and Jean-Georges Vongerichten, to cookbook authors, expert wine-makers and food artisans.

Past Issues:


Comparisons to Other Magazines:
Food & Wine is not just a compilation of recipes, but rather covers the entire range of topics of interest for our sophisticated readers: profiles of chefs (from the luminaries of the restaurant world to the up-and-coming chefs who are the superstars of tomorrow), travel destinations explored through their tastes and flavors, and expert advice about the best buys in wine (from the most worthwhile splurges to great bargains) and wine pairings.

Advertisers:
Most of the advertising in Food & Wine is specific to the culinary interests of its readers: including food products and ingredients, kitchen equipment, wine merchants, and destination travel advertisements.

Awards:
The James Beard Foundation has honored Food & Wine many times over the years, for journalism about the restaurant industry, emerging food trends, and wine coverage. Food & Wine also was the Gold Winner of the 2008 Folio Eddie Award, for the September 2007 anniversary issue.

The Food & Wine Classic in Aspen is America's premier culinary event. Hailed by the New York Times as "the granddaddy of them all", the event features three incomparable days of cooking demonstrations, wine tastings, seminars and panel discussions by world-class talent, such as Jacques Pepin, Bobby Flay, Emeril Lagasse, Mario Batali, and Danny Meyer. Food & Wine is also proud to be a sponsor of Bravo's Top Chef.

Product Details

• Format: Magazine
• Shipping: Currently, item can be shipped only within the U.S.
• Publisher: American Express Publishing Corp.
• ASIN: B00005NINY
• Average Customer Review: 3.5 out of 5 stars  See all reviews (70 customer reviews)
This magazine subscription is provided by Synapse

Most Helpful Customer Reviews

65 of 70 people found the following review helpful

4.0 out of 5 stars Get your affluent lifestyle here... December 17, 2002

By Daniel L Edelen TOP 1000 REVIEWERVINE™ VOICE

Subscription Term Name:1 year

"Food & Wine" is a classic doctor's office magazine, particularly if that doctor is a plastic surgeon. The target audience is clearly affluent, but the advice and articles work for most anyone.

The magazine offers a wide-ranging, monthly look at several topics: home; travel; restaurant overviews; general cooking info with recipes and tips on quick meal prep; healthy eating/lifestyle; and a few wine-related articles, including food pairings and an insights into wine types and varietals.

The layout of the magazine is easy on the eyes. The design (photography and text) is in keeping with other magazine of this genre; in short, it is high-quality, but not groundbreaking. For the visually-challenged, though, the font size selection is definitely on the small side. As for the writing, it is neither better or worse than the competition. At between 100 and 120 pages, "Food & Wine" is perhaps a bit skimpy page-wise, but still average for the cover price. And while there are many ads for upper crust products, the magazine wisely clusters them in such a way that articles are less broken up over scattered pages than some other magazines - a nice touch.

The recipes reflect the current trends - multi-ethnic, Puck-ish, and with a bent for unusual pairings of ingredients. But to their credit, a simple scan of the recipes shows few of the bizarre, impossible-to-find ingredients that are the bread and butter of some other gourmet magazines.

Good magazine for a decent price that makes it worthwhile for even us "commoners".

30 of 32 people found the following review helpful

3.0 out of 5 stars Good Eats, Fine Drinks, and Having Fun January 18, 2005

By Bryan Carey TOP 1000 REVIEWERVINE™ VOICE

Subscription Term Name:1 year

Food and Wine is a pretty good magazine for those who enjoy the finer things in life when it comes to unusual cuisine and expensive fermented beverages. This publication is usually very long- over 250 pages- and its packed full of recipes, travel excursions to wine growing regions, and general facts about different varieties of wine and where to find them.

One thing about this magazine that surprised me at first is the emphasis on the food. I know the magazine is titled "Food and Wine", but my initial impression was that this would be a magazine devoted entirely to wine with occasional mention of the foods that go with wine. It isn't like that at all. The food sections and the recipes are just as important as the featured wines. Recipes are so frequent, in fact, that the magazine even has an index located near the front with all the recipes listed by food type, showing the page number to turn to for the recipe.

Besides the frequent talk about food and wine, this magazine is also dedicated to entertaining. I have heard it suggested that this magazine should change its name to "Food, Wine, and Entertainment". It would make sense, because conviviality and high- class partying are certainly an important component of this magazine.

There is one thing about Food and Wine that I wish was different. I appreciate the factual information and I like the personal touch that you find in some of the stories about winery owners, chefs, and the like. But I think Food and Wine gets a little too sidetracked from time to time in its reporting. For example, it is common to find stories that talk about subjects like home decorating. This would be fine in a magazine about home design, but I don't think it belongs in a magazine like this....

Overall, this is still a good publication. Lovers of great eats and fine drinks will enjoy it the most. It's worth taking a look, if nothing else, just for the recipes. Even if you're not a frequent imbiber of the fruit of the vine, there is still something of interest to be found in the pages of this magazine. Read more ›

49 of 58 people found the following review helpful

2.0 out of 5 stars the most over-rated food magazine July 14, 2003

By Tina Morris VINE™ VOICE

Subscription Term Name:1 year

I subscribed to Food & Wine for a while and was continuously disappointed. The articles are on the superficial side and more importantly a lot of the recipes and product reviews are not as well researched as they should have been. I experienced more than one flop trying their stuff. The magazine tries very hard to be trendy and pick up the latest and greatest in the cooking and restaurant scene without being careful enough in deciding what is actually an important or meaningful trend rather than a fad. This magazine can't hold a candle to "Bon Appetit" or "Gourmet".

11 of 11 people found the following review helpful

4.0 out of 5 stars Good Recipies and ideas, rather upper end in aim November 15, 2002

By Rachel Watkins

Subscription Term Name:1 year

I subscribed to this magizine for a year and liked it. I typically don't get more than one year of a subscription to this kind of magizine because collecting many years worth of magizines is more trouble to keep, and look through for recipies than what is practical.

One years worth of this magizine has given me a wide range of recipies and ideas for dinners and wine selections. My complaint is that most of the recipies use a lot of hard to find and expensive ingredients. If you're on a grocery budget, you'll be quite limited. It has articles about putting together dinner parties, and pictures of the home and guests the dinner parties are held in. In this, I found it interresting to see how different people live....although I doubt I'd ever end up at a posh dinner party discussing my summer beach house, winter ski lodge, and that great set of $80 per peice china that I just had to have....I'm more likely to be at a potluck of mix n match dishes.

Although I don't have exotic ingredients at my disposal, I have been able to alter many of the ideas presented to better fit my needs and time constraints. I found the issue las Thanksgiving on how to do a big thanksgiving dinner very usefull, and incoperated many of the recipies into thanksgiving and christmas dinners with great success.