Cuisine at Home
I subscribe to culinary magazines, buy cookbooks, surf the web for cooking techniques, and read recipes on the back of any box or package of food I purchase. I look forward to my bi-monthly edition of Cuisine at Home magazine published by August Home. With a subscription price for the 6 issues at $24.00, it is a little more pricey than other food magazines, but the culinary publication sets itself apart from similar magazines in that it is combination cookbook, instruction guide, and menu planning source.
As with most magazines, each publication is set up the same way every issue. A few of the topics covered in each edition include:
- Tips and Techniques - Reader supplied ways to solve a cooking problem.
- Cuisine Class - Cooking instruction about a specific food. The April 2008 issue is about salmon and includes recipes on pan roasting and stovetop steaming.
- Table for Two - Recipes for cooking for two. In this issue, the Flavors of Provence are explored.
- Cuisine Technique - This section of the magazine discusses a cooking technique including recipes. April’s topic is tenderizing tough cuts of beef such as top round, bottom round, and chuck roast.
- Wares - A review of kitchen tools. A detailed description of one or more kitchen tools is given (April’s discussion is on mixing bowls and spatulas) and the features each offers.
- Weeknight Menus - A favorite section of mine that features 3 menus that are great for weeknight or even weekend cooking.
Cuisine at Home includes all color photos. Like most cooks, I like to see a photo of what I will be making. In addition to the finished product photo, several photos of the recipe’s cooking process are included. The recipes are straightforward and typically take less than an hour to prepare. They offer enough variety in the way of unique ingredients, such as sake in Sake Steamed Salmon and blue cornmeal in Blue Corn Blueberry Pancakes, to keep even the seasoned cook interested. Nutritional information for each recipe is also included.
Cuisine at Home offers flavorful recipes, cooking techniques, ingredient descriptions, and answers to a myriad of culinary questions. The clear cut and direct style of the magazine provide the culinary enthusiast with a reliable source of information.
