michaelman2
Well-known member
Hey, anyone read/collect "Taste of Home" magazine. I just realized that they have a great annual book. Can throw out all of the months of collected issues. Great magazine!
Taste of Home Magazine
- Thread starter michaelman2
- Start date
Help Support :
I've read Taste of Home
for years, and one of the last things my Ma and I did together was to go to one of their demonstrations/cooking schools. We had a good, informative time. The hall was PACKED.
Taste of Home, being largely contributor written, can be wildly inconsistent. Some issues I don't find anything that works for/appeals to me, and other issues I can find value on every page.
I am not a fan of the wrap around writing in it though. The staff writers are too fond of alternates to "said."-- examples---"She declaimed," "he declared," "she noted" and so on...it gets a bit much after a while, the grumpy guy in Ohio said.
My favourite food magazines now are Fine Cooking and Cook's Illustrated. I can no longer stand Bon Appetit or Gourmet.
I really like the stripped down approach of Cook's Illustrated. I call it "non-fiction cooking." CI does not accept advertising, and they run tests on cookware and food that Consumer Reports doesn't do anymore.
One last thing about ToH--I've never found the dammed toothpick!
Lawrence/Maytagbear
for years, and one of the last things my Ma and I did together was to go to one of their demonstrations/cooking schools. We had a good, informative time. The hall was PACKED.
Taste of Home, being largely contributor written, can be wildly inconsistent. Some issues I don't find anything that works for/appeals to me, and other issues I can find value on every page.
I am not a fan of the wrap around writing in it though. The staff writers are too fond of alternates to "said."-- examples---"She declaimed," "he declared," "she noted" and so on...it gets a bit much after a while, the grumpy guy in Ohio said.
My favourite food magazines now are Fine Cooking and Cook's Illustrated. I can no longer stand Bon Appetit or Gourmet.
I really like the stripped down approach of Cook's Illustrated. I call it "non-fiction cooking." CI does not accept advertising, and they run tests on cookware and food that Consumer Reports doesn't do anymore.
One last thing about ToH--I've never found the dammed toothpick!
Lawrence/Maytagbear
spiralactivator
Well-known member
- Joined
- Sep 7, 2004
- Messages
- 344
I have read Taste of Home and enjoyed it. The recipes are great, and there's nothing high-handed that a home cook couldn't do.
michaelman2
Well-known member
Maytag..you and that toothpick..lord..hahahah
veg-o-matic
Well-known member
It's one of the few food magazines I like. All the gourmet ones have recipes for stuff I'd A) never in a million years make and B) never in a million years eat. I mean, come on: goat cheese and sardine ravioli with peach salsa?
Who eats that?
ToH has recipes for Tater Tot casserole. Interesting things to make with tuna. Recipes that call for crushed Cheez-Its, for heaven's sake! That's some goooooood eatin!
veg, obviously not the gourmet
Who eats that?
ToH has recipes for Tater Tot casserole. Interesting things to make with tuna. Recipes that call for crushed Cheez-Its, for heaven's sake! That's some goooooood eatin!
veg, obviously not the gourmet
michaelman2
Well-known member
You know Veg you are right! My "foodie" friends flip out when I serve them Meatball Stew with a great glass of Cab..and they even have the more sophisticated recipes just without the fussy style. I got a superb recipe for a Roast Crown of Pork...OMG...looks like a million and tastes even better. I would challange any other publication to top it!!..
Come on.... 
Cook's Illustrated has had wonderful recipes for garlic mashed potatoes, cherry cobbler....I've improved my French Bread from them.....
Now, please don't get me wrong, I do not feel defensive about Cook's Illustrated. Just that if it's in your library (it is in mine,) pick it up and give it a fair shake.
One of the best approaches for broccoli I have seen was from Fine Cooking...the author called it "slow saute," which is essentially a braise.
I do cook from scratch, always have, always will.
However, I do have cream of mushroom soup in my pantry. Capisce?
Lawrence/Maytagbear
Cook's Illustrated has had wonderful recipes for garlic mashed potatoes, cherry cobbler....I've improved my French Bread from them.....
Now, please don't get me wrong, I do not feel defensive about Cook's Illustrated. Just that if it's in your library (it is in mine,) pick it up and give it a fair shake.
One of the best approaches for broccoli I have seen was from Fine Cooking...the author called it "slow saute," which is essentially a braise.
I do cook from scratch, always have, always will.
However, I do have cream of mushroom soup in my pantry. Capisce?
Lawrence/Maytagbear
michaelman2
Well-known member
Capisce Maytag, Capisce...I know that there are others out there and I have seen Cooks Ill..and like it as well....but you have to admit those Cream of Mushroom deals are VERY comforting and frankly good......How did they do the cherry cobbler?..was it a traditional cobbler where the fruit goes in after the batter?
