Cuisine at Home

The way I cook during the week is quick and easy.  With a long commute and an urban lifestyle (sounds like I'm running with rappers)--okay I dine out, go to movies, ballet you know what city folks do--cooking is not high on the list of things to do during the work week. 

The weekend is the time to relax and enjoy the process of preparing something a bit tastier and special.

Today I received in the mail a magazine I had never seen before, Cuisine at home.  Published by Iowa-based August Home Publishing they also manage Workbench, Woodsmith, Shopnotes, and Garden Gate. 

The preview magazine has no date--it's a promotional run most likely.  It showcases it's Midwestern brand personality quite well.  It's straightforward, and practical and contains step-by-step recipes with photos, cuisine techniques and a section on a mean with five ingredients or less.  Years ago the litmus test was seven ingredients.  In 10 more years it'll be 3.  By 2020 we'll just take a capsule and call it a meal.  There's also no advertising in this publication.

So if you're obsessed with food magazines and marketing what do you start to think about?  Cooks Illustrated.  This magazine looks like it's a direct competitor--except in color. 

Similarities run from a tips spread and a product comparisons section.  Can openers grace this sneak peek issue.  The winner is the German Rosle ($30).  My favorite isn't even in the mix--the rubber-grip OXO ($10).  The tone of the product review is a lot more diplomatic than CI.  "Happily there's something for everyone here." 

Recipes include a Cuisine Class on Classic Roast Beef; Parmesan crusted chicken; sesame tuna and caramel chicken ("chicken breasts 'bronzed' with caramel"); Japanese steak rolls and garlic lime rice--the steak rolls look appealing the pairing of the garlic lime rice is to my experience, odd.   Looking at back issues it looks like there's classic American recipes and a mix of ethnic dishes.

The magazine is so practical there's even a three hole punch for that kitchen binder we all keep.  Okay mine's a big heap but it is all in folders.

This publication also reminds me of Fine Cooking.  Published by Connecticut-based Taunton Press other magazines on their shelf include Fine Woodworking, Fine Gardening, and Threads.  I stopped subscribing to this magazine--frankly it was a fine magazine but it wasn't something I looked forward too.

So while I may enjoy a recipe or two from this publication it's not for anyone who is a super foodie.  If you are starting out and looking for something a little bit more than Everyday Food which can be a little too breezy which I like as it allows a bit of free wheeling.  This magazine may be your magazine for cooking "Cuisine at home".  (Why do they have it as a small "h"?)

Comments

[santos]

hi jeanne

happy new year to you. i'm glad to see that you have continued posting entries, as i do enjoy your blog.

i, too, have received this magazine in the mail from time to time but it has rarely left an impression on me. and i have wondered about that small h. i used to be think that because the "home" in the title is in a different font, that perhaps it referred to some blanket brand called "home" by the publishers, but now i just think it's that way because it looks less imposing, and more...homey.

[Olga Campbell]

I need to change the address on my subscription, how do I go about it?
I moved from
5558 Brookhill Lane
Frisco, TX 75034
to
2889 Breezy Point Lane
Frisco, TX 75034

I love your magazine and do not wish to miss any of them.

Please advise.

Thanks,

Olga Campbell