Kitchen & Cook

[Gecko]

Apologies if this has been discussed recently but I missed it. I tried to search but the search function is still my little rant on another thread :rolleyes: . Anyway, I was wondering if anyone else had received an offer of a free copy of Kitchen & Cook from the CIA? If you have received it what did you think? Is it too technical? It's not like I need another subscription but the glossy brochure sure did look enticing :D

http://www.ciachef.edu/images/userImages/s_lucent/Page_4734/kc.gif


ETA the link (http://www.ciachef.edu/enthusiasts/k_c.asp)

[SusanL]

I don't get it but would like to thank you for the link. I have been dieing to try making fresh cheese and was able to download the recipes.Thanks so much Felice!! It looks like a Great magazine to me. I love the cover, it looks like something I would be interested in receiving. I will be watching this thread.

[Gecko]

Bump. Anyone else?

[Jazzmatazz49]

This looks like a good magazine. The recipes are calling my name, especially the fresh mozzarella and the fava bean ragout. I also enjoyed the article on screwtop wine bottles. The garnish article was my favorite though.

[sneezles]

I have been getting this for about 2 years and I love it! It's not too technical but rather done by CIA for the home cook. I love that it's 3-ring punched for easy storage.

[Gecko]

I have been getting this for about 2 years and I love it! It's not too technical but rather done by CIA for the home cook. I love that it's 3-ring punched for easy storage.


Thanks Sneezles. For some reason I thought this must have been something new, but it is good to know that it is a tried and tru. I have sent away for a trial issue to check it out.

[pjnorlander]

I have subscribed to this since the charter issue which I think was January 2005. I love it for what it is - which is recipes and articles from the CIA. There are no ads, no annoying perfume samples, just cooking information!

A few items to note:
All the articles and recipes are written by CIA professors and graduate chefs.
Each issue is only 24 pages which makes the $20 price a little steep compared to other subscriptions (but again, it is ad free).
It is bi-montly so it can sometimes seem like a long time between issues.
Almost every single issue includes a beverage article, which I kind of don't like, but that's just my personal opinion.

All in all, I think it's one of those mags that all food enthusiasts should add to their mailboxes.