Cheap Fervor : Passionate About Cuisine (Magazine) Price

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Customer Reviews of Fervor : Passionate About Cuisine

Not for serious cooks!
This is not a good magazine for people who really like to cook. I have waited until I have read my second issue to review this magazine in hopes that it would get better. It did not. At least half of the articles are about travel and "life style" and many of them feel as if I am reading an advertisement. For example, Sandra Lee's (she is a regular contributor) recipes call for specific brand names in the ingredient lists when entirely unnecessary. The recipes are very far from cutting edge, very basic. I foolishly ordered this magazine after reading a review that referred to the magazine as good for serious home cooks. The reviewer claims to be a home cook who has been honing her skills for over 25 years. That may be true but I cannot help but to wonder if this reviewer has a finical or personal interest in the success of this magazine. Save your money. Although I have grown tired of Fine cooking and Cuisine At Home they are both better for people who actually cook. They would not dare have recipes calling for canned cream of soup! Unless you are a big fan of Sandra Lee, I cannot recommend this magazine. Even if you like Sara Lee you still might not like this magazine. I normally do not write reviews but this magazine is so poorly done that I am annoyed enough to write one. The travel and lifestyle articles are not any better than the food ones. I almost threw away the first issue because it just looked like a cheaply done catalog. I feel like a chump!

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Nice periodical for those "serious" home cooks
A passionate home cook that has been honing her cooking skills for the last 25 years, concentrating on Italian cooking for the last 10 years, writes this review. My favorite cookbooks are "The Professional Chef" by the Culinary Institute and "Culinary Artistry". I love cooking and own more than 500 cookbooks. I am very interested in both taste and presentation of meals. I thoroughly enjoy this magazine, but it is probably not for everyone. The target audience for this magazine is those that love good food and want to spend time in the kitchen even though the magazine also covers other topics. <
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>The August 2006 issue contained the following information: <
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>FOOD <
>Chef de Cuisine: Flavors of Summer <
>The Essential Ingredient: Bringing Belgium Home <
>Recipe Collection: One on One with Mario Batali <
>Cooking Made Simple: The Rollup Adventure <
>Herbs & Spices: The Road Less Traveled, Fresh from the farm produce <
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>TRAVEL <
>Bruges: A Diamond in Belgium's Crown <
>Woolverton Inn <
>Hot Summer ... Artic Vacation <
>... For One: Getaway for One <
>5 Places that Make New York New York <
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>LIVING <
>Tasting Notes: The Wine Jewel of the East <
>Your Health Summer Safety <
>Making the Most of Your Digital Photos <
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>The first recipe in the magazine is a knock out. They provide a recipe for Chilled Smoked Salmon Tower with Mustard Dill Vinaigrette that includes both potato and English cucumber rounds in the stack and is garnished with round French fries for height. The instructions are very clear and concise. The flavor combinations are dead on. I feel that any motivated cook could prepare this dish given time and patience with great success. A few pages later they provide a recipe for a Gulf Shrimp Summer Salad with Lime Tequila Vinaigrette in a Parmesan Cup. Another winning recipe, with many steps but a clear winner yet again. <
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>On the down side the magazine is a little short. The total length of this periodical is 66 pages including advertising. However, what is included is so well done and beyond what you typically find in a food magazine that I don't consider this a big downside. <
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>Overall I would recommend this magazine to those home cooks that are ready to move to the next level of cooking. I would suggest that you find a copy on the newsstand before subscribing, just to be certain that it is something that you will enjoy. <
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