For those who have old Gourmet magazines, hold on to them. $10 worth of magazines selling for $100?

wow, I have Gourmets going back to the 60s plus a few scattered issue before then. Must advise my

heirs!!

 
Yes! Everytime I see it I immediately got throw out something during the commercials. It's like>>>

watching a train wreck!

 
I tell myself I'm not a hoarder as everything is stashed above the floor or in containers. I'll..

begin to worry when I see stuff flowing out across the floor. Also all foodstuffs stowed appropriately and dishes done at least once per day.

 
The strange thing is that these are issues that are relatively current after 2000. I would think

these issues would be covered by the websites. I have issues back to 1975 that I was thinking of getting rid of. If I donate them to the Vo-tech school's culinary department can I take $10/issue as a tax deduction?

 
Oh, I see what you mean. Actually, there were several recipes in every issue that didn't go on the

site for some reason. I found that out the hard way when I lost a recipe I'd clipped and it wasn't on Epi. I started checking and found several were missing.

 
I must have been living under a rock..(more)

As I went to my US post box (I live 4 blocks from the Canada/US border and mags are so much cheaper)all excited to get my latest Gorumet mag and all I got was a letter saying they were no longer being published. I'm still in shock and mourning. No more rushing home to open the front cover to read Ruth's editorials. So very sad. Of no consolation was the fact they are finishing my subscription with bon appetite. Big whoop..

 
Yes, I ran into that too. Sometimes it was just because of a typo in their recipe title, which meant

it wouldn't show up in a search. Also there were proprietary concerns--some restaurant chefs didn't want their recipes archived. Very irritating when you think about all those recipes "lost forever."

 
I didn't get anything for December. But I hope the January issue isn't representative. Boring,

uninspiring recipes, nothing at all I want to make. I guess millions love it, though, if it survived the cut.

 
Cath, I *highly* recommend you give Saveur a whirl. Towards the end of Gourmet

I think they were trying to replicate a number of things Saveur did...only better.

 
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