<p>When I downsized I had to throw away a collection of Gourmets that dated back to the late '70s, inherited from a neighbor. Years ago I loved and subscribed to the magazine but I got tired of the space wasted on travel/extravagant meals I would never try to replicate. Once I had a computer and discovered Epicurious.com I gave up my subscription. I feel a bit guilty but, for me, Gourmet became too aspirational and snobby. I have done a lot of travelling but I go to other sources for that kind of information, not a food magazine. Gourmet lost its focus.</p>
<p>Epicurious has the recipes. Not the same as the commentaries, articles, ads for restaurants and products, etc. I’d like to create PDFs of every page.</p>
<p>The commentaries and articles are on [Gourmet</a> Magazine: gourmet.com](<a href=“http://www.gourmet.com%5DGourmet”>http://www.gourmet.com)</p>
<p>I’m not so sure about the ads. That was why they shut down, their ad revenue just wasn’t what it should be to keep viable. I have a brother working for a large lifestyle magazine in NYC. This week, everyone in that business is more than nervous and there has been much wailing and nashing of teeth.</p>
<p>Sorry–that’s “gnashing of teeth”</p>
<p>“People who work sitting down get paid more than people who work standing up.”
–Ogden Nash</p>
<p>First thing I thought of when you said “nashing of teeth.”</p>
<p>Well, that, and</p>
<p>Candy
Is Dandy
But liquor
Is Quicker</p>
<p>(also Ogden Nash)</p>
<p>Considering the subject, I possibly should have said “ganache-ing of teeth”</p>
<p>I am a looonnng-time reader of Gourmet - since my mother subscribed in my childhood. I felt things changed about 1990. It’s funny to think that their advertising bucks are gone because that’s when I began to notice more ads and less travel/recipe stuff. it’s hard for me to throw them out. I ended up cutting out my favorite recipes and pasting them in a photo album. Epicurious has most but not all.</p>
<p>I tried that for a while, woody, but then found myself cutting out most of the magazine.<br>
I plan on downloading a fair amount of info from the Gourmet website while it’s still operational.</p>
<p>You can download? How?</p>
<p>Went to look, and saw this…</p>
<p>“subscribers can look forward to receiving Bon Appetit magazine for the remainder of their subscription. The Gourmet.com website will remain available during a transitional period, and access to Gourmet recipes will also remain available via sister site Epicurious.com and the Epi iPhone application.”</p>
<p>Sorry, Shrinkrap, that probably wasn’t the best way to describe what I do. I actually take the articles and convert them to a PDF - then burn them to a disc. I can then search the disc so long as I’ve properly labeled it (i.e., Thanksgiving favorites or something like that). You could also just save them to your computer as well. </p>
<p>See, I hate Bon Appetit. Hate might be too strong of a word but it’s been a long time since I’ve actually seen a recipe I would want to prepare. It’s a magazine I would look at while waiting in line at the grocery.</p>
<p>I liked Bon Appetit for many years. I thought Gourmet had too many travel articles. I think Bon Appetit always had more ideas for quicker and easier meals. I still get it, but I’m not planning on renewing - they’ve done something to the layout which drives me crazy. I can’t tell ads from articles and it all looks too busy. I really hate the last ten years worth of graphic design fads. BA definitely has some good recipes. </p>
<p>My favorite food magazine is Cook’s Illustrated. I think it appeals to all my Aspergery tendencies!</p>
<p>^ Have you tried the CI website? I’ve subscribed for several years. If you are going to obsess about the “best” way to do things, the search function makes it much less stressful!</p>
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<p>Conde Nast doesn’t sell titles. They think they might want to revive it at some point. (Like, in 50 years??)</p>
<p>I actually like to read it more than I like to follow their recipes! Though they had a set of pan roasted aspargus recipes a year or two ago that have become staples - could never decide which was the tastiest. Bittman is really more my style - what’s the least you can do and still have it taste reasonably authentic. :)</p>
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<p>What an insight! I never thought of it that way, but it hits home.</p>
<p>What discouraging times we live in regarding the printed word. I guess Conde Nast should introduce a new magazine that reviews food sold at concession stands and call it ‘ESPN Gourmet, The Magazine.’ That way, advertisers would ravenously [and mindlessly] flock to it. My sad attempt at sarcasm.</p>