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| Food & Wine | 
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| Publisher: American Express Publishing Corp.
Category: Magazine
List Price: $54.00
Buy New: $19.99
You Save: $34.01 (63%)
Avg. Customer Rating:  24 reviews
Sales Rank: 158
Format: Magazine Subscription
Type: Consumer magazine
Subscription Issues: 12
Subscription Length: 12 Months
Issues Per Year: 12
First Issue Lead Time: 6-10 Weeks
ASIN: B00005NINY
Release Date: November 23, 2001
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 1 to 3 months
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| Customer Reviews:
 Good Eats, Fine Drinks, and Having Fun January 18, 2005
14 out of 14 found this review helpful
Food and Wine is a pretty good magazine for those who enjoy the finer things in life when it comes to unusual cuisine and expensive fermented beverages. This publication is usually very long- over 250 pages- and its packed full of recipes, travel excursions to wine growing regions, and general facts about different varieties of wine and where to find them.
One thing about this magazine that surprised me at first is the emphasis on the food. I know the magazine is titled "Food and Wine", but my initial impression was that this would be a magazine devoted entirely to wine with occasional mention of the foods that go with wine. It isn't like that at all. The food sections and the recipes are just as important as the featured wines. Recipes are so frequent, in fact, that the magazine even has an index located near the front with all the recipes listed by food type, showing the page number to turn to for the recipe.
Besides the frequent talk about food and wine, this magazine is also dedicated to entertaining. I have heard it suggested that this magazine should change its name to "Food, Wine, and Entertainment". It would make sense, because conviviality and high- class partying are certainly an important component of this magazine.
There is one thing about Food and Wine that I wish was different. I appreciate the factual information and I like the personal touch that you find in some of the stories about winery owners, chefs, and the like. But I think Food and Wine gets a little too sidetracked from time to time in its reporting. For example, it is common to find stories that talk about subjects like home decorating. This would be fine in a magazine about home design, but I don't think it belongs in a magazine like this.
Overall, this is still a good publication. Lovers of great eats and fine drinks will enjoy it the most. It's worth taking a look, if nothing else, just for the recipes. Even if you're not a frequent imbiber of the fruit of the vine, there is still something of interest to be found in the pages of this magazine.
 Grilling, Fast Foods, Tasty Gourmet Delights PLUS Wine August 28, 2004
4 out of 5 found this review helpful
This magazine would be a delightful reading experience for a wide audience. It appeals the *most* to busy young adults, who are looking for quick, healthy, easy-to-make delicious meals, which they just *might* want to spice up with an occasional adventurous new taste in wine recommendations. There is a wonderful column on "new flavors". In the June 2004 issue it is "lemongrass". In the July issue it is "miso". There are fine recommendations for new restaurants in exotic locales, such as, Bermuda or Sao Paolo, Brazil. Also included are foods for special holidays, such as in June for "Father's day". Naturally, grilling is the "haute cuisine" on this auspicious day. The recipes for "Salmon Nicoise Sandwiches" and "Tuscan Baby Back Ribs" are mouth-watering ...
The "fast food" section is loaded with tasty healthful salads, such as, "Spicy Chicken, Avacado, and Mango Salad" and "Turkey and Green Bean Stir-Fry with Peanuts". Some grilling suggestions include, "Tandoori Pork with Gingered Mango Salad" and "Korean-Style Chicken Wraps". Needless to say, all the food is tempting and the recipes are not too difficult to accomplish, provided one is already familiar with cooking techniques.
Overall, the emphasis on this magazine is *not* on wine but instead on food. For a change of pace, the June issue has a very fine article on "vodka". In the July 2004 issue there is a superb article by Robert Parker called, "Australian Wine Guide". The regular wine column covers "German Reisling" by Richard Nailey. Most impressively, the July issue introduces the reader to "America's Best New Chefs of 2004". Of course, each selects a recipe to share. This magazine is loaded with unique articles for the adventurous cook and aspiring gourmand. Highly recommended. Erika Borsos (erikab93)
 A Trendy Disappointment January 4, 2004
13 out of 16 found this review helpful
Maybe I was just hoping for too much from one magazine - a good wine magazine with some recipies thrown in. The recipies are good, but the wine secion is a sparse and unsophisticated afterthought. The articles are truly grating, focusing in agonizing detail on the trendy parties thrown by the editors' friends. There is a place for a magazine like this, but don't let the name fool you; this publication is really more of an entertainment lifestyle magazine than a food magazine. What is most definitley is NOT is a wine magazine.
the most over-rated food magazine July 14, 2003
28 out of 32 found this review helpful
I subscribed to Food & Wine for a while and was continuously disappointed. The articles are on the superficial side and more importantly a lot of the recipes and product reviews are not as well researched as they should have been. I experienced more than one flop trying their stuff. The magazine tries very hard to be trendy and pick up the latest and greatest in the cooking and restaurant scene without being careful enough in deciding what is actually an important or meaningful trend rather than a fad. This magazine can't hold a candle to "Bon Appetit" or "Gourmet".
Yummm June 11, 2003
10 out of 11 found this review helpful
Hey, hey, hey -- Grilling in the USA! This is the lead article in in the first issue of Food and Wine I ever got, and as the summer approaches, and I am ready. I just pulled my grill out of the garage last week, as the temperature is warming up. This is what I love about this magazine--they are timely, and somehow know what I'm thinking.Yes, I know--many are thinking about grilling now. This doesn't lessen the value of the magazine for me; it comes monthly with seasonal dishes and ideas for parties, formal and casual, as well as general items that would be appropriate all year round. The grilling article this month concentrates on atypical grilling possibilities -- grilled salmon with dilled mustard glaze; grilled Maryland soft-shell crabs with tartar sauce; grilled pork tenderloin fajitas; barbecues leg of lamb; many other things, including the grilling essentials (from taste-oriented requirements such as dried vines and herbs to practical needs such as mitts and a brush). That issue of magazine also had An Ode to Beer & Baseball, another apropos article, with the subtitle which reads: 'Forget Chardonnay. The only drink that can do justice to baseball is a lukewarm, sudsy, mass-produced domestic beer.' Now, you might not agree with this (I personally would prefer a higher-grade beer with my low-standard hot dog at the ballpark), but from this you can see this is not just a 'woman's magazine', as so many magazines of this sort get labelled. The magazine is well-organised, well-pictured (I like to see the way food is supposed to look), and well-written; it has an index of recipes in the back of each issue, separated by food types--soups and starters, salads, eggs, vegetables, pasta etc., fish & shellfish, meat & poultry, desserts, condiments & sauces, and (in this particular issue) salsas. They also index types of cooking (formal, fast, etc.), wine recommendations and reviews, and places. Past issues included a gatronomic tour of the restaurants of San Francisco, as well as Amsterdam. One previous issue did a 'tour of the islands', which took in not only Caribbean islands, but also Tahiti, Madagascar, and Australia. There is always at least one international article in Food and Wine which discusses both local cuisine and restaurant options, as well as how to recreate some of the dishes at home. The section on wines is always of particular interest to me. A recent issue included a useful guide to 10 common blunders with wine, which includes storage tips, glassware cleanliness (don't destroy a good wine with a glass which has a soapy residue!), serving sequences, and more. The preceding issue kept with it's island theme by going over the best wines from islands by wine experts from 12 top resorts; earlier in the year articles included tips for getting best buys at restaurants (how to really read a wine list), how to buy to build a collection, and how to determine value in the confusing world of French wines. One article I highly recommend comes from the February 2000 issue, The $100 Dinner Party, which discusses chef Julia Serrano from the Picasso restaurant in Las Vegas and his construction of an elegant dinner party for 10 that only cost $100. Then it has pages of wonderful tips for those on a limited budget (like poor struggling seminary students!) on how to build good and memorable menus on a shoestring. I was given a subscription to this magazine as a gift from someone who despaired of my Domino's diet, and I have maintained the subscription due to the wonderful variety of articles, the interesting writing style, and the temptation the magazine inspires each month. Bon appetite!
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