Read gastronomy: our favorite foodies magazines
There are uncertain times for the paper. Magazines that close, editorial projects that falter, runs that dwindle ... and yet; However, we love some gastronomic magazines more than our lives.
Since I have reason, I have loved magazines. Maybe because they are halfway between the fragile transience of a newspaper and the perpetual beauty of a book. A magazine is both and none. A beautiful and perfect object (away from the iPad, by God); a nomadic and (a little) frivolous notebook, in the best sense that I can think of frivolity, which also has them. You have to love magazines because they always accompany us and no grudges when we forget them. Have you noticed how a book looks at you when you leave it?
So there is only happiness in this today -apparent- revival of the monthly four-stroke. Things like Orsai (how not to worship Casciari?), Panenka (the football that is read) or Jot Down allow us to still believe in that Arcadia (culture, freedom and civility) that the adult world takes away from us every day, with every news , each accused and each government board. And if they are gastronomic magazines (obviously) better than better. Eat and read or the supreme pleasure of food porn printed on glossy paper. Let's review the gastronomic magazines (and some books) that we love most:
Apicius is the bible of foodie. The high gastronomy notebook edited by Montagud editors since 2003 by Javi Antoja and Guillermina Bravo breathe on each page respect, passion, knowledge and love to each dish and each cook. Here there is no place for wars, only for hugs. This is what Albert Adriá thinks: “When I read Apicius I have the feeling of being in front of that bedside book that you have to review from time to time. Collect the reality of an era and win over time, unlike other publications. It is the true reflection of what gastronomy has been and is being in recent years. ”
Quique Dacosta does not fall short: "The most important gastronomic publication in the world." I speak with Javi, I ask (I demand!) A what-there-is behind this quixotic madness: “Passion and humility. These are the ingredients to make Apicius ”.
Anyway, what am I going to say? If Apicius is the owner of my bedside tables.
Apicius: the foodie bible © Apicius
Kinfolk It is a perfect magazine on a wooden table. The world we want to live in, the gastronomic magazine that Wes Anderson would make; Beard hipsters, bicycles and desktops with Chardonnay and Diptyque candles. Kinfolk are pure lifestyle, "Each edition combines lyrical essays, recipes, interviews, personal stories and useful tips surrounded by love of design and details."
Kinfolk is a debtor of that nomadic cuisine that today -more than ever- It requires opening your mind and embracing the adventure: eating with your hands (or 'finger food', if you're a bit cheesy), eat standing up, eat with thundering music, eat accompanied by strangers, eat in a place without a sign at the door, eat drinking cocktails, eat snacks (from the beginning to the end), eat with a lot of spicy (chipotle or gochujang) , eat in the afternoon. Let's have fun.
Kinfolk: the magazine that Wes Anderson would do © Kinfolk Magazine
WINE + GASTRONOMY
One of the nicest gastrokiosko magazines; Moreover, thanks to his care for photography and editing, they have chosen by the Society of Publication Design of New York as one of the 12 best designed magazines in the world for two consecutive years. Cloth.
Wine + Gastronomy talk about trends, people, big (and small) wine and stories around a table. But it is more than likely that they are also known as organizers of The Golden Nose, the most prestigious sommelier competition in Spain. There is nothing: more than 30 years facing the best noses against black cups.
Wine + Gastronomy: one of the most beautiful of the gastronomy © Wine + Gastronomy
Fool is the most elusive gastronomic magazine I know (and you can not imagine what it cost me to get the wonderful number two whose cover stars a majestic Michel Bras). Yes, I like difficult things, but not so much.
Fool is a Swedish gastronomic notebook after which are Lotta Jörgensen (art director) and her husband Per-Anders Jörgensen (photographer, among others, of Mugaritz or Noma) and each number is an ode to Nordic and organic cuisine. Long live the green. Fool is inspiration and trends, closer to Vogue Homme than any gastronomic magazine you can imagine (don't look for recipes here). The bad new? That the numbers are sold out. They are always exhausted.
It has been chosen (in addition) as the best gastronomic magazine of 2012.
Fool: always sold out © Fool
INDIE KITCHEN AND POP KITCHEN
Allow me this whim. This pair of books (booklets) among so much magazine. Indie kitchen first and later Pop kitchen they are the (a little crazy) editorial projects behind which the journalist (and good friend) Mario Suárez and the illustrator Ricardo Cavolo hide. A cookbook that is not just a cookbook. An ode to music, the Risotto with roasted peppers and the table tops where songs, books, films and cozos are sneaked. A (well, two) tribute to David Bowie, Leonard Cohen, the Beach Boys or Amy Winehouse. To the songs we love and the dishes we don't want to forget.
"I was tired of being told by gastronomy just like my parents, and that's why I decided to write my own recipe book, mix it with what I liked most, art and music, "he tells us." Bringing culinary language closer to my generation, with real and everyday situations of a single man over thirty , who coaxes his guests with food, receives or says goodbye at home, dines alone and swallows dishes with remnants of the last purchase of a cold-peeled refrigerator. There Indie Kitchen and Pop Kitchen is born, as a modest manual of wanting things to be and be told differently. "
See you at the bars (and at the kiosks).
Cocina pop, a project by Mario Suárez and Ricardo Cavolo © Cocina pop