Cuisine at Home

by Jeanne

Cusine The way I cook during the week is quick and easy.  With a long commute and an urban lifestyle (sounds like I’m running with rappers)–okay I dine out, go to movies, ballet you know what city folks do–cooking is not high on the list of things to do during the work week. 

The weekend is the time to relax and enjoy the process of preparing something a bit tastier and special.

Today I received in the mail a magazine I had never seen before, Cuisine at home.  Published by Iowa-based August Home Publishing they also manage Workbench, Woodsmith, Shopnotes, and Garden Gate

The preview magazine has no date–it’s a promotional run most likely.  It showcases it’s Midwestern brand personality quite well.  It’s straightforward, and practical and contains step-by-step recipes with photos, cuisine techniques and a section on a mean with five ingredients or less.  Years ago the litmus test was seven ingredients.  In 10 more years it’ll be 3.  By 2020 we’ll just take a capsule and call it a meal.  There’s also no advertising in this publication.

So if you’re obsessed with food magazines and marketing what do you start to think about?  Cooks Illustrated.  This magazine looks like it’s a direct competitor–except in color. 

Similarities run from a tips spread and a product comparisons section.  Can openers grace this sneak peek issue.  The winner is the German Rosle ($30).  My favorite isn’t even in the mix–the rubber-grip OXO ($10).  The tone of the product review is a lot more diplomatic than CI.  "Happily there’s something for everyone here." 

Recipes include a Cuisine Class on Classic Roast Beef; Parmesan crusted chicken; sesame tuna and caramel chicken ("chicken breasts ‘bronzed’ with caramel"); Japanese steak rolls and garlic lime rice–the steak rolls look appealing the pairing of the garlic lime rice is to my experience, odd.   Looking at back issues it looks like there’s classic American recipes and a mix of ethnic dishes.

The magazine is so practical there’s even a three hole punch for that kitchen binder we all keep.  Okay mine’s a big heap but it is all in folders.

This publication also reminds me of Fine Cooking.  Published by Connecticut-based Taunton Press other magazines on their shelf include Fine Woodworking, Fine Gardening, and Threads.  I stopped subscribing to this magazine–frankly it was a fine magazine but it wasn’t something I looked forward too.

So while I may enjoy a recipe or two from this publication it’s not for anyone who is a super foodie.  If you are starting out and looking for something a little bit more than Everyday Food which can be a little too breezy which I like as it allows a bit of free wheeling.  This magazine may be your magazine for cooking "Cuisine at home".  (Why do they have it as a small "h"?)