The Sad, Sudden Death of Gourmet Magazine
The rumors are true -- worse than true. Gourmet magazine is shutting down. The November issue, already at the printers, will be the last.
Gourmet seemed eternal, a glossy newsstand staple that--thanks to editor-in-chief Ruth Reichl--stayed as relevant for us today as it was for our grandmothers. I can still count on my mom cutting out new recipes each year to try out at our family Thanksgiving. I never thought I'd be writing this, its obituary:
"Gourmet magazine, the nation's oldest and arguably most respected food magazine, will die in November, 2009. Publisher Conde Nast said in a memo that the magazine will be shuttered in order to "navigate the company through the economic downturn and to position us to take advantage of coming opportunities."
The news brought tears to the eyes of readers--and there were many; despite the recession, Gourmet's circulation was close to a million copies. The magazine was born in 1941, and, through the decades, "chronicled every food trend that our country has embraced, and during that time every important food authority contributed recipes to the magazine," Reichl wrote in The Gourmet Cookbook.
It was intelligent and stylish, dedicated to great recipes but also to great writing about all aspects of food.
New York Times restaurant critic Sam Sifton wrote today that "this is a sad day for anyone who loved the magazine for its recipes, lush photographs and endlessly curious, immensely smart travel and food writing." Food writer Nancy Rommelman wrote "I will wager everyone over a certain age who cooks has a Gourmet story." (She started subscribing at age 12.) Top Chef contestant Robin Leventhal put it more simply, echoing the feelings of thousands when she tweeted "It is a SAD day in the land of food!"
Gourmet is survived by Bon Appétit, another Conde Nast title, which we like but which really isn't the same. It is also survived by Reichl, who we think of as its mom, by media food editor Zanne Stewart and its other amazingly knowledgeable employees, and by legions of wonderful writers and loyal fans. There is no specified charity for donations, but perhaps contributions could be made by cooking one favorite dish from its archives and raising a glass in thanks for the years of inspiration."
--Rebekah Denn
Tracy Schneider on October 05, 2009 at 09:54 PM
Let me be the first here, Rebekah, to offer tribute to Gourmet with one my favorite recipes. It dates all the way back to August 2000. "The Proof Is in the Pop" was the first piece I had ever come across showcasing "adult-only" Popsicles.
I still have that issue, with six pristine pops in day-glo colors gracing the cover. And here is my favorite, a bright blue ice pop made with blue Curacao.
Gourmet Magazine's Blue Martini Ice Pops
Ingredients:
1-1/2 cups water
1/4 cup sugar
6 strips fresh lemon zest (1/2 lemon)
3 tablespoons gin (such as Tanqueray No. Ten)
2 tablespoons dry vermouth
1 tablespoon blue Curacao
Directions:
1. Simmer water, sugar, and zest in a small saucepan, stirring, until sugar is dissolved. Cool syrup, then stir in gin, vermouth, and Curacao. Discard zest.
2. Pour into molds and freeze at least 24 hours. Add sticks when mixture is slushy, about 1 hour.
Makes 5 (1/3-cup) ice pops.
cheap on October 06, 2009 at 01:23 AM
Gourmet is shutting down... heart broken news ...
greek holidays on October 09, 2009 at 11:55 PM
Hi..
I still have that issue, with six pristine pops in day-glo colors gracing the cover. And here is my favorite, a bright blue ice pop made with blue Curacao.