On 2012-09-13, ImStillMags > wrote:

>> > Just got the new Special Collector's Issue of Saveur.
>> > 101 Classic recipes.

The nice thing about Saveur is, they put almost all(?) their recipes
online, so I don't bother subscribing as I once did. They didn't put
the Barb article online, though.

I jes subscribed to Fine Cooking. The thing I like about FC is, when
they do a classic dish, they don't halfstep. No Ray Ray versions. A
recent issue had Beef Wellington in painful detail. I had no idea
crepes were required to cover the beef to prevent the roast juices
from making the pastry crust soggy. Told how to make the crêpes,
pté, duxelles.... all that other stuff I also didn't know about. Too
much fer me. I'll order out. But, FC had it all in there, should one
be feeling particularly froggy.

nb

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