1: Cheapest Saveur 1 year
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Cheapest Saveur 1 year
Cheapest Saveur 1 year
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It is by far the best food mag published. I registered there for years and never changed his expertise. The articles are interesting human interest stories and stories about food. The recipes, which offer the real thing!
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Saveur (1-year)
The best food publication out there
This is by far the best food mag published. I have subscribed to it for years and it has never changed in it’s excellence. The articles are interesting human interest stories as well as food stories. The recipes they offer actually work!
BuyingSaveur (1-year)
Love Cooking
This is the second year that I purchased this magazine for a friend. He loves to cook and enjoys the recipes that come from Saveur.
CheapSaveur (1-year)
Great magazine, horrible service
Lets start by saying I love cooking and I love food. So it should be a win? Well, if the magazine ever actually came it might be. The first year I had a subscription only one issue didn’t show. That was ok. The second year? Well I’ve now gotten *2 issues* in 8 months!!! where are the rest? It’s easy to contact Saveur but its hard to get an actual response! After complaining the first time about various issues they apologized profusely and offered free extra issues (an extended subscription)- fine with me. But then I haven’t gotten a new issue since! I contacted SAVEUR and they said THEY RAN OUT OF ISSUES! Don’t bother with a subscription, or with the magazine, because they probably won’t bother to send it to you anyway!
CheapestSaveur (1-year)
in depth coverage on a few foods
My first copy covered a wonderfully in depth section on lamb. After that there was little to recommend it. I hope for many ideas from a cooking magazine and will hope that future issues give me more to work with.
DiscountSaveur (1-year)
Bang for buck
I subscribed to this magazine because I read about it on a blog and there was a deep discount for a subscription. I had never even picked one up before. My first issue arrived a couple of days ago, and I must say that I am really enjoying it and look forward to future issues. I was a little concerned at first that there were too many ads, but the content was interesting, and the photography is beautiful.
I believe that I will end up reading pretty much the entire magazine — not flip through and put it aside. It will take several issues before I know whether I would pay full price for a subscription.
SaveSaveur (1-year)
Saveur needs to work on customer service.
Love this magazine. The consistent problem I have with this magazine subscription is…..they need to work on their customer satisfaction more. Have sent in several requests over the last 3 years…….several times I have received my magazine damaged due to the shipping process and moisture from weather. Why do other magazines protect their mailed out issues to customers with plastic sleeves or a paper protector and this magazine refuses to do the same ? At 2 times in the last 2 years, I have called to request a back issue and they simply never have them. Never. I mistakenly left last months magazine on an airplane and they don’t even have an issue from last month. The customer service seems to be lacking regarding what would seem to be understandable requests. I get several magazines a month and this is the only subscription I have problems with.
Low PriceSaveur (1-year)
Foreign food, travel and international recipes
I bought this magazine several times at the store and then decided to buy a subscription. I mailed my subscription check in mid-late-December and I had already bought the November and December magazines in the store; they promptly sent me November and December and I am waiting to see when they cancel my subscription …
If you like to travel this magazine is really for you, if you are like me and like to stay home and cook there is probably one recipe each issue that I am interested in. There was a wonderful spatzle recipe and terrific canapes, a simple “real alfredo” but being that I live in rural America, many of their recipes don’t use ingredients that I can readily buy and I am probably not going to, or at least have not, ordered away for ingredients that I might try using once, although they do have vendors who sell unusual ingredients listed. I do appreciate interesting ideas for our family gatherings such as in the November 2008 issue they had recipes from Laos and had a recipe for a custard baked in a squash; I will try that this fall when I have so much winter squash I will be looking for new interesting ways to use them …
One last bit that I like is the lay out of the magazine, they list all the recipes in the front and then in the back they list all the unusual ingredients and vendors in the “Pantry” and then they list the recipes again by category; that is nice when your preparing for a family gathering and you are in charge of appetizers or side dishes and you can just breeze through the back issues and find the recipes people might enjoy.
I started writing this feeling cool on Saveur but I realize there is more in it than I might be appreciating.
I did contact the magazine company and they did agree that they received my check in mid-December and that they sent me November and December after that. I explained that I had already bought those issues, and they agreed to give me 3 more months; I hate doing that because I know all paper businesses are hurting with readership down and the economy in the state that it is … but I felt I needed to, to be satisfied with my subscription.
October 2009 update: I had called them a couple months ago, they agreed to give me a full subscription, rather than counting the back-dated months that they sent upon arrival of my mid-December check; since then I did not receive October’s issue and I received November’s issue as a “gift” since they said my subscription ran out – I am too fed up to deal with them again and they have lost a customer. Although the November issue had good Kimchee recipes …
November 2009 update: still no more issues -
Lowest PriceSaveur (1-year)
Great Magazine, a little gem!
I came across Saveur by accident, and initially I just flipped through it at the office, mostly for 5-10 seconds, and then put it down and went on with work.
Recently, I was back into cooking and reading about the culinary world big time, and viola, a stack of Saveur is still sitting there at the corner, piling up.
I gave it a thorough look through, and I was amazed how I have missed this little gem for such a long time, it has information about interesting ingredients, stories, histories, and more.
I definitely enjoyed the article on Salmon, and the reference by someone here about it being like the National Geographic for food, is definitely not too far off.
If you are like me, and like to know about things and not just looking to find recipes, this magazine will wow you.
Someone else said that it encourages travel, and I think that should be the way it is.
Think about it, even if you have the recipe for this interesting dish that you want to try, and lets say you found the ingredients, how do you know if it is going to be authentic?
I love travel and this magazine does adds my determination to go travel.
Shop ForSaveur (1-year)
Compromisingly Unique
Saveur got a new Editor-in-Chief in 2006, when Colman Andrews (one of the original founding crew from the magazine’s inception) stepped down after long-running battles with the new corporate ownership (World Publications out of Winter Park Florida.) Andrews was a curmudgeon, and a brilliant iconoclast. For years, he refused to run an image of a turkey on the cover of the November issue, to the displeasure of the newsstand sales dept. He was replaced by James Oseland, a contributor and Associate Editor at the magazine (one of his first acts was to run a picture of a turkey on the cover of the November issue – get it?) Saveur has fallen on tough times. Since most ad budgets for the food category are gobbled up by Rachel Ray, Gourmet, BonAppetit, Food and Wine and the like, Saveur is left with table scraps, and issues are skinny. Photography and art direction have always been first rate, and Oseland builds on this tradition with his passion for food photos that border on pornography, they are so luscious) But a shift in focus from Andrews’ euro-centric vision to Oseland’s more pan-asian outlook (he is the author of an excellent book on Indonesian cuisine, “Spice Islands”) leaves something in translation as these themes don’t resonate as heartily with Saveur’s core audience. But he does seem to be attracting some younger, more urban readers. (Somehow, images of sweaty, grimy cooks behind-the-scene in a Bombay restaurant doesn’t stir my soul for Indian
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