Fine Cooking‘s Recipe for Redesign

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By Stephanie Murg Comment

fine cooking.jpgFine Cooking has a new look, and while the cover of the redesigned February/March issue (pictured at left, and with enough typefaces to feed a family of five) isn’t likely to elicit a spate of subscriptions from vegetarians, the hearty stew close-up is part of the magazine’s mission to make food the celebrity. “At Fine Cooking, we always put the food first,” editor-in-chief Laurie Buckle tells UnBeige. “How our food looks is a reflection of our passion for cooking. Our goal is to feature real-world, deliciously gorgeous images for every recipe—the kind of photography that makes the reader want to pick up the magazine, take it to the kitchen, and get cooking.”

Cooking up the redesign was Don Morris (whose work you may recognize from his makeovers of PC World and Bloomberg Markets), who will remain involved with the design of each issue. So what’s new? Explains Buckle, “Structural changes along with new features and columns are helping us to better tell a story every month—one that speaks to cooks of all kinds.” Including non-carnivores. For every “Brisket: The Real Deal,” there’s a “Mint Condition,” which offers up a recipe for toasted couscous salad with mint, cucumber, and feta that is perfect for St. Patrick’s Day. But Fine Cooking is more than recipes and mouth-watering photos of wild blueberry pancakes. “The process of planning, shopping, preparing, cooking, and entertaining is presented as parts of a whole experience,” says Buckle. “The experience of being a passionate cook.”

Elsewhere on mediabistro.com:

  • Food Writing Boot Camp, taught by Laurie Buckle
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