gourmet magazine

• The baby carrot's embarked on a $25 million campaign to become cool again. — Salon
• Gourmet's not-so-lustrous Quick Kitchen isn't too speedy, either. — Eater
• Grant Achatz's new memoir, Life, on the Line, will drop in March. — Grub Street CHI
• The provisions that Icelanders call street food. — Serious Eats
• 19 dishes that commemorate the Jewish High Holidays. — Chow
• Cook more economically with vanilla bean paste. — The Epi-Log
• Get to know the different cuts of pork ribs. — Huffington Post
• Narcotics-laced cocktails: Yes, they exist. — The Atlantic Food

This morning, Condé Nast announced a new series of special issues of the now-defunct Gourmet magazine. Quite simply, the three "limited edition" mags will be a compilation of recipes pulled from the Gourmet archives.

The first to be released is Gourmet Quick Kitchen; it features 81 fast and easy recipes with new photos, tips, menu suggestions, and wine pairings. The 128-page tome will have no advertisements and was edited by a Gourmet editor, Kempe Minifie. The public will be able to pick up a copy of Gourmet Quick Kitchen for $10.99 at newsstands starting on September 7.

While I've definitely missed Gourmet, I'm not sure I see the point in the recipe booklets.

Aren't most of Gourmet's recipes online at Epicurious and Gourmet? Still, I'm sure I'll be checking it out. How about you? Would you buy a Gourmet magazine cookbook?

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So the rumors were true: Gourmet is back — although not in the traditional way some might expect. Rather, Gourmet will be rising from the ashes as a website and application for the iPad and handheld devices. This morning, Women's Wear Daily tweeted live as Condé Nast executives made the announcement. The new experience, Gourmet Live, will include articles, photos, and video in addition to what exists in the archives and will focus on "seasonal foods, holidays, special occasions, restaurants, travel, food culture, chefs, and more." Readers will have the capability to share and rate articles across social networks, as well as earn virtual rewards such as the ability to unlock hidden content. It doesn't sound like Gourmet Live — which will launch the fourth quarter of 2010 — will involve former Gourmet editor Ruth Reichl, who tweeted, "Re: Gourmet; they're reviving the brand, not the magazine. Pity." Pity indeed, although, if the caliber of writing is the same, I'll be looking forward to having Gourmet back, at least in some form. See a sneak preview of the new technology when you read more.

Yesterday, Condé Nast announced plans to introduce its first new food magazine since the collapse of Gourmet.

Dash will be a newspaper insert magazine, the result of a collaboration between Parade and Bon Appétit, which are both owned by Condé Nast's parent Advance Publications. It will launch online at dashrecipes.com in September, drop a preview print issue in November, and begin its regular monthly circulation to about eight million readers via 100 different newspapers in February.

With the proposed tagline of "Simple. Fast. Delicious." Dash is meant to appeal to a mainstream audience.

It will contain recipes from Parade and Bon Appétit, as well as content from Epicurious and the Gourmet archives. Unlike Gourmet, it's taken on an unabashedly aggressive approach toward appealing to packaged food companies such as ConAgra and Kraft.

Dash will compete directly with Relish, another food newspaper insert, as well as traditional magazines such as Family Circle. Thus, if you've been hoping for a Condé Nast equivalent of Gourmet, you won't be getting it anytime soon. Will you look out for it?

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The empty cubicles at the now-defunct Gourmet sure did mark the end of an era. Yet there's at least one silver lining to the magazine's sad ending. Gourmet's exhaustive cookbook collection has found a safe haven at New York University's Fales Library.

According to Fales Library director Marvin J. Taylor, cookbook author Rozanne Gold gave NYU $14,000 to purchase the publication's exhaustive cookbook collection from Condé Nast. The cookbooks will become part of the library's large culinary book collection, which contains about 20,000 volumes on food.

The books will be transported to the library later this week in about 500 boxes. I'm happy to hear that the Gourmet cookbook collection will live on. How about you?

When Gourmet collapsed earlier this year, the food cognoscenti, mourning the end of a culinary institution, immediately began waxing nostalgic, revisiting the first-ever edition of Gourmet, and taking a look back in time at the magazine's covers. Well, for those who are still feeling twinges of regret, or are in need of gift ideas: Condé Nast has responded by offering limited issues of Gourmet through its online store.

For $50, Gourmet enthusiasts can get a five-issue collection of the glossy's grilling, travel, Thanksgiving, holiday cookie, or restaurant guide issues, respectively. A special issue collection and a set of five magazines from Gourmet's final year in print is also offered. The idea is great, but $10 an issue? Considering some of the same magazines are going for $5 or less on eBay, this doesn't seem like such a great price. Would you buy Gourmet online?

• Looking back at 68 years of covers. — Eater
• Go inside the first magazine ever, 1941's holiday issue.— Serious Eats
• Alice Waters remembers the first time she read it. — Grub Street SF
• What's next for Ruth Reichl? She'll write a book about her 10 years at Conde Nast. — Diner's Journal
• The empty cubicles mark the end of an era. — Gawker
• All of the recipes will continue to live on Epicurious. — The Epi-Log
• What New York City's chefs are saying about it. — Grub Street NY

Yesterday morning began with breaking news that, after 68 years of publication, Gourmet was going out of print, and now we have more details on the magazine's collapse. Although the glossy will cease to exist, the Gourmet brand will live on through book publishing and TV programs. Staffers at the magazine were first unaware, then teary-eyed and harried, as they were allegedly given 48 hours to leave.

According to publisher Condé Nast, which staunchly defended its position, star editor Ruth Reichl will likely part ways with the publishing house, although this has not been confirmed. She, too, admitted her surprise, tweeting, "Thank you all so much for this outpouring of support. We're all stunned, sad . . . Hard to believe it's over."

Hard to believe indeed. From food personalities to subscribers, everyone has shown an overwhelming amount of regret. I'll miss the pages of exquisite photography and timeless travel pieces, and Party doesn't know how she'll live without the recipes. What will you miss about Gourmet?

This morning, Condé Nast announced its oldest food title, Gourmet magazine, is folding. There were telltale signs of trouble: the glossy, which will print its last issue in November, just underwent budget cuts. As early as the onset of 2009, rumors were already flying that Gourmet would not see the end of the year.

The speculation didn't prepare me for the shellshock of Gourmet's demise. After all, the magazine, which has been published since December 1940, is an institution. I would have thought they could cut issues to six a year, or even quarterly, before shutting down such a venerable publication. It's wishful thinking, but a part of me hopes this is just some sort of sick publicity stunt. Are you as stunned as I am?