The almost lost, cult favorite Cuisinart magazine.
Renowned Indian cuisine ambassador Madhur Jaffrey penned a 12-page recipe feature celebrating the summer foods of India—from Moghlai biryani and Hyderabadi-style stewed tomatoes to calf brains in spicy sauce based on siri paya. Jacques Pépin shared the origins of his storied career apprenticing at the Grand Hôtel de l’Europe in Bourg-en-Bresse, France, at age 13.
. He knew that with a bit of guidance, the food processor could transform the cooking and entertaining lives of knowledgeable, curious, and well-heeled home cooks like Ina. “People had never seen that type of machine before,” said Pépin, who recalled showing off the Cuisinart at Gimbels, in New York. “For me, I thought it was a great thing. I used to pound fish or meat into a mortar with a large pestle and push it through a little screen with a wooden mushroom, then work it with cream. Now all that work took two minutes. I’m saying that because at the time people would say, ‘You take some of the joy out of cooking with this shortcut.
Indeed, once Ina mastered chopping onions and the subtle art of pulsing, she was off and running. She credits the Cuisinart and its companion magazine with teaching her to bake—a skill that would launch her decades-long career as a baker, caterer, and restaurateur starting in the 1980s. transitioned to a newsletter format, and then a direct-mail catalog that lasted into the early 2000s, when the internet forever changed the media landscape—not to mention how we learn to cook and buy ingredients.
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