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Bon Appetit Cover - August 08

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When the August BA hit my mailbox, I wanted to lick it. This is the most delicious mouth watering cover I could ever imagine. My bf keeps insisting the ice cream cone is not real and that it is some kind of a "prop" - he is ridiculous! Please back me up - I'm willing to accept that it has been photo-shopped, but it looks so good that it has to be true! I am assuming all over the covers are pictures of REAL food - it would be so wrong if they weren't! Please tell me this is the case. Thanks!!

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  1. I haven't seen it, but in the 21st century, all food photos are of real food... the food they are claiming to be. The days of mashed potato ice cream are long gone.

    2 Replies
    1. re: ChefJune

      I guess you've never heard of food stylists, then, and the fact that they're making a killing these days?

      1. re: chemchef

        it only has to be real ice cream if it's an ice cream advertisement. - truth in advertising act. fake ice cream (made from crisco) is still very popular.

    2. ME TOO! Did you see the one with all the ice cream balls on the cookie sheet? Bon Appetit is getting hip..they redesigned their logo again. - well, the "font."

      1. I did see it at my bookstore's magazine stand, but I'm waiting quite anxiously for it to come in my mailbox...I've been pleased with every cover of Bon Appetit since they're launched the new design in January. Each one has been very lickable. :)

        4 Replies
        1. re: teamuse

          So I'm guessing none of you have participated in the thread about how crappy Bon Appetit has become and how lame the interior of the magazine is- with tons of advertisements, few usable recipes and not much other content?

          The cover picture might be appealing, but I don't buy "food" magazines for the cover pictures unfortunately.

          1. re: maisonbistro

            Nope. I didn't participate in that thread.

            1. re: stellamystar

              Nor did I. I still like Bon Appetit a bunch and I think the pictures are awesome....except the bbq one last month where the had the de-constructed burgers, all vertical, just didnt look anything I wanted to eat. Now Food and Wine on the other hand, man the advertisements are outta control.

              1. re: bubbles4me

                I did see the thread about people not liking the new format of Bon Appetit, but I think it's a nice change. As with all of the cooking magazines, some articles I like, some don't do much for me. I don't expect to be interested in every one. The funny thing about that burger spread was that I got my issue of Martha Stewart Living the same day, and it had the exact same photos of deconstructed burgers! Obviously I don't mean the "same" photos, but the same concept.

        2. I thought that the cover looked great, and was looking forward to ice cream recipes, but the article about ice cream was all about things to do with pre purchased ice cream, which is not what I thought it would be from that cover.

          3 Replies
          1. re: JasmineG

            I saw someone reading this in the airport yesterday -- I had just finished lunch, but it made me want ice cream BIG TIME. Then when I arrived home, my own copy was in the mailbox. Life is good.

            1. re: Cheflambo

              So, I'm the only one who thought it looked kind of sloppy and gross?

              the first thing I thought was "wow, that big blob of hot fudge is gonna slide off any second now"

              I don't know, I'm really not a fan of the new bon appetit food covers. It seems that they've got this wierd backlash against the eating healthy movement by putting the most maxxed out junk food on their covers.

            2. re: JasmineG

              ditto. i was so disappointed/surprised that i wrote them about it. i couldn't believe that they would have the gall to publish a bunch of recipes made with prepurchased ice cream. that's sandra lee cooking, not real cooking.

            3. I just unwrapped and examined my new Bon Appetit after it had been sitting a couple days -- enough of a comment about how irrelevant it has become. And when I looked at the cover, I was grossed out. How is someone supposed to eat that dripping, melty ice cream cone?!?

              Upon reading the recipe, buried in the back on p. 89, I gained some understanding but became more disillusioned. First, buy a "premium" ice cream. Isn't Bon Appetit supposed to help me MAKE one? What's next, buy a "wonderful" supermarket tinbox chicken instead of roasting one myself? Second, to their credit, it is not hot fudge which would slide right off of a cone but a hardening chocolate with white chocolate stripes. Requiring oil melting with storebought chocolate chips, and refreezing the ice cream scoops to harden multiple times for several hours. No surprise that the resulting flat end of the presentation is hidden from the camera.

              OK, I've gotta tell my mom to discontinue the gift subscription she's given me for years. I can no longer let her dollars and my mailing address support such mediocrity.