Reviews (2)

Great magazine, make sure it's for you though
Good - This magazine will always show you the latest trends. You will get to know the names of the famous pastry chefs, their philosophies, their dessert likes and dislikes, and what inspires them. You will find out about the latest equipment. The magazine has beautiful photo coverage of world pastry competitions that you don't find elsewhere. You can learn a lot of ideas.

Bad - For the most part, I take ideas from this magazine, but do not use the recipes in the magazine. Most of the recipes seem to be plated desserts. A lot of them are are 'trendy', meaning they use things like chili, saffron, rosemary, and so on. Unless you make a lot of desserts, you may not want to be so experimental. The other thing is that they require lots of parts - a typical recipe might require a tuile, a coulis, two mousses, and a cake. Unless you do this on a production level, it is not worth it.

Overall - This is definitely an advanced magazine, more advanced than 'chocolatier'. If you don't know how much an egg yolk weighs in grams, it may be over your head. This can be both good and bad depending on your skill and enthusiasm for pastry making. I'm a good home pastry chef, but not a professional. So I like to read Pastry Arts and Design as people read fashion magazines - to learn and to enjoy, but not necessarily to do. If you're a professional, you may appreciate it more than me. If you're a beginning home baker, you may barely appreciate it at all.

Great for professionals, not practical for the home baker.
I am trained as a pastry chef and I love this magazine because it has a lot of information about the current pastry industry, and lots of ideas for new desserts - flavors and designs and such. It also contains a lot of information about what the trends are, what is "hot" at the moment, etc. I really enjoy the interviews and getting to see other people's work.
If you are a home baker, it might be fun to look through, but all of the recipes that are printed are really not practical unless you are an extremely serious baker. For example, in the November 2002 issue (this is just the issue I grabbed and the page I opened up to, I didn't go searching for a particularly difficult recipe) there is a recipe for a Rose Parfait. There are six different components you have to make before even putting the thing together - vanilla ice cream, raspberry sorbet, sliced almonds in syrup, almond meringue, rose parfait, and raspberry coulis. All together there are 21 different ingredients listed, including glucose powder, trimoline, stabilizer, mono-diglycerides - things the home kitchen does not normally stock. In addition, ingredients are listed only by weight, so you have to be able to weigh out .03 ounces of salt and 2.8 ounces of egg yolks.
However, if you are not interested in actually making these things, if you are very interested in pastry I would still get a subscription if you don't mind the cost. But first, check out a couple issues at the local library or buy them off the newsstand so you can make sure you really want to spend the $... ... Read more

Reviews (5)

Best magazine for desserts!
I received a subscription for this magazine from my brother, and had no idea what to expect. When my first issue came, I was instantly hooked. The photos were beautiful and I wanted to make everything in the magazine. There was an article on cookies and I ended up making 3 of them; they were all wonderful with interesting flavor combos--not the same boring recipes from Food & Wine or Bon Appetit. I continue to be excited by each issue and read it cover to cover. I recommend this magazine for anyone who loves to bake (and eat!).

disappointing magazine
My son is interested in cooking - he thinks he'd like to be a pastry chef. He loves chocolate, so we ordered this magazine. After several months, the first issue arrived, along with the news that they were switching to a 4 issue/year format. At that rate, the subscription costs more than buying off the shelf. On the positive side, some of the recipes look interesting, though we haven't tried any yet.

Poor delivery, poor material.
I agree with the other reviewer who says that the delivery is entirely unpredictable. I waited nearly a year after ordering to receive my first issue.

However, my big complaint is that I feel like I'm reading one big advertisement. There are very few recipes for the amount the magazine costs. Half of the magazine is filled with "new from..." or "useful new..." or "you should try new...". I personally don't find most of those gagets or chocolates or whatever interesting. I buy magazines for recipes. I got the subscription on the recommendation of a friend, but I was foolish to not preview a newsstand copy first.

One could spend the same amount of money on a good chocolate dessert cookbook and be occupied for much, much longer.

something for everyone who enjoys preparing sweets, perhaps
Chocolatier is useful because, unlike conventional cookbooks, it's showcases current trends in desserts as well as traditional favorites. Its illustrations are beautiful and representative of the final product; its recipes are concise and have obviously been tested.

I personally appreciate the first few pages that highlight new cookware and supplements such as organic ingredients, new kitchen tools, cookbooks, and blurbs on restaurants and chefs.

Occasionally, however, I find that the issue is a little elementary (such as baking with pre-packaged mixes, ice cream, broken up candy bars, etc). I don't find this particularly challenging, and I don't like the idea of finding commercially identifiable items in my creations, but I'm sure that less accomplished cooks appreciate the short-cuts. Also, I can see how this type of issue could be useful to cook with a child or someone who is just starting out and might feel more secure with a "complete" and already purchased ingredient.

Because the issues arrive every second month, their arrival can be something less than timely -- and it is the kind of magazine that one anticipates, so this can be frustrating. However, mind have always arrived, eventually.

Content stupendous: delivery disastrous
Every single thing I have made from this magazine has been delicious, sophisticated and fairly easy to make. I love receiving it.

I don't have many chances to love it though, because their distribution is appalling. I have to call every few months to make sure that yes, I still have a subscription, and yes, my current issue is just a few weeks or months late. Again. They claim to publish against a schedule, but the schedule seems to be "when we feel like it." They sent me a notice every month for the first year warning me that my subscription was about to run out, and they did in fact cut my subscription off about 8 months into it. The next year, my subscription DID run out, and no one notified me. I found out because I called to ask why I hadn't received anything from them in six months.

I also once requested a back issue, gave my credit card information, and was told I'd receive it within the month. Two years later, I haven't given up hope. You never know with these guys.

However, given how insanely bad their service is, it says something about the content that I am still willing to subscribe. If you're willing to do the work, this is a great dessert magazine to get. ... Read more

Reviews (3)

Great Home Brewer Mag.
I love it and read it cover to cover every month. I am a avid home brewer and Liek the information they provide. It caters to the little guy doing extract batches on the stove top to people like me who do all grain in converted Keg systems.
I would not wait any longer sign up now.

allgrainbrews

Cheers!!
An excellent 'every-man' (or woman) mag about the fine art of homebrewing. I've been a homebrewer for over 20 years and have seen a lot of stuff come and go, yet I still get good ideas out of each issue (and not just recipes, although the Szamatulski's contributions are usually good). Typically, in the area of gadgets.

So you wanna learn to brew? Get one of Papazian's books, and a subscription to this magazine, and your off to a good start (Papazian's magazine 'Zymurgy' is good, too -- but can be a little overly 'techie' for my tastes)

I don't know what would make me give this a 5-star, it just seems like there's room for improvement. Although I can't put my finger on exactly what.

Cheers, y'all. Relax, don't worry -- have a homebrew.

bottoms up
Brew Your Own gets you off the corner in front of the liquor store begging strangers to buy you beer, and it sends you down into the corner of the basement where mom never goes to whip up your own brewskis. With some hops, yeast, water, and barley, along with a bucket and some tubes, you can keep yourself and your friends swimming in it--which, as Bob and Doug will tell you, is heaven.

But anyone with an interest in DIY inebriation needs this magazine. Going it alone will just guarantee you ten bad batches before you finally get something that doesn't peel your tonsils. ... Read more

Reviews (6)

Wonderful !!
This magazine is my favorite. I love all the real home cooking for the everyday house. I use the recipes regularly. I highly recommend this one.

Good old-fashioned home cooking
I get my copies of Taste of Home as hand-me-downs. I probably wouldn't subscribe to it myself, but I can see that it is a very good magazine if you like hearty home cooking and don't already have a broad repertoire of tried-and-true recipes to rely on. Taste of Home presents family-friendly comfort food; most of the recipes are submitted by readers with a note about their origin. Each issue is packed with over 80 recipes and contains no advertising. Most dishes are made from scratch (or as close to scratch as anyone does anymore) with readily-available ingredients and easy preparation. If you are looking for trendy or exotic food you won't find it here, but you will find a seasonal selection of roasts, stews, casseroles, soups, salads, appetizers and party food, simple but lively vegetable side dishes, and easy-to-bake desserts. You will like Taste of Home if you like to try new recipes and have fairly traditional tastes in food, or if you want to try cooking (nearly) from scratch but don't want to slave for hours in the kitchen. Check out the publisher's web site to see featured articles and the recipe index for the current issue.

I Love These Magazines
I love the TASTE OF HOME magazines for many reasons. There are color photos of nearly every recipe so you get an idea how the final product should look. The recipes are easy to prepare because most are made with ingredients the average household has on hand. (Nothing weird, wild nor exotic!) The paper is of a heavy, water-resistant quality. Each issue contains LOTS of recipes but not so many that you're overwhelmed. Most of the recipes are submitted by regular people, not concocted by a professional chef wearing a tall hat. And I like the homey-style. Readers can share their family's favorite meal blessing (Grace). There are cutesy stories about little kids. And although I never can find it, my aunts LOVE the toothpick contests. The best part....NO ADVERTISEMENTS!!! I can't tell much difference between the Light version and the original Taste of Home....so I usually buy both!!! If you like to cook and enjoy a quality collection of recipes, you will love the TASTE OF HOME magazines! Blessings from MenopauseLady!

A favorite for the last 10 years! :o)
I was *so* pleased to see that Amazon is now offering Taste of Home magazines! As a cook who prefers (duh) old-fashioned food, I couldn't possibly say enough positive things about all of the TOH magazines. Growing up with a mother that *detested* cooking and thought that the kitchen was simply someplace that you thawed your TV dinners, I spent pretty much all of my adult life seeking a good source for both cooking instruction and reliable recipes. I first found out about TOH ten years ago when I moved to the Midwest. Talk about a sigh of relief!

I was extremely pleased from recipe *one* and have *never* had a failure with a TOH recipe. Their recipes are tested & submitted by *REAL* HOME COOKS, not only by food service "professionals". They also *don't* require extensive amounts of either time or money to prepare, yet they *TASTE* fantastic! I currently receive the Reiman magazine publications of the original "Taste of Home," "Taste of Home Quick Cooking" and "Taste of Home Light & Tasty," and all three always get a thorough reading as soon as I can possibly fit the time in, in bed at night if need be. They also immediately become treasured belongings that I'm perfectly willing to guard with my LIFE, if it should come to that.

I have also purchased subscriptions to other magazines offered by the TOH publishers (they offer several) as gifts. I ordered "Country Discoveries" (about finding hidden scenic treasures in your travels) and "Reminisce" (nostalgia) as gifts for a friend for her birthday last year and she has been *more* than pleased with both, yet I haven't actually *seen* them yet because she refuses to give the suckers up! :o)

Personally, I'm physically disabled and live on an *extremely* limited income, yet I *never* allow my subscriptions to any of my three Taste of Home magazines to expire--this despite the fact that I have moved all over the country over the past ten years. The thought of not receiving my TOH appalls me so much that I actually make it a *point* to renew my subscriptions for three years at a time! haha If you're looking for reliable, great-tasting "home cooking" recipes that won't empty your wallet, you need look no further. Ever since Amazon started carrying magazines, I have been hoping that they would carry Taste of Home. I'm so pleased to see that they finally are!

P. S. ... Unlike the "gourmet" propaganda that the news media and Martha Stewart keep trying to shove down our throats, some of us still prefer good old-fashioned food at least part of the time y'know, and also *don't* wish to have to tap dance and play the kazoo in order to make a nice meal. You *can* make it a point to eat healthy meals the majority of the time (can we say "Taste of Home Light & Tasty" boys and girls?), and splurge only on chosen meals. You can't spend your whole life on a perpetual diet, otherwise you'll end up binging out of a feeling of deprivation!

Not so tasty
I have picked up this magazine quite a few times, and been given copies by relatives. Although the pictures are beautiful and the lack of advertising a real plus, I simply do not like the recipes. They are full of fat and sugar for the most part, although lip service is paid to "light" recipes that are no more interesting than something I could throw together myself without any thought. What has really led me to forget ever buying this magazine again is the fact that I have yet to make a recipe from any issue that turns out good! It seems as though they do not test their recipes, or if they do, the people tasting them do not much care what kind of slop is on their plates. Everything in the pictures looks delicious, but once the recipe is made, it always seems to taste a little "off" or is "missing something." Tonight, I made a Reuben Casserole from the most recent edition to use up some leftover corned beef. It was absolutely awful. My family was horrified after the first bite. I don't know what I was thinking to even try this recipe. A few weeks ago I made a ham and cheese bread roll type of thing that had no flavor whatsoever and had to be liberally doused with ketchup, mustard, and assorted condiments before it was edible. Bottom line: There are many better cooking magazines out there. This one is relatively expensive and has nothing to offer that you haven't had before, probably at a family reunion, that you wished you hadn't put on your plate! The magazine also has a decidely conservative, religious feel ("Our family's favorite grace" is a column) and the "find the toothpick" regular contest is just silly.

Buy a couple of good basic cookbooks and don't bother with this magazine. ... Read more

Reviews (1)

You've Got Diabetes....now, what can you eat???
Diabetic Cooking provides great recipes and meal ideas geared to those with diabetes; either type 1, type 2, or even anyone who wants to eat well and feel great.
There's a wide-variety of recipe ideas, from soup to nuts, main courses to desserts. I keep all of mine with my cookbooks and use them all the time! Delicious and diabetes can happen! Yum! ... Read more

Reviews (1)

Good value but not top-level
Wine Enthusiast magazine is a second-class (but not third-class) cousin to Wine Spectator magazine. Based on my reading experience with the magazine over the last year, it offers fewer articles and fewer tasting reviews. The quality of the editorial/opinions is close to comparable, though. This magazine can be a reasonable choice to read and, since it does cost just a bit less than Wine Spectator, it can offer reasonable value. ... Read more

Reviews (3)

Excellent publication
This is one of the few vegetarian magazines to focus more on vegan recipes than lacto/ovo, although it has a nice mix, and the lacto/ovo recipes are easy to modify. The recipes themselves are easy to follow, and usually have pictures (which helps me for some reason, not being a prodigy in the kitchen). Beyond recipes, it contains practical how-to articles and a "kitchen craft" in every issue, which is a nice touch on the integration of both cooking and serving as an art. I wish they published every month instead of just four times a year!

Fantastic magazine!
I get a couple of vegetarian mags and this one is above all my favorite. It's packed with recipes, interesting articles and just seems to be up with the times in terms of what people want. The recipes are progressive and tasty.

Unique Recipes
I teach vegan cooking classes and I recommend this magazine to my students. I wish all the recipes were vegan but they are usually easy to convert. If you are looking for unique vegetarian recipes, try this magazine. It also has interesting articles on nutrition, herbs, cookbook reviews, etc. ... Read more

Reviews (3)

Great for the gardener and herb enthusiast
This magazine is focused mainly on offering information about herbs in their gardening and food aspects. This is a nice change from the many books to be found concerning the medicinal aspects of herbs. I enjoy growing herbs for spices along with the medicinal purposes, so this has been a valuable resource. One feature in this magazine that I have really valued is the section offering information on regional herb festivals and other organized events. I also particularly like the featured herb articles-- especially the one on lavender. There are many, many interesting advertisements as well.

Each issue has various herbal themes
Her Companion is focused on the raising and use of herbs. There are different magazines that focus on different aspects of herbs. This one mostly covers herbs a food and food supplements. The pictures are glossy and there are many slick ads for commercial herbs and items as containers for bottling your own. I have actually used this subscription to help design and build a small raised garden in the back yard.

Super Informative for the Herb Gardener
This is a super magazine for the beginning to advanced
herb gardener with the focus being on gardening and growing
herbs, as well as their culinary and craft oriented usages.
Less emphasis is placed on the new agey / medicinal usages
although basic medical uses are sometimes covered. In my opinion
this is one of the best, if not the best, herb mags available
now. I have learned many gardening tips and ideas through the
Herb Companion and recommend it wholeheartedly. ... Read more

Reviews (2)

A delightful hand in the kitchen
I have to say that I bought this magazine countless times next to the cash register of my local superstore before I finally decided to take the plunge and subscribe. I'm very happy with my decision. This magazine has new creations in addition to old classics as well as updates on those old classics. The instructions are far above any other magazine's and appropriate for any cook, whether a rookie or a seasoned pro. The recipes are varied, flavorful and they even go ahead and suggest a few variations and substitutions of your own. You'll never stop wanting to try something new and then experiment again on those recipes. As far as quality goes, the paper's smooth and glossy and every recipe has a big, beautiful picture to stimulate your imagination. I really like this magazine and I recommend it to everyone.

Betty Crocker Recipe Magazine
This magazine is full of easy & different recipes that can be made mostly with items you already have in your kitchen. I am always looking for recipes that include COLOR pictures, and this magazine delivers! I highly recommend this magazine to anyone that is looking for something different & simple. A great value for such a helping hand in the kitchen! ... Read more

Reviews (1)

Not As Good As Wine Spectator
Although this magazine has excellent reviews of wines (the sections on "value" wines is outstanding), it falls short of some areas of "Wine Spectator". However, it is a smaller format and easier to carry around, read on a plane or have on your living room table. Worth considering and sampling a couple issues. I had originally given this four stars, but since it is such a good value for affordable (i.e., everyday) wines, I give it five stars. ... Read more

Reviews (3)

Some like it hot!
Love this magazine. Whish it had more "how to do" articles though.

Everything for Chili-heads!
This is THE magazine for those who like it hot.

While there is plenty of coverage of the so-hot-it-will-burn-your-face-off items, the bulk of the magazine covers mouth watering cooking that will be sure to please at any level of heat. Each issue includes about 50-75 recipes, all of which are high quality, useful, and practical. A recipe index in the front of the magazine lists all the recipes by category.

Chili Pepper is printed on glossy paper and contains loads of beautiful photographs. In fact, the ads are also exceptionally beautiful and colorful, and in no way detract from the overall aesthetics of the magazine. Hot sauces, salsa, powders, kitchen gadgets, pepper plants, and a host of other things can be found in the ads.

This is a great gift for those who like to spice it up!

Interesting cooking magazine
CHILE PEPPER is one of the more interesting cooking magazines out there. The recipes tend to emphasize Cajun, Creole, and Carribean styles. Not all of the recipes include chile peppers or have a great deal of heat, but most recipes would likely appeal to chileheads. Having grown up in the Southwest, I love these types of recipes and have made several with excellent results. The stories are also interesting, focusing on restaurants and manufacturers involved in the chile pepper businesss, such as the folks at Tabasco. There are also many stories on various hot sauces. Recommended for people looking for something a little different or who like Lousiana or hot foods. ... Read more

Reviews (2)

An Invaluable Source of Wine Information
Parker is the leading consumer analyst for the wine industry. Anyone serious about wine should subscribe to the Wine Advocate. However, I'd be doing an injustice as a reviewer if I didn't mention that you can purchase it online via Parker's eRobertParker website for only $60/year.

Fruitbomb, Fruitbomb, You're a Fruitbomb...
There is quite a cult of personality around Robert Parker, the founder of Wine Advocate. It's hard for an oenophile not to be jealous of Mr. Parker, tasting fine wines from dusk 'til dawn, and he's certainly revered. Positive Wine Advocate reviews on relatively low priced wines have caused sellouts at my local wine warehouse mere hours after they'd sent out the email.

Wine Advocate is a serious magazine that looks more like a trade publication or hobbyist's classified page. There are no photographs, illustrations, advertisements, or lifestyle articles. Ever. It suits the magazine well, however, and no one ever levels the same criticisms that are hurled at Wine Spectator (e.g., advertising skews the ratings, numerous vapid articles). The beige pages are filled with enticing reviews and vintage summaries. His coverage of the Rhone region is unmatched and his coverage of the Bordeaux, while controversial, also seems accurate to me.

That said, there are a few myths. Parker himself claims that his 50 point system (which runs from 50-100) is better than the 20 point scale used in other publications (which run from 80-100, but are really more like 70-100). Having said that, no one really pays attention to anything less than an 80 in either system, and those with a good local store using the point system to choose a wine (simplistic and narrow-sighted, but common) won't consider less than an 86. Even so, I conducted a survey on the two web sites and Parker consistently rates more wines 95+, in some vintages up to three times as many (as a percentage of wines tasted), than Wine Spectator. I don't mind this at all, though, and find that my tastes match Parker's fairly consistently and that his descriptions use certain words as a tip off as to what I won't.

A few criticisms that I do care about: Parker's distaste for Burgundies is legendary and in spite of the fact that the region has had mixed results for the past few years, I have tasted some truly amazing wines from the region, but they never seem to make his pages. Of course, for the entire 2000 vintage, Wine Advocate has tasted a whopping 35 wines. Perhaps they don't submit themselves for critique, but no comprehensive wine guide would be without them. (He hired another gentleman, Pierre Rovani, to cover this region for him back in 1996.) There is also a weird neglect of German Riesling. This appears to be dissipating somewhat this year, but it's confusing nonetheless.

Coverage, at least of Italy, looks to be expanded this year with the hiring of a third critic (Daniel Thomases, devoted entirely to Italy says the bio).

It bears mention that the articles from this magazine appear on the web site (which has its own, separate fee) thirty days after the paper issue is mailed to subscribers. The magazine is also more expensive. Thus, the only advantage to the magazine, aside from being able to bring it to the store, is that you get a slight jump on those who only subscribe to the site.

Whatever medium you choose to view it in, this is my preference for wine publications, despite its shortcomings. ... Read more

Reviews (5)

Easy recipes for those new to lighter cooking
Each issue of "Light and Tasty" is packed with over 80 recipes and contains no advertising. "Light and Tasty" presents family-friendly comfort food; most of the recipes are submitted by readers with a note about their origin. As the title suggests, the focus is on "lighter" recipes, but it is important to ask, lighter than what? The answer in this case is, lighter than the recipes presented in its parent magazine, "Taste of Home," and lighter than typical take-out food. Personally, I don't have much use for casseroles made with turkey pepperoni and fat-free cream of mushroom soup, but if you are a die-hard casseroler and not comfortable with altering your own recipes, you will find less fatty versions here (just watch the portion sizes, they still pack a lot of calories!). More useful, in my opinion, are the many recipes that appear designed for those who might otherwise rely on take-out food - quick, easy dishes that make good use of convenient prepared ingredients. Finally, each issue also contains a number of recipes that rely on the natural goodness of inherently "light and tasty" ingredients. Nutritional information is included for each recipe. Plus, there are some Q&A type articles introducing basic concepts in nutrition and exercise. If you already eat pretty much according to the food pyramid, can alter recipes to suit your dietary needs, and have a good repertoire of weeknight basics, you won't find much new here. However, if you want to eat a healthier diet but don't know where to begin or don't have time to cook, this magazine is for you. Reviewed by debvh 6/9/04.

For people who like real food
I love this magazine! It is full of simple recipes for real "home cookin'" type meals. The recipes are submitted by real people from all over the country, many from rural areas, and are lightened up versions of traditional recipes. If you like church cookbook type food, but want to eat a bit lighter this magazine is for you.
Also, each recipe includes a nutritional analysis. Very handy.

The best!
The magazine offers tasty receipes that include all of the nutritional information. It even includes the diabetic exchanges. All of the receipes are submitted by readers or developed by their staff. There are also informational articles in each issue that are easy to read & are helpful. The best part?!?!? is that there are NO ADVERTISEMENTS! I highly recommend to a cookbook-aholic like myself! There is never enough time to try all the recipes that I'd like!

No ads, just excellent recipes!
This wonderful magazine made me a good cook. Period. Each issue considers upcoming holidays plus what fruits and veggies are in season and provides a ton of new recipes. My family never knows that the recipes are light and I'm actually somewhat happy about sitting down and planning out meals. The recipes are also a mix of complicated and simple, fruit and desert, main dishes and salads. I buy subscriptions as gifts. Plus, there's not one iota of advertising in this beautifully photographed magazine. Refreshing! Mary in PA

Good recipes - light and easy to make
I've subscribed to Light & Tasty since it began. It has great recipes that are easy to make. They give translations from "regular" recipes to light ones. You can use some of those ideas to translate your own favorite recipes to lighter ones as well. My daughters (in their 20's) like it, too. ... Read more

Abstract

Articles and information about home brewing beer.
... Read more

Reviews (3)

Overpriced
While this magazine provides useful information to the homebrewer, it is increadibly overpriced. Especially when you consider that for the cost of 2-3 issues you could buy a full book such as the Joy of Homebrewing, Clonebrews or Designing Great Beers. It's unfortunate that the American Homebrewers Association essentially uses the procedes from this magazine to fund extravagant trips for the staff to the many homebrew competitions and conventions held each year. Sounds like a pretty nice life...write a few articles a year and get to travel for free to cool cities and drink great beer.

Homebrewers and Beer Lovers
Information packed magazine for when you start experimenting with recipes for homemade beer. Has competition information and standings for Homebrew Clubs all over the USA. Great calendar of events! Advertising for all kinds of equipment and supplies. Hooray for July--National American Beer Month!

Beer Here
Why amazon.com has this magazine classified in chemical technology, I have no idea... it is the best periodical for home brewers there is. ... Read more

Reviews (1)

You will want to keep them
Each Issue goes to the nth degree to carry to explore the uses and social history of herbs. The information is laid out in columns with interesting information and pictures in the margins. Most articles have references to where to find associated information of the subject. This is not just a good read; the magazine contains hands-on projects from soap making to Pharmacopoeia. The small amount of advertising is relevant to the world of herbs. ... Read more

Reviews (1)

a piece of crap!
this is the worst magazine i have ever read. DONT BUT THIS MAGAZINE.....ITS A WASTE OF MONEY, and the only thing i use it for now, is for cleaning up my dogs crap ... Read more