Edible Santa BarbaraPublished quarterly, Edible Santa Barbara celebrates the food and wine produced in Santa Barbara County. The magazine features seasonal and locally grown foods, and shines a spotlight on the people who grow and prepare the finest food and wine in Santa Barbara. By being a “locavore” (that is, eating locally and seasonally), the idea is to eat fresher foods and to reduce the cost of shipping foods over long distances. The Edible website includes an informative blog detailing local food movements, seasonal treats, and reviews of local restaurants and patisseries. You may join the “Supper Club” and gather with other readers and magazine staff for dinner at a local restaurant once each season. If you’ve ever wanted to find out more about Santa Barbara’s local cuisine and rare delicacies, this magazine is a good place to start. Edible Santa Barbara is a beautiful, full-color tribute to the food and foodies in Santa Barbara County. It’s available around town at select venues, but you may also order it from their website at www.ediblecommunities.com/santabarbara.
Food ArtsOffered in digital as well as print format, Food Arts Magazine is a comprehensive source for everything from recipes and techniques to advice about wine and spirits. Their recipes page includes innovative meals and entrees such as Persimmon Tiramisu and Grilled Squab with Chrysanthemums. Looking for an out of this world cocktail? Dazzle your guests with the “Mexican Tailor” or the “Oaxacan Swizzle”. Geared toward restaurant and hotel professionals and home chefs alike, Food Arts offers unique ideas to make your menu stand out. The website has extensive video demos and pairings from renowned chefs as well as video wine coverage from all over the globe. The Front Burner articles focus on what’s new and hot, reviewing hotels and restaurants as well as discussing food trends and marketing strategies. FoodArts.com will keep you informed and up-to-date about culinary topics.To browse Food Arts or to order a subscription, visit www.foodarts.com.
Pastry’s Best MagazineThough this popular magazine is no longer publishing new issues, pastry chefs and home bakers the world over are still raving over the recipes and techniques in Pastry’s Best. Famous publishers and pastry chefs have contributed to this archive of pastry knowledge. From interviews with the US World Cup Pastry Team members to articles about regional desserts, you can find informative articles on their website, www.pastrynet.com. Visit their extensive links page to find related web pages about pastry chefs and cooking schools, as well as links to pastry museums worldwide. Read reviews and testimonials from pastry chefs who count on Pastry’s Best for recipes that turn out perfectly every time. You can view the latest issue as a PDF right from your computer, or you can order a compilation of issues 1-10 of Pastry’s Best in print. The print version of the magazine features stunning photography and recipes you will want to try again and again. Thanks for reading Vanilla From Tahiti’s review of the Top 4 Dessert Magazines. We hope we’ve inspired you to try out some exciting new recipes. Remember to use only the finest ingredients to make your pastries pop. Give your guests something to talk about by serving a unique dessert made with our Tahitian vanilla. Find out more about our special process of vanilla bean to vanilla extract conversion. With helpful articles about Tahitian vanilla bean and how to store vanilla beans, Vanilla From Tahiti is your number one source for all things vanilla. We offer our extracts wholesale at affordable prices for professional chefs and pastry shops. Everyone can make something special into something spectacular with the right ingredients. When you order from VanillaFromTahiti.com, you know you’re getting the best vanilla in the world. So get inspired and get cooking!