November 2005
Thomas Keller calls it “Engrossing from start to finish…CHOW is food with attitude!” and the New York Times says it's “A tidy snack of a magazine!”. So if you are hungry for a current, hip cooking magazine then this is what you've been waiting for.

The San Francisco based crew lead by Jane Goldman produces a publication that firmly has its fingers on today's culinary pulse. Featuring topics that range for the very sensible like knife skills 101 and chef's recipes to rather odd (but fun) like why are shopping carts so hard to steer? I say "this mag's the mutt's nuts!".

It's published six times a year. Click on this link to find out what's cookin' in their current issue and subscribe. www.ChowMag.com. Tell them Big J sent ya.

Written By: Jeremy Emmerson

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