Cover: The cover features a cursive title, with its color changed to more match the cooked shrimp underneath it. The text has all be centered to have a straight line down from the top text to the food below the middle. The cover highlights cooking vacations, making perfect pasta, an interview with a chef and French Wine Country.Content: The magazine begins with the cooking vacation list which across the list of 45 different locations all across the planet does include some notable places. Enrica Rocca's cooking school in Venice, The Thai House in Bangkok, Julie Sahni's cooking school in Brooklyn and the Tamarind school in Laos all with indepth articles describing each and what different types you'll be making at each location.
The perfect way to make pasta is next outlining each step along with way including how much water to remove once the pasta is put in to a short sauce recipe involving shallots and peas. The final article is about the previous months issue which highlighted Japanese cooking and the dishes used to showcase the food including both pottery and stoneware bowls, the glassware used, utensils and the different trays also used along with links to each designers respective website.
Distribution: 980,000
Awards: James Beard Award for Outstanding Wine, Beer, or Spirits Professional.
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