Guide Cuisine is published by Prisma Press, and the January 2006 issue was the 175th, meaning this monthly cooking magazine has been around for over 14 years. Its purpose is to "make cooking easy" by providing clear and simple recipes.
This month, it features starters promised to be quick and "très chics": baked oysters, medallions of smoked salmon with herbs, or fried prawns served in a red pepper cream.
Most of the recipes, though, represent practical daily fare: 15 ideas for what to do with a jar of cherries, or quick starters, main dishes and desserts.
A large portion of the issue is devoted to débutants, encouraging them to take the first step ("se lancer") with a pumpkin and blue cheese soup, and reassuring them that making the grade in the kitchen is a simple thing (Assurer, c'est tout simple!). Perky young women named Agathe, Amélie and Céline, whose role in the magazine is not especially clear, reveal their tips (astuces) in sidebar photos.
Overall, Guide Cuisine is a colorful, useful source of recipes for everyday cooking, at a reasonable price: 1,80 euros, or a bit over $2.00. Experienced cooks, though, may quickly find its ideas limited.
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