March 29, 2012

To say that Jyl and I are relieved to put the premiere edition of Louisiana Kitchen to bed would be the understatement of the year! It has been a labor of love for us, and countless hours of work by Creative Director Scott Ott and Culinary Media and Photography Director David Gallent. We are all very pleased with the end product, and the few friends and family we've showed it to assure us we've put together a winner.

It will be off press by the end of next week, and will show up in Charter Subscriber mailboxes shortly after.

Although there are almost 100 recipes in the issue, only 35% of the content is recipes. The rest of the editorial is an intelligent, thoughtful, and entertaining look at Louisiana's unique culinary heritage, and the people behind what makes it so special.

If you have not yet signed up for your Charter Subscription, there's still time—a few more days before the final list is generated and shipped off to the printer.

 The subscription form is here, or click the subscription ad in the right-hand column.

For a sneak peek, click the cover to launch a gallery containing some of the layouts and photography; let us know what you think.

Best regards,

​Susan Ford, Publisher
Louisiana Kitchen

​susan@kitchenandculture.com

jyl@kitchenandculture.com

 

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