One of yesterday's postings on UnBeige caught my eye today. It was a small comment about the redesign of Fine Cooking magazine, starting with their February/March issue (seen here at left). On this cover, the close-up of the stew is an example of the magazine's mission to make food the celebrity, editor-in-chief Laurie Buckle told UnBeige. "How our food looks is a reflection of our passion for cooking. Our goal is to feature real-world, deliciously gorgeous images for every recipe - the kind of photography that makes the reader want to pick up the magazine, take it to the kitchen, and get cooking," says Buckle. The man behind the redesign was Don Morris, who also redesigned the magazines of PC World and Bloomberg Markets. Buckle also spoke to UnBeige of the new changes in design within the magazine: "Structural changes along with new features and columns are helping us better tell a story each month - one that speaks to cooks of all kinds."
In a time where magazines all across the board are hurting, it's interesting to see the type of approach Fine Cooking is taking to rebound during this down economy. I think it's interesting how Buckle's approach to the redesign is centered on the use of photography, as she hopes it will drive potential readers to pick up this magazine. It seems to me that this is a way to boost newsstand sales, not subscribers. What do you think?
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