Amateur Hour

Renegade food 'zines flourish

Gourmet may be gone, but its passing hardly marks the end of your culinary collectibles. The phoenix out of those ashes is a scrappier (but no less delicious) animal known as the 'zine.

In line with the current DIY trend among food lovers, a new crop of small publications has emerged, independently produced by self-described "amateurs" who love to share their food stories in design-driven, digest-size ways.

Here, some choice underground rags to cover your coffee table:

Put A Egg On It! Magazine vets Ralph McGinnis and Sarah Keough are the team behind these honest spreads about nostalgic products (Hubig's pies from New Orleans), profiles, and recipes (Anti-Depressant Stew). An impromptu dinner party on the page, each issue takes a subjective, familiar approach to eating and the culture around it (click here to subscribe).

Remedy Taking inspiration from traditional community cookbooks, this publication weaves together stories from food personalities with personal remedies and recipes through a single theme per issue: The first two focused on "Home" and "Cravings" (click here to subscribe).

Fire and Knives Former Guardian food-blogger Tim Hayward started this London-based quarterly, giving an outlet to one of food media's increasingly endangered species: the long-form story. Coupled with photo essays and streamlined, timeless graphics, each issue feels like a keepsake (click here to subscribe).

Condiment Perhaps the most conceptual of the crop, this Australian title's visually charged pages capture the authors' and artists' culinary discoveries, including an improvised clam dig in New Zealand (click here to subscribe).