With its first issue (February-March 2011) YAM or Yannick Alleno Magazine if you prefer raises the bar on what a food (culinary) magazine should be.
They aim to offer (I quote) professionals and the young generation of foodies direct access to best savoir-faire by inviting greatest french specialists to share what they know.
Besides 40 plus recipes, its 140 pages include tips, techniques, field pieces from the 'cream of the crop' of French chefs and pastry chefs.
Issue #1 has 48 recipes by Yannick Alleno in 2 sections, Simple Table and Grande Table.
He starts Simple Table with Lobster Bisque garnished with Dollup of Creme Fraiche and Ground Pistachio. Soup can be served cold or warm.
The field piece (reportage) features Frederic Lalos nicknamed 'prince of bread', co-owner of 5 Le Quartier du Pain bakeries in Paris.
I also noticed an interview on Perceval knives (Thiers) with Roland Lannier.
YAM is published in French only.
You can either subscribe to print edition or sample this first issue online.
(* Photo courtesy of Papilles et Pupilles, a French blog who introduced me to YAM)