SKU: 31903650586

"Complete Set x 12 Flair Magazines February 1950 - January 1951"

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Description

"Complete Set x 12 Flair Magazines February 1950 - January 1951"COWLES, Fleur [editor]Cowles Magazines, Inc. 1950 195113" x 9 3 4" VG Scroll Down for (13) Additional Scans: 'a fancy bouillabaisse of Vogue, Town & Country, Holiday, etc.', so quipped Time Magazine discussing the launch of Fleur Cowles' extravagant and innovative Flair magazine. It was the brainchild of Cowles, who wished to create a journal with 'flair'. One that covered the best of fashion, dcor, travel, art, literature, humour and entertainment,

COWLES, Fleur [editor]

Cowles Magazines, Inc.

1950-1951

13" x 9 3/4"

VG

Scroll Down for (13) Additional Scans:

'a fancy bouillabaisse of Vogue, Town & Country, Holiday, etc.', so quipped Time Magazine discussing the launch of Fleur Cowles' extravagant and innovative Flair magazine. It was the brainchild of Cowles, who wished to create a journal with 'flair'. One that covered the best of fashion, décor, travel, art, literature, humour and entertainment, and featured the words and images of the best twentieth century writers and artists. The first issue of the magazine appeared in 1950. It was published by Cowles' husband, Gardner Cowles, and his brother John, but the editorial control rested with Fleur. She insisted on the finest production values and each issue featured cut-outs, fold-outs, inserts, different paper stock and lots of colour. Art direction was by Louis-Marie Eude & then Hershel Bramson. Cowles persuaded writers such as W. H. Auden, Jean Cocteau, Simone de Beauvoir, Colette, Jean Genet, Gypsy Rose Lee, Eleanor Roosevelt, Angus Wilson, George Bernard Shaw, Tallulah Bankhead, Tennessee Williams, Jean Cocteau, Clare Boothe Luce, Beverley Nichols, and Elizabeth Bowen to provide text and artistic contributions came from the likes of Dali, George Hoyningen-Huene, Lucian Freud, Rene Gruau, Walker Evans, Saul Steinberg, Alexander Calder, Barbara Jones and Winston Churchill. There were issues dedicated to Paris, New York, Christmas, Colleges, and even one devoted to Roses, infused with the scent of the flower. All this cost money, circulation did not rise above 200,000 and each issue was losing Fleur and her husband funds. After the twelfth issue in January 1951 the magazine closed. The magazine was short-lived but it's reputation as one of the boldest and innovative periodicals of the twentieth-century lives on and it remains the gold standard for luxury magazine production. The fragile nature of the magazine with its various cut-outs and inserts means that complete sets are hard-to-find.

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SKU: 31903650586

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Linna
Belleville, US
★★★★★ 3
Sour moist meat
Flavor Name: Traditional, Size: 4 Ounce (Pack of 1)
I had a hankering for jerky and found biltong instead. I didn’t know what made it different, but I was willing to try. I was very surprised how moist it was!! It’s better than the jerky here. If I wanted to gnaw on leather then I’d get my belt instead of paying money for dried meat. I liked that it didn’t have sugar. However , the flavor was confusing. It was mostly sour, like too much vinegar. Other reviewers mentioned that too and I must agree. I’m not sure how it’s suppose to taste but this experience makes me hesitate buying any more.
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Reviewed in the United States on October 22, 2020
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Charles W. Ambrose
Bozeman, US
★★★★★ 5
Great taste
Flavor Name: Traditional, Size: 4 Ounce (Pack of 1)
Great taste, the right size
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Reviewed in the United States on March 25, 2026
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Joseph Ernest
Louisville, US
★★★★★ 1
Rancid, Nasty, biltong shavings
Flavor Name: Traditional, Size: 4 Ounce (Pack of 1), Flavor Name: Traditional, Size: 4 Ounce (Pack of 1)
This Ayoba Biltong has an OK flavour, but the black pepper is excessive. About 20% of the shavings are rancid, which means that every 5 shaving pinch you put in your mouth is practically guaranteed to have a rancid flake. The rancid flakes are bitter. acrid and foul, and this nastiness completely overpowers the biltong flavour, even the excess black pepper taste. I believe the rancidness comes from the white bits of fat attached to the meat, but who wants to sort and clean these biltong bits? DO NOT BUY!!!! FYI - I grew up in Swaziland and Botswana, and ate pounds and pounds of biltong. I even made Biltong while deep in the Okavango Delta.
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Reviewed in the United States on February 1, 2026
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Verified Purchase
J. Johnson
West Palm Beach, US
★★★★★ 5
Flavorful
Flavor Name: Traditional, Size: 2 Ounce (Pack of 3)
Best jerky ever I love everything about it! Jeff Johnson
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Reviewed in the United States on April 3, 2026
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David A.
New York, US
★★★★★ 5
Excellent flavor and texture to this jerky with no sugar makes it my new favorite
Flavor Name: Traditional, Size: 4 Ounce (Pack of 1)
I have recently adopted a low carb, high protein diet combined with weight training, so I'm always looking for new sources of protein. I use protein powder as little as possible, and eat more from natural sources. I have a brand of beef jerky I really like, but traditional beef jerkies have a lot of sugar (10g protein to 6g of sugar). Biltong, however, has more protein per oz (16g) and 0g of carbs or sugar. Simple ingredients, and nothing funky. So a big win on the nutrition front. That is great, but what won me over was the flavor. It has a nice hearty flavor, and has a little wetness to it that makes the texture nice to chew. I have tried another brand of biltong, but I found it too dry for my taste (kinda of like chewing on plastic). So another win on flavor and texture. Pricing is okay. Good beef jerky is not cheap, so you get what you pay for. I would like to buy in bulk, so bigger packages with better discounts would be a good offer I would jump on immediately.
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Reviewed in the United States on May 22, 2019

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