Amused Bouche by Fliss Freeborn
Fliss FreebornA now-and-again newsletter with recipes, stories and real-life shenanigans from a very daft food writer.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 16 | Subscribers | Read | amusedbouche.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Beef Tartare and Then a Damp Almond and Ricotta Cake to Say Sorry.
Being a young-ish, skint-ish food writer whose capacity for daydreaming about a food has always been larger than the capacity to pay for said food, beef tartare is one of those dishes that I’d been imagining long before I tried it. But at t...
Cookbooks and Carbs: Peaceful Sunday Afternoon Musings About Bread
I am lightly hungover. Rain is pattering at the windows, and I’m sipping warm water from a big glass, snuggled under my heated throw, writing this from the sofa. There are two excellent cookbooks open on the coffee table: Bee Wilson’s The S...
New Year, New Job, New Flat, New Pants
Some short, digestible facts for the New Year:
What actually *is* a Supper Club?
# Dans Le Gaff: Novembre
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Authors
The writers behind this newsletter.
Started writing, won an award, bon appetite
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