An honest weekly conversation about life, through the lens of baking and cooking, from the award-winning, best-selling cookbook author.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 416 | Founded | 5 years ago | Last Issue | 7 days ago |
| Active | |||||
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annebyrn.substack.comLatest Issues
August Thoughts, a Birthday + Baking Clafoutis - No. 403
What I think about AI
WE ARE OFFICIALLY AT THE AUGUST part of summer when what we cook doesn’t need a recipe and when some of us celebrate significant birthdays.
Baking the Bread George Washington Ate - No. 402
THE BREAD GEORGE WASHINGTON ATE sounded similar to my first attempts at baking.
I feared it would be dense, not rise enough, and taste horrid. But boy, was I wrong.
Even though my yeast came from the grocery store and his from ale making...
Eton Mess is No Mess (or Fuss) - No. 401
Pantry friendly and so good
ON A WALKING TRIP AROUND the Dingle Way in Ireland recently, I encountered a summer dessert called Eton Mess. It was a parfait in a glass goblet with layers of whipped cream, crumbled meringue, and sliced strawb...
Preserving Fruit in a French Style - No. 400
WHY DO FRUIT PRESERVES taste better in Paris?
And is it possible to go back someplace that once meant something to you and experience that same wonder again?
These were two questions swirling around in my head in late May when I returned...
Peach Upside-Down Cake for the Birthday Boy - No. 399
A desperation cake that doesn’t taste desperate at all. It’s peachy!
SOMETIMES GREAT RECIPES ARE born out of inspiration, but I will bet most of the time they come from desperation.
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NYT bestselling author telling recipe-driven stories about cake, life, and often dinner. My latest book, Baking in the American South, helps explain the South, one recipe at a time.
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