Adventures In Cooking
Brian PelletierWhen it comes to food, every time I learn something, I end up with more questions. Join me on my quest for answers as I complete my one-year sabbatical at Slow Food University in Italy with an internship in Barcelona
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 98 | Subscribers | Read | brianpelletier.substack.com |
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Authors
The writers behind this newsletter.
Cook but not a chef, storyteller, small business owner, lifelong learner. I love Good Food and Slow Food and have passions for pizza, bread, salami, cheese, tinned seafood, paella, and more.
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