Elisabeth Luard's Cookstory
Elisabeth LuardCookstory is a show-and-tell way of looking at how people cook at home all over the world. The images are based on my own watercolour sketches collected over a lifetime of travelling with my paintbox.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 216 | Subscribers | Read | elisabethluard.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Everything's coming up roses
…just because we all need roses in our lives (none more so than now), what follows is a guest-post from an old friend, fellow food-writer George Semler, long time resident of Barcelona and, it so happens, a good man in the Maine woods on a ...
Cheese Toasties aren't what they used to be
Cheese on toast, I think - don’t you? There are moments when nothing else will do. Melted, bubbling, buttered, thick-cut brown or white bread - nothing to it, really. So when does melted cheese turn into rarebit? Propaganda.
How to celebrate a Greek Orthodox Easter (part 2)
...and a recipe for Convent Honey Cake
An Orthodox Easter
Greek Orthodoxy celebrates Easter week according to the Gregorian calendar - this year’s Easter Sunday comes in three days’ time, 12th April - at least a week, sometimes even a month, later than the Roman Catholic and Non-Conformist Churche...
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Authors
The writers behind this newsletter.
I've been writing about food and other things for about forty years, but my early working life (after children and a stint at Private Eye in the satire movement of the 1960's!) was as a natural history artist at London's Tryon Gallery.
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