Cookstory 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 | Weekly |
|---|---|---|---|---|---|
| Issues | 241 | Founded | 4 years ago | Last Issue | 9 days ago |
| Active | |||||
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Extra cooking from Carcassonne....
...a take-away aligot and a Saturday pot-au-feu
Aligot, a cheese and potato fondu traditionally served at weddings in spring in the ravines of the Auvergne, on sale by weight in the market at Revel, my Saturday shopping town when my childr...
Cassoulet, Carcassone, Cathars and feisty female troubadours...
The composition of the cassoulet of Castelnaudary - a mighty layering of white beans, confit-ed goose and pork-bits that takes its name from for the earthenware container in which it’s cooked - is not to be taken lightly. Prepared over thre...
The white truffle and Elizabeth David
...it’s not all beer and skittles
Eliz David in Italian Food (1954, now happily in a neat little hardback reprint with Grub Street) writing in praise of the white Italian truffle, tartufi bianchi. In season right now in Tuscany, Romagna an...
Elizabeth David’s stuffed tomatoes
How does a culinary icon earn a literary reputation? Certainly not through writing cookbooks. In what was once the land of meatloaf and spam-fritters, attitudes to dinner have changed since 195O, when Elizabeth David’s first appeared betwee...
Extra fungi-forage
...with recipes for Cepes a la bordelaise, Chanterelle goulash, and Tiella with oyster mushroom
Cepes a la bordelaise
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| Subscribers | Engagement | 76 | Monthly Web Visits | ||
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| Accepts Sponsors | Estimated Cost per Ad | ||||
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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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