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 | 239 | Founded | 4 years ago | Last Issue | 12 days ago |
| Active | |||||
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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
If you go down in the woods today
Fungi-appreciation was - still is - remarkable regional. Even if you’ve provided yourself with a reliable manual, find someone who knows the territory to identify a familiar species in an unfamiliar place. In the days when I lived in the wi...
More about Mastic Tears from Chios
,..with instructions for a Greek icecream and other uses for the chewy stuff
“The Greek equivalent of vanilla icecream is scented with mastic, which is the crystallized sap of the wild pistachio shrub (Pistachia lentiscus), that grows only...
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| Subscribers | Engagement | 76 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| 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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