Emiliano’s Substack
Emiliano ChefRecipes, History and personal stories
| Platform |  | Pricing | Only free issues | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 50 | Subscribers | Read | emilianochef.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Criticism
Criticism is an important tool for growth.
Breadcrumbs VS Oats
One of the most common ingredients in various Italian recipes is BREADCRUMB, the main reason for this is the weather, it's as simple as that.
Sundried tomato, oat and chickpea MEATBALLS with whipped feta
Be inventive with what you have in your cupboards, mix and match and try different combinations. The pandemic and years of working with surplus food have been good for my creativity in the kitchen, sometimes shortages are just new opportuni...
CHICKEN MARBELLA
The Silver Palate Cookbook by Julee Rosso and Sheila Lukins was published in 1982 when I was born (I know, I’m still hot in my 40s), and it's still a gem with 350 interesting, impeccable and delicious recipes.
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Authors
The writers behind this newsletter.
Cookery Teacher // Food Writer // Book in progress "A Roman in Britain" (award nominee for BEST NEWCOMER AWARD by Guild of Food Writers)
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