French Fries and Martinis
Jessica CarboneWhat's cooking--or not--in the worlds of food media, history and culture
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 95 | Subscribers | Read | frenchfriesandmartinis.substack.com |
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Latest Issues
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1969: The Cooking of the British Isles
On the cover: “Britain’s deservedly long-reigning favorite, a rib roast of beef cooked with potatoes, and served with the classic accompaniments of Yorkshire pudding and horseradish sauce, is displayed against the coat of arms of the Britis...
1970: Pacific and Southeast Asian Cooking
The cover image of this volume: “Arranged on a glossy ti leaf are Indonesian saté–skewered tidbits of broiled meat with a dipping sauce–and a freshly opened coconut.” A preview of what’s to come in the volume: the elements of a cuisine with...
1968: The Cuisine of Vienna's Empire
On the cover, the Spanische Windtorte; the “fanciest cake in Vienna” made entirely of meringue, piped into rings and elaborate designs and stacked to impressive heights.
1968: Italian Cooking
Photographed by Fred Lyon, the cover depicts “some of Italy’s triumphs: a flask of Chianti, provolone cheese, olive oil and ripe tomatoes.”
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