Grand Prix Gastronomy
Elizabeth BlackstockWelcome to Grand Prix Gastronomy, the series where I cook my way through the national dishes of the Formula 1 calendar.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 64 | Founded | 3 years ago | Last Issue | 19 days ago |
| Active | |||||
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grandprixgastronomy.substack.comLatest Issues
Empanadas and pastelitos: Cuban classics for the Miami Grand Prix!
Welcome to Grand Prix Gastronomy! This series is dedicated to cooking our way through the F1 calendar. Every race weekend, I’ll be sharing a new recipe developed just for the event in question, designed to be as regionally representative as...
Mutabbaq: A street food classic for the Saudi Arabian GP
Welcome to Grand Prix Gastronomy! This series is dedicated to cooking our way through the F1 calendar. Every race weekend, I’ll be sharing a new recipe developed just for the event in question, designed to be as regionally representative as...
No Bahrain GP, but we can still eat fried fish and muhammar!
Welcome to Grand Prix Gastronomy! This series is dedicated to cooking our way through the F1 calendar. Every race weekend, I’ll be sharing a new recipe developed just for the event in question, designed to be as regionally representative as...
Homemade tonkotsu ramen for the Japanese Grand Prix!
Welcome to Grand Prix Gastronomy! This series is dedicated to cooking our way through the F1 calendar. Every race weekend, I’ll be sharing a new recipe developed just for the event in question, designed to be as regionally representative as...
Cooking hong shao rou (braised pork belly) for the Chinese Grand Prix!
Welcome to Grand Prix Gastronomy! This series is dedicated to cooking our way through the F1 calendar. Every race weekend, I’ll be sharing a new recipe developed just for the event in question, designed to be as regionally representative as...
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Award-winning motorsport historian and head of the "Deadly Passions, Terrible Joys" podcast and Substack.
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