A Bookworm Cooks
Harrietin which I cook historic recipes and read books
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 6 | Subscribers | Read | abookwormcooks.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Of floods and floating islands
> Everywhere there was water; not sea or rivers or lakes, but just senseless flood water with the rain splashing into it… When they came near the bridge that crossed the river, the road disappeared under water altogether and they seemed to ...
of upside down cakes
Today’s recipe is a historical mash-up of a cake, teaming the 1740s with the 1920s to create something utterly delicious. In my previous post about these poached pears, from Hannah Glasse’s Art of Cookery, I speculated that they might make...
in which it all goes wrong
Firstly, a disclaimer: I am not a chef. Nor am I a historian. But I love food, and I’m passionate about history. My aim in writing this substack isn’t to lecture you, more to take you along on my journey of discovery through cooking old r...
in which I take some advice from Aunt Emily
> Breakfast was Bond's favourite meal of the day. When he was stationed in London it was always the same. It consisted of very strong coffee, from De Bry in New Oxford Street, brewed in an American Chemex, of which he drank two large cups, ...
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Authors
The writers behind this newsletter.
Not a chef. Not a historian. Just someone who loves old books and experimental cookery.
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