Life's a Feast with Jamie Schler
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 147 | Founded | 4 years ago | Last Issue | 5 days ago |
| Active | |||||
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Abricots à la Condé
By dedicating this work to you, Sir, I am repaying my debt of gratitude. - Antonin Carême, Le Pâtissier Royal Parisien, 1815
“Curiosity may well inspire new experiments; the desire for variety may lead to changes which, without altering th...
A Vist to Père Lachaise
Pour la gloire comme pour la bonheur… - Jean-Jacques Régis de Cambacérès, 1804
The tomb of Narcisse Clément Julien, 19th century Parisian pastry chef, at Père Lachaise cemetery
“Vous cherchez quelqu’un?” Are you looking for someone? A pol...
Clafoutis aux cerises
I know full well that the love of good food has sometimes gone a bit too far, but what passion doesn’t have its excesses? - Alphonse Karr, introduction to Brillat-Savarin’s Physiologie du Goût, 1826
“Since I’ve just told you about a rather...
Tarte au Fromage Blanc
L’été fromage blanc, l’hyver fromage puant. (Summer, fresh white cheese, winter, stinky cheese.) - Supplément au Dictionnaire Universel Français et Latin, 1752
“…a cheese-pie milk-and-honey-mixed was there, - a soft pie baked in a mould” -...
On Life Changes (and Retirement)
The only journey is the one within. — Rainer Maria Rilke
I was sitting with two older gentlemen over coffee, just done with the morning marketing. Both of them are on the verge of retirement, straddling the world of working full time and...
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| Subscribers | Engagement | 79 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
Writer immersed in French culinary history - and telling the stories where food and culture entwine. Cookbook author. Hotel owner. Jam Maker. I've won some awards. #endALS
Author of Italian cookbooks; freelance food writer & recipe developer; cooking teacher; small group culinary tours and food writing workshops in Italy.
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