Gourmandises
Jeanne KessiraDelicious, no-nonsense craft cooking and baking with emphasis on fermentation. For those cultivating self-reliance, but mostly, who just love good food and a good time.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 15 | Subscribers | Read | jeannekessira.substack.com |
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Red cabbage and beetroot kraut
### This red beauty is a staple on my fermentation shelf, alongside golden kraut. They share certain ingredients, but a few key players make all the difference.
Raw crème fraîche with rippled berries and almond tuiles
#### Crème fraîche is deceptively simple to make; it’s a cultured dairy product, meaning that it’s had a bit of something containing live bacterial cultures added to it in order to kick start the fermentation, rather than letting it ferment...
Botivo dupe
Back in July I went to a summer supper club by Rosie Kellet and Virginia Malvesi, which was pure deliciousness. I’ve been bringing more low/no drinks in my life lately, and opted for the sober drinks pairing. Amongst the very impressive moc...
The last of the elderberry
Elderberries in a borage leaf - a great solution when you’ve forgotten a bag!
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Authors
The writers behind this newsletter.
Jeanne is a food anthropologist, fermentation teacher, and dinner party host. Of French heritage, she was raised in NYC and has been based in London since 2016.
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