Well Read & Well Fed
Kristin JensenOn publishing, cookbooks and food writing
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 183 | Founded | 4 years ago | Last Issue | 10 days ago |
| Active | |||||
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Food for thought #135
Reading
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Everyone wants to smell like a tomato now
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The New York Times dove into IKEA’s grocery section and tried everything they could get our hands on — from iconic staples like its Swedish meatballs to lesser-known items like...
Cook the books: Brookies
One of the perks of being a cookbook publisher is getting to try recipes months before the book hits the shelves. I’ve been obsessed with the brookies (half brownie, half cookie) from From Scratch by Alice Kelly, published last week by Nine...
Food for thought #134
Reading
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Healthy diet too expensive for one in three people globally, UN report finds
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‘Pasta windows’: a charming Italian restaurant tradition – or the sign of a terrible tourist trap?
Launching
- Not one but two books...
Food for thought #133
Reading
- ‘It looks like a war.’ How a $38 Armenian brisket sandwich ignited debate over culture and cost
Scrolling
- Diaspora Spice Co shares the real math behind their cookbook deal (note that advances and the publishing s...
Food for thought #132
Reading
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The joy, or not, of cooking
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From TV Dinners To Kale: The Most Iconic Food Trends In American History
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Why food businesses should ditch AI slop
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The Disappearing Las Vegas Buffets Hold a Mirror to the American So...
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