La Briffe
Ruth ReichlA newsletter about cooking, eating and making life more delicious.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 1606 | Subscribers | Read | ruthreichl.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
A Person. A Menu. A Favorite Recipe.
People often tell me that my books feel as if I just sat down and reeled them off. If only that were true! Writing, for me, is basically rewriting, and a lot of material gets left on the cutting room floor.
All About Mmmmm
This article from Publisher’s Weekly was published just as my first book was being sent out into the world. I think it says quite a lot about the state of publishing at that time - and a bit about the state of cookbooks too.
Ode to A Great Chef
Some meals are so shockingly good that the memory lingers for the rest of your life. That was my first experience of Jamin, the restaurant Joel Robuchon opened in Paris in 1981.
A Special Screening for La Briffe Subscribers
As most of you know, I spent the Covid years working on a documentary with Laura Gabbert, director of City of Gold. It’s called Food and Country, and its about the people – independent farmers, ranchers, fishermen and restaurateurs – who st...
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Authors
The writers behind this newsletter.
Writer. Cook. Eater.
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