La Briffe
Ruth ReichlA newsletter about cooking, eating and making life more delicious.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 1699 | Subscribers | Read | ruthreichl.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
What the Food World is Talking About
It is an interesting time for restaurants. The very public reckoning with the legacy of Noma and its chef, Rene Redzepi has roiled the food world. And like almost everyone else in my position, I’ve spent the last couple of weeks thinking ab...
From Sicily With Love
I’m in Sicily as I write this attending Corriere della Sera’s Women in Food symposium.
What Is Food Writing? A Rant.
A couple of weeks ago I had a conversation with Amiel Stanek, one of the editors of the feisty new online version of Gourmet Magazine. (If you’re interested you can read it here. ) Amiel asked a lot of great questions which I found myself t...
Dining Out/Dining In
Reading Will Guidara’s book, Unreasonable Hospitality, has made me think about another restaurant person who had an innate understanding of what makes a restaurant special.
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Authors
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Writer. Cook. Eater.
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