Musings from a chef-writer who likes to look at life through the loops of a whisk.
Platform | Substack | Pricing | Only free issues | Publishes | Weekly |
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Issues | 23 | Subscribers | Read | maggieszabo.substack.com |
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It’s Sunday afternoon, 7th April, when I write these words. I’ve been at my market stall for most of the day, selling my cakes to an absolutely gorgeous bunch of people, in the most uncomfortable and unseasonable heat.
Recipes. You either love them or loathe them. You either follow them to the letter, or read the first sentence, close the book, and do your own thing. They are an essential part of the past thirty five years of my professional life, working...
For those of you who’ve been reading for a while, you’ll be familiar with the fact that I bake cakes, slices, and biscuits for a living. For six years I baked all manner of sweet treats, focussing on gluten free and vegan recipes, which I d...
Last week I was thinking about how many foodie quotes we use in every day language. We all say them, think them, or at least know of them, but where did they come from? What are some famous literary foodie quotes? And maybe there are some t...
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