A culinary journal by Peter Barrett, chef and writer, focused on imaginative approaches to maximizing flavor.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 217 | Founded | 2 years ago | Last Issue | 7 days ago |
| Active | |||||
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thingsonbread.substack.comLatest Issues
Après Moi, Le Dessert
I just spent a week in San Francisco, setting up a fermentation lab for Chef Dominique Crenn at Atelier Crenn, her 3-star temple of haute cuisine (and its neighboring 1-star Bar Crenn, which is pretty fantastic too) and training the crew in...
Yew Bet Your Life
A guide to preserving fruit with honey
The yew, apart from being a nearly infinite resource where puns are concerned, is a fascinating tree. It’s ubiquitous in much of North America as generic ornamental landscaping, but it’s much more int...
Always Use A Condiment: Chanterelle-Apricot Ketchup
A magnum condiment for your pleasure
I’ve written about this combination before, but I thought you might be interested in a new recipe for a superb condiment that works on pretty much anything you’re ever likely to grill. There’s a fair am...
A Toast to Tomatoes
Two formative flavor pairings
There’s a lot going on in my kitchen these days, and I’m sorry I haven’t been staying on top of the writing. The ideas are coming fast and furious, and R&D is yielding some exceptionally tasty results. I have...
A Special Sauce
Three basic ingredients, infinite possibilities
Last year I wrote up a barbecue-type sauce that paired chanterelles and apricots, because they share a flavor compound. Since we’ve finally had real rain here, the woods are alive and full of...
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| Subscribers | Engagement | 72 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Home cook turned pro, dedicated to helping people connect more deeply with their culinary imaginations.
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