Food stories (sometimes indigestible) that might change the way you eat, the history of ingredients, and travel tales about unexpected meals, with recipes.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 310 | Founded | 6 years ago | Last Issue | 7 days ago |
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Food for the purée in heart
A thing of the past: Black forest gateau. Photo by Vasanth Kumar on Unsplash
Why does a particular style of cooking suddenly go out of fashion? Zabaglione hasn’t been on any Italian menu I’ve scanned for decades. Oeufs en cocotte, salmon m...
Life could be a picnic
Nicolas Poussin, 1636
Once upon a time, in the not-so-long-ago days before whole landscapes combusted spontaneously in flames, the English would pack their hampers and baskets with hard-boiled eggs, cucumber sandwiches, cold chicken legs a...
The cheese that is G.O.A.T*
If I had to choose one single cheese for the rest of my life, it would be goat. The harder and the stinkier the better. The Brits have a reputation for seldom washing. Perhaps it’s that. There’s something atavistic about its olfactory conne...
The topsy turvy world we've made
Photo by Matt Howard on Unsplash
While Europe has been in flames this summer, Asia has been drowning. Zeus and Thor and Indra and other gods of weather with a good deal of assistance from human beings have been reversing the Ying and Yang...
Ginger up your summer drinking
Photo by Mitchell Luo on Unsplash
When we were young, my mother slaked the family thirst with home-made ginger beer. Yeast+sugar+ginger powder created a bubbling sludge which like us needed feeding daily, a third child on her roster, as it...
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Authors
The writers behind this newsletter.
I've filed on food globally, published The Bruno Cookbook and Bruno's Garden Cookbook, both winners of Gourmand International’s World's Best French Cookbook, and Bruno's Cookbook, and eaten my way round most of the world.
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