Tabled
Julia WatsonFood 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 | 298 | Founded | 6 years ago | Last Issue | 7 days ago |
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How to cook supergones
Photo by Markus Winkler on Unsplash
Predictive text drives me nuts. Or should that be ‘nuts and bolts’, as it has immediately added? When I type ‘Scots’, WhatsApp jumps in and corrects it to ‘Pants’. Which, with the derogatory meaning the...
Food, glorious food! What next is the question?
Please, sir, can I have some more? follows that song from Oliver Twist
In Substack’s Food & Drink category, one of the most substantial in both readership and overall revenue, the newsletters with numbers of Paid Subscribers so humongous t...
You fool, you! It's so easy!
Photo by Rob Wicks on Unsplash
If there’s a national English dish in the pudding category, gooseberry fool could field a pretty strong claim to being It. But just as I never managed to find any gooseberries when I lived in the US, these da...
Truly taking the biscuit
Photo by Mila on Unsplash
When exactly it was that Brits were introduced to cantucci I can’t quite remember. But there was a moment when suddenly you wouldn’t be served a mousse or a fool or even a cappuccino in some posh coffee bars witho...
Peas that please
Photo by Michelle Tresemer on Unsplash
There’s one vegetable that’s almost better frozen than fresh: the pea. An early 70s advertising jingle for frozen peas based on that view starred a very young Patsy Kensit - long before she married Li...
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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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