I cook. Then I overthink it.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 938 | Founded | 5 years ago | Last Issue | 3 days ago |
| Active | |||||
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amateurgourmet.substack.comLatest Issues
The Books That Got Me Through the First Half of 2026
Including the best book I've read in years and one I absolutely hated (but also loved).
On my desktop, I have two journals: a Life Journal (sorry, it’s private!) and a Book Journal (also private, except for you lucky readers of this newsle...
Ten Things I Wish I'd Known Before I Started Cooking
Swiss chard tart in progress.
It’s a funny thing about cooking: the only real way to learn is to fail. Fail, fail, fail, and fail again.
And I’ve failed so many times — see my blog archives — that I inevitably became a very good cook. Bel...
Go Ahead, Ask Me Anything
Instead of writing about dry turkey meatballs (trust me) I'm here to answer all of your questions about cooking, restaurants, novel-writing, Winston, Parkinson's, you name it.
Happy Friday, everyone!
Drop Me Into Your Book Club
Hi there.
I had so much fun this past weekend popping into Three Lives (my favorite bookstore) and seeing the paperback of Food Person on prominent display.
I signed what was there — I also signed some books at Books Are Magic — and now I...
Eating Healthy Feels Like a Betrayal
But even food writers have to eat to live
When Pete Wells stepped down as the food critic for the Times, he was candid about the toll the job had taken on his body:
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Authors
The writers behind this newsletter.
I cook food. Then I overthink it.
Author of Italian cookbooks; freelance food writer & recipe developer; cooking teacher; small group culinary tours and food writing workshops in Italy.
Chef. Artist. Writer. Educator. Fantabulous Geek.
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