One heaping scoop insider info on the nuances of publishing. A dash of mom life. Seasoned generously with industry resources from a cookbook agent. Stir to subscribe and enjoy!
If you dream of publishing a cookbook, you need to follow this substack.
Modern Chinese Cook is a newsletter about what I, a Chinese home cook (author of My Shanghai), make in my Chinese American kitchen in Boston: respecting and learning from tradition, but not bound within the strict confines of it.
Weekly dispatches on Asian food and cooking from Andrea Nguyen, a James Beard-award winning author. PTFS is tasty, useful, and about culinary bridge building. Let's connect in the kitchen and at the table.
Dispatches from Anna's house, including but not limited to: new recipes, dinner menus, home improvement projects, garden flowers, and unpredictable musings.
one ridiculously impressive complete-meal recipe delivered to your inbox every saturday morning that dirties minimal dishes and requires under an hour of time.
I've been reading the lovely writing of Luisa Weiss for (I think?) literally decades now, and I always look forward to this newsletter. Check out her new book Classic German Cooking, too!
