You should investigate Fuchsia Dunlop. She is an expert on Chinese Cuisine especially Sichuan Cuisine. She wrote THE BOOK on Sichuan cooking. And she is the nicest, most patient person ever.
I really enjoy your writing--it always has surprises, real life and such an authentic, honest tone--not even mentioning all the good food and clever cooking!
We are just returning from a month on the Greek islands,terrific would have loved to have spent some time in Italy, but between the strikes, the heat and rain, we decided fergetaboutit maybe in spring now back to our beach in nh and leafpeeping
Hey Giulia, thanks so much for the shoutout about me and Will Write for Food. I think we first met at that very food blogging conference you mentioned in 2010. I still think about it with longing -- the old days of incredible conferences and the chance to meet fascinating people.
Look how far you have come since then. It has been hard work but fun, right? We are both still going. But I'm way older. ;)
Another gorgeous read. I too am a huge fan of Tessa Kiros - I refer to her Tuscan cookbook Twelve all the time . And her Venetian book sits on my Venice kitchen table
I love getting a window into your earliest days as a writer (and I too, was influenced and helped greatly by Dianne Jacob and her book!). I'm honored to be included among all these great writers as someone whos writing brings you joy and inspiration. We are so lucky to be doing this in this time of deep camaraderie and shared information, especially here on SS. x
You should investigate Fuchsia Dunlop. She is an expert on Chinese Cuisine especially Sichuan Cuisine. She wrote THE BOOK on Sichuan cooking. And she is the nicest, most patient person ever.
I really enjoy your writing--it always has surprises, real life and such an authentic, honest tone--not even mentioning all the good food and clever cooking!
We are just returning from a month on the Greek islands,terrific would have loved to have spent some time in Italy, but between the strikes, the heat and rain, we decided fergetaboutit maybe in spring now back to our beach in nh and leafpeeping
Hey Giulia, thanks so much for the shoutout about me and Will Write for Food. I think we first met at that very food blogging conference you mentioned in 2010. I still think about it with longing -- the old days of incredible conferences and the chance to meet fascinating people.
Look how far you have come since then. It has been hard work but fun, right? We are both still going. But I'm way older. ;)
Another gorgeous read. I too am a huge fan of Tessa Kiros - I refer to her Tuscan cookbook Twelve all the time . And her Venetian book sits on my Venice kitchen table
Your just going to get better and better I sense, 10,000 hours of anything gives you the experience, chef stewart
I love getting a window into your earliest days as a writer (and I too, was influenced and helped greatly by Dianne Jacob and her book!). I'm honored to be included among all these great writers as someone whos writing brings you joy and inspiration. We are so lucky to be doing this in this time of deep camaraderie and shared information, especially here on SS. x
Marvellous, thank you
Guilin love the art in yourself, not yourself in the art, go get um chef bill
Remember this my sweet