This has to be one of your most enjoyable newsletter! I admit I read it twice, I enjoyed it so much. You are a wonderful writer. Can't wait to try the recipe. Thank you so much!
Once again, I feel smarter and refreshed after reading your substack. I often feel myself wishing my dad, the chef, was still around. He had a thick, well worn cookbook that had been published a couple of centuries ago. He frequently pulled recipes from that book for special menus. He would have thoroughly enjoyed your mixture of history with the culinary arts.
Really, Jamie, your newsletters are like reading chapters of a deeply researched and meticulously edited book. A real treat.
I loved these stories. Thank you!
I'm always learning something new about French cooking with you Jamie, thank you!
This has to be one of your most enjoyable newsletter! I admit I read it twice, I enjoyed it so much. You are a wonderful writer. Can't wait to try the recipe. Thank you so much!
Once again, I feel smarter and refreshed after reading your substack. I often feel myself wishing my dad, the chef, was still around. He had a thick, well worn cookbook that had been published a couple of centuries ago. He frequently pulled recipes from that book for special menus. He would have thoroughly enjoyed your mixture of history with the culinary arts.
I just signed up for a macaron baking class for this Saturday so I will be able to try all of these!