The Kitchen Bookshelf - Newsletter #21
- ask me anything about making cookbooks; and a postcard from Spain
Hello there, everyone -
A reminder about Sunday’s live chat:
I’ll be ready and waiting first on the Substack chat from 4pm BST, and then on zoom from 4.45pm, for you to ask me anything about making cookbooks. It could be about the commissioning process, the writing, structuring chapters, who makes up the team, how the money works, developing recipes, choosing imagery…. There’s a lot that goes into making a cookbook, which means perhaps a lot of things you might have wondered about. Open to all subscribers, free and paid.
I’ll look forward to seeing and chatting to some of you then. As ever, read on for links to other cookbook club events, recipes, readings etc - and a little bit about the slightly cloudy, occasionally windy, but never not fabulous corner of Andalusia where I am currently stationed / vacationed.
Angela x
THIS WEEK’S PAID SUBSCRIBER NEWSLETTER FEATURE:
RECENTLY ELSEWHERE ON THE KITCHEN BOOKSHELF
COOKBOOK CLUB - Our upcoming cookbook club meet-ups:
IN SEASONING - on figs; a peek into autumn
MORE WRITING / RECIPES - Rabbit with plums and radicchio
A postcard from Andalusia
I type from the small town of Gaucin in Andalusia that could not be any more central-casting Andalusian if it tried. Our villa is nestled up, up, up in the mountains which makes the views stunning but trips into the town centre involve a rugged track that the shoes I brought away with me are not all exactly suited for. So, any hopes of frequent trips into town for bars and restaurants have been broadly swapped for cooking and eating in. No hardship that. Keith Floyd has come away with me by way of Floyd on Spain and is providing as much inspiration as amusement - what a great writer he was.
Turns out there’s not much fish round here. My question to a local about where to buy some was met with a chastening “Go to the coast” and really I guess that’s fair enough. On further investigations we did discover there’s a fishmonger open twice a week. Today’s haul from there includes baby squid destined for some kind of rice dish; whole dorada / bream; plus clams that are going to be cooked with sherry, tomatoes and chorizo for a sauce that demands much mopping up with bread and a good red wine. On my next trip into town I hope to muster enough confidence and language to ask the local butcher what all the different sausages he has actually are and what he (and therefore me) might best do with them.
Sunday’s live chat will be from here so I shall try to find the most photogenic background I can. Join in for nosiness if nothing else.
Ax
“clams that are going to be cooked with sherry, tomatoes and chorizo for a sauce that demands much mopping up with bread and a good red wine.”
My. GOD.
😋😋😋