The Kitchen Bookshelf - Newsletter #6.5
Having a tidy up - plus our first in-person event
You know when you’ve just cleaned the house - or for me this especially applies to the oven - and you can’t help keep taking a peek back and feeling pleased with yourself? That’s how I feel after having a small tidy up of The Kitchen Bookshelf.
The upshot is this week’s extra newsletter update with two bits of news:
Firstly - What paid subscribers here get is changing as The Kitchen Bookshelf grows. There’s more detail below but put very simply: paid subscribers now get more than before.
Secondly - (And I think this is what’s called burying the lead….) In Friday’s newsletter update I’ll announce plans for our first real-life, in-person, we-can-hug-each-other (optional) and eat-each-other’s-food event: on Wednesday 10th July, 6.30pm at Divertimenti in central London. Tickets are very limited and will be available only to paid subscribers. As I say, more info coming on Friday.
Exciting times! I hope you’re enjoying being part of The Kitchen Bookshelf as much as I am loving being here with you. Thank you so much for the support. But I would like to make an appeal, please, to any free subscribers wavering on moving up to paid: I need you… we all need you.
Come join the cool kids on the paid subscriber side of the street. That’s where you‘ll find us hanging out at events, or reading / cooking more of what The Kitchen Bookshelf has to offer. See you there.
Angela x
TIDYING UP THE KITCHEN BOOKSHELF
This was always intended to be the home for my new food writing and recipes as well as cookbook events & community. Moving forward it will just be clearer what the different strands here are and when / where / how they happen.
Under the umbrella of The Kitchen Bookshelf are four sections that each have food and food writing, cooking and cookbooks at their heart:
Cookbook Club: incl events and discussions; cookbook reviews and recommendations
In Seasoning: insights into my latest cookbook, Seasoning - How To Cook and Celebrate the Seasons, that go behind a recipe, or a produce profile, or an image in the book. There’ll also be exclusive extra Seasoning content.
Mentoring: the home for my work in helping food writers nurture their cookbooks from idea to publication. With features giving my take on what it takes to write a cookbook.
New writing / recipes: new food writing features and recipes from me.
Paid subscribers are the only ones able to take part in the Cookbook Club events and discussions. Additionally, you lovely lovely people will now get two newsletters dropping from me each week:
The regular end-of-week newsletter update on all aspects of The Kitchen Bookshelf;
Plus: A newsletter feature for one of the sections of The Kitchen Bookshelf. That will switch between being a Cookbook Club feature (perhaps a cookbook review, or something about that month’s cookbook club theme / books); or something that relates to In Seasoning, Mentoring or New writing / recipes.
Paid subscribers have full access to everything on The Kitchen Bookshelf. Remember you can at any time change in your settings how you read / receive the different sections.
Free subscribers will still receive a regular end-of-week newsletter update. You will able to read a preview only of the Cookbook Club, In Seasoning, Mentoring and New writing / recipes features.
Free subscribers can read a limited amount of cookbook club content but are not able to read my notes about the books we choose to be part of The Kitchen Bookshelf cookbook club each month, take part in events, or be part of the conversations yourself. For that you will need to become a paid subscriber….
I hope you enjoy the first of these new features when it lands. It’s going to be about the glory of gorgeous regional new potatoes that are in season now.
I’ll see you on Friday for the regular The Kitchen Bookshelf newsletter update - including that news on tickets for our first in-person cookbook club event. Very cool.
Ax