Eating Vincent Price

https://eatingvincentprice.substack.com/p/french-nouvelle-cuisine-started-with?r=8mysxk&utm_campaign=post-expanded-share&utm_medium=web

French Nouvelle Cuisine Started with a W**d When Jean-Baptiste Troisgros asked his son, Pierre, to take over their restaurant in Roanne, France, Pierre refused.

With Eating History – I just made it onto their weekly engagement list by being one of their top engagers 🎉

If you're going to publish a cookbook, you want it to be gorgeous, right? Doesn't everyone? In today's newsletter, creative director and designer Frances Abrantes Baca explains how the process works and how to do it well when you're part of a team.

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https://open.substack.com/pub/eatingvincentprice/p/what-it-means-to-entertain?r=8mysxk&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

https://open.substack.com/pub/eatingvincentprice/p/what-it-means-to-entertain?r=8mysxk&utm_campaign=post-expanded-share&utm_medium=web

What it means to entertain. Dinner parties are the connective tissue of a rich and enduring friendship.

Subscribe to the Substack and receive this standard recipe card for cooking Truite Farcie (stuffed trout).

https://open.substack.com/pub/eatingvincentprice/p/fernand-point-antifa-chef?r=8mysxk&utm_campaign=post-expanded-share&utm_medium=web

Fernand Point: The Chef Who Invented Modern French Cuisine Fernand Point was the chef who invented modern French cuisine — in a 50-seat restaurant called La Pyramide, 27 kilometers south of Lyon, between the death of Escoffier and birth of nouvelle cuisine.

https://open.substack.com/pub/eatingvincentprice/p/treasury-of-great-recipes-vincent-price?r=8mysxk&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true

Vincent Price's Treasury of Great Recipes: A Cultural History A Treasury of Great Recipes was published in 1965 by Vincent Price and his wife Mary–a lavish, nearly 500-page document of the world's greatest restaurants and their best recipes.