I’m so happy you are here! So many changes afoot, but for now I invite you to subscribe to my newsletter here or on substack If you sign up here, your name will automatically be moved to substack, but you should go there and take a look, for fun.
I’m a writer with fourteen books to my credit; you will find them all here.
I help people write books too, so read below to find out more about that!
Through my classes, you experience the culture and depth of France and its cuisine. Now, with Create Your Culinary Story, you have the opportunity to learn how to put words to your own cooking passion through writing a cookbook, or bringing your food blog to a whole new level.
I can help you bring your recipes and stories together, working side-by-side to create your culinary legacy. If you dream of more, we can do that too. For more information, contact me and we will talk.
It’s here and causing a sensation!!!! My latest book, Plat Du Jour! Find it, share it, use it, give it to your girl and your boyfriends, your kids and your parents! They’ll love it.
Available online and at your local bookstores. It’s for all the people in your life who love French cuisine at its best!
Buy it now!
My thoughts lately have been about chambres de bonne, those rooms in the rooftops of the Haussmanien buildings that line the streets of Paris. As
If ever a person feels untethered, confused, isolated, gob-smacked or uprooted, a palliative is available: come to France and read a menu. As the world
You will forgive my silence, I do hope, as I continue to pack and remove myself and my family from our house. It’s a process
I’m in the process of moving out of my house of thirty years, which involves, among other things, battling with packing tape that always wants
I grew up going to junk and antique shops with my mother, first in the English countryside where we lived, then in the U.S. As
I just ate the best mussels of my life. Tiny, plump, juicy, redolent of the sea with an overlay of bay leaf, pepper, and a
I am moving from two places at once. It’s a saga, an ordinary one you might say. But moving is never ordinary to the person
I had a class this week, and the blend of flavors, textures, and colors that results from this season was amazing. There were many reasons
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