ON RUE TATIN

SUSAN HERRMANN LOOMIS

Cooking Classes
Write Your Cookbook
Person Writing On A Notebook Beside Macbook
Susan Herrmann Loomis, tart pastry, pate sucree

Bonjour! Welcome to cooking, writing, and life in France

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. 

Watch for my cooking class schedule for 2025 which I will announce here, and in my newsletter! 

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.

Writing Services

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!

Amazon
Norton
Barnes & Nobles

NOTES AND RECIPE BLOG

The Truths and Mysteries of Duck and Fat

Question: What are the best species of duck for eating? Here in France, the most widely available duck is the Barbary, originally imported from Central

Wild Mushrooms and a Beautiful Dessert

What is the best way to cook wild mushrooms? Gently, respectfully, and only after they have been carefully cleaned.This year, wild mushrooms are nice and

Menu Planning

Autumn is the most volatile of seasons, and my personal favorite. As I plan my upcoming menus I go to the market as often as

Green Beans and Onsen Tomago Eggs

Today we made something I love, a simple braise of green beans which are so vivid and flavorful right now they should be illegal, topped

GINGER COOKIES AND A HAPPY SOLUTION

There have been times when, whether I was making dinner for my family, or preparing for friends to come to a dinner party, I just

GET THOSE DELICIOUS CREATIVE JUICES FLOWING

Writing a book, any book including a cookbook, is a work of creativity and passion. The yearning to record our thoughts, flavors, textures, ideas is

TESTING RECIPES AND BASIL

I spend a lot of my year developing and testing recipes for my books, for other people’s books, for various projects, sometimes for companies.  It’s

PARIS FOOD MARKETS

Get up early, get to your favorite Paris market to find the very best of the season. If you don’t have a kitchen, enjoy the tastes while you’re there; if you do, fill your basket for great cooking, great eating, all seasonal.

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