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Welcome to
Secret Breakfast

Issue #100
An exclusive newsletter, some bad handwriting, and the best place to ask for burnt milk desserts, late dinners and empty diners

Photograph: Michaela Rehle/Reuters
THE BEST QUOTE
→  Miura Shion, The Great Passage. This is the second time I quote that, the book has really left something in me. 
THE MISSING INGREDIENT
WHERE TIME STOPS: THE DINER
The diner is a pillar of American culture. Canadian photographer Leah Frances was struck by the sense of nostalgia evoked by these places.  

Pair that with this lovely episode of Proof podcast (min 5' to 21') about a mother and daughter having breakfast in a diner and the idea that we love diners because they give you the feeling you have all the time in the world.

(Yes, I went full Twin Peaks this time for the picture above)
God save the Realm
★★★★

Who needs 464 pages about British food? I do. This one is the first heavyweight of this autumn. Because British cookeries are like that old Apple commercial: you can disagree with them, glorify or vilify them, the only thing you can't do is ignore them. There's no single thing I wouldn't try (again) (and again): Shepherd's Pie, Welsh Rarebit, Scottish Crumpets, Bonfire Night Black Peas, Dublin Bay Prawns, Devils on Horseback... You name them.

The British Cookbook: Authentic Home Cooking Recipes from England, Wales, Scotland, and Northern Ireland

 by Ben Mervis 
→ Shortplot:
🥔 🐑 🥬 🍺
RANDOM ACTS OF HUNGER
This is the space where I share some food (un)related stuff of my week 

🌮You do not lose this link, please: Where to Eat, Drink, and Stay in Oaxaca, Mexico, with Rosio Sánchez 🥛If you can burn the milk on the stove, you're ready for the Turkish pudding named Kazandibi (recipe) 🎞Don't miss this (free) documentary by Ben Proudfoot about Sally Schmitt, the original owner of the legendary French Laundry restaurant 🐟Sardines on toast, grilled pork chop, apple tarts from Jeremy Lee’s new cookbook (★recipes) 🌶There's a lot one can learn from Dacé, a sex worker at Nevada’s famed Mustang Ranch turned-up-TikTok star 🇬🇧When the Queen Died, Someone Had to Tell the Bees (I feel safer, now that I know they know) 🏆The Kasama duo in Chicago - check that picture - and the other Food & Wine Best New Chefs 2022 🇩🇪A repository of Oktoberfest ideas (★recipes) 🥙Take a slice of European history via the intriguing tale of the doner kebab
FOOD FOR LATER
Ali Francis / Bon Appétit
In America, the average dinner time is 6:22 p.m. Some eat after 9 p.m. And if you're Spanish this whole story looks like nonsense. 
Chris Crowley  / Grub Street
I have never liked long menus. "Now, with chefs beset by skyrocketing prices and ongoing labor shortages, the usual way of doing business is untenable. To cope, restaurants have slashed menus, simplified garnishes, and introduced streamlined recipes".
🎉
SEASON 2 - ISSUE 100 

Secret Breakfast is a newsletter
by 
Piero Macchioni
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