JulsKitchen
@JulsKitchen
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Food writer | Born and bred in Tuscany | Cooking classes & edible experiences | Author of 6 cookbooks | Subscribe to our newsletter Letters from Tuscany
Tuscany, Florence and Siena
Joined April 2009
Subscribe to Letters from Tuscany to stay updated on new recipes, stories, cookbook news, cooking classes and events in Tuscany. Join us here: https://t.co/GdETgRQPOg
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Hosted a virtual program for work earlier with @RegulaYsewijn and @JulsKitchen and the love and support these two amazing food writers/experts have for each other is so incredibly moving. Powerful examples of how women can lift each other up in our industry!
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The Italians call it l’arte dell’arrangiarsi—the art of making do with what you’ve got. Join MOFAD for a virtual lunch hour on 4/21 w/ @JulsKitchen + @RegulaYsewijn featuring great culinary convo + a cooking demo! Order your book + get tickets: https://t.co/YsLLYVKi1I
@kalnyc
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And you can hear all about this wonderful book when I interview @JulsKitchen about it for @mofad Museum of Food & Drink in New York! Sign up below! https://t.co/pvEepRK9th
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Today is publication day for a book I’ve been looking forward to for a long time: #CUCINAPOVERA by @JulsKitchen a born and bred Tuscan cookery school owner and most warm woman you’ll ever meet. Buy her wonderful, honest book, go to Siena and have a class with her. @artisanbooks
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Letters from Tuscany: Q&A with Laura Ottaviantonio. Other people's pantries
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Letters from Tuscany: Selecting the recipes for Cucina Povera
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Letters from Tuscany: Meet the Food Photographer and Food Stylist behind Cucina Povera
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Letters from Tuscany: My mum's polpettone, a rustic, unassuming Tuscan meatloaf
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Letters from Tuscany: An unexpected delicious lunch + gelato in Florence
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New newsletter! About the process of creating this book and how the first idea for it was refused in 2016. Glad it did because it became 10 times the book it would have been. With links to further reading from @MarkDiacono @Penandspoon @JulsKitchen
https://t.co/eUsbR4e1jJ
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Letters from Tuscany: Crostoni with Tuscan kale and cannellini beans
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