Eating Vincent Price

08/12/2026

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

When Jean-Baptiste Troisgros asked his son, Pierre, to take over their restaurant in Roanne, France, Pierre refused.

07/27/2026

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

07/16/2026

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.

See the link in the comments.

07/10/2026

Presenting a new internet badge. Please use it liberally.

07/10/2026

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

07/10/2026

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

Dinner parties are the connective tissue of a rich and enduring friendship.

07/04/2026

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

07/04/2026

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

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.

07/02/2026

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

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.

07/02/2026