Happy Birthday TCB 2.0

+ substack appreciation post

After an extra 8 months in the womb, TCB 2.0 is officially born today! Thank you SO much to everyone who supported me along the way. I am genuinely so excited to share this version of the book with you because it really IS different. I’m already giddy at the thought of you all making quiche, tarte tatin, pickle martinis, keftedes and more in your home eeeep! I also just can’t wait to meet some of you soon at book launch events.

SEE YOU AT 8AM LOS ANGELES :) I’ll be at Layla Bagels on South Beverly from 8-10AM signing books, come hang!!

Although I rarely speak about this, the reason I started writing weekly on

Substack

was because after having finished the book (and kept it a secret from you the entire time), I really missed the ritual of writing every day and testing out recipes in my kitchen. Promising myself I would send a newsletter out consistently - shoutout to sending 1-2 weekly posts for over 2 years - allowed me to keep that program and strict schedule.

I really do think of Substack and writing as my job more than social media and I am so thankful for every one of you who reads along. To celebrate all things written, I wanted to share with you some my favorite Substack posts and recipes.

My Favorite Posts

• Cucumber Jam - this is now always stocked in my fridge, cream cheese’s best friend

• Paris Checklist - I made a list of items to tick off when you’re in Paris! This was

• Coconut Jam - without hyping myself up too much, making this jam was the moment I realized I mastered the art of “jamming”… I’m really really proud of this one.

• Salty Vanilla Syrup - so that you can all make my salty matcha at home even if you’re not in London

• My 12 Day Flavor Advent Calendar - in 2023, instead of sharing recipes like I did last year, I shared unique flavors from around the world (their history, taste, uses etc). This took me SO long as I researched each one for at least a week so it made me feel like I was back in college. A really fulfilling writing experience! It also made me also appreciate each item more in my kitchen.

• Spicy Mango Jam - made this for a friend last week so it’s ON MY MIND

And finally, I want to give a HUGE HUGE HUGE shoutout to my paid subscribers. I know times are tough financially for everyone at the moment, but please know that I recognize all of your names and am really so grateful. Your support allows me to spend my week doing historical research, buying ingredients, and compiling in depth and culturally relevant city guides for you. Please let me know if there’s ANYTHING you want to see on Substack moving forward - I am at your disposal!!!

THANK YOU TO EVERYONE! I am overwhelmed and quite speechless today so I hope that by writing it you’re all able to recognize my deep appreciation.