Subscribe to get full access to the newsletter and website. Never miss an update.
You won’t have to worry about missing anything. Every new edition of the newsletter goes directly to your inbox.
Join the crew
We’re going to be talking about food, probably quite a lot; but also books, my own and other people’s. For context, I’ve been publishing professionally for 45 years: novels and short stories mainly, in almost all the genres you can name. I’m currently bringing out new work on a fairly regular schedule, plus bringing back earlier books that have fallen out of print with their original publishers. Busy, busy.
To find out more about the company that provides the tech for this newsletter, visit Substack.com.