Food facts (sometimes indigestible) and food history, with travel tales about unexpected ingredients (Ant Soup, anyone?), and do-able recipes.
“A fresh view of some classic recipes and an informed approach to why we eat what we do.”
Nancy Harmon Jenkins, On the Kitchen Porch
“Julia Watson's Tabled is full of good things. ”
H.D. Miller, An Eccentric Culinary History
“Witty and inspiring, I love reading Julia's entertaining and wide-ranging essays about food. The recipes are fab, too.”
Chelsey Flood, Beautiful Hangover