Why subscribe?
Welcome to Topographic Kitchens, your regular maildrop of interviews with interesting people, book reviews, essays and links to the best food media and, I hope, an easier way for you to keep track of my recommendations. These are the writings I love the most.
I still send out free-to-read newsletters because many of you originally signed up for that, but paid subscribers will also have access to paywalled pieces. Thank you so much for subscribing; you make this newsletter a joy to write and paid subs help finance this.
Should you wish to become a paid subscriber with access to paywalled book reviews and subscriber-only posts, it costs £4 per month or £35 for the year.
Founding members pay £70 and receive a starter list of books about food and cooking tailored to their interests and needs plus one email contact with me per month where I answer queries about cookbooks. Here are some of the questions I have answered:
‘I need a beginner pasta maker book for a young teenager’;
‘I’m looking for vegetarian Mexican cookery books’;
‘My niece is starting a cake decoration business and I’d like to buy her some inspiring reference books’;
‘What is the best cookbook for goths?’
Should you not wish to take out a paid subscription but feel you want to support my research and writing in another way, click here to pay a small one-off sum. I use Bookshop.org affiliate links when possible. This allows me to earn a small commission should you order a book via these links. You can find my Bookshop page here.
Here’s what other writers have to say about my newsletter:
included my newsletter in her ‘Substack Reads’ choice, saying:“Nic Miller cleverly weaves history, memories, cookbooks, literature, art, and other references into her deep dives into food topics, be it mangoes or vinegar or trifle. She has a wealth of knowledge, but the way she shares it is in such an easy-to-absorb way (and with plenty of links) that you will no doubt end up going down your own rabbit hole once you start reading.”
Alicia Kennedy on Tales From Topographic Kitchens
‘Writer Nicola Miller counts Nigella Lawson as a big fan, which makes me think I can stop this recommendation right here. But Miller is simply a fabulous writer, embodying rhubarb and recalling with Knausgaardian detail the act of making tamales.’
Nathan Young of 365DaysOfNigella on my recipe writing.
Nigella has described my newsletter as ‘ deliciously rewarding’ and ‘a source of much-needed joy.’
Andrew Janjigian writes Wordloaf and featured one of my posts: ‘Nicola Miller’s Tales from Topographic Kitchens is always so, so good. Each monthly email is a deep dive into a specific culinary topic, loaded with references you’ll want to chase down.’
Picky Glutton praised my post about tamales.
Aaron Vallance, author of 1Dish4TheRoad tweeted:
‘The 'Tales From Topographic Kitchens' newsletter by @nicmillerstale is a brilliant read. Beautiful writing and always so thought-provoking. Highly recommend!’
In 2020, I entered this newsletter for the Guild of Food Writers annual awards, and it won the Online Food Writing award. Here’s what the judges had to say:
‘Miller’s work won high praise from all the judges, one of whom called it ‘a truly informative blog for any food lover inspired by the history of food and its origins.’ Another said that ‘her style is evocative without trying to be too descriptive for the sake of it, and I love the way she mingles food stories with history as well as her own family memories.’ Another valued ‘the informative yet unpretentious way she writes… her knowledge is broad, and she still always manages to write in a respectful and engaging manner.’ Another called her ‘funny, original and clever. This stood out for the characterful quality of her writing and the depth of knowledge of food and books. Also, the sheer, greedy love of food and cookbooks gives a great zest to her work.’
Peters Yard interviewed me here.
NEWS UPDATE:
In 2022, I won the Fortnum and Mason Award for Cookery Writer of the Year. You can read my cookery columns and other work in Suffolk News here. I have also written for The Guardian, Observer Food Monthly, Waitrose Food Magazine, Delicious Magazine, Scoop Food Mag, LOVEfood, Swill Magazine, National Geographic Food & Travel, The Kitchn and Pit Magazine, and others. My linktree is here.
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