Kathryn McGowan is a Brooklyn-based home cook with a penchant for trolling historical cookbooks in search of forgotten dishes and techniques from the the past, when slow food was the only food. She’s studied food writing with Alan Richman at the International Culinary Center in New York, and is a member of the Culinary Historians of New York.
Photo Credits
The still life in my header photo is by Danumurthi Mahendra and is used under a Creative Commons License.
The photo at left is by Dianna Tucker Baritot.
Copyright Information
All text and photos on Comestibles (unless otherwise stated) are licensed under a Creative Commons Attribution-No Derivative Works 3.0 Unported License. Please credit me as the author with a link back to this website.
Comestibles 
Loved your raclette write-up. You are so right!
let me know if you visit Victoria, I will itroduce you to our amazing local foods!
Françoise (the cooking Frog)
Hi Françoise, thanks for stopping by. I visited Victoria, BC once about 10 or 15 years ago, what a beautiful city. It’s definitely time I made another trip.