Thanksgiving Feasts, Italian Roots, and the Magic of Food-Styling

Cher Lecteurs, Dear Readers,

I’m so glad you’re here. Thank you for being one of the best parts of my writing life.

This week, my fork is plunged deep into a steaming dish of pappardelle with basil béchamel, while I uncover the rich layers of my Italian genealogy. If you have a teen hungry for adventure, let them Taste the Adventure in Bologna—where food and life become an unforgettable story.

Big Night and the Magic of Food-Styling

What’s happening in your food world this week? With Thanksgiving on the horizon, are you feeling the pressure to make your turkey (or tofurky) picture-perfect? That’s the magic—or madness—of food-styling.

Debbie DiSabatino, a renowned food stylist, was behind the iconic dishes in Big Night. When I met her (after much persistence), she shared the secrets of creating magic for the camera. For me, that film is a love letter to food—and it gets me every time.

Do you remember Big Night? What was your favorite scene? Reply and let me know—I’d love to hear your thoughts.

Adventures Behind the Camera

My own journey into food-styling began with a class at my alma mater, the CIA. From there, I styled for everything from pasta infomercials to scratch-and-sniff recipe cards for Star Trek: Voyager. Yes, Klingon Gagh and Vulcan Plomeek Soup were in my repertoire!

Food-styling paid well and filled the gaps between classes at C’est si Bon! Cooking School. But ultimately, I discovered that my passion wasn’t in the frame—it was in the cooking itself, in the act of feeding people.

What about you? Are you more of a cook, or more of a food stylist?

Food in Film: A Feast for the Senses

What is food in film, if not a stand-in for life itself? It conveys class, passion, struggle, and even love. Think of the chaotic, passionate scenes in Big Night, or the way food becomes a gateway to memory in Ratatouille. How has food in stories—whether film, book, or even your own kitchen—stirred something in you?

What’s Next

As I work on The Mistress of Apples and Becasse, I’m exploring these questions through the lens of my characters. Should Miel stay in the world of food-styling or return to cooking, her first love? The tension between beauty and authenticity is something I’ve wrestled with myself—and I’m excited to see where the story leads.

Food-styling, like writing, is about creating beauty within a frame—but life is always about the things outside it too. Thank you for joining me on this journey, and may your week ahead be filled with delicious moments.

A Sneak Peek: Bread Kits on the Horizon

I’m thrilled to share a little something I’ve been working on—a special bread kit inspired by the recipes and stories in Tales of the Mistress and my upcoming book, The Mistress of Apples and Becasse.

Each kit will include everything you need to craft a loaf that’s rich in flavor and history, including a starter, flour, and a recipe rooted in the traditions of France and Italy. I can’t wait for you to try it!

Stay tuned for more details about the launch, and let me know if you’d like to join the pre-order list.

Calling All Beta Readers!

As I put the finishing touches on The Mistress of Apples and Becasse, I’m looking for a few dedicated readers to offer feedback on the manuscript. Beta readers play a vital role in shaping the story before its release—and your thoughts could help bring this world to life.

If you love historical fantasy, French culinary traditions, or simply want to be part of this exciting journey, I’d love to hear from you. Reply to this email to express your interest, and I’ll be in touch with more details.

With gratitude,
Dorette