Hi everyone,
I’m Hillary Davis, a five-time cookbook author, with my sixth on the way. I am a food addict and a cookbook and recipe addict. I have journals and recipe cards I wrote about cooking starting from when I was 12 when cooking with my grandmother as well as my father. I also wrote a food blog called MarcheDimanche for years and years. My love for cooking, dining, and learning and teaching and writing about food is what I love to do. It is my passion, as they say.
Author, food journalist, cooking instructor, and writer, my work has been featured in the Boston Globe, Connecticut Home Living, Hartford Magazine, Tastes of New England, ParisLuxe.com, eGuideTravel.com, CelebrationNH Magazine, Bonjour Paris, French Entree Magazine, and other regional, national, and international publications.
I have appeared on numerous television and radio programs, including Bloomberg Business News, B Sky B Television News in London, CNBC, BBC radio, WMUR-TV (ABC), WCNH-TV (NBC), WBK-Radio, and other local stations in the U.S.
I have also been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines, which was really fun.
I hope you love food the way I do and that you enjoy my free weekly newsletter that will arrive in your email inbox. Free subscribers will get my newsletter with a new recipe, food news, and cookbook reviews. A tasty little treat in your inbox!
If you subscribe ($7 a month), you will receive everything from my free newsletter and in addition, full access to all the information I write about every week. This includes random information including a weekly section about how to write a cookbook, get an agent, get it published, and what to do after you get a cookbook deal. I am on my sixth so I have a lot to tell you! The paid subscription may also include travel recommendations, food market finds, musings and memories. Also, as a paid subscriber, you can comment on posts and connect with other food lovers to make fellow food-loving friends.
So sign up below to receive newsletter posts in your inbox. Become a free or paid subscriber here:
If you know of anyone who loves food and would find my newsletter interesting, tell them to subscribe and join us, or even give this as a gift to them!
Note: If you subscribe, check your spam folder if you don’t receive my newsletter. It sometimes happens that they end up there. Not always, but I want to make sure you get it. If you ever decide that my newletter is not for you, it is easy to unsubscribe at any time. Simply hit the Unsubscribe link at the bottom of my newsletters.
Why Subscribe?
Free subscribers get my weekly newsletter plus special edition newsletters at various times during the year.
Paid subscribers get unlocked access to all my newsletters, my recipe archives, cookbook review archives, plus step-by-step instructions on how to get an agent, write a cookbook, and get it published—-amongst so many more topics—-I write spontaneously, so each week will most likely include something that inspired me or that I am excited about and want to pass along with you.
- Hillary
