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La Cazuela Esencia del Pacífico
The sunshiny Poisson Grillé et Sauce Créole from Tessa Kiros’ latest cookbook, Provence to Pondicherry.
Janet Boileau
Janet Boileau is the publisher of Taste&Travel Magazine.
- Posts: 50
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Provence to Pondicherry
A review of Provence to Pondicherry.
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A Very Chocolatey Mousse
A very chocolatey mousse! This recipe comes from Annie Clift at Le Petit Anse Hotel.
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Spiced Red Cabbage Relish
A delicious garnish for burgers, duck & more!
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A simple prawn recipe that mixes Caribbean flavours with French cuisine, from Hotel Riu Palace Executive Chef Bruno Brazier.
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Linguini with Walnuts and Parsley
A quick and easy linguini recipe, and a perfect excuse to trim down that parsley patch overflowing in your garden!
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A beautiful book, to be savoured. Two young chefs create an enchanting restaurant in the middle of the jungle near Tulum. No walls, no electricity, a roof of stars, and everything freshly cooked in a wood-fired oven and grill.
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In The Hot Bread Kitchen Cookbook, graduates act as signposts on a journey through bread basics and more…
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St. Martin
Known as the “Gourmet Capital of the Caribbean,” St. Martin is an upscale tourist destination, popular amongst cruisers, French vacanciers, and gourmands from around the world. It is the only place in the world where France and Holland share a border. The French side is where I’ll be investigating what has earned this tiny dual-nation island its cuisine-oasis title.
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FOR SOUTHERN COOKS who sense north of 60 must be a drab and dreary place, devoid of flavour and freshness and fun, shuttered for most of the year in a state of suspended frostiness and reliant on foodstuffs shipped up from the south to survive, Yukon cook and writer Michele Genest has produced in The Boreal […]