What I most appreciate about classic French cooking, is that once the basic techniques are understood, they can be applied to virtually any preparation. This recipe I discovered in one of my favorite Country-French cookbooks…
The lesson presented here is about Fines Herbes. In France, the definition of Fines Herbes is a prescribed combination of Curly Parsley (yes, curly parsley, NOT flat-leaf Italian)…
For over 25 years, I have been an independent chef, cooking instructor, recipe and food writer, culinary travel guide, and owner of Epicurean Exchange Culinary Travel. And NOW, writer and content developer for this new weblog, Epicurean-Global-Exchange. During the challenges of the 2020 pandemic, I began looking for new ways to engage those interested in our usual offerings, of food, travel, lifestyle topics. My work has always been led by purpose: to not just teach, but offer quality, skills and life-affirming moments; to not just travel, but open the world to its personalities and possibilities; to not just inform, but to inspire to learn and grow with knowledge and perspective. To make the lives of our readers better, richer. And in turn, this is paid forward to their families, friends, communities and the places they call home in this world.
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