 |
|
| I wrote my book "Flavors" to capture the essence of what made my healthy and invigorating dishes so palatable for our Flavors catering and food store customers throughout the nineties. You'll see that my cooking is influenced by the Mediterranean, the Middle East and Asia, but especially Provence, France - where cooking is a deeply enjoyable art form and ingredients are fresh and naturally organic. |
|
 |
The Flavors Cookbook is chock-full of delicious recipes in nine sections:
• Spreads
• Dips and Casual Starters
• Soups
• Sandwiches
• The Main Dish
• Big Salads
• Bean, Grain and Pasta Salads
• Vegetable Salads
• Side Dishes
• Sweet Things from Morning to Night
Enjoy the fabulous recipes from the book. You can purchase the book by contacting me at pamflavors@aol.com.
Read a review from the NY Times
There's more in the Flavors Cookbook, be sure and check it out.
 |
|
The Main Dish
Create some of the most original main courses your guests will ever eat. Watch their eyes light up as they enjoy my Salmon Brulee with Tarragon-Mustard Cream.
|
|
|
|
 |
|
Vegetable Salads
These salads are my solution for keeping salads bright and lively throughout the day at the Flavors food store. Try my deliciously fortifying Beet and Mango Salad with Curried Mango Dressing.
|
|
|
|
|
