FlavaCooks

12/09/2012

E-COOKBOOK SPECIAL $7.95 CHEF MARLENE IS COOKING w/ FLAVA a Caribbean / Creole Concept
For a limited time only on -
BARNESANDNOBLE.COM and AMAZON.COM

Take advantage of this opportunity – enjoy a comprehensive combination of recipes. For an unbelievable price - you get 26 recipes with a combined total of:
-3 cups of oil
-1 ½ pounds bacon
-Less than 1 pound unsalted butter
-And a ton of FLAVA

Now through January 31, 2013

Available in: NOOK Book (eBook). 26 delicious Caribbean/Creole recipes from Chef Marlene Myrie.

12/09/2012

E-COOKBOOK SPECIAL $7.95 CHEF MARLENE IS COOKING w/ FLAVA a Caribbean / Creole Concept
For a limited time only on -
BARNESANDNOBLE.COM and AMAZON.COM

Take advantage of this opportunity – enjoy a comprehensive combination of recipes. For an unbelievable price - you get 26 recipes with a combined total of:
-3 cups of oil
-1 ½ pounds bacon
-Less than 1 pound unsalted butter
-And a ton of FLAVA

Now through January 31, 2013

26 delicious Caribbean/Creole recipes by Chef Marlene Myrie. AUTHOR’S PAGEI am a caterer, personal chef, food writer, and cookbook author — living and working in Los Angeles, California.The story of the food I prepare is the story of my journey through life. I was born and raised in...

09/23/2012

All producers, line producers and studio heads,
did you know that Flavacooks is available to cater your next shoot or commercial – after 13 years, we are still going strong.
See our listing in the LA411 and the Creative Handbook.

09/23/2012

After 26 years I have decided to include Personal Chef Services to my business. Visit my site at
http://flavacooks.com/personalchef

09/23/2012

09/16/2012

AMAZON BEST SELLERS LIST

This just in!!!

My cookbook Chef Marlene is cooking w/flava A Caribbean/Creole concept just made # 39 on the Amazon best sellers Cajun/Creole list

And # 40 on the Caribbean/Jamaican best sellers list.

Read more…

In this book you will find:

26 recipes

2 ¼ pounds bacon

3 cups oil

Less than 1 pound butter

And a ton of FLAVA!!!

http://www.barnesandnoble.com/w/chef-marlene-is-cooking-with-flava-marlene-myrie/1109133987
http://www.amazon.com/Chef-Marlene-Cooking-Flava-ebook/dp/B007CT4ICI/ref=sr_1_1?ie=UTF8&qid=1334619682&sr=8-1

Available in: NOOK Book (eBook). 26 delicious Caribbean/Creole recipes from Chef Marlene Myrie.

09/15/2012

THE COLORS OF BELL PEPPERS September, 2012

The ever so colorful bell peppers take center stage in today’s food preparation and presentation.
Although we are prone to choose peppers by their color – the reality is that green bell is the only bell pepper there is.
During the process of ripening – some peppers change color at various stages to reflect red, yellow, orange, brown and purple bell peppers.
We have learned in recent years that some of these varieties are a result of hybrid growing.
For cooking, green bell peppers have a better flavor than the others, they are also very perishable during the cooking process, and are often un-recognizable by the time you are finished cooking – but the flavor of these peppers is undeniable good.
If a recipe calls for charred peppers – red bell peppers are the most common choice.
And while we use other colored bell peppers for cooking, they mainly add color to the dish.
For salads and garnish colored bell peppers are hard to match – they generally have a mild flavor and a nice crunch.

THIS IS ANOTHER FOOD FACT BY CHEF MARLENE

09/15/2012

SimpleFact: September, 2012
SHALLOTS!
Sometimes mistaken for green onions, shallots are different.
Shallots are not related to onions or garlic although the taste is similar. Shallots are a species of their own.
There are two basic types of shallots: the red coppery shallots, most commonly used in the USA, are often referred to as French red shallots. Grayish-brown shallots are superior in taste to that of their red counterparts and are known as French gray shallots.
Gray shallots are also called Griselle and are wildly popular among French chefs.
Chefs and home cooks alike are known to use shallots and onions interchangeably — depending largely on the dish they are preparing.

This is another SIMPLE FACT by Chef Marlene