FlavaCooks

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

Chef Marlene is Cooking With Flava: A Caribbean/Creole Concept Available in: NOOK Book (eBook). 26 delicious Caribbean/Creole recipes from Chef Marlene Myrie.

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.

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