Fresh cooking tips from France

“Once you make it...you’ll make it all the time.”

By FAYE LEVY, YAKIR LEVY
October 8, 2015 13:51
French kitchen

Tastes from a French kitchen: sausage with tomatoes and yellow rice, braised broccoli, melon salad, green salad, stuffed mushrooms and fruit tartlets. (photo credit: YAKIR LEVY)

 
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 Our friend Susan Hermann Loomis, author of the new book In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France, gave a cooking presentation recently at Melissa’s Produce in Los Angeles.

The last time we saw Loomis was over 30 years ago, when we were at La Varenne cooking school in Paris. Loomis still lives in France and teaches in an old convent that she transformed into a cooking school called On Rue Tatin, in Louviers in Normandy, about an hour from the French capital.

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