Thursday, July 06, 2006
Pork loin, Chianti cherry jus, with pan roasted asparagus, garlic and parmigiano.
Pork loin, Chianti cherry jus, with pan roasted asparagus, garlic and parmigiano.
Food photography. I'm currently writing a heart healthy cookbook, using my past travel and work experiences. This book will contain exciting recipes using classical French and Oriental techniques with international ingredients.