Firstly I’d like to thank all of you who have subscribed to Come Cook In France for the last 4-5 years, it has been a pleasure sharing my work with you all. Secondly I want to wish all of you well in this very scary period of all our lives. Covid19 has had a huge impact on families all over the world and although personally my family and friends have remained safe and well it has made a big difference to livelihoods as well. Due to the impact of social distancing as well as a reduction in overseas travellers to France I am closing the cook school down in order to concentrate on my first love as a food writer and stylist.
Below is an example of the type of work myself and my (very talented) photographer husband Ian Wallace create together here in France. With our years of experience in the food publishing industry we are able to produce a complete feature ready for publication for magazines, books and even advertising campaigns.
Of course this doesn’t mean I wont be blogging from time to time, I most certainly will! In fact and with great timing I received the advance copies of my latest book published by Ryalnd, Peters & Small and Cico Books now available in all leading bookstores (and online here). It is a reprint of an earlier book I wrote called Paella and other Rice Dishes but with an extra 21 new recipes. The new edition resplendent with new recipes, photographs and a really lovely new cover also boasts a brand new title – La Paella / recipes for delicious Spanish rice and fideua dishes. It is a really super cookbook ideal for anyone who loves Spanish food and especially for those with a passion for paella and for the Spanish version of pasta known as fideua – a short pasta similar in shape to macaroni.
Here is a glimpse of some of the new dishes .
I hope you will continue to read and enjoy my upcoming blogs, they are a little look into my life as a food writer and stylist and how living in France adds another dimension to my love and understanding of the food we eat.
Published by Ryland Peters & Small & Cico Books
© recipes Louise Pickford
© photographs Ian Wallace