Comments on: A New Food Color Palette, to Feel Better — Une nouvelle palette culinaire de couleurs, pour être mieux

By: tintin

tintin — Tue, 19 Feb 2008 02:45:47 +0000

j’aime beaucoup beacoup votre site-web!
toutes les photos son’t trés jolies

I made it today for brunch, and it was AMAZING!　Ｉ didn’t have any heavy cream, so I used soy milk instead, which turned out to be quite tasty.

By: Karine / Carrefour

Karine / Carrefour — Mon, 02 Jul 2007 16:02:50 +0000

Difficile de décrire mes sentiments en voyant ce petit plat pour la première fois, en deux mots qui se ressemblent: irrésistible et attrayant!
J’adore cette composition aux couleurs originales.

By: Béa

Béa — Fri, 29 Jun 2007 14:35:37 +0000

Thanks a lot Hillary for your nice note.

And the same to JenJen, Nicole and Gracianne, thank you!

By: Gracianne

Gracianne — Thu, 28 Jun 2007 11:29:14 +0000

Bea, tu as l’art de tourner les choses dans le sens positif. Ces nouvelles couleurs sont incroyablement belles. Bon courage pour la phase de “purification”.

By: nicole

nicole — Tue, 26 Jun 2007 23:05:38 +0000

As always, your photography is so very beautiful – love the colors here, especially, and how you set up the shots. And it looks quite yummy, too!

By: jenjen

jenjen — Tue, 26 Jun 2007 14:09:30 +0000

I second what everyone has said. You have outdone yourself again Bea. I love the array of colours, its like a rainbow in a dish. Just gorgeous.

By: Hillary

Hillary — Tue, 26 Jun 2007 13:57:54 +0000

All I can say is wow! They say food is an art, but THAT looks more like a painting than food. I am so impressed how such a simple concept looks so intricate and colorful! This inspires me to want to put a food as art section on Recipe4Living.com. My compliments!

By: Béa

Béa — Tue, 26 Jun 2007 12:50:42 +0000

Alanna, yes it is a challenge indeed, but in a way, quite enriching. Thanks for your words!

Ana, thanks

Kat, yes I am convinced I will, thank you.

Bergeou, merci.

Evinrude, thanks, I hope that you like it.

Tiuscha, merci.

Kleph, thanks for your note and email (to which I will respond shortly!) Your tips will be kept preciously as I definitely want to go back. We certainly did not have enough time to see all there is to see in Peru. I am a big fan of ceviche, as a matter of fact, and cook it often. Thanks again.

Yoyo, thank you.

Sha, merci bien. Tant mieux

Merisi, oh yes, I surely hope so! I am looking into this with a positive eye. A thing that I am now convinced a lot of us should so, to revisit places that we do not know so well, and experiment more on how food connects us to our bodies.

Kim, thank you. You are right, our health is the most important thing, and I am looking forward to learning a lot of details about my reaction to some foods.

Ales, thank you. It is indeed.

Maninas, they taste like normal potatoes yes. Hard to explain, you will have to try!

Colleen, thank you.

Sophie, thanks for your words. Yes, you know, it is funny but I already feel a ton better! A great revision in the “machine”

Sophie, merci.

Tanna, thank you. I am convinced it will be all positive. I already know I am on the right track.

Andreea, thank you!

Mari, sweet of you to say. Thanks so much for your encouragements.

MeltingWok, thank you!

Lydia, oh yes, I always do, to make sure I put them where I want

By: Lydia

Lydia — Tue, 26 Jun 2007 10:51:47 +0000

Completely gorgeous! I like your technique of partially cooking the eggs so that the vegetables will stay in place when you add them.

By: MeltingWok

MeltingWok — Tue, 26 Jun 2007 09:05:10 +0000

I’d have not thought of using these skinny purple yams like this. That is just too clever I’d only do tempura purple yams hehe..:) This looks like a perfect frittata / tart