5 Reasons To Buy TROPICS FOOD Magazine
Valentine's Special by TROPICS MAGAZINE
In this new issue… Spend less money and savour the « Best of the Good Life » with our special and tropical menu. We take you on a ride to experience food in Miami, bring you back to the Mother Land before flying again to the French Caribbean.
We learn about the food culture in Guatemala, share our best kitchen reads and, last but not least, « l’enfant terrible » of Creole Cuisine shares his success-story with our readers. We make cheaper, healthier versions of your favourite Valentine treats to surprise bae. Plus, there’s a vegetarian dinner from our editors, seasonal bakes and beverages for days, and we’re talking quality wines from Cape Town to indulge with our globally-inspired recipes.
From our home to yours…
Today’s home cook is capable of earning the respect of the professional chef, hands down! From television shows like MasterChef and Diners, Drive-Ins and Dives that celebrate the home cook going pro, cooks around the world are proving that « Le Cordon Bleu » isn’t a guarantee you’ll be successful in this industry. Here is the list of four cookbooks we think are worth having in your kitchen.
African Chef, bestselling author for her cookbook “Love with Food: African fusion meals made easy”, a serial entrepreneur, and a branding master, Yetunde Taiwo-Shorters is the focus of this very first issue of TROPICS FOOD’s culinary journeys brought to you by TROPICS MAGAZINE. Born in Chicago, raised in Nigeria (West Africa) and influenced by the world, Yetunde Taiwo-Shorters has a passion for bringing people together through words, images and food. In this issue, “The Afropolitan Chef” lifts the lid on her inspiration, ingredients and favourite gourmet destination of Miami – but we wanted to find out more.
An easier, quicker take on the classic ice cream cake, one that will take you only about 10 minutes to put together. But be warned: the last slice may disappear from the dessert table in even less time than it takes to make this easy, creamy, chocolatey frozen Oreo cake
Top notch punch
With a place of honor in the New Orleans drink pantheon alongside the Sazerac and the Ramos Gin Fizz, bourbon milk punch is enjoyed morning and night in the Crescent City, but most commonly at brunch. Restaurants and bars often pride themselves on their particular rendition. This one comes from the famed French 75 Bar in Arnaud’s restaurant in the French Quarter. It is easily whipped up before or after a meal, and offers near-immediate gratification.
No matter where you come from, one of the easiest and most effective ways to cook fish is to wrap it in foil. All the flavours stay inside the wrap and work their way through the fish flesh! When cooking using this method, use simple ingredients and very fresh fish for best results. To stuff the fish, you can use different herbs of your choice (rosemary, wild fennel, thyme, parsley, bay leaf) but it’s preferable to use one or two herbs at a time.
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