	Beth Robinette Atlanta Ethnic Foods Examiner \| Bio My Bio Subscribe RSS Feed Favorites

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An explorer of worldwide cuisines, Beth travels constantly. When home in Atlanta, she can be found shopping international markets and eating anything off the menu she can’t pronounce. Contact her at godtess3.0@juno.com

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Atlanta Ethnic Foods Examiner's Articles

Showing: French articles

First you make a roux…..

Many French or Cajun recipes start with a roux. It is an indispensible part of these cooking cuisines. I learned to make a roux from my mother, though...
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White truffle season

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Eating fungus? Well, yes! We forget that mushrooms are a type of fungus. Perhaps that makes it easier to eat them? Truffles are fungus too, though a...
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French cooking, influenced by America

French cooking has influenced most of the cuisines of the world. New Orleans Cajun cookery started with French Acadians moving to Louisiana, once a...
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Translating a French menu

“It’s no mere coincidence—in fact, it’s a masterstroke of cultural gamesmanship—that the phrase commonly used to...
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Creme brulee, the reason every kitchen needs a blowtorch

You’ve seen the film Supersize Me, right? According to the movie, and hundreds of articles and health professionals, Americans are obese because...
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