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Recipes By – I am Lucile Prache from Paris, France, who is full of instructions for making the perfect cup of tea and collections of fruits, juicy green pears and bundles of fragrant herbs.

My illustrations celebrate fresh ingredients, favorite recipes and global cooking. Customers often order custom images depicting their favorite family members.

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I work for my online stores and freelance clients in a cozy 13ft by 13ft studio on the ground floor of a classic 1880s Parisian building with herringbone parquet and mouldings.

Our Favorite Recipes For Classic French Food

The French are always grumbling and the Parisians are champions of grumbling, I will of course wish I lived somewhere else because I like to hear the lens of sounds.

After graduating from art school in 1981, I founded Klakon Graphic Art Studio with two classmates to provide design services to advertising agencies. After my children were born (now 19 and 20 years old), I left Klakon to work from Homeand from Homeand, I spend more time with my family.

I spent the next decade focusing on fashion and culinary illustration. In 2010 I opened an Etsy shop to list reproductions of drawings for sale. The shop started as an experiment, but the prints are generating more interest than I expected!

I work with three agents (New York – Paris – TOIS – TOIO) to secure my client’s work, which includes referrals to styling agencies, magazines and chefs. As a freelance illustrator, it’s exciting to always have new creative client briefs, opportunities and challenges. Next? A new cookbook of regional French recipes for a publisher who found my work on Pinterest.

Garlic + Herb Turkey Cutlets

My process for illustrating cookbooks is usually the same: the publisher gives me the recipes and I have the freedom to interpret them however I want, usually in four or five weeks. My American agent does not develop licensing in the United States, while my French agent takes domestic projects; I just started working with my Japanese agent and I hope to work together on exciting projects soon.

My daily work routine varies, depending on changing client work demands and online orders. First thing in the morning, I pack orders that came in during pickup from overnight customers, who make up 95 PERCENT of my online business. I will send them this afternoon from a nearby post office.

Pinned on my wall are three shipping labels from the United States Postal Service that I received on my last visit to the United States. I consider them good luck charms when sending packages overseas. Fingers crossed maybe their magic works – I haven’t had a lost package in a long time.

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Since I am most productive in the morning, I usually start my creative work at 9 o’clock. I prefer to paint in natural daylight, and that sense of light permeates my art. People often describe my style as light and relaxed, which is my intention. Despite my love of food, I prefer a quick lunch break and back to work, as opposed to the French tradition of long, lingering lunches spent in a café.

Most Popular Recipes And Top Meal Options

When the light goes out, I run tasks on the computer: SCANNING art, Photoshop Design Work, and Networking (Instagram, Pintering, and Facebook).

When designing illustrated recipes, I sometimes use a Vacom Cintik tablet with an interactive screen and digital pen to add a digital element to my traditional watercolor techniques. I stop working at 7 pm. to cook dinner and rest the rest of the night.

To strengthen my mind and body, I took ballet lessons twice a week. I’ve been doing ballet since childhood because it’s both hard physical work and an ability to pass the time. I have been taking Chinese calligraphy classes since the early 90’s to expand my art school education. In these classes, I learn how important it is to work with my whole body and to let my breath help me in the gesture. I often take pictures to make this easier.

I try to follow a lesson from calligraphy studies: the empty space on a sheet of paper is just as important as the filled space.

Braised Pork In Sweet Soy Sauce

I enjoy the balance of work from discovering business clients and designing Formal Store creations. One of the biggest advantages of owning an online store is the international customer base and making friends. My enthusiasts, many of whom share a family background with me, fuel my creativity and expand my knowledge of culinary customs around the world.

Creator, founder of World Watercolor Month (July), World Watercolor Group and host of the sketching stuff podcast. Share watercolor illustrations and stories while being proudly majestic with talented artists from around the world! Which was published in October 2022! Gerboektich won the Australian Book of the Year, made the New York Times bestseller list and was an instant Sunday Times bestseller. Yes, a chef with a

After months of talking, after all the blood, sweat and tears (literally!), my debut cookbook has arrived!

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“The food you want to cook, eat, eat, in the evening behind the name ‘Dinner’ (no exclamation points, much to my chagrin), this cookbook contains more than 130 recipes plus 44 side dishes, sauces and other additions.” It’s quite heavy and bigger than the typical chef!

I Love You: Recipes From The Heart By Pamela Anderson

“…… In his first cook-off, Nagi delivers the ultimate dishes of new and beloved foods (yes, cheese birds, Mexican favorites, hearty salads, Asian noodles, and festive treats.”

With a focus on quick and easy weekend food plus a sprinkling of special treats for festive occasions, easy ingredients and include your published “Nagi” Nagi’s famous helpful notes”. 😂

Here’s a sneak peek at the crown jewel of the book: Beef Wellington. With this long-awaited recipe, I discovered the perfect Beef Wellington – medium-rare from edge to edge with a perfectly crispy base. See the proof in the recipe video!

Tested extensively by yours truly (over 35 times!), my team and independent recipers, this is the recipe, I’m the real deal,

Recipes For Dinner

Click on the images below to view the full pages at full size to view the entire recipe index. There are 130 recipes plus 44 extras – sides, sauces, salad dressings, rice, bread!

In the book: Satai Chicken Noodle Salad, a copy of the famous salad from a popular Sydney Asian salad bar!

At Dimocks Bookstore in Sydney during an impromptu signing of a bunch of books on an unplanned visit!

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Making “dinner” was a wonderful experience, but also the most difficult project I have undertaken in my working life. To say that I am involved in the work, involved and the pressure I put on myself to do my best, would be an understatement!

Anna Jones Recipes

It wouldn’t be what it is if it weren’t for the wonderful messages of support I received from readers when I shared my experience by making

Availability: Dinner is available in Australia, New Zealand, USA, Canada and UK. Stay tuned for more international releases! Braised pork in sweet soy sauce – Tender pieces of pork stewed in a delicious sauce with a touch. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with an incredibly simple take-out dinner.

I love figuring out how to make my favorite takeout items in the comfort of my own home, like this delicious Braised Pork with Sweet Soy Sauce. No extra fat or salt to weigh you down! They also require a really surprisingly easy list of ingredients. Once you have these basics in your kitchen, you can use them in virtually any combination to make something delicious.

This is one of my most popular Perke recipes on the blog, and for good reason. It is extremely easy to make and tastes amazing.

Side Dish Recipes

In addition to the fact that you can use different cuts of pork for this recipe, it will also really work if you want to use chicken breasts or thighs. As long as they are cut into pieces, they will shake so nicely in this sauce. Now let’s cook!

Sautéing is a cooking method that provides both wet and dry heat. Basically, this means that the food is first stewed or fried at a higher temperature, and then finished in liquid, in a covered pot at a lower temperature.

I usually serve this pork over noodles or steamed rice. It would also be delicious with coconut rice! You can also make mashed potatoes or use salt such as Udon, Soba, Ramen or Vermicelli.

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Store your leftovers in an airtight container in the refrigerator for 3-4 days. If you have carbohydrates such as noodles, rice, rice or potatoes, you can store the leftover pork in the same container or separately. Totally up to you!