3 March, 2008
How Can I help You?
I want to help you in the best way I can. From the emails and comments I receive daily, for which I’m extremely grateful, it seems my blog is a really useful resource for a lot of people.
So I want to build on that and ask you 3 very simple questions that will allow you to get the best of me, to serve you better. If you’ll give me 2 minutes of your time by clicking here, I’ll not only be able to do just that, I’ll also, as a very special thank you, give you PDFs of the first 3 recipes from News From The Kitchen, with photos! You’ll then be able to print them out on nice paper and put them in a folder in your kitchen.
Just to remind you of the recipes: Issue 1 was the chocolate and orange tavoletta; issue 2 was fennel and cherry tomato tart; issue 3 was the chocolate and raspberry cake with chocolate ginger mousse.
After you’ve answered the 3 questions, you’ll be directed to a secret page to download your recipes.
What could be easier? Check out the questions here!
Popularity: 7% [?]
thank you, what a nice idea for feedback!
all the best
ami on / 4 March, 2008
Loved the recipes! Guess what’s for dinner this week? Yep more Russell creations!
Thanks!
yardsnacker on / 9 March, 2008
Russell,
Should I take a culinary class to learn the keys to beautiful flavors and presentations? Your site and recipes are outstanding and so welcoming that I’m not at all intimidated.
Thanks
From Russell: Thanks for the comments. I would say that if you feel you want to improve on those areas then classes are a great way to do it.
johnetta on / 29 March, 2008
I love your energy and creations. Keep up the fantastic work.
Cheers :)
Kristen's Raw on / 3 April, 2008
I just subscribed to you blog, I’m so impressed with your recipes, and your blog.
Chef Erik on / 11 April, 2008
I would like Raw Food Recipes to have calorie, fat and fiber counts added. I still have to watch my weight even though I exercise and eat raw organic foods. I use Weight Watchers point system to keep my weight in control. Points are calculated with the calorie, fat and fiber counts. The main reason I do not make recipes is the amount of time it takes to figure out the point values of each recipe.
Jean
Jean Miller on / 16 April, 2008