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If Wikipedia had an entry for "French charm"...

Posted by Sheryl Julian  March 1, 2012 10:39 AM

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Sending your article would be defined by Beatrice Peltre (below), an award-winning blogger who lives in this area, and whose blog just became the book "La Tartine Gourmande: Recipes for An Inspired Life."

beapic.jpgBea, who was raised in rural eastern France, is both the writer and photographer of her book, which is most unusual. Once you see her photographs (here are four from the cover), and read about her life and travels, you'll be enthralled by the whimsy and beauty.

beabook.jpgThe Boston Globe magazine featured Bea as a guest columnist last Sunday. Today, the Boston Phoenix came out with a story by Cassandra Landry. Last night, Bea -- who is a contributor to the Food section -- came to my food writing class at BU to talk about her blog and photos. We watched one dramatic shot after another pop onto the screen. She can make a radish look enthralling. But she is modest about her efforts. She also showed us her earliest photos, which were neither charming, nor whimsical.

Tonight, Bea is doing a cooking demo and signing books at Trident Bookstore, 338 Newbury St., Boston at 7 pm. If ever there was an antidote to a dreary day, she's it.

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.