Chef Marc Felix - A Family Affair


"A Family Affair"

~ Recipes To Love And Share ~
A Recipe Journal Created by Chef Marc Felix - Photos By Katherine Bish
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Photos By Katherine Bish

How to use this book:
This beautifully designed blank recipe journal invites you to join Chef Marc in reviving the tradition of writing your favorite family recipes and related stories. To be part of this growing movement you need a quality book like this to create your own family recipe collection. It’s easy and fun to do!

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"Our heirlooms often consist of memories of gatherings with family and friends centered around a meal or a pot luck dinner. We always knew what to look forward to, the special roast beef Grandpa would make, or the gooseberry pie from Aunt B. This book is designed to be a place for you to keep those treasured heirlooms both as recipes and memorable stories to share from generation to generation".
Here is a sample of one of my favorites. It truly was A Family Affair!
Chef Marc Felix

Have you ever wanted a creative way to display your recipes and stories and share them with your loved ones? Then you need the new cookbook, "A Family Affair", Recipes to Love and Share by chef Marc Felix.
The book is designed so your favorite recipes can be added right into the book, along with recipes Felix has collected around the world, including some handed down from his grandmother.
The book honors Julia Child, whom Felix met at the James Beard House in New York City. “Julia Child introduced family values around mealtime in America, and I am here to celebrate it,” he said. Yours Truly collaborated with Felix on the cookbook.
by Katherine Bish
Ladue News Magazine - Spicy Bits - August 7, 2009

Myori and Campbell Felix - Photo by Katherine Bish

This recipe is accompanied with very fond memories, and is also one that became a tradition in my family. We grew up on a farm in a small town in France where we raised rabbits. Beef was expensive and few could afford it. Rabbits were not. As a family, we were all involved in raising the rabbits, each with our assigned chores. The best part was Sunday dinner when we would have the special meal of rabbit. My mother was one of the best cooks in our little town. We had a very large table that would seat about 20 people, and people would come because of my mother’s cooking. We always had a wonderful time. I introduced this recipe to my kids early on.

Ronsard Rabbit
Serves 4
1 young rabbit, 2 to 3 lbs. 120 grams pork fat 150 grams smoked bacon, diced 12 small pearl onions 150 grams button mushrooms 3 tablespoons tomato paste 1-cup sour cream Salt and pepper to taste
Cut the rabbit in pieces. In a saucepan, render the pork fat, add the rabbit and sauté until golden brown on all sides. Add pearl onions and sauté until golden brown. Add tomato paste and mushrooms, washed and sliced. Add smoked bacon. Salt and pepper lightly. Cover and cook for 45 minutes on medium heat. Reduce heat to very low and add the sour cream and mix lightly for 3 minutes. Transfer to a warm platter and decorate with fresh croutons. Serve with a nice light red wine such a Merlot, or Côtes du Rhône.



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Look-out for Chef Marc Felix’s upcoming book
"The Mad Chef, Unleashed and Dangerous"
With photography by Katherine Bish, which highlights many of Marc’s gourmet recipes as well as his adventurous journey through life. In a back-to-basics yet unrestrained style. Marc believes we need to get away from the processed food of today and enjoy food the way it was meant to be. Coming Soon!