Pastry Kitchen Portrait. I
My production kitchen. The Northeast corner.
decoration & inspiration
shuna fish lydon
Classes taught By Shuna Lydon
p h o t o s by shunafish
RECIPES!
what is this thing called twitter?
Definitive Pieces
- words.
- Why Do Cakes Sink?
- Vegan Baking. Substitutions, Solutions & Advice For Flavourful Alternative Baked Goods.
- Vanilla Beans: Pastry Tip #481
- the only thing you can rely on is change
- the chapter you weren't planning on writing.
- Secret Recipes
- Pierre Herme Macarons, Fall 2006
- Pie II Crust Revisited
- Pastry Chef Am I. Moderne or Old Fashioned?
- London: Delicious Destinations.
- kitchen.
- in the hour of diamond light
- How Do I Get a Professional Cooking/Baking Job in a Restaurant?
- Hot Kitchens.
- chef pick-up lines
- Chef Owners Who Work The Line.
- British Kitchen Terminolgy, Translated To American English
- Baking In London, Part Two {All About Flour}
- Baking In A Still Oven.
- Baking Hint: Sifting. To Sift or Not To Sift? That is the Question.
- Baking Business
- Baking as Craft, a {tortured} love affair.
- /this is what i want to say about love.
- "The Weeds." Restaurant Speak: Lexicon of Cooks.
Recent Posts
- plated desserts, in words
- Eggplant Parmesan, aka Aubergine Parmesan
- london bakeries & bakers gossip.
- Royal Blenheim Apricots. buy & eat me now. Northern California & beyond.
- summer in the city. /july.
- picnic at the westernmost point, isle of skye, scotland.
- summer fruit desserts, in London.
- Underground Restaurant by @MsMarmitelover. Kilburn, London 13.06.09
- underground restaurant above ground menu {ideas}
- /this is what i want to say about love.
Recent Comments
- Nicola on What Is A Sous Chef?
- Caleb on london bakeries & bakers gossip.
- ele on london bakeries & bakers gossip.
- lithotomist on london bakeries & bakers gossip.
- Melvis on Eggplant Parmesan, aka Aubergine Parmesan
- Expat on A Pastry Chef's Glass Ceiling, or, a little sarcasm to shake things up ~
- kayenne on Eggplant Parmesan, aka Aubergine Parmesan
- kayenne on Eggplant Parmesan, aka Aubergine Parmesan
- Anna Banana on Eggplant Parmesan, aka Aubergine Parmesan
- Michael Natkin on Eggplant Parmesan, aka Aubergine Parmesan
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11 November 2007
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Posted by: Kung Foodie Kat | 11 November 2007 at 10:35 PM
Will you tell us whose words line your professional space. I'm intrigued to hear what books you've chosen to have in your kitchen.
Kat...great haiku.
Posted by: Aaron | 12 November 2007 at 02:59 AM
I recognize a few books that I also have in my collection. Moro is great. It is one of the few books I know of that has a comprehensive Brick dough recipe. Have you tried this recipe? Do you make Fuille de Brik (Warka) from scratch ever? And another book, Paula Wolfert's Cooking of Eastern Mediterranean. Two of my favorites.
Must be nice to have room in your pastry kitchen to store some books.
Can't wait to visit Sens.
Posted by: Roger Feely | 12 November 2007 at 03:27 AM
That room is so fucking cool.
Posted by: Richie | 12 November 2007 at 06:59 AM
That's a cool picture to look at while I sit here late at night eating kimchi flavored seaweed snacks.
Posted by: chadzilla | 12 November 2007 at 07:40 AM
I think I have spatula envy.
Posted by: Judith in Umbria | 12 November 2007 at 08:45 AM
Kat.
mmmmmmm haiku! thank you sweet thang. woof.
Aaron,
book titles? yes, later, but really I am reaching into far more secluded places for my current inspiration...
Roger Feely!!
Are you coming back to the States for a bit?! Of course I would love and be honored to feed you!!
No, I have not made the dough you speak of. But you have given me pause for a try...
Richie.
(tanx)
Chadzilla,
and you for got to add, "at 3 am"!! {The funny thing was that I was reading Chadzilla when this comment pinged in!}
Judith,
Indeed, our collection is excessive. But the guarantee is this-- if one takes exceptional care of these tools, one has them for far longer than one would think. (well unless you're a line cook. heh.)
Posted by: shuna fish lydon | 12 November 2007 at 05:05 PM