shuna fish lydon
p h o t o s by shunafish
RECIPES!
looking for something particular?
Recent Comments
- Soma Sengupta on nyc sweet eating/dessert news.
- Ivan Maminta on how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
- Saffoula on how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
- Brain Cox on how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
- qui_ca on how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
- Brittney on how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
- Jeremy Rodriguez on how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
- Haan Palcu-Chang on how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
- Charles Haynes on how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
- J B on how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
Definitive Pieces
- "The Weeds." Restaurant Speak: Lexicon of Cooks.
- /this is what i want to say about love.
- Baking as Craft, a {tortured} love affair.
- Baking Business
- Baking Hint: Sifting. To Sift or Not To Sift? That is the Question.
- Baking In A Still Oven.
- Baking In London, Part Two {All About Flour}
- British Kitchen Terminolgy, Translated To American English
- Butterscotch Pot de Creme, Dulce de Leche & Brown Sugar-Cumin Roasted Pecans
- Chef Owners Who Work The Line.
- chef pick-up lines
- favorite ingredients
- Hot Kitchens.
- How Do I Get a Professional Cooking/Baking Job in a Restaurant?
- in the hour of diamond light
- kitchen communications. or, learning to speak 'kitchen'
- kitchen.
- London: Delicious Destinations.
- Pastry Chef Am I. Moderne or Old Fashioned?
- Pie II Crust Revisited
- Pierre Herme Macarons, Fall 2006
- Recipes vs. Intuition
- Secret Recipes
- the chapter you weren't planning on writing.
- the only thing you can rely on is change
- Vanilla Beans: Pastry Tip #481
- Vegan Baking. Substitutions, Solutions & Advice For Flavourful Alternative Baked Goods.
- Why Do Cakes Sink?
- words.
Recent Posts
- how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
- nyc sweet eating/dessert news.
- StarChefs Sixth Annual International Chefs Congress 2011 NYC {& I won an award!
- Michael Lydon on 'Memories of the 1960's'
- What does being held accountable mean? What does commitment mean?
- remembered.
- Eater National: "How Hard Is it to Find Good Young Cooks?"
- teaching. baking, manners, accountability, cleanliness, efficiency.
- happy first day of spring. to you~ joy.
- Food52 Hones In On Custard Making, with me, at Peels {Pastrylandia}
Find Me Elsewhere ~
Become a Fan
« Food52 Hones In On Custard Making, with me, at Peels {Pastrylandia} | Main | teaching. baking, manners, accountability, cleanliness, efficiency. »
20 March 2011
Comments
Verify your Comment
Previewing your Comment
This is only a preview. Your comment has not yet been posted.
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
eggbeater
link inspiration
Comprehensive Food Blog Search
- ...into the land of other food blogs ~
what is this thing called twitter?
Culinary School or Not: Frequently Asked Questions
Chef Resource
- Chef & Restaurant Database
Categories
- !!!!!!!!!!!!!!!!!
- baking hint
- betwixt
- body memory
- classes
- creatures
- Dairy
- farmers' market
- Farms
- friends
- fruit
- geography
- gluten-free
- hard to tell
- insider dish
- insider dish/restaurants
- KQED
- liquid
- OPENING A RESTAURANT
- p o e m
- pace
- Pastry Chef Conference 2007
- plated desserts
- precipice
- ranting
- restaurants
- salt
- salt or sugar, depending on how you look at it
- sugar
- tag, you're it
find me elsewhere 2
Eggbeater Archives
Love the pictures. Haven't been to NYC in about 9 years. Need to get back. By the way... what is THAT in the last pic?
Posted by: Art | 23 March 2011 at 12:42 PM
Love the pictures. Your site is like a hidden gem. I found it while browsing around on Smitten Kitchen and since then I've been reading bits here and there. My eyes were glued open while reading 'Why Do Cakes Sink?', and I said to myself,"You have much to learn..."
I am planning on taking out time tonight to just sit here and read as much of your site as possible. :D
Posted by: Karissa | 24 March 2011 at 07:25 PM
Lovely pics!
Posted by: Camila F. | 01 April 2011 at 05:10 PM
Love your photographs. Thanks for sharing.
Ana
Posted by: AnaVar | 15 April 2011 at 08:44 AM
This was a beautiful post... but what I really came to tell you was that I had one of the chocolate cupcakes with chocolate ganache and toasted marshmallow frosting at Peels today and it was life-alteringly delicious. Changed my mind on marshmallow entirely. Thank you for enhancing an already beautiful Sunday.
Posted by: Tanya | 17 April 2011 at 05:01 PM
Love the pics Shuna. xo-h
Posted by: Heidi | 26 April 2011 at 10:39 PM
I have to ask what you do to your photos (or what camera you use) to get that mellow tone. They're wonderful.
Hi Meg, I am shooting with an iphone application called Hipstamatic that I like very much. It's like having dozens of lenses and kinds of films in one camera and it really reminds me of once owning the cameras/film it re-constructs. thanks for noticing! ~ Shuna
Posted by: meg | 03 May 2011 at 02:16 PM
The pictures remind me of my staying there. thanks for sharing.
Alvin
Posted by: nuvali restaurants | 21 September 2011 at 11:08 PM