C'est n'est pas un spatula.
shuna lydon
looking for something particular?
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
- can i get all these at one job: more guidance, more responsibility, more learning & more money?
- Stagiaire Advice.
- Pastry Chef at Large.
- Professional Cooks & Our Relationships
- pastry chef roles, styles, challenges. part 1
- leaving without saying goodbye.
- Killed By Dessert.
- The James Beard Award for Outstanding Pastry Chef. {*please consider this post a call to action}
- how to mentor, manage, inspire, push, listen to, grow, promote, share with, challenge and send off cooks.
- nyc sweet eating/dessert news.
Recent Comments
- Linda Saegert on Pastry Chef at Large.
- Fiona on Stagiaire Advice.
- Eric Andersen on Stagiaire Advice.
- Laura on Stagiaire Advice.
- Ingrid on Stagiaire Advice.
- Nadie on Pastry Chef at Large.
- Kthln on Pastry Chef at Large.
- Teri Renteria on Pastry Chef at Large.
- Exploding Mary on Pastry Chef at Large.
- Art on Pastry Chef at Large.
RECIPES!
Become a Fan
« Financiere, or, What To Do With Extra Egg Whites | Main | alex espiritu. tarragon scent encapsulated. »
03 May 2007
Comments
The comments to this entry are closed.
eggbeater
Find Me Elsewhere ~
link inspiration
Culinary School or Not: Frequently Asked Questions
Comprehensive Food Blog Search
- ...into the land of other food blogs ~
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
Is she wearing a pink coat? Love it!
Posted by: Aaron | 03 May 2007 at 11:46 AM
Alors, qu'est-ce que c'est que ça?
Posted by: Sean | 03 May 2007 at 11:51 AM
it's a...um...frosting spreader?
Posted by: robert | 03 May 2007 at 01:02 PM
It's a palette knife?
Posted by: Aaron | 03 May 2007 at 02:26 PM
It's one of those offset spatulas to spread frosting with?
Posted by: Susan | 03 May 2007 at 02:43 PM
Alo!
I am referencing the French painter Magritte. Lookie here.
Posted by: shuna fish lydon | 03 May 2007 at 03:11 PM
OMG...I'm an art history major!!!!!!!!!!!!!!!!!!!
Granted I focus on proto-Baroque art, but please...I've studied that.
I don't even need a link.
Ce n'est pas une pipe.
Posted by: Aaron | 03 May 2007 at 10:39 PM
your link's broke dearie - I think there's an extra slash
Posted by: Alice Q. Foodie | 05 May 2007 at 02:32 PM
thanks Alice!
The link is now working! (still getting this link in the comments thing down!)
Posted by: shuna fish lydon | 05 May 2007 at 05:10 PM