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.
RECIPES!
Become a Fan
Archives
- December 2013
- October 2013
- September 2013
- December 2012
- April 2012
- March 2012
- December 2011
- October 2011
- September 2011
- July 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
- July 2007
- June 2007
- May 2007
- April 2007
- March 2007
- February 2007
- January 2007
- December 2006
- November 2006
- October 2006
- September 2006
- August 2006
- July 2006
- June 2006
- May 2006
- April 2006
- March 2006
- February 2006
- January 2006
- December 2005
- November 2005
- October 2005
- September 2005
- August 2005
- July 2005
- June 2005
- May 2005
- April 2005
- March 2005
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
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
Recent Comments