Get the dish on what it's like to be a female chef in a 3-star Parisian restaurant from this great blog that was recently brought to my attention. Not surprisingly, it's a lot of hard, back-breaking labor. But the author writes so well and shares so much enthusiasm (and great photos), that I'm envious of her job as I read. I look forward to following her tale. Thanks Nelson!
Posted on December 4, 2006
what is megnut?
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Strawberry Fields Forever
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
Comparing Frozen Fish to Fresh
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
around December 4, 2006...
I was also writing about:
Gastrokid is a great blog about feeding kids good food
Wine Knot holds six wine bottles
If you’ve got contaminated anything in one restaurant you’ve got it in many
It turns out the Sticky Toffee Pudding ice cream was the result of a Food Network contest
Handmade holiday gift ideas
The work for which we reserve top honors this year isn’t a cookbook
A basic understanding of the physics involved with heating food can help all of us become better cooks
Around the world, competitive oyster shucking has come of age
Sticky toffee pudding ice cream is available
A special preview for Megnut readers
