• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!


NYTimes today: article on plating (w/pics)

4 posts in this topic

So long as it stays warm...and I'm not forced to eat stuff I don't like to get at what I do like...do any damn fool thing you like with the plating if it makes you happy.

1 person likes this

Share this post

Link to post
Share on other sites

some of this would never suit me: that main plate with all the itsy bitsy stuff just does nothing for me.

now that artful mountain of pasta interests me a lot

the one from I Sodi

and to me, slate belongs on roofs.


Share this post

Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.