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  • 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 a free account.

Greetings from London


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Welcome! We have a lot of stubborn people here - amateurs and professionals alike - who will be glad to help you learn. In addition to the helpful topics on technique and recipes, there are topics on wild successes and hilarious failures that are bound to inspire, or console, as the case may be. ;-)

Feel free to ask questions about cooking in the forums, and if you have questions about how the forums work, feel free to PM the hosts. We look forward to seeing you in the forums!

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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