Welcome to Mid-Winter Megabites. In this issue we introduce a new section: How I Do It, where we'll be asking a chef to explain the mechanics behind a particular dish. We also have Christmas books for the baker in your life, a report from Slow Food in Turin, Pierogis in Rathfarnham, blue cheese in Northern Ireland, ice cubes in Armagh, and a quartet of the hottest food people in our Who's Who. All this plus reviews and news from all around the country.
Apologies for the gremlins in the last issue of Megabites, which were due to server issues that were outside our control.
