Word: bread
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...monitors her company’s production via phone and e-mail from her dorm room in Mather. She recently enlisted her younger sister Athena, currently a design student in New York, to help out with the complete re-design of the company’s signature bread bags. Poilâne describes her devotion to her bread as “extremely passionate,” and takes pride in her active role in the company’s operations. She returns to Paris every four to six weeks for meetings, and spends her summers in France. Poil?...
...strictly Cabot-only; each student given a Festivus pin they had to wear in order be admitted (though the pins read 2005). Rachel M. Douglas ’09, who is also a Crimson editor, gorged on two servings of macaroni, four pieces of cornbread, two pieces of sponge bread, one samosa, two and a half cannoli, three bites of baklava, a scoop of sorbet, four pieces of chocolate, eggnog, and one carrot. Her roommate Angelica W. Nierras ’09 was busy finishing her fifth plate. While eating a lot isn’t an essential component...
...cuisine—to choose a more familiar reference—no one would confuse the two cuisines. Ethiopian and Eritrean food is eaten with a steamed flatbread called “injera” — and no silverware. Platters of food are traditionally lined with the bread, which gets its characteristic spongy quality from a day-long fermentation process. The resulting dough is then steamed without any butter or oil to become a squishy pancake with the tang of San Francisco sourdough and a buckwheat-like flavor from a special grain called “maskal teff...
...which won 3-star ratings from the Michelin guides) says happy childhood memories inspired his gourmet take on toad in the hole, which recently appeared on Per Se's vegetarian tasting menu. "That was what we used to have when we were kids. Mom would take a piece of bread, put a hole in it and cook it," he says. Per Se's iteration replaces white bread with brioche, and the hen egg with one from a pigeon or quail...
...Many chefs also enjoy concocting endless riffs on basic breakfast foods like bread and eggs. "Bread goes with anything," says Keller, and "egg is the only protein that you use 24 hours a day in a savory and a sweet." That versatility explains why pain perdu - an authentically French version of French toast - makes a regular appearance on the French Laundry menu. But it's never ordinary. Cooked with bone marrow, tomatoes or truffles, it is hard to recognize as a variation on French toast in the first place. Other New York chefs' inspired takes on morning food range from...