Word: carã
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Dates: during 1977-1977
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Many of the menu-men are riding the wave of the so-called nouvelle cuisine, a form of culinary revisionism that has modified and simplified the classic, cholesterol-laden dishes of Car??me and Escoffier. It is not in fact all that nouvelle. Some 2,000 years ago, the Greek savant Arches-tratus inveighed against "sticky, clammy sauces." There is also cuisine minceur, the cooking of slimness. Michel Guérard, its chef-evangelist, has won a wider following for his ascetic unsauced dishes among dieters than among true gourmands, however...