Word: chef
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...fare is hardly cheap, but customers feel that convenience and the ability to buy only the amount needed for a single meal are worth the cost. There is stiff competition between take-out sources, so much so that last year New York's D'Agostino chain hired a graduate chef from the Culinary Institute of America to oversee its new prepared-food operation. With such talent, D'Agostino hopes to whet the appetites -- and curiosity -- of New Yorkers accustomed to such entrenched take-out sources as Balducci's, Grace's Marketplace and upscale supermarkets. Raley's in Northern California...
...waiting. For fate to do its stuff. It turns out that the seemingly irrelevant history of the spinsters' lives, the lovers they long ago rejected, their eccentric religious community, are all essential for Babette's apotheosis. The revelation of her true identity -- she was at one time Paris' premier chef -- does not startle once she begins preparations for her triumph. But there are wonderful surprises in store. Follow the intricate ways in which her benefactors' pasts provide Babette with an occasion. Scan the crowd, at once skeptical yet starving for a masterpiece. Listen for that pompous critical voice leading...
...made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
...made complex by the addition of fermented black beans. The beans are the basis of a rich sauce of their own in Cantonese cookery. Here their aromas blend with the Szechwan bouquet in a way that I find very novel. Perhaps this is the "continental cuisine" of Taipei, where Chef Hou won his epaulettes at a major hotel...
Down-home at 1600 Pennsylvania Avenue is the theme of The White House Family Cookbook, by Henry Haller (Random House; 441 pages; $19.95). Executive chef at that august address for 21 years, the Swiss-born Haller retired in October, just as this reverential book was coming off the presses. Most of the recipes are for hearty, homey family favorites that reflect the regional backgrounds of Presidents from Lyndon Johnson (who favored Texas-style chili con carne, lamb hash and deer sausage), through Gerald Ford (lusty, German-influenced fare like sweet-and-sour stuffed cabbage, apple pancakes and a revolting curried...