Word: chefs
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...however, doesn't mean they're cooking; convenience meals are the fastest growing section of the grocery store. We asked Cesar Casella, author of Italian Cooking for Dummies; Tyler Florence, host of the Food Network's Food 911; Mimi Melek, a working mom of twins; and James Tracey, sous-chef at New York City's Craft, to test the edibility of some popular almost instant meals. --By Lisa McLaughlin...
Cooking for the temporarily sightless is also a challenge. "We try to preserve the original flavor of the ingredients we use," explains Unsicht-Bar chef Dieter Voigt, 49. "We would never smother meat or vegetables in complicated sauces or use convenience products that mix flavors." The only spices the cook uses - he, it is important to note, works in a well-lit kitchen - are salt, pepper, garlic, onions and herbs...
...miss their invisible targets - certain dishes and foods are absolutely taboo. Peas, prawns and spaghetti, for instance, would just be too hard to eat and are therefore absent from the menu. Finger-food, however, and soup served in double-handled mugs are great favorites with the clients and the chef alike. Whenever possible, the food is precisely arranged so that customers can locate it using directions such as "celery at 3 o'clock" or "feta cheese at 9 o'clock...
...often their first act of domestic rebellion. But a youngster is at a disadvantage insisting on a rigorous cuisine before he or she can cook food--or buy it or even read--and when the one whose menu is challenged is the parent: nurturer, disciplinarian and executive chef. Alicia Hurtado of Oak Park, Ill., has been a vegetarian half her life--she's 8 now--and mother Cheryle mostly indulges her daughter's diet. Still, Mom occasionally sneaks a little chicken broth into Alicia's pasta dishes. "When she can read labels," Cheryle says, "I'll be out of luck...
...establishments with three stars, Michelin's highest rating, are extraordinary. At these restaurants, says Derek Brown, director of the Michelin Red Guides, diners should be "astonished by what they find: the very best products and people who have mastered the art of cooking." This year, Michelin elevated five European chefs - Spain's Martín Berasategui, Cees Helder, of the Netherlands, and Frenchmen Jean-Georges Klein, Christian Le Squer and Guy Savoy - to the three-star ranks. Their restaurants join just 37 others in Europe that hold the top rating. As this year's newbies entered the summer season...