Word: chefs
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Already he and Nancy have been treated to the warm coffeecake and butter cookies of Ruth Lewis, Blair House's chef, who has worked her magic over a decade for Presidents and visiting heads of state. Reagan has sat in the library with the dark red walls where Andrew Jackson took coffee, and he has brushed by the shadowy parlor where Robert E. Lee turned down command of the Union armies in 1861. Abraham Lincoln used to wander across to Blair House during the Civil War, a troubled giant who came for relief from the grim story...
...morally decent adult and teen-ager in America" to promise to boycott about 100 products for three months. As a reminder, the members of the movement get a wallet-size card listing products that are outlawed by the movement. Included are such familiar American Home items as Dristan, Anacin, Chef Boyardee, Wizard air freshener and Woolite, and General Foods' Gravy Train dog food, Kool-Aid, Maxwell House coffee, Birds Eye frozen foods and JellO. (Asks an outraged General Foods executive: "How can anyone consider Jell-O un-American?") In Dayton, the Belmont Church of Christ sent in 200 cards...
...losing his way. The trained White House staff that goes from Administration to Administration will have his office decorated, fresh flowers in place, his schedule typed out, phone hooked up, Air Force One ready to fly, the hot line at hand, the Marine band on alert, and the pastry chef set to spin his sugar magic...
...missus is, of course, to take her out to dinner and leave the cookbooks at home. In Manhattan, the greatest repository of restaurants in the world, there is a special place whose very atmosphere is as heady as champagne. It is The Four Seasons, whose owners and chef have published a treasury of their most prized and coveted preparations. Rumanian-born Tom Margittai and his Hungarian partner, Paul Kovi, took over the restaurant in 1973, at a time when the décor far outdazzled the dishes...
Sensing Americans' growing interest in food and wine, they decided to recast their menus to emphasize "the best and freshest seasonal foods" and, rather than pay slavish obeisance to Continental cuisine, create food in an American idiom. In this, with Swiss Chef Josef ("Seppi") Renggli, they have succeeded admirably; their prize recipes bloom in all of The Four Seasons (Simon & Schuster; $24.95). Unlike many books by more celebrated restaurateurs, The Four Seasons trio present their recipes, and raisons d'être, in succinct and practical form. Elevating basic family dishes to haute cuisine, their prescriptions range from...