Word: chefs
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...vein. Five stories this time-farmers who sell their produce in Manhattan, an engineer who decides the best site for a nuclear power plant is anchored off the Jersey Shore, a New York Times reporter given to playing pinball, a group of wealthy men making a canoe trip, a chef who cooks exquisite haute cuisine somewhere in the wilds that surround New York City. One's reaction is supposed to be along the lines of "I never thought I'd enjoy reading about floating nuclear power plants." Wonderfully crafted, lovingly rasped and sanded, they are vintage McPhee...
...early years on the run took him to Mexico and Canada and on a gastronomic tour of Europe, where he posed with famed Chef Paul Bocuse. In Los Angeles, to ease his anxieties about being recognized, Hoffman had his nose reshaped by a plastic surgeon. Then, four years ago, he moved with Johanna Lawrenson, 38, a former model and daughter of Author Helen Lawrenson, to a modest white farmhouse in Fineview, N.Y. (pop. 1,000), on an island in the St. Lawrence River...
...difficult when the time comes to hand out annual Tastemaker awards for the best U.S. cookbook. This year, after sifting through 92 entries, the judges pared the list to a prestigious few, including Food Writers Craig Claiborne and James Beard, as well as Jacques Pépin, 44, onetime chef for Charles de Gaulle. Pépin's book, La Methode, won the grand prize. Gathering to receive their awards, the three pitched into a mélange of asparagus, zucchini, cauliflower, carrots, tomatoes, eggs and rack of baby lamb. What was it such eminent cuisiniers prepared...
...London and three times what he would earn in Paris. A teacher in Chicago with ten years of experience receives about $20,100 a year; this is below the $31,400 his counterpart in Zurich makes, but well above the $12,200 a London schoolmarm or master gets. A chef at a good restaurant in San Francisco makes more than three times the $8,700 that a cook in a similar place in London would earn...
Food ranges from the haute cuisine of Castelets, an elegant, nine-room hilltop aerie where Bruno Oliver, grandson of the great cook Raymond Oliver, is chef, through the restrained chic of the Marina on the Harbor to beachfront bistros. Chez François boasts such surprises as country-and-western bashes; Mme. Jacqua's Auberge du Fort Oscar cooks up some of the best Creole food in the islands. Jean Bart, the biggest hotel, owned by the French PLM chain, is an efficient, friendly place with 50 rooms. Tourist facilities are not likely to expand greatly on St. Barts...