Word: chefs
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...Dear Lord I Pray, Help the Cook Another Day." So reads the prayer put in the kitchen of the London mansion occupied by the Vatican's Ambassador to Britain, Swiss-born Archbishop Bruno Heim, 68. The supplicant chef frequently turns out to be Heim himself, who likes to slip an apron over his cassock to whip up sauces or stir his favorite golden champagne cocktails (ingredients: good champagne, a soupçon of pineapple juice, a splash of Cointreau, 12 oz. of soda and a tsp. of sugar). Heim, who speaks 14 languages, newly enjoys, as apostolic delegate, diplomatic...
...then turned to love. "Love is... Love was...," he began haltingly. "Love was invented by a chef at the Brown Derby in Hollywood in 1939. It is traditionally served in a purple bowl...
Edinburgh court circles became so enamored of haute cuisine that a serious food shortage developed. The rage persisted under James' daughter and successor, Mary Queen of Scots. Marmalade is said to have been invented by the royal chef as a pick-me-up when Mary came down with a fever after a cold night tryst with her lover; the orangey concoction was named Marie malade. (A more prosaic version traces marmalade to marmelo, the Portuguese word for quince, the original ingredient.) Leg of mutton is still known by its French name, gigot, though it is pronounced "jiggott." A superb...
Madeleine Peter interviewed 28 women owner-chefs, all of whom parted with special recipes. Marthe Faure, who owns the 72-year-old Auberge Saint-Quentinoise just outside Paris, contributed veal kidneys du prince, which is one of the few French dishes to employ bourbon whisky; it also won her the coveted Grand Prix of the Poêle d'Or in 1968. Though Peter says grandly in her preface that "we are liberated from the potato, which modern industrialization has made tasteless," her chefs offer five tasty dishes made with the proscribed pomme. An intriguing zucchini soufflé mistral...
...Since I was 11 years old I worked in restaurants and hotels," he says, "first in Jamaica and then here. I start in an American restaurant as a boilerman, and I watch and I learn until I make it to assistant chef, I don't know anything else...