Word: chefs
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...drink. Savvy travelers choose their cruises wisely, considering the ship's size (big ones roll less but sometimes have many decks and too few elevators), the location of one's cabin (the smoothest ride is at midship), even the nationality of the chef. Ports of call are important only insofar as they proffer duty-free goodies; the real R. and R. is aboard ship, where a vacationer can be utterly free of quotidian pressures...
...Rico, three days and 21 meals later: "Desire lurks at every turn. The important questions of life as one peruses each day's activity sheet are reduced to which luncheon to sample, which deck tourney to enter, whether to pass up the ice-carving demonstration by the Korean chef at poolside for the latest movie...
Frank J. Weissbecker, director of University Food Services, announces that more soybeans will be gradually introduced into undergraduate meals. The "Soybeanization" program will initially concentrate on two of the three beans in Three Bean Salad and may eventually extend to Lime Sherbet, says the jubilant master chef...
Julia Child, 65, author and TV chef who has taught millions of Americans to cook in French: "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude...
TIME asked Manhattan-based Culinary Expert George Lang, who owns 4,000 books on cooking and gastronomy, to draw up a short list of books that he considers essential to the kitchen library. Hungarian-born Lang is a renowned chef, author, designer, restaurateur (Manhattan's charming Cafe des Artistes), and president of the George Lang Corp., which creates restaurants from Manhattan to Manila...