Word: cooke
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Dates: during 1970-1979
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...world's greatest chefs, those who wear the tallest, proudest white toques, were asked by TIME to share their wisdom with the home cook. Their advice...
Robert Carrier, 54, a Falstaffian fellow from Tarry town, N.Y.. who owns two of England's most sumptuous restaurants, Hintlesham Hall in Suffolk and London's Carrier's: "Every time you travel, come back with a dish, not a postcard. Learn to cook the secrets of the world and make them your own by adding curiosity and daring. Toss aside all hoity-toity rules and regulations. When entertaining, make only two dishes, which you must know. Try out anything...
Jean-Marie Amat, 30, whose handsome St. James restaurant in Bordeaux has earned him a stellar reputation in only four years: "Try to cook so that it will surprise a little, agreeably. I look for the note of flavor that will astonish slightly, without shocking. You must judge that by your own sense of taste. The one person you can never fool is yourself...
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...
Some critics claim that the only cook who really needs a food processor is one who must feed a dozen lumberjacks three times a day. Others say they actively enjoy chopping and slicing. But James Beard, an early convert to the processor-and co-editor of a recipe book distributed with the Cuisinart-scoffs at "kitchen snobs who will not accept modern technological perfections. I'm perfectly certain were Escoffier or Montagne alive today, they would be happy to use a food processor." Indeed, many serious cooks say that short of a Bocuse in a bottle, the best friend...