Word: cooke
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Dates: during 1970-1979
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Rousseau's definition of happiness-"a good bank account, a good cook and a good digestion"-would draw no argument from the trio of chefs, amateur and pro, in the accompanying photograph. The one in the sports coat presiding over the feast is George Lang, New York-based chef, author and international restaurateur. Lang's short list of favorite books on cooking is a part of this week's cover story on the growing U.S. love affair with the kitchen. The pair in the chefs' hats with Lang in his Manhattan kitchen are TIME...
Tauris, who was brought up in Germany and the U.S., is a passionate cook of French dishes. Demarest also admits to being "at home on the range," as he puts it. "When I was growing up," he says, "we had a succession of listless, weary old ladies performing kitchen chores, so I learned to cook almost in self-defense." He learned so well, in fact, that at the age of eleven he entered a newspaper recipe contest. "Cooking was considered a sissy art back then," he recalls. "I didn't want my friends to find out that I cooked...
Actor James Coco, an accomplished home chef, maintains: 'The act of cooking is like the act of making love. You have to pamper the food; you must have tender feelings for it; you must have the right touch to turn it into a beautiful thing." The 250-Ib. sybarite, who learned how to make ravioli from Sophia Loren while shooting Man of La Mancha in Rome five years ago, adds ?with a touch of sage: "For me, cooking and eating ease all pain. When I am unhappy, I cook and eat. When I am happy, I cook...
...Simon, 65, chief of plastic surgery at New York City's Mount Sinai Hospital, came into the kitchen after a long illness. In order to prepare low-cholesterol foods that would not tax his damaged heart, he studied Chinese and Italian cuisine. But he soon found other reasons to cook. "At this point in my life," he says, "I would rather give than take. I find cooking a very gracious, warm and nurturing kind of thing to offer people...
Rudolf Millendorf, art director of Women's Wear Daily, cooks for friends three times a week. "In my work," he says, "I assemble a lot of things and have control over their timing. To be a cook, you bring these experiences into play." For surgeons and soldiers, executives, editors, artists and salesmen, there is this same symbiotic relationship between shop and stove. Says Howard Abrahams, 32, a Manhattan attorney who graduated cum culinary laude from two cooking schools: "Cooking and law are quite similar. With both, there's the challenge of problem solving, logic and reasoning...