Word: cooked
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Dates: during 1960-1969
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...lighter moments, Julia takes TV seriously, put in as many as 13 hours of work on taping day. Discipline for the cook, she believes, is second only to cleanliness. "French cooking is easy if you get good working habits and stick to them," she insists. And just as she carefully lined up her equipment before each show, so, in her book, she lines up the ingredients for each recipe on the left, the directions on the right...
...test, Julia's cooking was a bust. As a girl she was a tomboy in a well-to-do Pasadena, Calif., family of six-footers (both her sister and brother, like Julia, top 6 ft., making their mother modest in her boast: "I have produced 18 feet of children"). Julia was content to eat what the family cook served, learned her mothers complete cooking repertory: baking-powder biscuits and Welsh rabbit, and little else. The one time she tried to cook pancakes for breakfast, she recalls, "it took about an hour. It was a real mess...
...Dione Lucas, 57, considered the doyenne of fine cuisine in America. Trained at the Cordon Bleu in Paris, she opened a Manhattan branch in 1941, wrote The Cordon Bleu Cook Book, and was one of the pioneer TV chefs in 1947. Her specialty was omelets, and for a while she held forth at her own restaurant, the Egg Basket; now she fills in by doing the cooking at the Ginger Man, a fashionable pub near Lincoln Center...
Tastes & Teflon. Today, when weight watching is a national pastime, the gargantuan fare of yesteryear is hard to digest, even in imagination. First to use an element of scientific method in home cooking was Mrs. D. A. Lincoln, whose 1883 Boston Cook Book introduced accurate measurements, explained, for instance, that a piece of "butter the size of an egg" was equal to 2 oz., or one-fourth of a cup. But it remained for one of her students, Fannie Farmer, who borrowed freely (and without credit) from Mrs. Lincoln, to make her precepts into national guidelines with The Boston Cooking...
...Michael Field, 49, a relative newcomer who gave up a successful career as a concert pianist to conduct socialite cooking classes in his Manhattan apartment and to write the highly regarded Michael Field Cooking School. He is the consulting editor for LIFE'S forthcoming 16-volume series, Foods of the World. An uncompromising traditionalist, Field maintains that "cooks are not creative; they're simply brilliant technicians." Comparing the pianist's task of illuminating a Bach cantata with the task of a cook, he says: "You don't illuminate a souffle-it either rises or it doesn...