Word: cooks
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Dates: during 1950-1959
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...Japanese delicacy favored by Sam Welles is toasted octopus cooked in oil over a charcoal brazier. John Dowling lists a dish he was served in Pnompenh, Cambodia: monkey soup and noodles. One day in 1944, far from his usual Georgia cooking, Correspondent Bill Howland arrived cold and hungry at an Alaskan trading post that boasted a cook who was half-Eskimo, half-Russian. Howland was invited to have dinner. Says he: "It was roasted young bear, garnished with potatoes and gravy, as savory as any dish turned out by Escoffier." On one of his northern trips, Bob Schulman discovered...
George Harris found his favorite meal at home in Chicago. "My bride Sheila," he says, "could not cook at first, but she could read, and we started with six cookbooks. After several weeks of rather strange food I came home one evening to a chicken soufflé as savory as a politician's dream." Harris learned later that the recipe his wife had followed called for a soufflé made from icebox leftovers. Having no leftovers in her kitchen, she had spent the entire day cooking up bits of leftovers to satisfy the recipe...
Scripps-Howard's Boss Roy Howard stood his ground, answered calmly: "Mrs. Loeb has no connection, direct or indirect, with the management of the concern. She has just the same right to send a telegram as my cook or anyone else. As for Bill Loeb, he is still galled because he can't get his camel nose in this tent...
...Cooks & Cats. In addition, there are 100 "How To" magazines, and in New York City's public library there are 3,500 how-to books, 250 on cooking alone, both for the gourmet (Escoffier Cook Book) and the not-so-rich and not-so-particular (The Can-Opener Cookbook). Gardeners can pore over Perennials Preferred, Rockeries, Principles of Weed Control, animal lovers over such volumes as How to Tempt a Fish, How to Live with a Cat. There are dozens of books on How to Buy a House and how to make it better. There is even...
...radio listeners are oppressively aware of a jazzy singing commercial sung by a voice that sounds like a temporary compromise between the voices of Judy Garland and Bonnie (Oh, Johnny, Oh, Johnny, Oh!) Baker. "I love to cook and cook and cook," she burbles, and proceeds to cite the virtues of Hunt's tomato sauce. One day last spring Columbia Records' sharp-eared Mitch Miller heard the voice on his car radio. The light dawned. "There's a voice." he said to himself, "that sounds like a sexy 16-year...