Word: cooks
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...scores of local cuisines and the locals who make them: "In Greensboro they were talking rice and gravy but I didn't know it because in the Carolinas nobody calls rice 'rice.' Down in Charleston they call it 'perlew' and up in Greensboro they call it 'pie-low' and cook books spell it 'pilau,' to mean 'rice pilaf.' " In Wisconsin, she finds that orange whitefish roe is dyed black and processed into caviar primarily for the Japanese market. She gives us a glimpse of Indian salmon ceremonies in the Northwest that include a song beginning "Thank you Swimmer, you Supernatural...
...concoction made with Ritz crackers and melted cheese. It should be noted that the Sterns and Fussell give quite different recipes for New Orleans red beans and rice, yet both are credited to Buster Holmes, operator of the famous French Quarter greasy spoon. Quite possibly the old master cook never makes that dish the same way twice, which is why there probably cannot be, as the Sterns suggest, a last word on the subject...
...Clancy is not only a teacher and a chef with his own restaurant, he is also a born explainer. He has an extremely catholic taste, an attribute immediately apparent in John Clancy's Favorite Recipes -- A Personal Cookbook (Atheneum; $21.95). In a book well suited to the relatively inexperienced cook, he includes such simple, solid fare as hamburgers, braised shoulder of lamb, German vegetable beef soup and French crullers. He gives meat loaf some style by way of jalapeno peppers, tenderizes and flavors broiled duck with a ginger-and-wine-vinegar marinade and imparts a herbaceous Provence fragrance...
...undergraduates may be convenient for professors busy with research or unconcerned with students in general, but they are not fooled about meaningful instruction or genuine responsibility. They may surely agree, as Dean Steven E. Ozment rightly fears, that it is time to "think this thing through." Geoffrey C. Cook...
...often draws ideas from readers' letters, which she answers herself. "I see what they are and are not understanding," she says. One woman complained that her cholesterol level was not going down even though she had stopped eating red meat; it turned out all she had done was cook the same amount of meat until it was brown. Brody brings her lessons home. In print she promotes a diet high in carbohydrates and low in fats, sugar and salt. The pantry of the comfortable Brooklyn brownstone she shares with Husband Richard Engquist, 53, and their twin 17-year-old sons...