Word: creme
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...forged credentials, worked through the night at an improvised headquarters in the costliest suite in one of Salt Lake City's plushest hotels, reportedly paid for with a stolen credit card. By dawn the next day, they had drawn up a complete list of events fit to challenge the creme de la creme of the international sporting community's champion fixers and manipulators at their own game, and organized the venues, before vanishing with an estimated $5,000 worth of hotel bedding, silverware and towels...
...solitary child--her father distant, her severe mother dead--Amelie amused herself with hand puppets; her playmates are things. Now grown-up, a waitress, she seeks sensuous, not sensual, pleasures: cracking the shell of a creme brulee, skipping stones in the local canal. Her life changes on Aug. 31, 1997, with the news of Princess Diana's death. In surprise she drops a perfume stopper, which rolls toward the wall; behind a loose brick she discovers something else, a boy's prized chest of trinkets, 40 years old. She resolves to find out who the owner is. She gets...
...time when French food became chic, Child helped popularize the cuisine and bring French cooking down to earth. On television, Child was known for hacking the heads off fish, firing up her blowtorch to caramelize a creme brulee and trilling about “wonderful” and “delicious” dishes...
...done it by worrying less about impressing his customers than about just letting them enjoy eating. He begins the meal with a canape of salmon tartare with red onion creme fraiche in a savory tuile that looks just like a tiny ice cream cone. What sounds precious is somehow just fun. Then, because he has the luxury of charging a bucketful, he solves the problem of your palate's becoming bored after two or three bites by serving five to 10 mini-courses of just a few gobbles each. The only big hunks he puts on the plate...
...backyard griller can now prepare every part of the meal on his (and it is still mostly his) grill, from breakfast to dessert. "The barbecue moved from the center of the plate to the outside," says cookbook author Raichlen, who has recipes for grilling lettuce, pizza and creme brulee in his book. "People now prepare their vegetables, starches and polenta on the grill...