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Word: dessertation (lookup in dictionary) (lookup stats)
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...brought up by Taiwanese parents who believed that American cakes and cookies were “too sweet” and “too buttery,” and for a while this impaired my ability to appreciate traditional desserts. But fortunately all it took was a little time. After living in the United States, I’ve developed a definite affinity for chocolate chip cookies and—if I do say so myself—a strong idea of what makes a good dessert. To put these assertions to the test, I spent an afternoon...

Author: By Jannie S. Tsuei, CRIMSON STAFF WRITER | Title: The Ultimate Indulgence | 2/19/2004 | See Source »

After a half an hour, we have yet to see any real dessert. Chocolate fulfillment is only further prolonged by the appearance of Chef Le Pet Omaine, our eccentric guide. This off-the-wall stereotype-a-minute French chef—complete with wild gesticulations and exclamations of “phooey” delivered in his faux-French accent—causes the crowd of British tourists and local foodies to guffaw and titter. The march through Prudential Center to the Top of the Hub with Chef Le Pet Omaine waving his wooden ladle at the front...

Author: By Jannie S. Tsuei, CRIMSON STAFF WRITER | Title: The Ultimate Indulgence | 2/19/2004 | See Source »

Based on her interest in movies, and even more on a fascination with her underwear selections, Kauble decides that Jones is the best fit for him. The two share a Sunday night dinner at Sandrine’s, followed by dessert at Finale. FM leaves them to their own devices, anxiously awaiting their post-date reports...

Author: By Laura H. Owen, CRIMSON STAFF WRITER | Title: Room Raiders | 2/12/2004 | See Source »

...remains available. “I am still a bachelor looking for a girl who lists eating dessert and playing sports as two of her favorite activities,” he declares. “For any interested women out there, I have a reservation for two at Finale on Valentine’s Day—and it?...

Author: By Laura H. Owen, CRIMSON STAFF WRITER | Title: Room Raiders | 2/12/2004 | See Source »

...fall, based on dishes served at the original Bouchon. He is also marketing a line of Limoges porcelain by Raynaud that he helped design and a collection of silver hollow ware--egg cups, wine buckets--by Christofle, both destined for high-end retail stores. For dessert, he is simultaneously starting a $1.8 million renovation of the French Laundry and planning an inn on land opposite the restaurant. "This is quite a year for me," says Keller, shaking his head wistfully. "Everything has just telescoped together...

Author: /time Magazine | Title: Entrepreneurs: Chef's Surprise | 2/9/2004 | See Source »

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