Word: ducks
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Dates: during 1980-1989
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...library of his mansion from a mysterious drug overdose. The player, who takes the role of inspector, has been called in to investigate. He types commands into the computer, and the machine responds with descriptions of people and places and snatches of dialogue that develop the story. Suspects duck in and out of rooms; clues appear and disappear; characters lie low or kill again, depending on the player's actions. The story can unfold in literally thousands of ways. A typical investigation, including starts and restarts, can run 40 hours or longer. "It takes me three to six months...
...with some of Europe's greatest culinary riches: the truffles of Périgord, Bayonne ham, Roquefort cheese, Armagnac, walnuts, chestnuts, wild mushrooms, vast amounts of poultry and pork. It is the principal home of foie gras and boasts more than 100 hot and cold dishes based on duck or goose liver, some accented with sauerkraut, seaweed, prunes and green grapes. Duck is to the southwest what steak is to Texas, observes Wolfert, whose 30 or so recipes for the bird range from duck sausage with green apples and chestnuts to duck breasts with capers and marrow. Above...
...beans that is the subject of as many variations and arguments as bouillabaisse or chili. After tasting dozens of versions, the author found the ultimate cassoulet at the Hotel de France in Auch, prepared by the celebrated Gascon chef Andre Daguin. Made with fresh fava beans and confit of duck, it is a contrast in flavors and textures that struck her as nothing less than "a miracle." American cooks should be equally impressed...
Wolfert believes that the southwest has more varieties of soup than all the rest of France. The greatest, though little known outside the region, is garbure, a creation of cabbage, beans, salt pork and endless embellishments. In Wolfert's interpretation it becomes a thick stew enriched with preserved duck or goose, ham hock and garlic sausage. Among other distinctive potages, she stirs up a modern version of a traditional Basque soup called ttoro and an oyster velouté with black caviar made from Gironde River sturgeon...
...include an exotic Persian-style khoreshe with dried fruits, nuts and split peas; Italian abbacchio alia ciociara, in which the lamb is braised in cognac with ham; and Greek ami prassa, flavored with foaming egg and lemon stirred in at the last minute. Ivens covers the casserole front with duck stews, chicken stews, rabbit stews and even some surprisingly tasty vegetable stews. All that seem missing from this superb compendium are Lancashire hot pot and Scottish cockaleekie...