Word: feasts
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Dates: during 1970-1979
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Rousseau's definition of happiness-"a good bank account, a good cook and a good digestion"-would draw no argument from the trio of chefs, amateur and pro, in the accompanying photograph. The one in the sports coat presiding over the feast is George Lang, New York-based chef, author and international restaurateur. Lang's short list of favorite books on cooking is a part of this week's cover story on the growing U.S. love affair with the kitchen. The pair in the chefs' hats with Lang in his Manhattan kitchen are TIME...
...tons of food and drink flown in for the postcoronation feast included cases of Chateau-Lafite Rothschild and Chateau Mouton-Rothschild ('71) wines, which sell in the U.S. for $25 a bottle. The appetizer: a tureen of caviar so large that two chefs carried it in. The dessert: a green, seven-tier cake complete with half a dozen doves that flew out to hover over the imperial plate...
...week before Christmas, and all through the land Americans are planning the year's last feast. Herewith a startling report from a Colonial ghostwriter, who surfaces annually from a Jamestown graveyard to survey the culinary scene...
...earth, or rather in earth?' I wittily enquired. 'Because of Bocuse,' they explained. 'In the gospel according to St. Paul, on page 258 of his newe book-the great French chef relays the recipe of his grandpere, to wit: bury the bird for two full days before the feast. Digit...
...assemble banquets without nerves. Ambrose Flaherty, 46, an advertising salesman for the Boston Globe, likes to prepare huge, rich meals for his family and friends. But, he maintains, "it's pure recreation. It's a great outlet for my energy and, besides, we're very gregarious." One recent feast for ten chez Flaherty featured roast suckling pig, stuffed goose, boiled lobsters, marinated mushrooms and Karen Flaherty's raspberry bombe and walnut cake...