Word: fishelis
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...Christian ideology that dominated mapmaking between the fall of the Greeks and their rediscovery during the Renaissance. Many of the examples from this period scarcely look like maps at all. They are too beautiful, for one thing?they teem with castles and knights, thickets of blooming vines, schools of fish, piles of jewels. They blend fact and myth to produce visions of Asia that are both alluring and terrifying. In a stunning Arabesque world map from the 8th century, Beatus of Li?bana, a Benedictine monk who tutored the Spanish royal family, describes India as "famous for gems and elephants...
...J?rg Sackmann, the one-star chef at the cozy and plush restaurant Schlossberg, was named the "Christo of the kitchen" by Gault Millau. Sackmann likes to enfold his fish, vegetables, and desserts in elaborate wrappings made of anything from crepes to spaghetti. Try some of his stranger combinations, such as his famous bacon sorbet and pretzel souffl?. tel: (49-7447) 2890; www.hotel-sackmann.de...
...fawn, plums drenched in Armagnac (a famous French brandy) and parsley root fondue. tel: (49-7442) 470; www.bareiss.com Jörg Sackmann, the one-star chef at the cozy and plush restaurant Schlossberg, was named the "Christo of the kitchen" by Gault Millau. Sackmann likes to enfold his fish, vegetables, and desserts in elaborate wrappings made of anything from crepes to spaghetti. Try some of his stranger combinations, such as his famous bacon sorbet and pretzel soufflé. tel: (49-7447) 2890; www.hotel-sackmann.de If you're wondering what draws so many excellent chefs to this quiet Black Forest town, Wohlfahrt...
...continued where we left off [after the Florida match],” Harvard assistant coach Terry London said. “[Harvard coach] Dave [Fish ’72] and myself were very pleased...
...garde of the fusion trend of the early '90s. Knipp, who has lived here for 26 years, can remember a time when every high-end restaurant jumped on the fusion bandwagon, mixing caviar with cumin and foie gras with fennel. Some combinations were daring?such as naturally sweet cod fish and salty miso?but most were mediocre at best. "A lot of chefs don't know how to use Asian ingredients," says Stroobant...