Word: foie
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...edges of stiff paper, so casually exact in placement. Works like NRF Collage No. 4, 1973, have an almost Olympian detachment about them. The sense of classical well-being furnished by Motherwell's recent work reminds one of an English epicure's definition of heaven: "Eating fresh foie gras to the sound of trumpets...
...Dordogne Valley in southwest France is known for its richly forested hillsides, its spectacular rock formations, its prehistoric cave paintings and - perhaps most fondly - for its truffles and foie gras. It also happens to be the home of Peripherique, a six-pound black howler monkey and rogue male, whose treetop wanderings inspired local farmers to name him after the high-speed roadway that encircles Paris. Like all howl er monkeys, black or red, Peripherique has an amazingly overdeveloped set of vocal chords: his mere coo, echoing across the valley like the roar of a hungry lion, has startled many...
...upland city of Manizales, coffee capital of Colombia, new-car sales are booming, and supermarkets stock imported pâté de foie gras. In the Mexican highlands, dirt-poor Indian farmers eat meat with their rice and beans. In Guatemala, small planters who 18 months ago could barely afford bicycles splurge on motorcycles, TV sets and modern farm equipment. "I now own a Datsun truck, and my son is studying engineering," says one. "Enough of eating crud with the chickens...
...some very cultivated palates, however, yogurt's main virtue is its taste. Gourmet Craig Claiborne says it is "a sensational ingredient for cooking." Food Critic Gael Greene cautions that it cannot be compared with foie gras, or homemade butter-pecan ice cream. But she says that she breakfasts on yogurt "every disciplined morning," adding, "yogurt is definitely a best friend -but not a lover...
Marriage. Altogether, the master of minceur has perfected some 150 low-calorie dishes. He admits that some French specialties simply do not have a minceur equivalent-calf s liver, for example, dries out when cooked a la vapeur, and extravagances like foie gras are obviously not duplicable. Guérard's extraordinary accomplishment has been to create something close to a parallel French cuisine. Says Dr. Georges Halpern, vice president of the French Gastronomical Medical Society: "Guérard has a genius for satisfying the upper part of the body-the tongue, eyes and mind -without filling...