Word: fors
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Dates: during 1970-1979
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It may be news to many Americans that the Scots do not live by haggis and porridge alone. As zestfully set forth in A Feast of Scotland by Janet Warren (Little, Brown; 176 pages; $12.95), Caledonia has a rich and distinctive cuisine. Its glories flow from bountiful game, fresh- and...
Edinburgh court circles became so enamored of haute cuisine that a serious food shortage developed. The rage persisted under James' daughter and successor, Mary Queen of Scots. Marmalade is said to have been invented by the royal chef as a pick-me-up when Mary came down with a...
There is a recipe for the braised turkey à la Normande that was carved "with sacerdotal majesty" at the Rivebelle restaurant. At the meal Mme. Swann called "le lunch," there would be creamed eggs en cocotte-and Dining shows the way to prepare them. In Jean Santeuil, Proust wrote of...
Madeleine Peter interviewed 28 women owner-chefs, all of whom parted with special recipes. Marthe Faure, who owns the 72-year-old Auberge Saint-Quentinoise just outside Paris, contributed veal kidneys du prince, which is one of the few French dishes to employ bourbon whisky; it also won her the...
First they study the paper for signs and portents. Later they make a pilgrimage to the Des Moines Register and Tribune Building. Candidates seek the paper's blessing and pray for its endorsement. Out-of-town journalists beg background and clues. The Iowa presidential caucuses are just six weeks...