Word: french
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Dates: during 1970-1979
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...Westerners have been allowed to visit Cambodia since the Vietnamese occupation. Last month, however, French Photojournalist Jean-Claude Labbe was permitted to make an unprecedented four-week tour of the country. Traveling by motorcycle and by car, without escort except for a 20-mile stretch near the Thai border, Labbe first rode from Sai- Saigon to Phnom-Penh, where he shot pictures of the devastated Cambodian capital beginning to stir to life again amid the rubble of war. He then drove along Cambodia's main arteries, Highways 5 and 6, visiting twelve provinces in a journey that totaled...
...this eternal dialogue." Then came an "intime" press dinner for 40 or so at Maxim's, followed on another evening by a glittering soiree near the Place de la Concorde, where 650 guests were plied with champagne as the new scent being introduced by the doyenne of French perfume houses filled...
...pick-me-up when Mary came down with a fever after a cold night tryst with her lover; the orangey concoction was named Marie malade. (A more prosaic version traces marmalade to marmelo, the Portuguese word for quince, the original ingredient.) Leg of mutton is still known by its French name, gigot, though it is pronounced "jiggott." A superb chicken dish that sounds quintessentially Gaelic, how-towdie, is derived from the Old French hutaudeau, meaning pullet...
Contemporary French cuisine is dominated by those superstar chefs who spend as much time writing glossy books and jetting around the world as they do tending their stoves. Because they lack the fame and, probably, the inclination, France's women chefs stick close to their restaurants, which may explain why they run many of the best bistros in that country. Also, as Madeleine Peter points out in The Great Women Chefs of France (Holt, Rinehart & Winston; 333 pages; $14.95), these talented femmes have generally been excluded from the cooking schools and restaurant brigades where the men learn their...
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 coveted Grand Prix of the Poêle d'Or in 1968. Though Peter says grandly in her preface that "we are liberated from the potato, which modern industrialization has made tasteless," her chefs offer five tasty dishes made with the proscribed pomme. An intriguing zucchini soufflé mistral...