Word: garlic
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...must have dreamed of making back in the '50s and '60s. The legend had fallen out of general favor back then, and only B-picture makers and their fans still cared about the ineffable Transylvanian count and the strange folkloristic ways of fighting off his baleful influence (garlic on the windowsills, stakes through the heart, that sort of nonsense). Like those old programmers, the new Dracula is shot in the high gothic-romantic tradition, lushly scored and terribly serious about itself and its subject matter. It is also, like the old Hammers, quite overt-if a trifle...
...where he will go in the years to come, but perhaps Brickman offers the best clue when he talks about his disagreement with Woody about pizza. When they dine together, Brickman says, "I like the combination pizza. I think the true, important pie is the one with mushrooms, garlic and sausage. He likes the plain cheese pie, which seems to be unimaginative but he would claim is classic. I think now he's tending toward the plain cheese type of writing." Brickman pauses. "The other possibility is that he just likes the taste of plain pie, which I will never...
...pages; $12.95). The result, for novice or aficionado, is a masterwork that sweeps the terrain from Chihuahua to Yucatán, from shrimps in pumpkinseed sauce to sugar-glazed flaky pastries. One could quite happily live on Diana's sopa de ajo y migas, which inadequately translates as garlic and bread-crumb soup...
...kitchens feature ovens large enough to roast whole oxen, nor do many now wish to nosh on "gizzards, livers, and heart of swan." But one can always seek the true spirit of Christmas in an eleven course meal, featuring, as one author suggested, "Friters of Parsnips, Funges, Aquapatys (boiled garlic) and the like, finishing of course with as much Hippocras (spiced wine) as the body could tolerate...
...subject seems beyond the interest or knowledge of Berton Roueché. An amateur gourmet, he writes lovingly of bananas, "the humblest fruit," but with their comprehensive range of minerals and protective germ-battling skin, a near perfect food. He delves into history to recount the tale of garlic (the early Greeks and Israelites learned about it from the Egyptians). He waxes more poetic about apples, rejecting the notion that this was the fruit forbidden to Adam and Eve. "The apple-the apple I know, the apple of country cider and the autumn roadside bushel-would be out of character...