Word: glazedly
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Dates: during 2000-2009
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...communist East Germany--through the eyes of Gunter Güillaume, a trusted aide who turned out to be an East German spy. "When people asked me what I was writing about," Frayn told the New York Times, "I would say, 'German politics in the 1970s,' and their eyes would glaze over." Cute, but the anecdote doesn't have the right punch line. Despite the efforts of this estimable playwright (Noises Off, Copenhagen), the audience's eyes glaze over...
...priceless jade place settings that have been a fixture of the restaurant since it opened a discreet door in 1984. Chef Cheung Kam-chuen, the establishment's guiding light from the beginning, has also devised commemorative dishes, including the spectacular Yunnan ham and flowering chives in a black truffle glaze, and poached lobster and bird's nest in egg white. "Guests have become increasingly discerning over the past 20 years," says Cheung. Fortunately, the restaurant has kept pace with them, every step...
...that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make it in will allow you to re-create classics like beef Wellington or more modern dishes like seared salmon with balsamic glaze...
...that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make it in will allow you to re-create classics like beef Wellington or more modern dishes like seared salmon with balsamic glaze. One disappointment: despite coming from a magazine famed for tempting photos that verge on gastroporn, The Gourmet Cookbook contains no photographs. Instead, the book is illustrated with detailed drawings that explain everything from proper siu mai assembly to the best way to choose and shuck an oyster...
...that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make it in will allow you to re-create classics like beef Wellington or more modern dishes like seared salmon with balsamic glaze...