Word: gourmande
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Dates: during 1970-1979
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LOYALTY. It's a fine virtue. But loyalty to an obstinate loser crosses that fine line into stupidity, and there's no bigger loser than Don Zimmer, this gourmand wedging his cetaceous bulk into the helmsman's chair and running the Red Sox aground. Remember Ed Brooke? He endorsed Zimmer...
...gourmet is someone who would not fly from New York to Nebraska simply to check out a steakhouse rumored to serve beef in the rough shape and size of a softball. A gourmand is someone who would. Author Calvin Trillin did. His conclusion: "I've tasted worse steaks." Trillin, however, has an edge on his fellow gluttons, whom he describes as Big Hungry Boys. A peripatetic correspondent for The New Yorker for the past eleven years, he has an excuse to roam the country at will, eating, sometimes quite literally, off the fat of the land. A writer...
Whatever be the truth, it's a shame that this gourmand's delight and the namesake of this country's finest collegiate hockey tourney has to be subjected to such maltreatment. While the time for apology is long past, it's still not too late. Beans are forgiving legumes--they live for more than just revenge and motorcycles...
...also the bemused, sardonic connoisseur of everything that suits his appetite. A gourmet when it comes to pheasant, a gourmand when it comes to tamales, a consumer of fine wines and Santa Ines rum, he can deliver laughably erudite and baroque speeches or lead Indian troops on a jungle campaign. His middleman position allows him to see Europe in the light of America, and America in the light of Europe. From the first page, when he looks out his window at the Arc d 'Triomphe and thinks of the volcano that overlooks his own capital, he continually sees affinities...
...flour that he virtually outlaws. "Minceur is much more difficult," admits Guérard. "It demands great care and forces you to push your ideas. In five years, when the minceur is fully developed, it will be easier. But now I still prefer to forget the calories and cook gourmand." In fact, following publication of his minceur book, Guérard will issue one on gourmand cooking. But his longer-range goal is to "marry" the two cuisines-by which he means applying such cuisine minceur techniques as the use of puree bases, vapeur and white cheese cooking to classic...