Word: gourmet
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Dates: during 1990-1999
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...gourmet ice cream, Emack and Bolio's creations are pricey, but well worth the money spent. If you're on a diet, though, pass. Emack's is very rich...
...looking for something a little lighter than ice cream's caloric richness, try one of the Square's many frozen yogurt shops. In the last few years, three stores exclusively devoted to fro-yo have sprung up in the square, and many of the ice cream shops also offer "gourmet" frozen yogurt...
Food mavens see the upper-crust movement as part of a growing American interest in fine cuisine. "About 15 years ago, a food revolution began in this country, starting with the main course," says Eli Zabar, whose New York City gourmet shop, E.A.T., makes 4,000 chewy sourdough baguettes daily. "Then it moved to the appetizer, then dessert. We have finally gotten around to bread. It's happening everywhere." Jerome Kliejunas, owner of Chicago's Jerome's cafe, agrees. "In the past," he says, "bread was seen as an accompaniment to other foods and in the background...
...Many gourmet loaves are made from old French, Italian and German recipes. Some are prepared with special starters: live cultures handed down from one generation to the next, lending a distinctive flavor to the dough. Unlike many commercial varieties, these loaves are the product of a laborious, often round-the-clock regimen, performed in fiery hot bakeshops. In a typical routine, first the dough is mixed and allowed to rise, then cut into pieces, allowed to rise again, molded into final form, "proofed" in one last rising, baked and cooled. (Commercial breads may sit through only one or two short...
...FOOD: Gourmet breads are on the rise...