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...when the author of “Making Harvard Modern,” historian Morton Keller, was asked whether Clinton stood a chance of succeeding Interim President Derek C. Bok, he said, simply...

Author: By Daniel J. T. Schuker, CRIMSON STAFF WRITER | Title: Next President Same as Last? | 10/17/2006 | See Source »

...think they want an academic person who has experience not with government so much as with university administration,” Keller said of the current presidential current search committee...

Author: By Daniel J. T. Schuker, CRIMSON STAFF WRITER | Title: Next President Same as Last? | 10/17/2006 | See Source »

...could notask for a kinder, more considerate contract killer than John Keller. Animal lover, stamp collector, consummate pro, he dispatches his victims--an overpaid baseball player, a nosy therapist, a troublesome housewife--with a cool efficiency they would appreciate if they weren't already dead. Block has more than 50 books under his belt, but none are more endearing--or subversive--than his Keller novels. In a world gone mad, the hit man with a heart of gold may be the only one who still knows right from wrong. You find yourself thinking, "So he kills people. Is that...

Author: /time Magazine | Title: 5 Novel Mysteries From Old Masters | 10/15/2006 | See Source »

...Ragan, a multimillion-dollar producer for Keller Williams Realty pre-Katrina, expects redevelopment to be spotty at best. In Jefferson Parish, just west of the city, most of the houses, which took a couple feet of water, are already sold or renovated. Sales are up from last year, about 13% in July, by comparison with New Orleans itself, where sales are lagging behind last year - though only by 10%, surprisingly. In the middle-class bastions of Lakeview and New Orleans, houses "stripped to the studs" are going for land value only. "The older generation who had homes for 40 years...

Author: /time Magazine | Title: Rebuilding Riddle: Gut That House or Give It Up | 8/30/2006 | See Source »

Kitchen is not likely to draw in Thomas Keller fans, but a broadcast network has to program for an Olive Garden crowd. "We wanted to create a show that I could watch, and I'm not a foodie," says executive producer Arthur Smith. "It's like a live sporting event. It's hot, there's time pressure, there's someone yelling at you, and there are sharp things. There's danger." Still, hundreds of food professionals applied for the chance to become chef at a new restaurant--though they'll probably be glad to escape without a cleaver...

Author: /time Magazine | Title: Reality TV That's a Cut Above | 7/9/2006 | See Source »

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