Word: kitchener
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Dates: during 1980-1989
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Remember when you were a little kid and played rock 'n roll band with pots and pans for instruments? Well, just when you thought it was safe to go back to the kitchen, it's time for No Exit, a band made up of current and former student employees of Harvard Dining Services...
...turkey time again, and most undergraduates are turning their thoughts toward home and sweet smells of the kitchen...
...deep underground, the cooks at Harvard's central kitchen keep working on, preparing three meals a day for nearly 1900 undergraduates...
...author always manages to find delectable Italian dishes and variations that seem new, and she can still entice the most indifferent reader to the kitchen. There, in the tradition of Julia Child and other thoughtful instructors, she will instruct how much of a dish can be made in advance, a great boon to anyone entertaining dinner guests. Among the many excellent recipes, a few that were irresistible in the testing were a risotto with squid, shrimp and clams, and a rosemary-and-sage-scented shoulder of veal, encrusted with bread crumbs and Parmesan after being braised. Pears simmered...
Anne Rosenzweig, the inventive and talented chef who is part owner of the Manhattan restaurant Arcadia, is shy and diffident in the dining room, but given the consistent excellence of her food, she must have an iron will in the kitchen. The new American dishes served at her small and sophisticated restaurant are at once surprising yet comfortably familiar in taste. Now she and the artist Paul Davis, who painted the impressionistic seasonal mural that wraps around the walls of the restaurant, have put together a tiny, precise and endearing conceit: The Arcadia Seasonal Mural and Cookbook (Abrams; $14.95). This...