Word: kitchener
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Dates: during 1980-1989
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...experiment has been called a potential "cornerstone in biology." Maybe so, but it will hardly make genetic engineering a kitchen-table technology. Advocates of gene transplants have long pointed to the potential benefits of altered animals -- disease-resistant pigs, fast-growing cows and the like. Medical researchers are already using engineered mice to study the mechanics of cancer and heart disease. But genetic engineering is a process that involves many difficult steps, and the new breakthrough will at best simplify just one of them...
...simmering sauce of endives, smoked pancetta and double cream fills the wood-beamed Venetian kitchen with its aroma. Bits of baby lamb are soaking up the flavor of juniper berries and white wine. Strings of homemade tonnarelli are drying nearby. Standing over her restaurant-size range, Marcella Hazan looks with mock astonishment at six blushing students. "You don't cook? What do you do? Starve?" It is her standard line when Americans complain that they don't have time to prepare real meals. "I despair," she says, waving a sauce-laden wooden spoon...
With her best-selling books and private cooking lessons in her Venetian kitchen, Marcella Hazan makes the case for food that "matters...
...tomatoes, and roasted rack of lamb on ratatouille. The 90- seat restaurant is sometimes booked three months in advance and boasts a four-star rating from the Mobil Travel Guide. Over a Kir Royale aperitif, bemused diners can enjoy a seminar in progress. On view in the glassed-in kitchen, a dozen nervous young chefs in tall toques bump into one another as they peel, poach and broil their way through the evening. At times it may seem that the students will never turn out a sumptuous meal, but fine dishes ranging from chilled duck borscht with ginger and melon...
Despite occasionally receiving a low grade for an acrid vinaigrette or undercooked chicken, the students get kicks of their own. Henry Hirsch, 26, sometimes forgets that there is a world beyond the kitchen door as he sautes lamb over the hot stove at L'Ecole. "You get sick of the food back here," says Hirsch, a photographer who wants to open a restaurant of his own. "Then you look out into the dining room, and people are actually enjoying it." Especially at those prices...