Word: kovi
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
Werewolf en croûte, eye of newt à la Dracula, and a very different sort of Bloody Mary are what readers might expect to find in Paul Kovi's Transylvanian Cuisine (Crown; $15.95). And, in fact, there is a recipe for stuffed bear's foot and another for brain sausages. For the most part, though, Kovi's dishes are more benign: juicy sauerkraut glowing with paprika, subtle tarragon-scented fish soup and mushroom-stuffed carp, crisp roast goose and leg of veal with goose liver, kohlrabi nestled in egg barley and, for a delicate touch, "blushing tomatoes in sour cherry...
...spots "as a token of gratitude for the joy their skills and genius added to the lives of those who've been lucky and sensible enough to dine at their restaurants." Included in the list are the creme de la creme of upscale eating: Andre Soltner of Lutece, Paul Kovi and Tom Margittai of the Four Seasons, Sirio Maccioni of Le Cirque. Forbes also remembered the leather-clad practitioners of another favorite pastime: he left $10,000 to the American Motorcyclist Association and $1,000 each to 26 cycle clubs...
...where the skiing events were held to the Sarajevo airport, 20 miles away. There a courier took the film on a chartered Learjet to London and by Concorde to New York City. One day the airport was closed, so Frey and TIME's Yugoslav driver, Jovan Vučkoviċ, set off on a hair-raising ride over winding, snow-covered mountain roads to Mostar, 84 miles away, where the Learjet waited. Says Frey: "The drive, in good weather, takes two hours. We made it in an hour and 55 minutes." So fell another Olympic record...
...greatest repository of restaurants in the world, there is a special place whose very atmosphere is as heady as champagne. It is The Four Seasons, whose owners and chef have published a treasury of their most prized and coveted preparations. Rumanian-born Tom Margittai and his Hungarian partner, Paul Kovi, took over the restaurant in 1973, at a time when the décor far outdazzled the dishes...
| 1 |