Word: mã
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...opera, in which a decent spinster finally stumbles into a mature, equitable relationship with the local policeman. But Hare is after much more: the composite portrait of middle-class England, a community in which an affable exterior hides sexual crimes behind the privet hedge. The casting coup of Redgrave m??re et fille pays handsome dividends: Vanessa, ever luminous, her face a substructure of sinew and stress waiting to implode, and Joely, with much of her mother's beauty and most of her shy mannerisms in embryo. They bring body and soul to a tantalizing entertainment...
...look of the legendary German actress after Director Richard Brooks suggested that she dress like an old-time movie star instead of your typical casino bunny. "I always loved The Blue Angel," said the star, and happily donned top hat and silk hose. Now that she is a M??dchen in uniform, Hicks finds more contrast than similarity between her current character and Monroe. "Flo's been hurt, but she doesn't go under," says Hicks. "She's a fighter; Marilyn wasn...
...repetitious than that known as new American or Californian, or the fare of native chefs so young they may need working papers. A "That again?" feeling comes from ubiquitous ingredients like goat cheese--hot and cold--duck sausage, free-range chickens, shiitake mushrooms and the trendy salad green m??che. Far more fresh and exciting are the books dedicated to traditional and foreign foods. Today's regional cookbooks are narrower in focus than those of ten or 15 years ago. Americans used to be interested in knowing everything about a foreign cuisine at once: the food of France, or Italian...
David's analyses of meals tasted and flavors recalled are completely democratic. A lyonnaise meal prepared by La M??re Brazier, the legendary cook and restaurant owner, is given no more affectionate regard than the simple lunch that provides the book's title. But when the spirit moves her, the author can drop nostalgia and pick up a skewer. A short piece entitled "Your Perfected Hostess" takes apart dishes that have become instant clichés, like vichyssoise and quiche. Of vichyssoise made with substitute ingredients, she writes, "Those people, however, who won't stoop to tinned soups but still want...
...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 vinegar." Eggplant, cornmeal, strudels and the fragrant honey cake m??zeskalács are all included...