Word: manhattan
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Dates: during 1970-1979
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E.A.T., a pricey Manhattan food specialty shop (with a branch in Troy, Mich.), flies in Arava melons ($4 each) from Israel, eight varieties of wild mushrooms ($8 to $15 per Ib.) from France and white truffles ($17.50 per oz.) from Italy. Such delicacies are instant sellouts, boosting E.A.T.'s gross 50% (to $1.5 million) over last year's total...
...drew a sellout crowd of cooking buffs from as far away as El Dorado, Ark., and Fort Walton Beach, Fla.?at $75 a head for an advanced cooking class. Alain Chapel, whose three-star restaurant at Mionnay is one of France's finest, was the visiting chef at Manhattan's elegant Four Seasons restaurant for three weeks early this year, preparing meals for which avid diners paid $75 each (not including tax or tips...
...work," he says, "I assemble a lot of things and have control over their timing. To be a cook, you bring these experiences into play." For surgeons and soldiers, executives, editors, artists and salesmen, there is this same symbiotic relationship between shop and stove. Says Howard Abrahams, 32, a Manhattan attorney who graduated cum culinary laude from two cooking schools: "Cooking and law are quite similar. With both, there's the challenge of problem solving, logic and reasoning...
...ascent to gourmandise is no longer a matter of picking up a cookbook and buying a set of copper pots. Present and would-be home chefs support hundreds of cooking schools in the U.S. They are mostly very good?notably James Beard's and Lydie Marshall's classes in Manhattan, or Mary Nell Reek's in Houston, or Rita Leinwand's in Los Angeles. A five-lesson program can cost as much as $350. Boston alone supports 29 cooking schools, teaching everything from dicing to making Dampfnudeln. Whether for culinary kudos or to master grande cuisine, Americans sometimes spend...
James Beard, 74, Manhattan-based author-teacher: "Go through cookbooks and articles about cooking and mark down what can apply to your own kitchen. I underline things with red pencil that I want to refer back to or put slips of paper into pages I want to turn to. There is such a wealth of ideas in good cookbooks that no one can collect all of them in a lifetime...