Word: poulets
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Dates: during 1970-1979
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...Chicken Kiev, a dish too seldom served in American homes or restaurants. Carl Jerome's The Complete Chicken (Random House; 247 pages; $12.95) should provide a rise in fare. The author, who has been a teaching and writing associate of James Beard's, ennobles the plebeian poulet in such great incarnalations as demi-deuil, en brioche and bollito misto, all sagely laid out. Jerome also offers some offbeat recipes for Southern fried chicken that will stir sizzling debate in Dixie...
...writer named John Rublowsky. Yet who today shall say he was not right? By 1965 pop had become the most popular movement in American art history, drenched in ballyhoo, gratefully supported by legions of collectors whose appetites bore the same relation to connoisseurship that TV dinners do to poulet en demi-deuil. Warhol, Lichtenstein, Indiana, Rosenquist, Wesselmann, Oldenburg, Johns and Rauschenberg became instant household names, not counting their swarm of epigones. "What we have with the pop artists," wrote the English critic Lawrence Alloway, "is a situation in which success has been combined with misunderstanding." He had coined the term...
Larousse Encyclopedia of Music. Edited by Geoffrey Hindley. 576 pages. World. $19.95. A potpourri of minstrels and melody that manages to make the songs of old Provence seem as delectable as poulet a la proven∧ale. So too with musical greats from Palestrina and Purcell to Wagner and Webern, in a handsome treatise that is informed and comfortably free of jargon. This is primarily history, not a quick alphabetical reference aid (readers wanting that should try the Oxford Companion to Music). The knowing may regret the cursory treatment of American music and wonder, say, why Stravinsky and Berlioz...
...LAST bits of the poulet, pain, and pommes de terre had been savored. The candles were now half their True-shelf height. Won't you excuse us for just a moment, we asked, ("Although you can beat the meringue an hour before serving, and re-beat it at the minute, the beating takes but a few minutes in an efficient mixer and your guests should not mind a short wait.") With the kitchen door safely closed behind us, we dropped our unflappable-host-and-hostess grins and became panting haute cuisine speed freaks. Getting the ice cream...