Word: poulets
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...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...
...have nothing to do with the restaurant of the same name in Rome. In stead, as the menu footnotes, it is "Spaghetti-Freddy style." Gallatin Powers, owner of Gallatin's restaurant in Monterey, Calif:, explains the genesis of the chicken, orange juice, and ginger concoction he calls Poulet Albert simply: "I have a son named Albert...
...late Henri Soule's Le Pavilion restaurant whenever he came to Manhattan. When he did so, recalled an aide to the eatery's famed owner, "M. Soule saw to it that there was a bottle of Romance Conti at his table. Two of his favorite dishes are poulet mascotte and filet tie boeuf pe-rigourdinc." And so in Soule's will, filed for probate in Manhattan-and leaving the bulk of his estate of more than $1,000,000, including proceeds from the eventual sale of Le Pavilion and his newer Cote Basque, to his widow Olga...