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Word: prix (lookup in dictionary) (lookup stats)
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...black driver in auto racing's blue-ribbon championship - is tied for the lead in the drivers' standings. Following a third-place finish during the season opener in Australia last month, Hamilton sped to second place in Malaysia three weeks later. And by placing second in the Bahrain Grand Prix on April 15, he became the only driver ever to make the podium in his first three races...

Author: /time Magazine | Title: Built for Speed | 4/18/2007 | See Source »

...later, he joined the team's support program for promising young drivers. But he's also ready to listen and learn. Hamilton has a rare "capacity to question himself - to analyze very clearly after a race," says Frédéric Vasseur, general manager at the ART Grand Prix team behind Hamilton's GP2 championship...

Author: /time Magazine | Title: Built for Speed | 4/18/2007 | See Source »

...next to play host on April 15 - but Hamilton already cuts an imposing figure in the paddock. "He's not only good - he's exceptionally good," says Damon Hill, Formula One World Champion in 1996 and now president of the British Racing Drivers' Club. Forget that Hamilton's Grand Prix career is just beginning. Hill, who jostled with Hamilton on a karting track at one point in the '90s, says: "He's had I don't know how many years of racing behind him. And he's a winner in everything he's done...

Author: /time Magazine | Title: Lewis Hamilton: The Tiger Woods of Racing? | 4/12/2007 | See Source »

...program for promising young drivers. But, say former team managers, he's ready to listen and learn when things go wrong. Hamilton has a rare "capacity to question himself - to analyze very clearly after a race," says Frédéric Vasseur, general manager at the ART Grand Prix team behind Hamilton's GP2 championship...

Author: /time Magazine | Title: Lewis Hamilton: The Tiger Woods of Racing? | 4/12/2007 | See Source »

...Already a best seller in France, Pork & Sons won the Grand Prix de la Gastronomie Française and is being published in English in time for the newly dawned Year of the Pig. Part cookbook, part personal narrative, it reflects the allegiances of its author, Stéphane Reynaud, a self-taught chef who was born into the meat business. "I love the pig and like the pork," he writes. While his musings about pigs are affectionate, Reynaud, 40, avoids sentimentality by refusing to gloss over the animal's journey from pen to plate. Instead he makes a feature...

Author: /time Magazine | Title: Fine Swine | 3/15/2007 | See Source »

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