Word: reds
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Dates: during 2000-2009
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...Paris and London makes his living as a plongeur, which is what French people call the dishwasher/gofer/house elf in a restaurant. He starts off at a hotel in Paris: "The kitchen was like nothing I had ever seen or imagined - a stifling, low-ceilinged inferno of a cellar, red-lit from the fires, and deafening with oaths and the clanging of pots and pans." The book recounts his descent into the culinary hell of a busy professional kitchen: a dirty, angry, vulgar, drunken, pressurized little world that's oddly invisible to outsiders. "There sat the customers in all their splendor...
...DeLucie worked at a Dean & DeLuca fresh out of cooking school, and he has the answer: a windowless, battleship-gray underground kitchen, where a Flying Dutchman crew of lost, disaffected and recently deinstitutionalized - but not necessarily untalented - cooks labors robotically over 25-lb. (11 kg) stainless-steel bowls of Red Bliss potato salad...
...been thwarted by Nadal's muscular play doesn't bother Federer fans, who seem to love him all the more for his struggles. The Parisian crowds that chanted "Roger! Roger!" through the French Open fortnight understood that if Federer's ethereal game could finally triumph on the heavy red clay of Roland Garros, it would be another proof of his greatness...
...Bobby Chinn helped put the city on the culinary map with his eponymous French Quarter fusion restaurant. But when the rent was tripled to $45,000 a month last January, he packed up. The new digs, tel: (84-4) 3719 2460, are cramped, but fans will find the bordello red curtains, shisha-smoking rooms and irreverent menu essentially unchanged. Another French Quarter landmark forced to close was the perennially popular Emperor. The owners recently opened a fresh venture, the Mandarin, tel: (84-4) 3719 1168, on the banks of West Lake. Though the new venue lacks the imperial dining ambiance...
...Working, indeed. Located on an island in the Guadalquivir river, 10 miles (16km) inland from the Atlantic, Veta la Palma produces 1,200 tons of sea bass, bream, red mullet and shrimp each year. Yet unlike most of the world's fish farms, it does so not by interfering with nature, but by improving upon it. "Veta la Palma raises fish sustainably and promotes the conservation of birdlife at the same time," says Daniel Lee, best practices director for the U.S.-based Global Aquaculture Alliance. "I've never seen anything quite like...