Word: reichl
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Dates: during 2000-2009
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...YORK Name: The Gourmet Institute Dates: Oct. 21-23, '05 This venerable cookaway program offers a weekend in the test kitchens of Gourmet magazine and features seminars with editor Ruth Reichl and classes by some of the world's most celebrated chefs, including Floyd Cardoz, Eric Ripert and Jean-Georges Vongerichten...
...RUTH REICHL...
Breathy, blond Chloe; bitter, tweed-wearing Emily; and bland spinster Betty: that's a sample of the personas that former New York Times restaurant critic Reichl inhabited in her quest to remain anonymous to Manhattan's foodie establishment as she reviewed her way through highfalutin four-star eateries and dingy Japanese noodle shops. But this tasty (forgive me) chronicle of disguise--sentimental and hilarious--also conveys the sheer delight that people feel when sinking their teeth into a truly memorable meal...
Monday, April 25. Ruth Reichl reads from and discusses “Garlic and Sapphires: The Secret Life of a Critic in Disguise.” 6 p.m. Free. Brattle Theatre, 40 Brattle...
...Reichl and her team spent a year sifting through 50,000 recipes, which were retested, updated and sometimes rejected because of health concerns or changing tastes. The apricot soufflé, one of Gourmet's early signature desserts, failed the taste test until someone realized that the original recipe used dried apricots from California, not the Turkish ones that are more common today. And a 1950s recipe for niu moa ai that began, "Saw the tops off six small, fresh coconuts" was dropped because it was deemed too time consuming for contemporary cooks. Still, the recipes that did make...