Word: risotto
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Dates: during 1940-1949
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...meals cost 1,400 lire ($1.75 black market) a day. A day was like this: breakfast (coffee and hot milk, fresh bread, butter, jelly) on the balcony. Then a walk down to the piazza to buy the Paris Herald (for black-market quotations). Lunch at the hotel was usually risotto with meat, salad, wine, pastry, fruit, coffee. After a two-hour siesta, a walk to the Marina Piccolo to swim off the steep rocks, then back to the piazza to drink iced vermouth (70 lire, one dime,). Then dinner at the hotel (veal scaloppine, salad, spaghetti, bread, butter, cheese, wine...
Tito offered us hors d'oeuvres with caviar (a gift from the Russian mission), risotto with mushrooms, pumpkin pie, coffee, more Slivovic and Dalmatian red wine...
Father, Son and Dr. Benes. Most likely the best pianist among contemporary foreign ministers, and very probably the most accomplished cook (specialties: risotto, stews, soups; secret: powdered garlic), Masaryk tries hard to live down his name. He is a chip off a colossal old block: Professor Thomas Garrigue Masaryk, his father, was not just the creator of Czechoslovakia but a sage of world stature...
Moderately famed for his souffles, Actor Alfred Lunt turned cooking instructor, took on a class of 50 beginners for a three-week course in everything from soft-boiled eggs to risotto. The $10 tuitions go to the American Theater Wing's war work. Among his pupils: wife Lynn Fontanne, Mrs. Lawrence Tibbett, Peggy Wood, Elsa Maxwell, Mrs. Brock Pemberton...