Word: salmone
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...just a question of what kind of conveniences residents need. Macaroni and cheese, no more. Now you can head over to Barsamian's to pick up a pound of Scottish smoked salmon for $26.50 or some rabbit pate for $9.58. Next stop: Videosmith, where local residents can drop off their Master-cards and rent the latest French film ($2.75 a day plus tax) to watch on their video cassette recorders...
...BIGGEST BOOK FOR THE BUCK Weighing in at 7 lbs. and priced at $50, the new American edition of the French food encyclopedia Larousse Gastronomique, edited by Jenifer Harvey Lang (Crown), comes in at only 45 cents per oz., less than the price of fine veal or salmon. Rewritten and modernized in France, then translated in England and its measurements and ingredients Americanized, this essentially French work expands sections on China, Japan and the U.S. Too bad that the text and illustrations are so lackluster...
TRENDIEST REGIONAL CUISINE Say so long to the chilies and blue cornmeal of the Southwest and to the Northwest's oysters, salmon and brambly herbs. The regional cuisine of the moment is dubbed "heartland," the bland and stodgy meat-gravy-and-potatoes fare of the Midwest. No doubt it will soon appear in stylized versions, complete with oysters, salmon, chilies and blue cornmeal, to become indiscernible from the food of other regions...
...karat gold leaf. Presentation is critical, whether it consists of sage leaves inserted under turkey skin "in the design of your choice" or "botanically correct" pastry leaves on a sweet-potato or pumpkin pie. Few details escape her attention, as when she insists on freshly ground white pepper in salmon and scallop timbales: "If you put black pepper in, people will see the big flakes and won't know exactly what it is." Says Dallas caterer Janet Showers: "There is no garnishing like hers...
American regional cooking remains well represented on the nation's bookshelves. But now, as palates tire of the green chili, blue cornmeal and black beans of the Southwest, attention is turning to the vivid and ethnically mixed cuisine of the Pacific Northwest -- with its salmon and oysters, wild berries and herbs, tree fruits and game. The best culinary guide to the region is Northwest Bounty by Schuyler Ingle and Sharon Kramis (Simon & Schuster; $18.95). The enticing recipes should inspire Americans across the country to try piquant specialties like pickled Walla Walla sweet onions and such cross- cultural inventions as Sichuan...