Word: seppi
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Dates: during 1980-1989
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Sensing Americans' growing interest in food and wine, they decided to recast their menus to emphasize "the best and freshest seasonal foods" and, rather than pay slavish obeisance to Continental cuisine, create food in an American idiom. In this, with Swiss Chef Josef ("Seppi") Renggli, they have succeeded admirably; their prize recipes bloom in all of The Four Seasons (Simon & Schuster; $24.95). Unlike many books by more celebrated restaurateurs, The Four Seasons trio present their recipes, and raisons d'être, in succinct and practical form. Elevating basic family dishes to haute cuisine, their prescriptions range from...
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