Word: souffles
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Dinner is a cozy affair, with crab soufflé, lamb, two wines, crêpes, champagne. Bishop tinkles his glass and affectionately tells everyone how Muni had set the world record in attending schools no one had ever heard of. Like many a deb before her, Mimi is not obsessed with academe. She favors tennis, jogging and "a lot of needlepoint." She spent a year at a school high enough in the Swiss Alps to ensure that everyone majored in skiing, and she also attended Alfred University in upstate New York, where she had heard that they had a great...
...silver and feel that the Germans have pretty well swept the kitchen-equipment field can drop by the store and have a look at the list of some 300 desired items, which include omelette and sauté pans, salt and pepper mills in natural wood, dishes for casseroles and soufflés, 24 champagne glasses, 18 highball tumblers, a dark green tablecloth and two shocking-pink lamps...
...Mitterrand last month and the subsequent success of the Socialists in National Assembly contests proved once again what students of Gallic culture have known all along: In France, politics is both passionate and unpredictable. Observes Paris Correspondent William Blaylock: "French politics plops across the ideological platter like a dropped soufflé. Candidates seem to have no shared opinions, no established rules of fair play. Nor do they seem to want any." Correspondent Sandra Burton interviewed government officials and French sociologists to assess the impact of the new administration and was struck by the blasé way most Frenchmen greeted...
...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 the basic soufflé and chicken pot pie to such palate pleasers as cold peach soup, filet of pompano with citrus fruits and pistachio nuts, and filet of veal with crabmeat and wild mushrooms -capped perhaps with a topless chocolate cake or a walnut tart...
...coveted Grand Prix of the Poêle d'Or in 1968. Though Peter says grandly in her preface that "we are liberated from the potato, which modern industrialization has made tasteless," her chefs offer five tasty dishes made with the proscribed pomme. An intriguing zucchini soufflé mistral comes from Colette Maudonnet, whose restaurant, Aux Naulets d'Anjou, is 160 miles southwest of Paris. Dominique Nahmias, who at 26 claims to be the youngest woman chef running a restaurant in France, the Olympe in Paris, prides herself on her salmon steaks cooked on a bed of sorrel...