Word: soused
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...grove of graceful palms. A waterfall tumbles from fern-covered volcanic rocks, and the warm, aromatic scent of lemons and oranges fills the air. Last week one of the chilliest, dreariest; mushiest winters in years was refusing to let go. But New Yorkers could celebrate eternal spring sous verre. The New York Botanical Garden Conservatory had just opened after two years of costly restoration...
...trouble was, as the film critic of the Paris daily Le Monde put it, the movie summoned up more nightmares than nostalgia. For, Chantons sous I'occupation (Let's Sing under the Occupation) was an 80-minute documentary on the good life in Paris under Nazi rule in 1940-44. Interspersed among shots of Chevalier mugging and clowning were newsreels of Wehrmacht troops marching up the Champs-Elysées, the swastika fluttering on the Eiffel Tower, and German soldiers ogling nudes at the Lido nightclub. Even grimmer was the shot of the roundup of 13,000 Jews...
...Bocuse begins his day at 5 a.m. by searching the local farmer's market for the freshest produce. He avoids supermarkets as he would canned soups. Then he is likely to go over the day's menu with his sous-chef, Robert Dubuis, before driving off to surrounding villages in search of freshly killed game and freshly made sausage. One of the new school's creeds is to avoid whenever possible food that has traveled long distances; favorite dishes tend to be seasonal and local...
...jewel of Volume Two is the recipe for French bread. French people, it should be noted, do not bake their own bread: rather, they truck over to their local boulangerie in the a. m. with a couple of sous and buy it fresh. Mrs. Child and her co-author, Simone Beck, spent two years and 285 pounds of flour while working up a French bread recipe for Americans to use in their own kitchens. It takes seven hours, involves such diverse equipment as a folded bath towel, a razor, a hot brick, and dexterous fingers, but the result...
...Potted. Alice, who got her start as a sous-chef in the kitchen of a girls' reformatory in Hawthorne, N.Y. ("I was a rotten kid"), dismisses international cuisine in four sentences. "Don't be intimidated by foreign cookery," she writes. "Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good." She is similarly cavalier about the tools of her trade. "Other books say, 'Do not, do not! Do not try to make a souffle unless...