Word: veau
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Dates: during 1980-1989
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...beginners, it proves that the simple need not be banal. Typical of his techniques is the use of flavorful herb and spice butters to accent carefully broiled fish and meat. Characteristically, he placed as much importance on a properly cooked and seasoned hamburger as on a delicate blanquette de veau. He practically invented the position of food consultant, advising restaurant owners on their menus and food manufacturers on their products. It was for this consulting role that he was occasionally criticized, especially when the products and menus he endorsed or created were lauded in his own articles...