Word: alsatian
(lookup in dictionary)
(lookup stats)
Dates: during 1980-1989
Sort By: most recent first
(reverse)
...sensuous collection of her favorite recipes, sprinkled liberally with her usual didactic asides. A specialist in the cuisines of Morocco, southwest France and the Mediterranean, Wolfert wanders afield and offers up not only caponata, the Sicilian vegetable appetizer, and the fragrant tagine stews of Morocco but also the lusty Alsatian casserole of meat, onions and potatoes known as backeoffe...
...Henri. In the Meridien Hotel, this is the bosky, intimate setting for excellent renditions of the Alsatian-accented food of its consulting chef, Marc Haeberlin, from France's three-star Auberge de l'Ill. The best dishes have Alsatian or classic French overtones: a salad of warm duckling with cabbage and foie-gras-glossed ravioli, tournedos with shallots in red-wine sauce, and braised venison with noodles...
...cases in point: Linda Merinoff's The Glorious Noodle -- A Culinary Tour Around the World (Poseidon; $16.95) and Margaret Leibenstein's The Edible Mushroom -- A Gourmet Cook's Guide (Fawcett Columbine; $14.95). Merinoff, a journalist and caterer, is obviously beguiled by all things pasta -- Italian, Greek, Hungarian, Israeli, African, Alsatian or Asian. Her work brims with tempting dumplings, noodles in mild and spicy sauces, one-dish soups and stews bolstered with some form of wheat-, bean- or rice-flour noodles. Lore is easygoing, and recipes are explicit...
Would Soltner ever want to do anything else? "What would I do if I sold Lutece?" he asks almost rhetorically. "I would love to have a little Alsatian restaurant where I do the cooking of my childhood, but really it would be silly. If I am going to have a restaurant, it might as well be Lutece. But maybe someday I would love to work with young people...
...native Normandy. There she catches up on what she calls "real" apple cider and dishes her sister-in-law prepares with rabbit and lamb. Do the Soltners ever argue about the relative superiority of their regional kitchens? "That was settled long ago. We decided that the best food is Alsatian," says the husband. Soltner is "bien attache," say relatives, well attached to family, food, and language. "He has never lost this sense of his roots," brother-in-law Pierre notes...