Word: feu
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Ivens, who wrote the excellent Glorious Stew, whisks with authority through the steamy world of navarin, khoreshe, blanquette, ragout, jambalaya, estouffade, carbonado, col lops and pot-au-feu. She presents Italian, French and Viennese versions of Hungarian goulash, "five fragrances" stew from China, and two savory South American specialties: puchero criolla, a Latin version of New England boiled dinner, and carbonada criolla, beef stew served in a pumpkin. One notable entry is a veal stew from Jerez, Spain's sherry capital, redolent of fino; a dish from Italy is called maiale affogato, meaning drowned pork, in white wine...
...upper-class English fare-Carême, Escoffier, Francatelli and Soyer all lived for years in London-the good things today come almost entirely from peasantry and province. A well-made Lancashire hot pot, a deep casserole of lamb chops and kidneys, ranks with a French pot-au-feu. Even shepherd's pie, particularly in Garmey's jazzed-up version, can be a treat. Indeed, a number of traditional dishes are in danger of becoming fashionable. Among them: lemony Sussex Pond pudding; Hindle Wakes, a prune-flavored cold poached chicken dish; Welsh onion cake and cockie leekie (chicken...
...this week, however, Americans will be celebrating the fact of independence and not the reasons for it. After the public reading of the Declaration.Philadelphians sounded their church bells all day and night. Battalions marched to the State House yard. Muskets cracked a feu de joie. Early this week the news had traveled only as far as New York and Dover, Delaware; it will probably not reach Georgia before August. In Dover, the Committee of Safety presided over a ceremonial burning of a portrait of George III. Said the committee's president: "Thus we destroy even the shadow of that King...
...this year's edition of the Guide Gault-Millau, France's sprightliest food publication. (The spa also has a gourmand menu for the calorie-careless.) The more conservative and authoritative Guide Michelin, which awarded two stars to Guérard's first restaurant, Le Pot au Feu, outside Paris, has just given two stars to the Eugenie-les-Bains establishment-an unusual distinction for what is, after all, essentially a fat farm...
...concert opened with "three short pieces to be played (without break) in the form of a suite." Moshell's intriguing idea of flanking Ravel's Pavane pour une infanta defunte by two works of Stravinsky (Scherzo a la Russe and Feu d'artifice) worked well. But there was a lack of crisp rhythmic and textural precision in the performance of the Stravinsky pieces (problems which were evident in most of the orchestra's playing); the "Fireworks" in particular included some ambiguous string playing and a weak transition back to the fast material. The Ravel Pavane, however, was well played...