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JACQUES PEPIN has more than enough credentials to assess the role of Ray Kroc and McDonald's. But he turned out to be a better choice than we initially thought. Not only is Pepin a great chef, food writer and TV host on PBS (Jacques Pepin's Kitchen: Cooking with Claudine), but early in his career he learned about American cuisine by working for Howard Johnson's, thus becoming a veteran of the fast-food wars...

Author: /time Magazine | Title: Contributors: Dec. 7, 1998 | 12/7/1998 | See Source »

Thus the risk to the lenders was small, and so were the houses: 750 sq. ft., two bedrooms, living room and kitchen, with an unfinished second floor and no garage. All the same, compared with the cramped arrangements of the cities, even a place that size seemed sumptuous and full of potential. Levitt understood this well enough to see himself as more than a builder. He was a prime facilitator of the American Dream in its cold war formulation. "No man who owns his own house and lot can be a communist," he once said. "He has too much...

Author: /time Magazine | Title: Suburban Legend WILLIAM LEVITT | 12/7/1998 | See Source »

...pledged to work for "a labor movement whose philosophy demands that it fight for the welfare of the public at large...We won the war. The task now is to win the peace." Two years later, a would-be assassin, for reasons still unknown, fired shots through Reuther's kitchen window, shattering his right...

Author: /time Magazine | Title: WALTER REUTHER: Working-Class Hero | 12/7/1998 | See Source »

Jacques Pepin is a chef, author and host of the popular PBS television series Jacques Pepin's Kitchen: Cooking with Claudine

Author: /time Magazine | Title: Burger Meister RAY KROC | 12/7/1998 | See Source »

...free to run the business his own way, but he never changed the fundamental format that had been devised by the brothers. Kroc added his own wrinkles, certainly. He was a demon for cleanliness. From the overall appearance, to the parking lot, to the kitchen floor, to the uniforms, cleanliness was foremost and essential. "If you have time to lean, you have time to clean," was one of his favorite axioms. He was dead on, of course. The first impression you get from a restaurant, through the eyes and nose, is often what determines whether you'll go back...

Author: /time Magazine | Title: Burger Meister RAY KROC | 12/7/1998 | See Source »

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