Word: kitchened
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Brandeis introduced pork and shellfish in one of the university's two dining halls this September in an attempt to "establish an international kitchen facility which will better serve Asian and other ethnic and religious groups' preferential tastes," according to a report by the committee which approved the change...
...covers the cost of the raw food in each students' meal. Undergraduates on the meal plan pay more than $4 for dinner, but most of the money goes to the kitchen staff. The number of food service workers is not reduced for fast nights, so Harvard does not donate the rest of the money...
...standard of faded respectability: "For, watching each other, no one in Claremont Street would have given her a garment which was worse than something someone else had given her." Her presence seems ubiquitous: "There was hardly a dinner party in Claremont Street where Weekly was not in the kitchen crashing cutlery and dishes in the sink"; yet the people she works for know nothing at all about...
...England boasts the nation's second richest regional kitchen. The L.L. Bean Book of New New England Cookery, by Judith and Evan Jones (Random House; 669 pages; $22.50), informs us that it continues to expand. Judging by some of the newer dishes, that is not always for the better. This huge, handsome compendium, written for the Maine-based mail-order outfitter, is at its best with traditional specialties: rhubarb cakes and cobblers; codfish in chowders, cakes and Portuguese stews; and all the lobster, salmon and blueberry treats so rarely found elsewhere in the country. But the italicized...
There is not much that is down-home about microwave cooking. In fact, that odorless, near instant preparation may take all the romance out of the kitchen entirely, obviating as it does the appreciation of a dish that cooks long and slowly, filling the house with its perfume as the ingredients develop. Nevertheless, Microwave Gourmet, by Barbara Kafka (Morrow; 575 pages; $19.95), should help those who have bought these electronic miracles and now wonder why. A restaurant consultant and food columnist, Kafka stresses cooking in a microwave, not heating. She emphasizes dishes made from scratch, many of them traditional...