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Word: soufflee (lookup in dictionary) (lookup stats)
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The test kitchen operates at full steam during the summer when employees taste the food and make comments on the quality. The small test batches include current recipes, new concoctions, and recipes from other schools. "A spinache souffle we tried really flopped," head dietician Kay S. Lacoss said, but a...

Author: NO WRITER ATTRIBUTED | Title: The Hand That Feeds You | 11/9/1973 | See Source »

The wording of the "Referendum on Europe" submitted to French voters was as flat as an overcooked souffle: "Do you approve within the new perspectives opening in Europe the proposed law submitted to the French people by the President of the Republic, authorizing the ratification of the treaty relative to...

Author: /time Magazine | Title: FRANCE: GUI' to the EEC | 5/1/1972 | See Source »

Exotic excursions into odd corners of cookery have some license to charm rather than instruct. But a working cookbook should be a textbook. It requires patient research, decent expository prose, and-on the publisher's part-painstaking work on editing and layout. Most cookbooks seem to aim solely for...

Author: /time Magazine | Title: Books: Chefs de Tout: A Cookbook Quartet | 12/7/1970 | See Source »

The strain became too great, and after seven years together, the two separated. "Marriage to Barbra was a fantastic experience," says Gould. "It had a lot of chocolate souffle and things like that, but it was also like a bath of lava." Says Barbra: "It must have been very difficult...

Author: /time Magazine | Title: Show Business: Elliott Gould: The Urban Don Quixote | 9/7/1970 | See Source »

Pot and Potted. Alice, who got her start as a sous-chef in the kitchen of a girls' reformatory in Hawthorne, N.Y. ("I was a rotten kid"), dismisses international cuisine in four sentences. "Don't be intimidated by foreign cookery," she writes. "Tomatoes and oregano make it Italian...

Author: /time Magazine | Title: Food: Alice's Cookbook | 10/24/1969 | See Source »

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