1970s: sideburns, Szechuan and 'me.'
Article Abstract:
La nouvelle cuisine or 'the new cooking' was the trend of American cookery in the 1970s. Examples of courses that were done through this type of cooking are chicken liver pate with figs and walnuts, hazelnut-crusted goat cheese salad and tabbouleh with avocado and feta cheese.
Publisher: Conde Nast Publications, Inc.
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1999
Recipes and menus, Food and nutrition, Americans, Cookery, American, American cooking, Cookery, Nouvelle cuisine, Nouvelle cuisine
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1999
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A family Thanksgiving: three generations gather for a day of celebration at their Colonial Massachusetts home
Article Abstract:
A menu for a dinner for 12 is presented. Recipes are given for roast turkey, whole wheat biscuits with maple butter, wild rice and cranberry salad, pickled vegetables with mustard, sausage and leek stuffing and more. Beverages are also recommended.
Publisher: Conde Nast Publications, Inc.
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1996
Cooking, Cookery (Bread), Bread, Cover Story, Food, Vegetables, Desserts, Wine, Cookery (Potatoes), Potatoes, Pies, Cookery (Rice), Rice, Cookery (Vegetables), Wine and food, Fruits (Food), Cookery (Fruit), Cookery (Turkeys), Thanksgiving cookery, Turkey (Meat), Thanksgiving cooking
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1996
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