Heavy mettle

Article Abstract:

The success of restaurant 'Fifth floor', experience of cooking in France and immediate shift to America due to boredom and restrictions of cooking in France sums up the life of young chef Laurent Gras. Recipes for a French meal, including pear salad, jasmine rice crackers, and pistachio sea bass with crab salad and coconut sauce, are given.

Practice, Sea bass, Cookery, French, French cooking, Sea basses (Serranidae)

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The improper Bostonian

Article Abstract:

The experiences of Barbara Lynch, one of Boston's best known chefs of national reputation, are described. Her ideas and methods of cooking a variety of recipes at her restaurant, No. 9, her nomination for the James Beard award for the fourth time and her views on writing a cook book are discussed.

Bread, cake, and related products, Commercial Bakeries, Pastries, Pastry, Souffles

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Roma primavera

Article Abstract:

The first spears of asparagus, fava beans, peas and crisply fried artichokes are springtime treasures in Rome. Some recipes for salads and main course with these as the ingredients are featured.

Entrees (Cookery), Entrees (Cooking)

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