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Caviar

FOOD
December 21, 1986 | Rose Dosti
Caviar by Susan R. Friedland (Charles Scribner's Sons: $15.95, 152 pp., illustrated). Not long ago there weren't all that many people out there who could afford to talk about, much less purchase, caviar. Now we have a book that tells you all about caviar, the most expensive food in the world: what it is, how to buy it, store it, use it and relish it in more than 100 recipes, from hors d'oeuvres, soups and appetizers to entrees, salads and sandwiches. Susan Friedland has thought up all kinds of ways to use caviar--cucumber caviar sauce, potato pancakes, salmon caviar with fennel, caviar-stuffed avocado, potato-skin shells stuffed with caviar.
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CALIFORNIA | LOCAL
July 7, 1987
Reading about the farm labor shortage, I suggest that he Hands-Across people, and their friends who attend the elaborate "charity" events, get down to the nitty-gritty and volunteer to work in the fields this summer. Instead of caviar, they can nibble on a tomato or some strawberries sans cream. (They seem to have voracious appetites.) Stoop labor is better than aerobics for exercise and think of all that fresh air. MILDRED CAMERON Lake Elsinore
ENTERTAINMENT
May 16, 2010 | By Robert Lloyd, Los Angeles Times Television Critic
No offense, "Mad Men," nothing personal, "Lost," but the best thing I saw on television last year was "Food Party," a six-episode IFC series that might most easily, if not at all adequately, be described as splitting the difference between Julia Child's "The French Chef" and "Pee-Wee's Playhouse." It began its second season — 20 15-minute episodes showing back to back over 10 weeks — April 27 and it is as strange and delightful, poetic and beautiful, silly and disturbing — and even more ambitious, in its homemade, handmade way — as ever.
ENTERTAINMENT
May 26, 1989 | MARLENA DONOHUE
Like Josef Beuys and his piles of felt, Georg Herold has power that comes from the ability to decode and then recode the meanings of common things--bricks, bits of clothing, pellets of caviar--into a personal iconography that says a lot by refusing to say anything. This is not double talk; this is the strategy of an art that has decided that language and everything that flows from it is in such contextual flux that it must be sidestepped altogether. If anything, the work proves that this is not possible.
NEWS
December 13, 1986
In referring to carp as "garbage fish" tasting like "a pincushion dipped in Pennzoil," it's obvious that Paul Dean has never tasted ekree. This delicacy, made from carp eggs by my Romanian grandmother, is a version of inexpensive caviar. And although I cannot comment about the taste of monkey brains, thymus glands can be delicious when sauteed and properly seasoned. It sounds to me like Dean is a McDonald's kind of guy who might profit by expanding his epicureal horizons.
ENTERTAINMENT
December 7, 2009
Bouchon Beverly Hills Where: 235 N. Canon Drive, Beverly Hills When: Open daily for lunch, 11:30 a.m. to 2:30 p.m., and dinner, 5:30 to 10:30 p.m. Price: Raw bar, fruits de mer and caviar, $7 to $135; salads, $10.50 to $13.50; hors d'oeuvres, $6.50 to $48.50; main dishes, $18.95 to $36.50; sides, $7 to $7.50; cheeses, $9.75 to $15.25; desserts, $5.50 to $9.50. Contact: (310) 271-9910; www.bouchonbistro.com. Reservations advised.
MAGAZINE
April 14, 2002
In "Just Like Family" (by Heather King, March 10), the gay couple is described as swishy, catty--cartoonish even--but also lovable. It's as if Angelenos can only deal with gay couples who are quasi-eccentric. How about writing an article that doesn't buy into the "just call me Martha, darling!" jungle print lava-lava-wearing older gay couple stereotype? What about the regular Joe gay couples who live next to so many L.A. residents? We are out there, in plain jeans, working like everyone else and eating dinner like everyone else with no caviar or lobster-stuffed tomatoes in sight.
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