Jupplement :N!:£mber r9ne

C]'oods of the 'World IJI M£J

BOOKS

c%emo to the Jubscriber

This Supplement is a bonus, sent to you with the current FOODS OF THE WORLD vol­ume as a way of bringing you several things:

• An article on rice and rice-cooking meth­ods, a subject that will be dealt with, though in less detail, in several volumes. • A recipe for French bread. (French families don't bake bread at home, but a number of readers of The Cooking of Provincial France want to try.) • Several recipes from the France volume and The Cooking of Italy. • A number of suggested menus based on recipes in the French and Italian volumes, The Cooking of Scandinavia and The Cooking of Vienna's Empire. • A condensed shopping guide to some U.S. stores that fill mail orders for certain specialty foods and utensils.

The Supplement is printed in the same page size as the Kitchen Guide, and you may want to keep it handy with the Guide. The recipe pages may be clipped for insertion in your Recipe Booklets.

-The Editors

Cover by Walter Daran; photograph on page 3 by Fred Lyon from Rapho Guillumette; all other illustrations by Matthew Greene.

Jupplement �mber r9ne

BY THE EDITORS OF TIME-LIFE BOOKS

Gontents

A Primer on Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Menu Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

An American Approach to French Bread . . . . . . . . . . 12

Tomato-Cheese Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Casserole-Roasted Chicken with Vegetables ...... 17

Cheese Pie ( Crostata di Ricotta) . . . . . . . . . . . . . . . . . . . . . . . . 19

Rabbit Stewed in White Wine Sauce ................ 21

A Shopper's Guide to Foods and Utensils ......... 22

CJ'oods of the 'World

TIME-LIFE BOOKS. NEW YORK

© 1968 Time Inc. All ri�hts reserved. Published simultaneously in Canada. Revised 1974.

rJ[ Primer on CJ<ge-rJ/merica:S Neglected :Food In half the world it is rice that keeps body and soul together-but not in America. In some Asian countries people eat 400 pounds of rice a year, and some eat not much else; in the U.S. the annual per capita consump­tion is only seven pounds. Despite valiant efforts by the Rice Council and rice proces­sors, Americans are simply too busy eating everything else. Yet rice is good, rice is in­teresting, rice is important in the cuisines of China, Japan, India, the Middle East, Spain and latin America, and rice will ap­pear repeatedly in Fooos OF THE WoRLD volumes on these and other regions. It ap­pears in this Supplement as the subject of a short course that you can keep for ref­erence in all your future cooking.

Rice around the World like all the staple cereals of the world­wheat, barley, maize, rye, millet-rice (the grass whose latin name is oryza sativa} grew wild long before men learned to cultivate it. Nobody knows whether it was first tamed in India or in China, but it was feeding peo­ple in both those regions 5,000 years ago. Eventually the "rice bowl economy " be­came a way of life throughout the Orient. It feeds families and livestock, it is used as fertilizer and to make wine and other brews. Rice, or the lack of it, has been the cause of wars, uprisings and famines.

From the Orient, seed rice journeyed by ship and caravan over seas and mountains

2

to Europe, the Near East, Africa, Austral­asia, and ultimately to the Americas. Along the way, rice has become an integral part of the cuisine of many nations-as a cereal, a vegetable, and an ingredient in hundreds of renowned regional dishes. From pilaf to paella, risotto to riz a l'impiratrice, the basic ingredient is rice.

Rice Culture in the United States The arrival of rice in America was purely ac­cidental. And providential, as it happened. In 1694 a sailing vessel with a cargo of rice from Madagascar was blown off its course in an Atlantic storm and sought refuge in the harbor of Charleston, South Carolina. The colonists helped to repair the ship's damage, and in gratitude the captain gave the colonial governor a small packet of seed rice. The crop that grew from it was big enough to supply all of South Carolina and neighboring colonies, and before long a thriving export trade with England grew up.

Today rice farms in the United States­mostly in Texas, louisiana, California, Ar­kansas and Mississippi-are probably the most highly mechanized farms in the world. Much of the seeding is done from airplanes, and at harvesttime the fields are drained of water so that machines can roll in to do the picking. Two man-days of labor are all it takes to get a ton and a quarter of rice from an acre; in some nations it takes 400 man-days a season to get a much smaller

Planted by air and harvested by machine, this California rice field is never trod by a farmer.

3

THE RICE GRAIN

The important parts of a grain of rice are: 1-the

hull, or husk, which is inedible; 2-the layer of bran

(brown rice, with this layer still present, is the most nu­

tritious kind); 3-the kernel; 4-the germ. In milling

and polishing, both the bran and the germ are removed

from the kernel, and with them some of the protein

content and much of the vitamins and minerals. In "en­

riched" rice some vitamins have been restored.

yield. As a result the U. S. ranks fifth among the world's rice producers-and exports most of its crop to 100 other nations.

The Versatile Grain of Rice Of all the cereal grains, rice is the most ver­satile; it is equally at home as a breakfast food and in soups, salads, main dishes and desserts. Nutritionally, the more than 7,000 known strains of rice are generally alike, though they have wide differences in flavor and texture. Rice is mainly a source of car­bohydrates, and one serving (112 cup of plain cooked rice) supplies about 100 cal­ories. It is also a source of iron, B-complex vitamins and calcium; it has only a trace of fat, is low in sodium, and has a low fiber content that renders it 98 per cent digestible. Rice may be cooked in almost any liquid, from water to stocks of all kinds.

4

Shopping for Rice Some imported types of rice from Italy, Spain and India are available in a few larg­er groceries and food-specialty shops. But in cooking American or foreign rice dishes, the rice that grows in this country serves per­fectly well. The leading varieties to be found in the stores are regular milled white rice, brown rice, precooked rice, parboiled rice, wild rice (which comes from another species of grass), and many seasoned rice products, in some of which other foods are premixed.

REGULAR MILLED WHITE RICE, the most pop­ular in sales, is available in extra-long grain, medium and short grain. It is white because the outer coatings have been removed in milling and polishing. Most of the food value has been removed too, and what is left is nine tenths starch. Much of the white rice sold in the U. S. has been enriched to re­store vitamin content, just as white-wheat flour is often enriched to replace vitamins re­moved in milling. Long-grain white rice is four to five times as long as the grain is wide. Grains tend to separate in cooking and are firm, light and fluffy. This type of rice is therefore recommended for poultry and meat dishes, curries, Chinese and Jap­anese rice dishes, and for use cold in salads. Medium and short grain are plumper, oval­shaped types, and the particles tend to be softer and cling together more readily when cooked. They are used widely for desserts, croquettes, rice molds, and for some pilafs and risottos unless otherwise specified in the recipe. Yield per cup of white rice is about 3 cups of cooked rice.

BROWN RICE is the whole unpolished grain with only the outer hull and some of the bran removed; it is therefore more nutritious than rice with bran and kernel removed. Brown rice has a hearty, nutlike flavor and rougher texture than white rice. Because it is unpolished, brown rice requires a longer cooking period than white rice. This type of rice is excellent for stuffings, or as a vege­table with sauce or gravy, or cooked in broth. And leftover cooked brown rice is a

perfect binder and meat extender in meat loaf. Yield per cup of brown rice is about 3 to 4 cups of cooked rice.

PARBOILED (CONVERTED) RICE, also known as converted white rice, has been put through a special steam-pressure cycle before mill­ing. This process helps to retain much of the vitamin and mineral content of the rice. Parboiled rice is available plain, or com­bined with herbs, dehydrated bouillon and other seasonings, vegetables, shortening and caramel coloring. Included in this cat­egory are numerous kinds of packaged rice dinners, in which rice is combined with other ingredients. Yield per cup of parboiled rice is about 3 to 4 cups of cooked rice.

PRECOOKED RICE is milled white rice that has been cooked and then dehydrated. It is re­constituted by adding hot liquid, removing from heat and allowing to stand for a few moments. No further cooking is required. Yield per cup of precooked rice is about 2 to 3 cups of cooked rice.

WILD RICE may be said to be America's ex­clusive epicure grain. It is native to the lake district of Minnesota, and its culture traditionally was the special province of the Chippewa Indians of this region. Much of it is still harvested by them, by hand, be­fore being sold to commercial packers who clean, grade and market it. Wild rice has twice the protein of white rice, and fewer calories. Its unique flavor has made it a spe­cial favorite in homes, fine restaurants, ho­tels and clubs. It is exceptionally delicious served with meats, poultry and game, in stuffings, croquettes and as an ingredient in other dishes. It is also packaged in com­bination with long-grain white rice, dehy­drated bouillon and seasonings. It is avail­able at specialty food stores and in "gour­met food " sections of some supermarkets and department stores. The price is high for good reason: The supply is scarce and the entire crop is produced on only about 25,000 acres of marshland. Yield per cup of wild rice is about 3 cups of cooked rice.

LEADIN G U.S. RICES

(Grains shown twice actual size)

WILD RICE

5

rYrCethods of Gooking 1(ge

Just as there is a little logic, but not much, in the idea that Chinese cannot be a very dif­ficult language with 750 million people already speaking it, there is some comfort, but not much, in the idea that rice cookery cannot be very hard to bring off with a bil­lion or so people eating rice every day. Even in Chinese restaurants, where of all places the cooks should have mastered the art, the rice that comes to the table is often a gummy disaster.

There are many ways of cooking rice, and it is worth experimenting to get to know more than one. In some countries rice is always washed before cooking, and in others, never. In some regions it is cooked with salt, but in many Japanese and Chinese recipes salt is omitted because a salty sauce such as soy sauce will be added later.

Don't Overcook It! All the methods described on these pages have been tested in the FooDs OF THE WORLD kitchen. Some are adapted from package directions; whether you are fol­lowing the package directions or not, it is a good idea to read them. In general, keep in 'mind that rice should not be overcooked; the objective is grains that are tender but firm, whole, separate and free of any starchy residue. The method you choose will de­pend on your purpose and your taste.

6

BOILING METHOD Referring to full instructions at right:

l Pour the rice into the boiling water in a

thin, slow stream.

2 After cooking, drain in a colander. The rice

can be served now, or kept warm (below).

3 Set the colander containing the rice in the

pan over boiling water, and cover with a kitch­

en rowel to keep the rice warm until ready to

serve. Fluff occasionally to avoid oversteaming

the rice at bottom of the colander.

Boiled Rice To serve 4

6 quarts water 3 tablespoons salt 1 cup unwashed long-grain white rice

Bring the water to a boil in a large, heavy pot, add the salt, then pour in the rice in a thin, slow stream so that the water keeps boiling. Lower the heat to moderate and let the rice boil uncovered for about 15 min­utes, or until the grains are just tender but still feel slightly firm to the bite. Drain the rice in a colander and serve at once. Or, to keep the rice warm for later use, pour about 3 inches of boiling water into the pot. Sus­pend the rice-filled colander in the pot, making sure that the bottom of the colan­der does not touch the water, and place over low heat. Loosely cover the colander with a kitchen rowel to help contain the steam. Fluff the rice occasionally from the bottom, to prevent the rice underneath from oversteaming. Alternatively, transfer the rice to a heated casserole, cover with a kitchen towel to prevent the rice from drying out, and keep warm in a 320° oven until ready to serve. Fluff with a fork before serving.

Steamed Rice To serve 4 1 cup unwashed long-grain white rice 2 cups cold water

Place the rice in a colander or large strainer, set in the sink and rinse it in cold water until the water runs clear. Transfer the rice to a heavy 2- to 3-quart saucepan and add the 2 cups cold water. Bring to a boil over high heat and continue to boil for 2 to 3 minutes, or until holes begin to appear in the surface of the rice through the steam. Cover tightly, reduce to the lowest heat and simmer undisturbed for about 20 min­utes. Then remove from the heat but do not uncover, and let the rice stand for 10 minutes. Remove the lid and fluff the nee lightly with a fork to loosen the grains.

STEAMING METHOD Referring to full insrructions at left:

I Use 1 cup rice to 2 cups cold water.

Wash the rice in a colander under the fau­

cet until the cold water runs clear.

3 Combine the rice and water in the pan, and

boil over high heat.

4 When holes appear in the surface of the

rice, cover and reduce the heat to low.

5 After cooking, let the rice stand off the

heat, then uncover and Auff it with a fork.

7

Sauteed Rice To serve 4

3 tablespoons butter or vegetable oil 1 cup unwashed long-grain white rice 2 cups boiling water 1 teaspoon salt

In a heavy skillet or shallow flameproof cas­serole with a cover, heat the butter or oil over medium heat. Add the rice and stir con­stantly with a wooden spoon for 2 to 3 minutes, or until most of the rice has turned milky and opaque. Do not let the rice brown. Then pour the boiling water over the rice, add the salt and bring back to a boil, still stirring.

Cover the pan tightly and reduce the heat to its lowest point, if necessary using an as­bestos mat. Simmer without stirring for 18 to 20 minutes, or until the rice has absorbed all the liquid. Use a fork to fluff the rice gen­tly before serving. If the rice must wait, loosely cover the casserole with a kitchen towel and keep warm in a 250° oven.

Brown Rice To serve 4

1 teaspoon butter 1 cup brown rice 1 teaspoon salt 2112 cups boiling water

In a heavy skillet or 2- to 3-quart saucepan melt the butter over medium heat. Pour in the rice and stir until the grains are evenly coated. Pour in the boiling water and add the salt. Cover tightly, reduce the heat to low and simmer for 35 to 40 minutes, or until all the liquid is absorbed. Fluff gently with a fork before serving.

Parboiled (Converted) Rice To serve 4

2 cups cold water 1 cup converted rice 1 teaspoon salt 1 teaspoon butter

8

SAUTEING METHOD Referring to full instructions at left:

1 Use 1 cup rice ro 3 tablespoons butter.

2 Heat the butter, add the rice and cook over

medium heat, stirring with a wooden spoon

to coat the grains.

3 Pour in 2 cups boiling water, add salt, bring

to a boil again, stirring with a fork. (At this

stage a spoon might crush the grains of rice.)

4 Cover and simmer until water is absorbed.

In a heavy 2- to 3-quart saucepan bring the water, rice, salt and butter to a boil. At once reduce the heat to low, cover tightly and simmer undisturbed for about 25 min­utes, or until all the water is absorbed. If a drier rice is desired, remove the cover after cooking and leave on low heat 3 to 4 min­utes, stirring occasionally with a fork.

For a softer, moister rice use up to 1/z cup more water.

Precooked Rice To serve 4

2 cups water t!z teaspoon salt 1 teaspoon butter 1 cup precooked rice

In a heavy 2- to 3-quart saucepan bring the water, salt and butter to a boil. Stir in the rice, cover and remove from the heat im­mediately. Let the rice stand undisturbed for about 5 minutes, then fluff lightly with a fork before serving.

Wild Rice To serve 4

1 tablespoon butter 1 cup wild rice liz teaspoon salt 2 cups boiling water

Melt the butter in a heavy skillet or 2- to 3-quart saucepan over medium heat. Add the rice and cook for about 2 minutes, stirring well until all the grains are coated evenly with the butter. Then pour the boiling wa­ter over the rice, add the salt, bring to a boil again, cover tightly and reduce the heat to its lowest point. Cook undisturbed for about 30 minutes, or until the rice has absorbed all the water.

Oven-Baked Method To serve 4

2 cups water 1 teaspoon salt

1 teaspoon butter 1 cup unwashed long-grain white rice

Preheat the oven to 325 °. In a 2- to 3-quart flameproof casserole, bring the water and salt to a boil over high heat. Pour in the rice, add the butter and stir while the water returns to a boil. Cover tightly and transfer the casserole to the middle of the oven. Bake for about 25 minutes, or until all the water is absorbed.

Double-Boiler Method To serve 4

311z cups milk 1 teaspoon salt 1 cup unwashed long-grain white rice

When rice is cooked in milk it should be prepared in the top of a double boiler. Pour the milk in the top of the double boiler, add the salt and rice and bring to a boil over direct heat. Then set the pot into the lower pan, partially filled with boiling water, cover tightly and reduce the heat to its low­est point. Check occasionally to make sure the water has not cooked away.

Cook for about 40 minutes, or until all the milk is absorbed. Rice cooked this way is usually used in rice-dessert preparations.

Storing Cooked Rice Refrigeration: Leftover cooked rice need not go to waste. It can be stored for a week in the refrigerator. Place the cooled rice in as shallow a container as possible, so that the grains on the bottom will not become sog­gy. The container should be tightly covered so that the rice will not dry out or absorb fla­vors from other foods. Freezing: Rice can be frozen for six to eight months, plain, or with any foods suitable for freezing. Place the cooled rice in a freez­er container, tightly covered. Reheating: Refrigerated or thawed frozen rice may be steamed over boiling water or, with 2 tablespoons of liquid added for each cup of rice, simmered 4 to 5 minutes in a cov­ered saucepan.

9

r3r(enu Juggestions from :Four Guisines A number of subscribers have asked for some suggested menus. The ones on these pages are cre­ated from recipes in four volumes (The Cooking of Provincial France, The Cooking of Italy, The Cooking of Scandinavia and The Cooking of Vienna's Empire} of the FooDs OF THE WoRLD library, complemented by a few basic dishes such as green salad that are in every cook's repertoire. Some recipes will need simple adjustments for the number to be served.

Light Meals

To serve 4 MELON IN SEASON

BACON AND E GG CAKE (Scandinavia} BUTTE R CAKE (Scandinavia)

To serve 6 SUMME R VE GE TABLE SOUP (Scandinavia} VEILED COUNTRY LASS (Scandinavia}

To serve 6 BE RGE N FISH SOUP (Scandinavia} SOUR CREAM WAFFLE S (Scandinavia)

To serve 8 SALMON MARINATE D IN DILL (Scandinavia) PICKLED CUCUMBE R SALAD (Scandinavia} SWEDISH PANCAKES WITH LINGONBE RRIES

(Scandinavia)

To serve 4 EGG NOODLES WITH BUTTE R AND CHEESE

(Italy} SA LADE NI<;OISE (France)

To serve 6 COLD BRAISED VEAL WITH TUNA SAUCE (Italy) TOMATO SALAD (Italy} CHILLED CHOCOLATE LOAF (Italy)

Dinners

To serve 4 MARINATED MUSHROOMS (France} SAUTEED CHICKEN WITH CALVADOS AND

CREAM SAUCE (France) STEAMED RICE (Supplement No. 1)

10

GRE E N SALAD

PEARS POACHED IN RE D WINE (France)

To serve 6 ROAST LE G OF LAMB (France) SCALLOPED POTATOES WITH CHE ESE (France} GRE E N STRING BE ANS (France} CHE RRY CAKE (France}

To serve 4 CHILLED ARTICHOKES WITH MAYONNAISE

(France} BROILED SALMON STEAKS WITH GARLIC AND

HE RB BUTTE R (France) BUTTER-STE AME D NEW POTATOES

(Scandinavia} CHOCOLATE MOUSSE (France)

To serve 6 BRAISED PORK CHOPS WITH CRE AM AND

MUSTARD SAUCE (France) BRAISED LE E KS (France) OVEN-BROWNED POTATO WE DGES

(Scandinavia} LEMON ICE {Italy)

To serve 6 COLD EGGPLANT APPETIZE R (Italy} CANNELLONI (Italy) GRE E N SALAD

PEACHES STUFFED WITH MACAROONS (Italy)

To serve 6 BAKED STUFFED ARTICHOKES (Italy) BROILED SHRIMP WITH GARLIC BUTTE R (Italy) BRAISED RICE AND PE AS (Italy) SICILIAN CAKE WITH CHOCOLATE FROSTING

(Italy)

To serve 6-8 PROSCIUTTO ( Jtafy, p. 32) AND MELON

BRAISED VEAL SHANKS (Italy) BRAISED RICE WITH SAFFRON (Italy} RAW MUSHROOM SALAD (Italy) ORANGE ICE (Italy)

To serve 4 BROILED DEVILED CHICKEN (Italy) BOILED RICE WITH LEMON (Italy} BRAISED PEAS WITH PROSCIUTTO (Italy) PEARS STUFFED WITH GORGONZOLA CHE E SE

(Italy)

To serve 4 FRESH HAM BRAISED IN MARSALA (Italy) GLAZED ONIONS (France) SMALL SPINACH DUMPLINGS (Italy) MAZARIN CAKE (Scandinavia)

To serve 6 ASSORTED ANTIPASTI (Italy, p. 32) MEAT LOAF IN SOUR-CREAM PASTRY

(Scandinavia) FRESH PEAS BRAISED WITH ONIONS

AND LETTUCE (France) CARAMEL CUSTARD (France)

To serve 4-6 FRENCH ONION SOUP (France) BAKED STUFFED PIKE WITH CUCUMBE RS AND

RICE (Scandinavia) GREEN SALAD WITH FRE NCH OIL AND VINEGAR

DRESSING (France) APRICOT PANCAKES ( Vienna's Empire)

To serve 4-6 KETTLE GOULASH ( Vienna's Empire} HOMEMADE EGG NOODLES (Italy) GREEN SALAD WITH FRE NCH OIL AND VINE GAR

DRESSING (France) APPLE STRUDEL ( Vienna's Empire)

To serve 4 VIENNESE FRIE D CHICKEN ( Vienna's Empire) POTATOES PAPRIKA ( Vienna's Empire} BOILED ASPARAGUS (France) LINZE R CAKE ( Vienna's Empire)

To serve 4-6 VEAL AND PORK BARBECUE ( Vienna's Empire} STEAMED RICE (Supplement No. 1)

GREEN SALAD WITH LEMON AND SOUR CREAM

DRESSING ( Vienna's Empire) SPONGECAKE WITH CHE RRIES

( Vienna's Empire)

To serve 4 SPINACH SOUP (Scandinavia) G RILLED MARINATED MACKE REL (Scandinavia) TOMATO BUTTE R (Scandinavia) BUTTE R-STEAME D NEW POTATOES

(Scandinavia) ASSORTED CHE ESES AND CRISP

BREADS (Scandinavia, pp. 38, 95)

To serve 6 LAMB IN DILL SAUCE (Scandinavia) STEAME D RICE (Supplement No. 1) GREEN SALAD

BAKED APPLE HALVES WITH ALMOND TOPPING

(Scandinavia)

To serve 6 PORK LOIN STUFFED WITH APPLES AND P RUNE S

(Scandinavia) OVEN-BROWNED POTATO WEDGES

(Scandinavia) DANISH CHEE SE AND CRISP BREAD

(Scandinavia, pp. 38, 95)

To serve 6-8 ROYAL POT ROAST (Scandinavia) RED CURRANT JE LLY

LACY POTATO PANCAKES WITH CHIVES

(Scandinavia) CREAMY LAYE R CAKE (Scandinavia)

To serve 4 MARINATED E GGPLANT (Scandinavia) VEAL CUTLETS ( Vienna's Empire} HOMEMADE E GG NOODLES (Italy) BROCCOLI BRAISED IN WHITE WINE (Italy) RED FRUIT PUDDING WITH CREAM

(Scandinavia)

To serve 6-8 GLASSBLOWE R

's HE R RING (Scandinavia)

BOILED LAMB WITH MARJORAM SAUCE

( Vienna's Empire) HOT fRENCH BREAD (Supplement No. 1) STRAWBE RRIE S AND CREAM

11

rJ[n rJ[merican Jpproach to :French Cf3read "A good source of the exactly right, crisp, honest loaf is hard to locate, " writes M.F.K. Fisher in The Cooking of Provincial France, "but once found, it is worth that trip across town .... A Frenchman's whole meal can hinge upon it. .. and, in fact, his existence, at least by his own reckoning. "

Vital as bread is to the French family's way of life, the French do not bake it at home but buy it from the bakery, which is one reason there is no bread recipe in The Cooking of Provincial France. Also, the "crisp and honest loaf "-which is just as desirable to many Americans as it is to the French­has been most difficult to achieve with American ingredients and equipment.

Julia Child Has Done It One night at the home of Mr. and Mrs. Paul Child in Cambridge, Massachusetts, bread was passed to a FooDs OF THE WORLD editor. "Try it, " said Julia Child, who is our consultant on the French volume. "It's pretty good-but I've gone th�ough 200 pounds of flour and it isn't quite good enough yet." The editor thought it was bet­ter than pretty good-certainly crisp enough and honest enough to impress him.

A few weeks later, Newsweek reported: "After 200 ... bakings, 250 pounds of flour and five months of toil-Voila! Julia Child has done it. She has made French bread out of bleached American flour."

Her recipe is her own. The recipe on the opposite page was adapted in the FooDs OF THE WORLD kitchen from a number of others, including one developed by Eugene Schertz of the Arthur D. Little laboratories in Cambridge. Mr. Schertz spent three years in France with the U.S. Army. Quartermaster Corps, became devoted to French bread, and brought back a recipe to work on that would succeed with American ingredients.

About the Recipe The recipe is as nearly foolproof as repeated testing and adjustments could make it. In appearance the bread resembles the loaves

1 2

of petit pain ordinaire shown on page 82 of the Provincial France volume. In taste and texture, if all g_oes well, you will have good bread. But before you start kneading dough, remember the realities of the situation. First, you will be using American commercial yeast to make the dough rise. This is a re­liable, standardized product with a low and carefully controlled bacterial content. Many French bakers still use the traditional sour­dough to make their dough rise; it is a small piece of fermented dough with yeast in it, and with a high bacterial content. The yeast is the leavening agent; the bacte­ria produce acids that give the bread its distinctive sour flavor. From each day's batch of dough the baker pinches off a piece to use as a "starter " next day.

Secortd, you will be using American flour: either unbleached bread flour, though this may be hard to come by, or all-purpose flour, the formulas for many brands of which are different in various parts of the country. The bread flour is preferred because it is milled from so-called hard wheat and has a gluten content of up to 12 per cent. Gluten is the elastic protein that helps dough to rise well. (In France as in America, flour from soft wheat, lower in gluten, is used for pastries.)

Finally, you will be usmg the oven in your kitchen range. The recipe calls for put­ting a pan of hot water in the bottom of

the oven, the purpose being to make steam, which helps the bread crust to become crisp and brown. At best this is a homemade sub­stitute for the commercial baker's oven, into which steam can be introduced in control­lable amounts. (Also, many French bakers still use brick ovens, which hold their heat more evenly than a metal oven can.)

So-consider yourself warned, but not in­timidated. At worst you will find bread­baking an absorbing way to spend an after­noon-and at best, after due trial and error, you will find that (even though most French housewives do not and probably cannot ) you, too, can bake a great loaf of bread.

(

II

'I

French Bread

To make three 15-inch loaves

114 cup lukewarm water 1 package active dry yeast 1 teaspoon sugar 1112 cups milk 112 cup water 2 teaspoons salt

5112 cups unbleached bread flour or

all-purpose flour 112 cup white or yellow cornmeal

WATER-SALT SOLUTION FOR

BRUSHING

112 cup water 112 teaspoon salt

Sprinkle the yeast into the 1/4 cup of lukewarm ( 100° to 1 10°) water. Add the teaspoon of sugar and stir until thoroughly dissolved. Place the mixture in a warm, draft-free place-such as an unlighted oven-for 5 to 8 minutes, or until the yeast has begun to bubble and has almost dou­bled in volume. (If the yeast does not bubble and expand, it is inactive. Repeat the process again with fresh yeast.)

Meanwhile, combine the milk, l/2 cup of water and 2 teaspoons of salt in a small saucepan and heat to lukewarm. Pour the mixture into a large mixing bowl, stir in the yeast solution, then slowly add 5 cups of the flour about 1iz cup at a time, mixing with a large spoon as you pro­ceed. Continue to stir until the mixture becomes a medium-firm dough that can be lifted up in a moist, solid mass. Now, knead it on a lightly floured surface by pressing it down, pushing it forward, then turning it back upon itself. Repeat this kneading process for at least 10 minutes, sprinkling the dough every few minutes with small handfuls of the re­served 1iz cup of flour to prevent the dough from sticking to the board. When the dough is smooth and elastic, place it in a large, lightly but­tered bowl, dust it with a tablespoon of flour and cover the bowl loosely with a kitchen towel. Let the dough rise in a warm, draft-free place for about 1liz hours, or until the dough doubles in bulk and. springs back slowly when gently poked with a finger. Then punch the dough down with one blow of your fist to reduce it to its original volume. Cover with a towel and let it rise again for about 45 minutes, or until it has doubled in volume.

Divide the dough into 3 equal portions. On a lightly floured surface, mold and shape each portion into a slightly tapered loaf about 2 inches in diameter and about 15 inches long. Scatter the 1iz cup of cornmeal over the surface of a large jelly-roll pan or cookie sheet and on it place the loaves 2 inches apart. With a very sharp knife make diagonal slashes about 112 inch deep at 2-inch intervals on the top of each loaf.

Then dissolve the salt in liz cup of water and, with a pastry . brush,

Continued on next page 13

coat the bread lightly with the solution. Let the loaves rise for about an hour in a warm, draft-free place until they double in bulk.

Preheat the oven to 400° and set a large, shallow roasting pan filled with boiling water on the oven floor. Bake the bread on the shelf direct­ly above the water for 15 minutes. Then reduce the heat to 35 0°, brush the bread with the water-salt solution, and after 10 minutes brush the loaves again. Now bake the bread about 20 minutes longer, or until the loaves are crisp and golden. Remove the bread from the baking sheet and let it cool on a cake rack before serving.

NOTE: All-purpose flour does not produce a bread with as crisp a crust or as characteristic a French-bread texture as unbleached bread flour does. If you are unable to find unbleached bread flour in your local supermarkets or grocery stores, you may be able to purchase it from a baker's supply house or from a bakery.

14

�I

Tarte ala Tomate TOMATO-CHEESE PIE

To make an 8- to 9-inch pie

PATE BRISflE (pastry dough or pie crust)

6 tablespoons chilled butter, cut in 1/4-inch bits

2 tablespoons chilled vegetable shortening

ll/2 cups all-purpose flour l/4 teaspoon salt 3 to 5 tablespoons ice water

PATE BRISEE: In a large, chilled mixing bowl, combine butter, vegetable shortening, flour and salt. Working quickly, use your fingertips to rub the flour and fat together until they blend and look like flakes of coarse meal. Pour 3 tablespoons of ice water over the mixture all at once, toss to­gether lightly and gather the dough into a ball. If the dough seems crumbly, add up to 2 tablespoons more ice water by drops. Dust the past­ry with a little flour and wrap it in wax paper or a plastic bag. Refrigerate it for at least 3 hours, or until it is firm.

Remove the pastry from the refrigerator 5 minutes before rolling it. If it seems resistant and hard, tap it all over with a rolling pin. Place the ball on a floured board or table and, with the heel of one hand, press it into a flat circle about 1 inch thick. Dust a little flour over and under it and roll it out-from the center to within an inch of the far edge. Lift the dough and turn it clockwise, about the space of two hours on a clock; roll again from the center to the far edge. Repeat-lifting, turning, rolling-until the circle is about 1/s inch thick and 11 or 12 inches across. If the pastry sticks to the board or table, lift it gently with a metal spatu­la and sprinkle a little flour under it.

Butter the bottom and sides of an 8- to 9-inch false-bottomed quiche or cake pan no more than 11/4 inches deep. Roll the pastry over the pin and un­roll it over the pan, or drape the pastry over the rolling pin, lift it up and unfold it over the pan. Gently press the pastry into the bottom and around the sides of the pan, being careful not to stretch it. Roll the pin over the rim of the pan, pressing down hard to trim off the excess pastry. With a fork, prick the bottom of the pastry all over, trying not to pierce all the way through. Chill for 1 hour.

Preheat the oven to 400°. To keep the bottom of the pastry from puff­ing up, spread a sheet of buttered aluminum foil across the pan and press it gently into the edges to support the sides of the pastry as it bakes. Bake in the middle of the oven for 10 minutes, then remove the foil. Prick the pastry again, then return it to the oven for 3 minutes, or until it starts to shrink from the sides of the pan and begins to brown. Re­move it from the oven and set it on a wire cake rack to cool.

Continued on next page 15

TOMATO-CHEESE FILLING

2 or 3 large tomatoes, cut in 1/2-inch slices

1 pound Gruyere cheese, cut in thin slices

Salt

Freshly ground black pepper 1 teaspoon dried basil or 1 tablespoon

finely cut fresh basil 2 tablespoons grated Parmesan cheese 2 tablespoons melted butter

TOMATO-CHEESE FILLING: Sprinkle the tomato slices generously with salt, and place them on a cake rack to drain for about 112 hour.

Preheat the oven to 3 75 o. Arrange the cheese slices, slightly overlapping, in the bottom of the pastry shell, and place the drained tomato slices side by side on top. Sprinkle with a few grindings of black pepper, the basil

and the grated Parmesan cheese. Dribble the melted butter over the to­matoes and bake in the upper third of the oven for 25 minutes, or until the cheese has melted and the top of the pie is lightly browned. Serve hot or warm.

NOTE: An 8-inch-square baking dish may be used. If you wish to make a larger pie, double all ingredients and use an 1 1-inch-squa�e baking dish or a 12-inch false-bottomed quiche or cake pan.

16

Poulet en Cocotte Bonne Femme

CASSEROLE-ROASTED CHICKEN WITH VEGETABLES

To serve 4

A 3112- to 4-pound roasting chicken 4 tablespoons soft butter 1/4 teaspoon finely chopped garlic 112 teaspoon dried thyme, crumbled 1/4 pound salt pork, diced 2 cups water 5 tablespoons butter 16 peeled white onions, about 1 inch

in diameter 6 peeled carrots, cut in 2-inch

cylinders or olive shapes 16 one-inch potato balls, or potatoes

cut in 2-inch olive shapes Salt Freshly ground black pepper Bouquet garni made of 4 parsley

sprigs and 1 bay leaf, tied together

Preheat the oven to 350°. Wash the chicken quickly under cold running water and dry it thoroughly inside and out with paper towels. Cream 2 tablespoons of soft butter until it is fluffy, and beat in the garlic and thyme. Spread the seasoned butter inside the chicken. Truss the chicken and rub the outside with the remaining 2 tablespoons of soft butter.

Blanch the salt pork dice by simmering them in 2 cups of water for 5 minutes; drain on paper towels and pat dry. In a heayy, enameled oval casserole just large enough to hold the chicken comfortably, melt 1 table­spoon of the butter over moderate heat and in it brown the pork dice, stir­ring them or shaking the casserole frequently, until they are crisp and golden. Remove them with a slotted spoon and set aside to drain on paper towels. In the rendered fat left in the casserole, brown the chicken on all sides. Remove from heat and pour off all but a thin film of fat from the cas­serole. Return the chicken and the browned pork dice to it and set aside.

In a heavy 10- to 12-inch skillet, melt the remaining 4 tablespoons of butter over moderate heat and in it cook the onions, carrots, and potatoes, stirring frequently, for 5 minutes, or until coated with butter and lightly colored. Remove the vegetables and arrange around the chicken. Season with salt and pepper, add the bouquet garni, and cover the casserole. If the cover isn't snug, drape a piece of foil over the chicken before covering it.

On top of the stove, heat the casserole until the fat begins to splutter. Cook the chicken on the middle shelf of the oven, basting it every 20 min­utes with the juices that will accumulate in the casserole. After 11/4 hours, start testing the chicken by lifting it with a wooden spoon inserted in its tail opening. When the juices that run out are yellow, it is done.

To serve, transfer the chicken to a heated platter and arrange the vegeta­bles attractively around it. Discard the bouquet garni and skim as much surface fat as possible from the sauce left in the casserole. Taste the sauce and correct the seasoning. The chicken may be carved in the kitchen or at the table. Serve the sauce separately.

From The Cook1ng of Provincial France. 17

18

Crostata di Ricotta CHEESE PIE

To make 1 nine-inch pie

PASTA FROLLA

2 cups unsifted all-purpose flour 12 tablespoons lard or butter,

at room temperature

but not soft 4 egg yolks 114 cup sugar 3 tablespoons dry Marsala 1 teaspoon freshly grated lemon peel 112 teaspoon salt

PASTA FROLLA (pastry crust): In a large mixing bowl, make a well in the center of 2 cups of flour. Drop into it the butter (or lard), egg yolks, sugar, Marsala, lemon peel and salt. With your fingertips, mix the ingredients together, incorporating as much flour as you can. With the heels of your hands, work in the rest of the flour until the dough is smooth and can be gathered into a ball. Do not, however, knead the dough or work it any more than necessary. (If you have an electric mixer with a paddle attachment, all of the ingredients can be placed in the bowl at once and mixed at low speed until

they are just combined.) The dough can be rolled out at once, but if it seems at all oily, refrigerate it for about 1 hour, or until it is firm but not hard.

Break off about 1/4 of the dough, dust lightly with flour and cover with wax paper or plastic wrap; set aside in the refrigerator. Reshape the rest of the dough into a ball and place on a lightly floured board or pastry cloth. With the heel of your hand, flatten the ball into a disk about 1 inch thick. Dust a little flour over both sides of the disk to prevent the dough from sticking, and begin rolling it out-starting from the center and rolling to within an inch of the far edge. Gently lift the dough, turn clockwise, and roll out again from the center to the far edge. Repeat lifting, turning and rolling until the disk is about 1/s inch thick and at least 11 inches across. If the dough sticks to the board or cloth while you are rolling it out, lift it gently with a wide metal spatula and sprinkle a little flour under it.

Lightly butter the bottom and sides of a 9-by-1112-inch spring-form or false-bottom cake pan. Then, starting at the nearest edge of the circle, lift the pastry and drape it over the rolling pin. Place the pin in the middle of the buttered pan, and unfold the pastry over it, leaving some slack in the center. Gently press the pastry into the bottom and around the sides of the pan, taking care not to stretch it. Roll the pin over the rim of the pan, pressing down hard to trim off the excess pastry around the top.

Unwrap the remaining pastry, place it on a lightly floured board or cloth, flatten it with the heel of your hand and roll it into a rectangle about 12 inches long. With a pastry wheel or sharp knife, cut the rectangle into long, even strips about 1/z inch wide.

Contintted on next page 19

RICOTTA FILLING

5 cups ricotta cheese (21/2 pounds) , or whole-curd cottage cheese rubbed through a coarse sieve

'12 cup sugar 1 tablespoon flour '12 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon freshly grated orange peel 4 egg yolks

1 tablespoon white raisins, rinsed and drained

1 tablespoon diced candied orange peel

1 tablespoon diced candied citron 2 tablespoons slivered blanched

almonds or pine nuts 1 egg white mixed with 1 tablespoon

water

RICOTTA FILLING: Preheat the oven to 350°. Combine thericotta cheese with 112 cup of sugar, 1 tablespoon flour, 1/2 teaspoon salt, the vanilla, grated orange peel and egg yolks, and beat until they are thoroughly mixed. Stir in the raisins and the candied orange peel and citron. Spoon this filling into the pastry shell, spreading it evenly with a rubber spatula. Sprinkle the top

with slivered almonds or pine nuts, then weave or crisscross the pastry strips across the pie to make a lattice design. Brush the strips lightly with the

egg-white-and-water mixture. Bake on the middle shelf of the oven for 1 to 11/4 hours, or until the crust is golden and the filling is firm.

Remove the pie from the oven and set it on a large jar or coffee can. Then slide off the outside rim of the pan. Cool the pie on a wire cake rack, leaving the bottom disk of the pan in place. If you would prefer to remove the disk before serving, wait until the pie is cool, loosen the bottom crust with a wide metal spatula, and carefully slide the pie onto a round serving plate.

From The Cooking of lralr

20

Saute de Lapin au Vin Blanc RABBIT STEWED IN WHITE WINE SAUCE

To serve 4 to 6

A 2112- to 3-pound fresh rabbit or defrosted frozen rabbit, cut in serving pieces

1 cup dry white wine 2 tablespoons white wine vinegar 1/4 cup olive oil 1 onion, thinly sliced 112 teaspoon dried thyme 1 bay leaf, crumbled 2 teaspoons finely chopped fresh

parsley

112 teaspoon salt Freshly ground black pepper 1/4 pound lean salt pork, diced 2 cups water 1 tablespoon butter 12 to 16 peeled white onions, about

1 inch in diameter 3 tablespoons finely chopped shallots 112 teaspoon finely chopped garlic 2 tablespoons flour 1112 cups beef stock, fresh or canned Bouquet garni made of 4 parsley

sprigs and 1 bay leaf, tied together

Wash the rabbit under running water and dry it with paper towels. Com­bine 112 cup of the wine, 1 tablespoon wine vinegar, olive oil, the sliced onion, thyme, bay leaf, parsley, salt and pepper for the marinade in a shallow baking dish or casserole. Marinate the rabbit 6 hours at room temperature, 12 to 24 hours refrigerated. Turn the pieces every few hours.

Simmer the pork dice in 2 cups of water for 5 minutes; drain and pat dry with paper towels. In a heavy 10- to 12-inch skillet, melt 1 table­spoon of butter over moderate heat and in it brown the pork dice until they are crisp and golden. Set the pork aside and pour most of the fat into a bowl, leaving just a film on the bottom of the skillet. Brown the onions in the fat left in the skillet, then transfer them to a bowl.

Remove the rabbit from the marinade and dry it with paper towels. Reserve the marinade. Brown the rabbit in the skillet, adding more fat as needed, then transfer the pieces to a heavy flameproof 2- to 3-quart casserole. Pour off almost all the fat from the skillet, add the shallots and garlic and cook, stirring constantly, for 2 minutes. Stir in the flour and cook, stirring over low heat 1 minute. Remove from heat and pour in the remaining 112 cup wine and stock, stirring constantly. Cook over moderate heat, stirring, until the sauce thickens. Then pour it over the rabbit and add the bouquet garni, reserved marinade and browned pork dice. Preheat the oven to 35 0°.

Bring the stew to a boil on top of the stove, cover, and cook on the middle shelf of the oven for 40 minutes. Gently stir in the onions and cook for another 20 minutes, or until the rabbit is tender when pierced with the tip of a sharp knife. Just before serving, stir the remaining 1 tablespoon of vinegar into the sauce and taste for seasoning. Serve the stew directly from the casserole.

From The Cooking of Provincial France. 21

J[ Jhoppers Guide to :Food and Utensils

The stores l i sted on these pages are g rouped by cities and by four cuisines : French, I talian, Scandi­navian and Hungarian. Al l are firms that accept mail orders. Some of the i nformation in this guide has appeared i n The Cooking of Provincial France and The Cooking of Italy.

French Foodstuffs

ATLANTA, GA.

Davison ' s Gourmet Shop 1 80 Peachtree St . N . W. 30303

BOSTON, MASS.

Cardul lo ' s Gourmet Shop 6 Brattle St., Cambridge 02 1 38

Jordan Marsh 450 Washington St. 02 1 1 1

Malben 's Fruit Co. ! 5 8 Massachusetts Ave. 02 1 1 5

S. S. Pierce 1 3 3 Brookline Ave. 02 1 1 5 1 44 Tremont St. 02 1 1 1

CEDAR RAPIDS, lOW A

Kill ian ' s 20 1 3 rd A v e . S . E . 5 240 1

Nelson 's Meat and Delicatessen 3 2 0 1 1 st Ave. S . E . 5240 1

CH ICAGO, ILL.

The Epicure Shop Carson Pirie Scott & Co. 1 S. State St. 60603

The Pantry Marshall Field & Co. 1 1 1 N. State St. 60602

Stop and Shop 1 6 W. Washington Blvd. 60602

DALLAS, TEXAS

The Epicure Shop Neiman-Marcus Main at E rvay 7520 1

22

DENVER, COLO.

American Tea, Coffee and Spice Co. ! 5 1 ! Champa St . 80202

Cassi d y ' s Delicatessen 2406 E. 3rd Ave. 802 2 3

May-D&F Gourmet Shop 16th and Tremont Place 80202

DETROIT, MICH.

J . L . H ud son 1 206 Woodward 48226

HOUSTON, TEXAS

Cheese Market of Houston 1 2 8 5 0 Memorial Drive 77024

E uropean Import Store (9 1 0 Preston St . ) P .O. Box 2205 7700 1

Foley ' s Gourmet Shop 1 1 00 Trav is 77002

IND IANAPOLIS, INDIANA

L .S . Ayres & Co. 1 W. Washington St. 46204

JACKSON VILLE, FLA.

Gardro ' s Gourmet Shop 3566 St. Johns Ave. 3 2 205

May- Cohen ' s 1 1 7 W. Duval S t . 3 2 202

L O S ANGELES, CALIF.

Jurgensen ' s Grocery Co. 409 N . Beverly Drive Beverly Hi l l s 902 1 0 107 1 Glendon Ave. Westwood Vil lage 90024

MIAMI, FLA.

Burdine ' s 2 2 E . Flagler S t . 3 3 1 3 1

The Cheese Shop 76 M iracle Mile Coral Gables 3 3 1 34

Jordan Marsh 1 5 0 1 Biscayne Blvd . 3 3 1 3 2

MONTREAL, QUE., CANADA

Dionne Fi ls & Cie 1 2 2 1 St . Catherine St . W.

Eaton ' s Gourmet Department 677 St. Catherine St. W.

NEW ORLEANS, LA.

D . H . Holmes 8 1 9 Canal St. 70 1 1 2

M . Langen stein & Sons 1 3 30 Arabella 70 1 1 5

NEW YORK, N.Y.

Bloomingdale ' s Gourmet Dept. Lexington at 59th St . 10022

Charles & Co. 340 Madi son Ave. 1 00 1 7

Cheese o f All Nations 1 5 3 Chambers St . 1 0007

Mai son Glass 5 2 E. 58th St. 1 0022

Maryland Gourmet Mart 4 1 4 Amsterdam Ave. 1 0024

OMAHA, NEBRASKA

Brandei s !6th and Douglas 68 1 02

Ki lpatrick ' s 1 509 Doug las 68 102

PHILADELPH IA, PA.

Gimbels Department Store 9th and Market Sts. 1 9 1 0 7

J o h n Wanamaker 1 3th and Market Sts. 1 9 1 02

PITTSBURGH, PA.

Kaufmann ' s Department Store 400 Fifth Ave. 1 5 2 1 9

ST. LOUIS, MO.

Heidi ' s Around the World Foods 1 149 S. Brentwood Blvd. 63 1 1 7

Paul ' s Cheese Stall 1 16 Union Market 700 North 6th St. 6 3 1 0 1

SAN FRANCISCO, CALIF.

Ci cy of Paris Union Square 94 1 3 2

Goldberg Bowen 3 14 Sutter 94 108

Simon Brothers 2829 California St. 94 1 1 5

SEATTLE, WASH.

Frederick & Nelson Fifth and Pine 98 1 0 1

Northwest Gourmet Center 1 208 Lake St., Renton 980 5 5

WASHINGTON, D.C.

Wine and Cheese Shop 14 1 3 Wi sconsin Ave. N.W. 20007

TORONTO, CANADA

The Old World Cheese Shop 809 Yonge St . , Toronto 5

Eaton ' s Hostess Shop 190 Yonge St. , Toronto 1

Italian Foodstuffs

ATLANTA, GA.

Davi son ' s Gourmet Shop 180 Peachtree St. N . W. 30303

BALTIMORE, MD.

Pastore ' s Grocery Store 1 007 E. Lombard St. 2 1 202

Sorrento Grocery 72 1 2 Hartford Rd . 2 1 2 1 4

BOSTON, MASS.

Cardullo ' s Gourmet Shop 6 Brattle St . , Cambridge 02 1 38

BURLINGTON, VT.

lzzo Market 77 Pearl St. 0540 1

Merola ' s Grocery Store 1 563 North Ave. 0540 1

CEDAR RAPIDS, IOWA

Nelson ' s Meat and Delicatessen 3201 1 st Ave. S . E . 5 2401

Swiss Colony Lindale Plaza 5 2402

CINCINNATI, OHIO

Brun o ' s Food s 4970 G lenway Ave. 4 5 2 3 8

LaRosa ' s 2 4 1 5 Boudinot Ave. 4 5 2 3 8

DALLAS, TEXAS

Cappello ' s 5 3 2 8 Lemmon Ave. 75 209

The Epicure Shop Neiman- Marcus Main at Ervay 7 5 2 0 1

S i m o n David 7 1 1 7 Inwood Rd . 7 5 209

DENVER, COLO.

P.C . Mancinell i 3300 Osage St. 802 1 1

Pinel l i & Son 1 409 1 5 th St. 80202

DETROIT, MICH.

Lombardi Food Co. 605 East Ten Mile Road Royal Oak 48220

Vendetti & Sons 16508 Woodward Ave. High land Park 48203

HOUSTON, TEXAS

Antone ' s Import Co. (807 Taft) P . O . Box 3 3 5 2 7700 1

E uropean Import Store (910 Preston St . ) P. 0. Box 2 205 7700 1

INDIANA POLIS, INDIANA

Guy Montani Fine Food s 1 2 West 27th St. 46208

JACKSONVILLE, FLA.

Gus Panos' Grocery 5 1 5 N . Main Sr. 32202

Joseph Ass i Bakery & Delica­tessen 3 3 16 Beach Blvd. 3 2 207

LOS ANGELES, CALIF.

Fazzi Fancy Foods 1 5 38 North Western Ave. 900 2 7

R. Fazzi a n d Co. 225 S . Spring St. 900 1 2

MEMPHIS, TENN.

Barzizza Bros. Internati onal Trade Center 3 5 1 South Front St . 38 1 0 3

MIAMI, FLORIDA

Di Puma's I tal ian Supermarket and Pastry Shop 16385 West Dixie Highway 3 3 1 60

MONTREAL, QUE., CANADA

Dionne Fi ls & Cie 1 2 2 1 Sr . Catherine St . W.

NEW ORLEANS, LA.

Central Grocery Co. 92 3 Decatur St . 70 1 1 6

Progress Grocery Co. 9 1 5 Decatur St . 70 1 1 6

NEW YORK, N.Y.

Bloomi ngdale ' s Gourmet Shop Lexington at 59th St . 10022

Cheese of Al l Nations 1 5 3 Chambers St. 1 0007

Macy ' s Gourmet Shop Herald Square 1 0036

Manganaro Food s 488 Ninth Ave. 100 1 8

Trinacria Importing Co. 4 1 5 Third Ave. 1 00 1 6

PHILADELPHIA, PA.

Lucio Mancuso & Son 1 902 East Passyunk Ave. 1 9 1 48

PHOENIX, ARIZ.

Capitan o ' s 42 1 N . 7 t h Ave. 8500 1 7 1 24 N. 3 5 th Ave. 8502 1

PITTSBURGH, PA.

Savarese Co. 20 1 1 Penn Avenue 1 5 2 2 2

PORTLAND, ORE.

Pieri ' s 3 8 2 4 S . E . Powell Blvd. 97202

S T . LOUIS, MO.

Heidi ' s Around the World Foods 1 149 S . Brentwood Blvd. 63 1 1 7

l talo-A merican I mporting Co. 5 1 2 Frankl in Ave. 63 1 0 1

Volpi I tal ian Foods, Inc . 6256 Daggett Ave. 6 3 1 10

SAN FRANCISCO , CALIF.

Simon Brothers 2829 California St . 94 1 1 5

SEATTLE, WASH .

Delaurenti and Co. Stall 5, Lower Floor Pike Place Market 98 1 0 1

VANCOUVER, B . C . , CAN ADA

Girardi E n terpri ses 2 5 65 E. H astings

Marotto ' s I talian Delicatessen 1625 Renfrew

2 3

WASHINGTON, D.C.

Wine and Cheese Shop 1 4 1 3 Wisconsin Ave. N.W. 2 0007

Scandinavian Foodstuffs

ALBUQUERQUE, N.M.

Fremon t ' s Fine Food s 566 Coronado Cntr. N . E . 87 1 10

ATLANTA, GA.

Davi son ' s Gourmet Shop 180 Peachtree St. N . W . 30303

BOSTON, MASS.

Cardul lo 's Gourmet Shop 6 Brattle St. , Cambridge 02 1 38

Jordan Marsh 450 Washington St. 02 1 1 1

S. S. Pierce 1 3 3 Brookline Ave. 02 1 1 5 144 Tremont St . 02 1 1 1

CEDAR RAPIDS, lOW A

Kill ian ' s 201 3 r d Ave. S . E . 5 240 1

Nelson's Meat & Delicatessen 3201 1 st Ave. S . E . 5 240 1

Swiss Colony Lindale Plaza 5 2402

CHARLOTTE, N.C.

Belk Bros. Gourmet Shop 5th and College Sts. 2820 1

Leo ' s Delicatessen 1 503 El izabeth Ave. 28202

Reid ' s Super Markets 707 Providence Rd . 28207

CHICAGO, ILL.

The Epicure Shop Carson, Pirie, Scott & Co. 1 S. State St. 60603

Evanston Sea Food 7 1 9 Main St. Evanston 60202

Kuhn ' s Delicatessen & Liquors 305 1 - 5 3 N . L incoln Ave. 606 5 7

T h e Pantry Marshal l Field & Co. 1 1 1 N. State St. 6060 1

Scandia Fish and Delicatessen 1033 W. Belmont 60657

Schott and Son, Inc. 5247 N. Clark St. 60640

24

Stop and Shop 16 W. Washington Blvd. 60602

Vollendorf' s Scandi a Foods 3944 W. North Ave. 60647

CINCINNATI, OHIO

Svensk Butik 6 1 7-B Vine St. 45202

CLEVELAND, OHIO

Halle Bros. Co. 1 2 2 8 E uclid Ave. 44 1 1 5

Higbee ' s Department Store 1 00 Public Sq. 44 1 1 3

DALLAS, TEXAS

Cappello ' s 5 3 2 8 Lemmon Ave. 7 5 209

The Epicure Shop Neiman- Marcus Main at E rvay 7 5 2 0 1

S imon David 7 1 1 7 Inwood Rd. 7 5 209

DETROIT, MICH.

). L. Hudson Co. 1 206 Woodward 48226

HOUSTON, TEXAS

Antone ' s Import Co. (807 Taft St . ) P .O. Box 3352 7700 1

European Import Store (9 1 0 Preston St. ) P .O. Box 2205 7700 1

JACKSONVILLE, FLORIDA

Joseph Assi Bakery & Delicatessen 3 3 1 6 Beach Blvd. 3 2 007

KANSAS CITY, MO.

The Country Store 42 1 Nichols Rd. 64 1 1 2

Hickory Farms of Ohio Store Prairie Vil lage, Kans. 66208

Milwaukee Delicatessen 620 1 Oak St. 64 1 1 3

Swanson 's G rocery 1 8 1 1 Westport Rd. 64 1 1 1

LOS ANGELES;CALIF.

Jurgensen · s G rocery Co. 409 N. Beverly Dr. , Beverly Hi l l s 902 1 0

LOUISVILLE, KY.

Strohm Market 92 1 Barrett Ave. 40205

MEMPHIS, TENN.

Barzizza Bros. I nternational Trade Center 3 5 1 S. Front St. 3 8 1 03

MILWAUKEE, WIS.

Gimbels-Schusters 1 0 1 W. Wisconsin Ave. 5 3202

MINNEAPOLIS, MINN.

Maid of Scandinavia 3245 Raleigh Ave. S . 5 5 4 16

MONTREAL, QUE., C ANADA

Dionne Fils & Cie 1 2 2 1 St. Catherine St. W.

Eaton 's Gourmet Department 677 St. Catherine St. W.

NEW ORLEANS, LA.

M. Langenstein & Sons, I nc. 1 3 30 Arabella 70 1 1 5

NEW YORK, N . Y .

Bloomingdale ' s Gourmet Dept. Lexington at 5 9th St. 1 002 2

Cheese of Al l Nations 1 5 3 Chambers St. 1 0007

Cheese Village Ltd . 3 G reenwich Ave. 1 00 1 1

H . Roth & Son 1 5 7 7 1 st Ave. 1 0028

Maryland Gourmet Mart 4 1 4 Amsterdam Ave. 1 0024

Nyborg & Nelson, Inc. 937 2nd Ave. 10022

Paprikas Wei ss 1 5 46 2nd Ave. 1 0028

PITTSBURGH, PA.

Kaufmann ' s Department Store 400 5 th Ave. 1 5 2 19

Swi ss Colony 1 3 3 S. Hi l l s Vil lage 1 5 2 4 1

PORTLAND, ME.

Mitchell ' s of Portland 2 5 Forest Ave. 04 1 0 1 6 4 Pine St. 04 102

Model Food I mporters I nc. 95 Middle St. 04 1 1 1

ST. LOUIS, MO .

Heid i ' s Around the World Foods 1 149 S. Brentwood Blvd . 63 1 1 7

). Vaughan, I nc. 7 1 5 St. Charles St. 63 1 0 1

Paul's Cheese Stall Paprikas Weiss Kilpatrick ' s 1 16 Union Market, 700 N . 6th 1 5 46 2nd Ave. 10028 1 5 09 Douglas 68 102 63 1 0 1

ST. LOUIS, MO. PHOENIX, ARIZ.

SALT LAKE CITY, UTAH Heidi 's Around the World Foods Diamond ' s Henry' s Meat and Delicatessen 1 149 South Brentwood Blvd. 63 1 1 7 Park Central Shopping Center 2 36 East 2nd St. S. 84105 850 1 3

Linner' s Delicatessen Goldwater's 69 West 3rd St. S. 84 1 0 1 Utensils Park Central Shopping Center

Lu Dornbush Delicatessen 850 1 3

163 East 3rd St. S. 84 105 ATLANTA, GA.

Rich's S A N FRANC ISCO, CALI F. .. Nygren Market 45 Broad St. S. W. 30303 The Capricorn

902 East 27th St. S. 84 106 1 846 Union St. 94 1 2 3 BOSTON, MASS. Thomas E. Cara Ltd.

SAN FRANCISCO, CALIF. Jordan Marsh 5 1 7 Pacific Ave. 94 1 3 3 Goldberg Bowen 450 Washington St. 02 1 1 1 3 14 Sutter St. 94 108 Williams-Sonoma

Norse Cove The Pot Shop 576 Sutter St. 94 102 38 1 Boylston St. 02 1 16

434 Castro St. 94 1 14 SEATTLE, WASH.

CHI CAGO, ILL. Frederick & Nelson SEATTLE, WASH. Carson Pirie Scott & Co. 5th and Pine 98 1 0 1 Carter ' s Fine Foods and Delica- 1 S. State St. 60603 tessen Northwest Gourmet Center 4523 University Way N. E. 98 105 DENVER, COLO. 1 208 Lake St. , Renton 98 1 5 5

Chip's Delicatessen Denver Dry Goods Co.

Security Market 16th and California 80202 TORONTO, CANADA

3rd Ave. and Virginia St. 98 105 Pampered Kitchens

DETROIT, MICH. The Colonnade, 1 3 1 Bloor St. W. , Johnsen' s Scandinavian Foods ). L. Hudson Toronto 5 2248 N. W. Market 98 107 1206 Woodward 48226

Specialty Spice Shop HOUSTON, TEX. Seeds and Potted Herbs Stall 3 , Lower Floor, Pike Place

Market 98 101 Petite Marmite 6 1 1 0 Westbury Square 77035 Earl May Nursery

VANC OUVER, B.C., CANADA INDIANAPOLIS, IND.

Shenandoah, Iowa 5 160 1 Dovre Import & Export Ltd.

L. S. Ayres & Co. Henry Field Co. 369 E. Hastings St.

1 W. Washington St. 46204 Shenandoah, Iowa 5 160 1

Hungarian Foodstuffs MIAMI, FLA. Tool Shed Herb Nursery Salem Center

Burdine 's North Salem, N.Y. 10560 22 E. Flagler St. 3 3 1 3 1

DALLAS, TEXAS Wayside Gardens Cappello 's

N E W Y O R K , N.Y. Mentor, Ohio 44060 5 328 Lemmon Ave. 7 5 209 Bazaar de Ia Cuisine Weston Nurseries Simon David 160 E. 5 5th St. 10022 East Main St. 7 1 17 Inwood Rd. 75 209 Bazaar Frant;ais Hopkington, Mass. 0 1 748

666 6th Ave. 10010 White Flower Farm MONTREAL, QUE., CANADA

Old Europe Fine Foods The Bridge Co. Litchfield, Conn. 067 59 3855 St. Lawrence Blvd. 2 1 2 E. 52nd St. 10022

Sepps Sausages & Delicatessen Inc. Hammacher Schlemmer Shallots 3769 St. Lawrence Blvd. 145 E. 5 7th St. 10022

Eaton's Gourmet Department La Cuisiniere GNL Shallot Distributors 677 St. Catherine St. W. 903 Madison Ave. 1002 1 5 1 De Shibe Terrace

NEW YORK, N.Y. OMAHA, NEB. Vineland, N.J. 08360

H. Roth & Son Brandeis Les Eschalotes 1 577 1 st Ave. 1 0028 16th and Douglas 68102 Ramsey, N.J. 07446

Printed in U.S.A. :n: