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Show Page 22—THE HERALD, Provo, Val Sunday, July 25, 1971 Gourmet Cooking Doesn't Belong Just to Gourmets — fase xe MAILE BOMAN RANEE PEART Ranee Peart to Wed Maile Boman Joel Crouch in Fall Selects Mr, and Mrs, Max Peart of and will be honored at the annual Payson anaes ier Payson celebration in late gementof ir daughter, summer. Mr. Crouch is also a graduate ion, to Joel Crouch, son of Mrs. Bud Crouch, Payson. ear. Both bride and groom ‘The bride, a 1971 graduate of plan to ittend Brigham Young Payson High School, is an University this fall, They will attendant to the Harvest Queen maketheir home in Payson. Nuptial Day Mr. and Mrs. Paul V. Boman the of Payson High School and LDS engagement ° Springville,andannounce forthcoming marriage of their daughter, Maile, to Chesley W. Walker, son of Mr. and Mrs. Chesley BE Walker of Payson. The couple has selected August 5 for their wedding which will take place in the Salt Lake LDS Temple. A reception to be given in their honor will be held the following evening in the Skyroom of the Ernest L. Wilkinson Center at the Brigham ee Miss Boman is a graduate of families, on overseas duty, magazine has almost doubled L Not too long ago tie average American's idea of a good meal was steak, chops or fried chicken, Now it's apt to be Beef Fondue or au Vin, a idea of » Depper oe Now it’s likely to be red wine, rosemary, anise or shallcts. Interest in gourmet cookingis with a love for foreign foods and the know-how to prepare them. There has been an increasing i urge meee for stalstatus, and gourmet cooking the homemaker something “new and different” to serve for family or guests. Seeking new dishes can be a social cctivity. since since 1967. Among the 1200 cookbooks available today, there can be found beoks on virtually every forzign cuisine. And cookbooks devoied exclusively to pancakes, rice,beef, casseroles, chicken or suffles. There are books on gourmet cooking for one or more, jar a crowd, or the American kitchen. One can be a gourmetat the grill, on a low-fat or cardiac diet, with health foods % wine, TV cooking shows andlocal cooking schools have greatly aided the appreciation of good food and drink. For those to Americans have found, in gourmet cooking, a way to be creative, giving them the Northwestern National Life satisfaction of personal acInsurance Co. From small comp!lishment. Twenty years ago, gourmetor Midwest towns to large coastal cities, gourmet cooking is specialty foods could be found only in a handful of fancy food becoming a wayof life. Gourmet cooking is the art of stores or delicatessens in large whom foreign foods once meant making good food taste better. cities, mainly New York, pizza and chop suey, the One expert defines gourmet Chicago and San Francisco. Galloping Gourmet and Julia KAREN MARIE KING foods as “products with extra ‘yoday there is hardly a com- Child have become household quality.”’ Another says it’s munity without some kind of names. But gourmet cooking is not specialty food outlet. making the most of what you Practically all supermarkets only a pastime for women, have. Some think that any gourmet meal is one that does have now at least a small Cooking schools are extremely more than just satisfy hunger gourmet corner, reports the popular with men, according to Family Ecenomics Bureau. Northwestern NationalLife. And gourmet shop in Anyforeign or ethnic dish, not Larger stores may alse have one i delphia says over half its Mr.and Mrs. Leslie R. King will study on the masters ordinarily in one’s diet, can be sections of premium quality announce the engagement and program at the University of gourmet. Health and fruits, vegetables and meats. clientele is men. organically-grown foods are also Department stores, gift shops, Once strictly limited to the forthcoming marriage of their Utah. beginning to come into the boutiques and scores of fancy wealthy, gourmet cooking has daughter, Karen Marie, food shops also offer a tempting now spread to every income Kenneth J. Fakler, son of Mr. gourmetpicture. Earle R. MacAusland, array of imported and domestic group.Specialty or quality foods and Mrs. Peter F. Fakler all of dobring a premium price,soit is Provo. publisher of Gourmet, sees the foods. It is estimated that sale of possible to spend a lot of money The young couple both trend in gourmet cooking asa sign that Americans are atlast gourmetfoodstuffs ran yhover on gourmet cooking. But one can graduated from Provo High eats to appreciate good $1 billion last year. And it’s also spend very little, use School where Karen was junior “Utah's Lowest Food Prices” expanding at a rate Hig about 10 imagination and stil turn out a varsity and varsity cheerleader Prices Effective Mon. Tues., Wed. gourmet mealfit for a king. the changing lifestyles of percent each year. and graduated from LDS While a real gourmet says a Gourmet cookware, once used Seminary. Kenneth was an young homemakers, increased leisure and home entertainment cookbook is merely the foun- only by French chefs, can now honor student and manager of Local Grown a av have contributed to the growing dation that allows one to use be found in many homes.Sales the debate team. They have Field interest in good food. Postwar Legace sales of cookbooks of gourmet cooking utensils are attended BYU whereKarenis a boorning. In 1960, U.S. up as much as 25 percentin some senior in elementary education. affluence sept millions of Americans abroad to study and pblsers brought out only 40 stores this year, despite Kenneth is a recent graduate of books. Last year saw sales in other departments. travel; they came back eager to Notre Dame University at South duplicate their new food ex- ea on new voluries. The A major Chicago store says Bend, Ind. wherehe received his Gourmet French and Scandinavian im- bachelor’s degree in accounting periences. Servicemen and their circulation _of ports and such items as fondue and a commission as a pots and Chinese woks are Second Lieutenantin the ROTC. “selling like hotcakes.” Paella While at Notre Dame, Kenneth Local Grown pans, fish poachers and clay Redleaf... ... Heod 5 was secretary of the Finance bakers,at prices from $10 to $20, Club and made the Dean’s List. — are selling well. Sweet Adelines, Provo have several “sing outs,” Omelet pans, souffle dishes, They will be married Aug. 13 in Provo and will make their Chapter, will host a guest when they perform for the French whisks, butter molds, Ripe and Ready 15: night Mondayat 8 p.m.at the public, scheduled. These inchopping blocks and scales are first home in Salt Lake where Tet... eres Ib. Provo Community Church clude the Sweet Adeline show someof the other “essentials” of Karen will teach at Wasatch Elernentary School and Kenneth when they invite any woman in November, the Utah State gourmet cookery. Stores oft interested in joining to attend. Fair in September and a trip bring in famous chefs such as The Adelines are a ladies to Reno in the Spring for James Beard or Rudolph course in wine usage is even barbershop group interested competition. Standish to teach customers how available on records! Westen... ..« ww. 59° i in four-part harmonysinging. For further information, to use the cookware. It's been said that great They rehearse each Monday call Mrs. Ross (Erna) A true connoisseur says good cooking is made up of three at 8 p.m.at the church. Heaney, president, 225-1639, food must be accompanied by a things — superior ingredients, ‘The group is welcoming new or Phyllis Ashton, 374-1564, good wine. Consumption of wine talented cooks and appreciative Blue Ribbon members to begin rehearsals Robert Burgener is inusical is booming as novices are audiences. It seems that Sod ssiasi-o 4 . 39° for the coming y director. learning the use of wines for noois getting more of all drinking and cooking. A quick thr PANS. of Karen King to Marry Mr. Fakler in August i CORN CANTALOUPE | wap ib. "| LETTUCE Lambda Delta Sigma. She is employed in Provo. Mr, Walkerisa graduate of Mr. Walker is a graduate of Payson High School and LDS Seminary. He has served in tne United States Army. He has graduated from Utah Technical College of Provo and is employed in Orem. 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