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LETTER FROM LONDON AND PARIS about two chefs: Fergus Henderson, of St. John in London, who specializes in using all parts of the animals he cooks, and Alain Passard of L'Arpege in Paris, who serves vegetables almost exclusively…Writer accompanies Henderson to the Smithfield meat market in London.
By Adam Gopnik The New Yorker, September 5, 2005 P. 91 LETTER FROM LONDON AND PARIS about two chefs: Fergus Henderson, of St. John in London, who specializes in using all parts of the animals he cooks, and Alain Passard of L'Arpege in Paris, who serves vegetables almost exclusively…Writer accompanies Henderson to the Smithfield meat market in London.
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"We also serve vegetables.
I love this way of serving vegetables.
It was a matter of finding ways of serving vegetables palatably rather than hiding them.
Lisa Suriano, the program's founder, will give demonstrations this month at Whole Foods Market, teaching children and parents easy ways to prepare and serve vegetables.
As a mother well-versed in the dark arts of serving vegetables by stealth, these ideas are music to my ears.
It tells us that firstly we will, given half the chance serve vegetables that are overcooked; secondly, when in doubt we always do potato dauphinoise; thirdly, that desserts are generally a choice between crème brulee or something chocolatey.
Additionally, 65% served vegetables daily, while we found 70% to serve vegetables.
For example, to evaluate the guideline to serve vegetables daily, we asked nursery managers to agree or disagree with the statement "each day we serve a vegetable".
Of those, 94% reported serving fruit (compared to our 92%) and 97% reported serving vegetables (higher than our 70%) to children daily.
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