I got a quiet thrill reading this 1974 Gourmet article on the current obsession with fresh green peppercorns. At the time the sizzling little spice was apparently flooding haute-cuisine restaurants. Why do I have no memory of this? According to the article's, author, Cleo Gruber:
Green Peppercorns Anyone?
Green Peppercorns Anyone?
Green Peppercorns Anyone?
I got a quiet thrill reading this 1974 Gourmet article on the current obsession with fresh green peppercorns. At the time the sizzling little spice was apparently flooding haute-cuisine restaurants. Why do I have no memory of this? According to the article's, author, Cleo Gruber: