Advertisement
| henri pellaprat recipe for bolognese sauce: The Discovery of Pasta Luca Cesari, 2023-01-03 What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? An acclaimed Italian food writer tells the colorful and often-surprising history of everyone’s favorite dish. In this hugely charming and entertaining chronicle of everyone’s favorite dish, acclaimed Italian food writer and historian Luca Cesari draws on literature, history, and many classic recipes in order to enlighten pasta lovers everywhere, both the gourmet and the gluten free. What is Italy without pasta? Come to think of it, where would the rest of us be without this staple of global cuisine? The wheat-based dough first appeared in the Mediterranean in ancient times. Yet despite these remote beginnings, pasta wasn’t wedded to sauce until the nineteenth century. Once a special treat, it has been served everywhere from peasant homes to rustic taverns to royal tables, and its surprising past holds a mirror up to the changing fortunes of its makers. Full of mouthwatering recipes and outlandish anecdotes—from (literal) off-the-wall 1880s cooking techniques to spaghetti conveyer belts in 1940 and the international amatriciana scandal in 2021—Luca Cesari embarks on a tantalizing and edifying journey through time to detangle the heritage of this culinary classic. |
| henri pellaprat recipe for bolognese sauce: A Brief History of Pasta Luca Cesari, 2022-10-27 A Waterstones 'Best Books of 2022: Food and Drink' A Times Food and Drink Book of the Year 2022 and a Spectator Cook Book of the Year 2022 A Stylist Christmas Gift Pick 2022 'If pasta is a religion, this book is its sermon' Russell Norman, founder of Polpo and Brutto 'Rewarding ... you discover a lot about Italy here ... huge fun' Sunday Times In one shape or another, pasta has been an Italian staple since the days of ancient Rome. It has been the food of peasants, the pride of royalty and a culinary badge of honour for Italian emigrants all over the world. It's hard to imagine Italy without pasta, yet the history of the country's most famous food has changed with the fortunes of eaters and cooks alike. In A Brief History of Pasta, discover the humble origins of fettuccine Alfredo that lie in a back-street trattoria in Rome, how Genovese sauce became a Neapolitan staple and what conveyor belts have to do with serving spaghetti. Meet the people who have shaped pasta's history, from the traders who brought pesto to the world to the celebrity chef who sparked national outrage by adding an unpeeled garlic clove to his recipe for amatriciana sauce. Renowned culinary historian Luca Cesari delves into the fascinating variety of his country's best-loved food, serving up the secrets behind the creamiest carbonara, the richest ragù alla Bolognese and the tastiest tortellini. |
| henri pellaprat recipe for bolognese sauce: The Great Book of French Cuisine Henri-Paul Pellaprat, 2012-02-01 Thoroughly updated by James Beard Award-winning chef Jeremiah Tower, this is the Le Cordon Bleu founder’s classic cookbook and guide to French cuisine. In the nineteenth century, Henri-Paul Pellaprat founded Le Cordon Bleu. In the twentieth century, his landmark cookbook, L’Art Culinaire Moderne, wastranslated into English and acclaimed as the most comprehensive and authoritative book on French cooking and gastronomy ever written. This complete revision and updating by James Beard Award-winning chef Jeremiah Tower is a reference cookbook that continues to shape great chefs and great cooking in the twenty-first century. Pellaprat was the first chef to give the vast subject of French cuisine a logical and comprehensive underpinning by offering a complete education in the four basic subdivisions of French cooking, la haute cuisine, la cuisine bourgeoise, la cuisine régionale, and la cuisine impromptue, the inspired cooking that creates memorable dishes with easily available ingredients. Included are 2,000 recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflés, cakes, and traditional French desserts. This new edition includes more than 600 easy-to-follow techniques and timesaving tips, and a complete lexicon of French cooking terms. Unparalleled in its scope and the authenticity of its information, The Great Book of French Cuisine remains a definitive work, the perfect reference for both amateurs and professional chefs, to be treasured and consulted throughout a lifetime of cooking. |
| henri pellaprat recipe for bolognese sauce: Eggs in Cookery Richard Hosking, 2007 With chapters including Ovophilia in Renaissance Cuising, and Cackleberries and Henrfuit: A French Perspective, this is a treasure trove of articles on the place of the humble egg in cookery. |
| henri pellaprat recipe for bolognese sauce: Colonial Food in Interwar Paris Lauren Janes, 2016-02-25 In the wake of the First World War, in which France suffered severe food shortages, colonial produce became an increasingly important element of the French diet. The colonial lobby seized upon these foodstuffs as powerful symbols of the importance of the colonial project to the life of the French nation. But how was colonial food really received by the French public? And what does this tell us about the place of empire in French society? In Colonial Food in Interwar Paris, Lauren Janes disputes the claim that empire was central to French history and identity, arguing that the distrust of colonial food reflected a wider disinterest in the empire. From Indochinese rice to North African grains and tropical fruit to curry powder, this book offers an intriguing and original challenge to current orthodoxy about the centrality of empire to modern France by examining the place of colonial foods in the nation's capital. |
| henri pellaprat recipe for bolognese sauce: Independent Restaurants , 1986 |
| henri pellaprat recipe for bolognese sauce: 1,000 Foods To Eat Before You Die Mimi Sheraton, 2015-01-13 The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included. |
| henri pellaprat recipe for bolognese sauce: Restaurant Management , 1988 |
| henri pellaprat recipe for bolognese sauce: Larousse Gastronomique Librairie Larousse, 2022-08-30 Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers. |
| henri pellaprat recipe for bolognese sauce: Best Sellers , 1968 |
| henri pellaprat recipe for bolognese sauce: Library Journal , 1971-10 |
| henri pellaprat recipe for bolognese sauce: Library Journal Melvil Dewey, Karl Brown, Frederick Leypoldt, Bertine Emma Weston, Helen E Wessells, 1971 Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Juniorlibraries, 1954-May 1961). Issued also separately. |
| henri pellaprat recipe for bolognese sauce: The Publishers Weekly , 2003 |
| henri pellaprat recipe for bolognese sauce: Lebanese Home Cooking Kamal Mouzawak, 2015-09-15 Lebanese Home Cooking is a mouthwatering cookbook that teaches traditional Lebanese home cooking with regional and religious variation. |
| henri pellaprat recipe for bolognese sauce: Le Cordon Bleu at Home , 1991 |
| henri pellaprat recipe for bolognese sauce: Jane Grigson's Vegetable Book Jane Grigson, 2007-04-01 In Jane Grigson's Vegetable Book American readers, gardeners, and food lovers will find everything they've always wanted to know about the history and romance of seventy-five different vegetables, from artichokes to yams, and will learn how to use them in hundreds of different recipes, from the exquisitely simple ?Broccoli Salad? to the engagingly esoteric ?Game with Tomato and Chocolate Sauce.? Jane Grigson gives basic preparation and cooking instructions for all the vegetables discussed and recipes for eating them in every style from least adulterated to most adorned. This is by no means a book intended for vegetarians alone, however. There are recipes for ?Cassoulet,? ?Chicken Gumbo,? and even Dr. William Kitchiner's 1817 version of ?Bubble and Squeak? (fried beef and cabbage). ø Jane Grigson's Vegetable Book is a joy to read and a pleasure to use in the kitchen. It will introduce you to vegetables you've never met before, develop your friendship with those you know only in passing, and renew your romance with some you've come to take for granted. ø This edition has a special introduction for American readers, tables of equivalent weights and measures, and a glossary, which make the book as accessible to Americans as it is to those in Grigson's native England. |
| henri pellaprat recipe for bolognese sauce: Adult Catalog: Subjects Los Angeles County Public Library, 1970 |
| henri pellaprat recipe for bolognese sauce: Gourmet Pearl Violette Metzelthin, Ruth Reichl, 1943 |
| henri pellaprat recipe for bolognese sauce: Marion Brown's Southern Cook Book Marion Brown, 2000-11-09 With sales of more than one-half million copies since its original publication in 1951, Marion Brown's Southern Cook Book is one of the most popular regional cookbooks available. Here are nearly 1,000 recipes from the South's finest kitchens--treasured old recipes from southern households, favorite dishes from hotels and restaurants with a tradition of Southern cuisine, and newer recipes that take advantage of prepared products. This edition incorporates many new recipes sent to Mrs. Brown by enthusiastic users of the first edition. Marion Brown's Southern Cook Book retains its true Southern flavor, but it illustrates the increasing cosmopolitanism of the Southern palate. It also takes heed of the fact that today's cook is constantly on the go and needs many simple, easy-to-prepare dishes, and that prepared mixes and packaged and processed foods are an important part of today's preparation of meals. And the recipes themselves have been reorganized and presented in a way that makes them easier to follow for the inexperienced cook. Marion Brown's Southern Cook Book makes the charm and good company of the best Southern cookery available to everyone. |
| henri pellaprat recipe for bolognese sauce: The Hotel Monthly John Willy, 1960 |
| henri pellaprat recipe for bolognese sauce: English Language Cookbooks, 1600-1973 Lavonne B. Axford, 1976 |
| henri pellaprat recipe for bolognese sauce: Food and Friends Simone Beck, Suzanne Patterson, 1991 Autobiography of world famous cook Simone Beck. Includes recipes. |
| henri pellaprat recipe for bolognese sauce: Paperbacks in Print , 1975 |
| henri pellaprat recipe for bolognese sauce: Parsiana , 2003 |
| henri pellaprat recipe for bolognese sauce: Restaurants and Catering Jeremiah J. Wanderstock, 1970 |
| henri pellaprat recipe for bolognese sauce: Art Culinaire , 1996 |
| henri pellaprat recipe for bolognese sauce: New York Magazine , 1971-12-06 New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea. |
| henri pellaprat recipe for bolognese sauce: The Virginia Quarterly Review , 1983 |
| henri pellaprat recipe for bolognese sauce: California Dish Jeremiah Tower, 2003 Recounts the rise and fall and rise again of the award-winning chef who revolutionized modern American cooking, including his job at Chez Panisse, his international success, and his opinions regarding his competitors. |
| henri pellaprat recipe for bolognese sauce: Crescendo of the Virtuoso Paul Metzner, 2024-07-26 During the Age of Revolution, Paris came alive with wildly popular virtuoso performances. Whether the performers were musicians or chefs, chess players or detectives, these virtuosos transformed their technical skills into dramatic spectacles, presenting the marvelous and the outré for spellbound audiences. Who these characters were, how they attained their fame, and why Paris became the focal point of their activities is the subject of Paul Metzner's absorbing study. Covering the years 1775 to 1850, Metzner describes the careers of a handful of virtuosos: chess masters who played several games at once; a chef who sculpted hundreds of four-foot-tall architectural fantasies in sugar; the first police detective, whose memoirs inspired the invention of the detective story; a violinist who played whole pieces on a single string. He examines these virtuosos as a group in the context of the society that was then the capital of Western civilization. This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1999. |
| henri pellaprat recipe for bolognese sauce: America's Best Chefs Cook with Jeremiah Tower Jeremiah Tower, 2003 Jeremiah Tower, James Beard Award–winning chef and pioneer of American regional cuisine, cooks with a who′s who of some of the nation′s top chefs in their home kitchens Companion to the PBS television series, America′s Best Chefs In the early 1970s, Chef Jeremiah Tower′s revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene. The successes that followed are legendary, from his trail–blazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco. Now, in this companion to the landmark twenty–six–part PBS series, America′s Best Chefs, Jeremiah Tower visits 13 James Beard Award–winning chefs and cooks with them in their home kitchens. More than 100 recipes, accompanied by full–color photographs, show home cooks how to make the dishes featured on the show as well as a number of Jeremiah′s own creations. The book includes contributions from New York′s Michael Romano (Union Square Cafe) and Alain Ducasse (Ducasse), Los Angeles′ Mark Peel and Nancy Silverton (Campanile and La Brea Bakery), San Francisco′s Nancy Oakes (Boulevard), Chicago′s Charlie Trotter (Charlie Trotter′s) and Gale Gand (Tru), Philadelphia′s Jean–Louis Lacroix (Rittenhouse Hotel), Boston′s Ken Oringer (Clio), Arizona′s Robert McGrath (Roaring Fork in Scottsdale), Wisconsin′s Odessa Piper (L′Etoile in Madison), Alabama′s Frank Stitt (Highlands Bar & Grill in Birmingham), Oregon′s Philippe Boulot (The Heathman Bar and Grill in Portland), and Virginia′s Patrick O′Connell (The Inn at Little Washington). Jeremiah Tower (New York, NY) received the James Beard Foundation′s Outstanding Chef Award in 1996 and is the author of the James Beard Award–winning New American Classics as well as Jeremiah Tower Cooks. |
| henri pellaprat recipe for bolognese sauce: Small Business Bibliography , 1962 |
| henri pellaprat recipe for bolognese sauce: Ice Creams, Sorbets & Gelati Caroline Weir, Robin Weir, 2010-12-28 This comprehensive bible of frozen desserts includes recipes for ice cream, sorbet, gelati, and granita, along with a history of ice cream making. World-renowned frozen dessert experts Caroline and Robin Weir have spent more than twenty years passionately pursuing everything ice cream. After tracing ice cream’s evolution from Asia, the Middle East, France, Italy, and America, studying its chemistry as well as its history, this husband and wife food writing team offer a comprehensive cookbook including four hundred recipes and tips for making ice cream, both with and without a machine. With insightful commentary, historical context, and mouthwatering photographs, this definitive cookbook covers the classics, with recipes for chocolate and vanilla bean ice cream, as well as frozen adventures such as green tea ice cream, chocolate brownie ice cream, tequila granita, and basil-flavored lemon sorbet. You’ll find the perfect flavor for every occasion, as well as all the traditional ice cream sides—such as oven-baked wafer cones, crisp almond cookies, and decadent butterscotch and chocolate fudge sauces. An indispensible guide for home chefs and frozen dessert aficionados, Ice Creams, Sorbets & Gelati is “a modern classic for ice cream lovers” (Italia Magazine). “There’s nothing more cooling on a warm day than a sophisticated sorbet or glamourous granita. Turn ice into a stylish treat, with these fabulous recipes.” —Vegan Living “Everything you ever wanted to know about frozen desserts but didn’t know where to turn. . . . A guide of Biblical proportions with recipes for everything you could possibly want in [the frozen dessert] category.” —The Irish Daily Mail |
| henri pellaprat recipe for bolognese sauce: Home Economics and Domestic Subjects Review , 1971 |
| henri pellaprat recipe for bolognese sauce: Keys to Good Cooking Harold McGee, 2013-02-19 A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish. |
| henri pellaprat recipe for bolognese sauce: Ma Cuisine Auguste Escoffier, Andre L. Simon, 2000 August Escoffier's reflection on a lifetime in kitchens, is available in paperback...If...serious about French food, cooking technique, garnishes or simply reading about the topic, this reference from a founder of London's Savoy Hotel, who has been called the greatest cook ever, could be a treasured gift. Translated into English, it includes U.S. measures and notes so if [you] decide to actually make Chaudfroid of Chicken or Acacia Blossom Fritters, there is nothing to stop [you].--Atlanta Journal. |
| henri pellaprat recipe for bolognese sauce: Adult Subject Catalog Orange County Public Library (Calif.), 1971 |
| henri pellaprat recipe for bolognese sauce: The Operatic Kitchen Giancarlo Fre, 2014 |
| henri pellaprat recipe for bolognese sauce: Larousse Patisserie and Baking Editions Larousse, 2020-09-03 Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse. |
| henri pellaprat recipe for bolognese sauce: The French Chef Cookbook Julia Child, 2023-11-21 A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child's debut TV show, which made her a star and is now featured as the centerpiece of Max's Julia. The French Chef Cookbook is a comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes. By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn’t until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966. From that success came The French Chef Cookbook, Julia’s first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode—”Dinner in a Pot,” “Caramel Desserts,” “Beef Gets Stewed Two Ways”—the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes—including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse. The definitive companion to Julia's groundbreaking television series, The French Chef Cookbook is now available in a beautiful new edition, sixty years after Julia first took to the airwaves. |
Resident Login
Made with in Sunny Scottsdale A&C Enterprises LLC © 2025 · All Rights Reserved
Henri Studio
The artisan’s touch shapes every Henri creation. Each piece is poured by hand in the tradition of meticulous Old World craftsmanship, complemented by our rich, trend-setting finishes. Our …
An all-in-one resident platform that simplifies property …
Discover Henri’s unparalleled community experience. Our innovative engagement tools not only enhance resident retention and satisfaction, but also maximize your return on investment. Our …
Henri - Wikipedia
Henri is the French form of the masculine given name Henry, also in Estonian, Finnish, German and Luxembourgish. Bearers of the given name include:
Henri | New Luxury Apartments in Downtown Phoenix
Henri connects you to the heart of downtown, Roosevelt Row, and the rest of Phoenix’s emerging arts scene. Resonant with the exhilarating energy of downtown and immersed in artistic …
Home | henri
Robert Henri (formerly Robert Henry Cozad) was one of America's greatest artists and one of its most important art instructors. In our environmentally controlled gallery, built in 2014, you will …
Henrri, le meilleur logiciel de facturation gratuit
Le meilleur logiciel de facturation pour TPE/PME/auto-entrepreneur. Déjà prêt pour la facture électronique 2026. Soyez tranquille ! 8 caractères minimum avec 1 majuscule, 1 caractère …
Hat Store in Canada & Online - Henri Henri
Feb 20, 2025 · Welcome to Henri Henri, Canada's largest hat store since 1932. Find the best selection of local and custom hats and caps for men and women in our online store.
Tropical Storm Henri makes landfall in the Northeast - CNN
Aug 22, 2021 · Henri was once a hurricane — but not at landfall: Henri weakened from a Category 1 hurricane on Sunday morning before it made landfall later in the day. When it hit Rhode …
Hurricane Henri - Wikipedia
Hurricane Henri (/ ɒ n ˈ r iː / ahn-REE [1]) was a tropical cyclone that impacted the Northeastern United States. The eighth named storm and third hurricane of the 2021 Atlantic hurricane …
Resident Login
Made with in Sunny Scottsdale A&C Enterprises LLC © 2025 · All Rights Reserved
Henri Studio
The artisan’s touch shapes every Henri creation. Each piece is poured by hand in the tradition of meticulous Old World craftsmanship, complemented by our rich, trend-setting finishes. Our …
An all-in-one resident platform that simplifies property …
Discover Henri’s unparalleled community experience. Our innovative engagement tools not only enhance resident retention and satisfaction, but also maximize your return on investment. Our …
Henri - Wikipedia
Henri is the French form of the masculine given name Henry, also in Estonian, Finnish, German and Luxembourgish. Bearers of the given name include:
Henri | New Luxury Apartments in Downtown Phoenix
Henri connects you to the heart of downtown, Roosevelt Row, and the rest of Phoenix’s emerging arts scene. Resonant with the exhilarating energy of downtown and immersed in artistic …
Home | henri
Robert Henri (formerly Robert Henry Cozad) was one of America's greatest artists and one of its most important art instructors. In our environmentally controlled gallery, built in 2014, you will …
Henrri, le meilleur logiciel de facturation gratuit
Le meilleur logiciel de facturation pour TPE/PME/auto-entrepreneur. Déjà prêt pour la facture électronique 2026. Soyez tranquille ! 8 caractères minimum avec 1 majuscule, 1 caractère …
Hat Store in Canada & Online - Henri Henri
Feb 20, 2025 · Welcome to Henri Henri, Canada's largest hat store since 1932. Find the best selection of local and custom hats and caps for men and women in our online store.
Tropical Storm Henri makes landfall in the Northeast - CNN
Aug 22, 2021 · Henri was once a hurricane — but not at landfall: Henri weakened from a Category 1 hurricane on Sunday morning before it made landfall later in the day. When it hit Rhode …
Hurricane Henri - Wikipedia
Hurricane Henri (/ ɒ n ˈ r iː / ahn-REE [1]) was a tropical cyclone that impacted the Northeastern United States. The eighth named storm and third hurricane of the 2021 Atlantic hurricane …
