1950s Archive
magazine
Classes in Classic Cuisine: Cold Chicken
The maréchal, tasting cold chicken, pronounced it delicious and dubbed it Chaud-froid— made hot, served cold.
August 1957
- Keywords
- louis diat,
- france,
- paris,
- poultry,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Frogs’ Legs and Scallops
July 1957
- Keywords
- louis diat,
- france,
- paris,
- seafood,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Sandwiches, Croûtes and Canapés
June 1957
- Keywords
- louis diat,
- france,
- paris,
- sandwiches,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Morels, Mussels, and Snails
May 1957
- Keywords
- louis diat,
- france,
- paris,
- vegetable,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Easter Menus
April 1957
- Keywords
- louis diat,
- france,
- paris,
- easter,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Lenten Soups
March 1957
- Keywords
- louis diat,
- france,
- paris,
- seafood,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Crêpes and Beignets
February 1957
- Keywords
- louis diat,
- france,
- paris,
- pastry,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Oysters
January 1957
- Keywords
- louis diat,
- france,
- paris,
- seafood,
- classes in classic cuisine
magazine
Martini-Zheen, Anyone?
To get a dry Martini, one must unhesitatingly ask for a Martini-gin, pronounced zheen.
January 1957
- Keywords
- m.f.k. fisher,
- cocktail,
- france
magazine
Noël à la Ritz
Louis Diat, once the celebrated head chef at New York's Ritz, as well as a prolific Gourmet contributor, offers a behind-the-scenes peek at the posh hotel's old-world holiday traditions, complete with 11 recipes for ritzy Christmas specialties...
December 1956
- Keywords
- louis diat,
- christmas,
- new york,
- hotels,
- winter
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