magazine
Classes in Classic Cuisine: Oysters
January 1957
- Keywords
- louis diat,
- france,
- paris,
- seafood,
- classes in classic cuisine
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
magazine
Classes in Classic Cuisine: Baked Puddings
November 1956
- Keywords
- louis diat,
- france,
- paris,
- dessert,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Entrée Soufflés
October 1956
- Keywords
- louis diat,
- france,
- paris,
- cheese,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Aspics and Garnishes—II
August 1956
- Keywords
- louis diat,
- france,
- classes in classic cuisine,
- poultry,
- meat
magazine
Classes in Classic Cuisine: Aspics—I
July 1956
- Keywords
- louis diat,
- france,
- poultry,
- meat,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Spring Vegetables
June 1956
- Keywords
- louis diat,
- france,
- vegetable,
- french,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Pâte à Biscuit and Pâte â Génoise
Pastry making was one of my early culinary loves, but it has been many years since I actually worked in a pastry kitchen.
May 1956
- Keywords
- louis diat,
- france,
- pastry,
- french,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Pâte Feuillelée
April 1956
- Keywords
- louis diat,
- pastry,
- france,
- french,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Pâte à Chou
March 1956
- Keywords
- louis diat,
- pastry,
- france,
- classes in classic cuisine
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