About four hundred thirty-five years after the discovery of America, the Viennese began to accept the fact by allowing a few well-chosen Americanisms to slip into their language.
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A Loaf of Bread and Thou
When I thought of preparing an article on bread, I felt perfectly qualified for the job, not because of exceptional experience in baking bread but because of unrivaled experience in eating it.
September 1958
- Keywords
- lillian langseth-christensen,
- bread
magazine
Primer for Gourmets: April 1958
First lessons in casserole cookery.
April 1958
- Keywords
- louis diat,
- french,
- france
magazine
Primer for Gourmets: March 1958
First lessons in fish cookery.
March 1958
- Keywords
- louis diat,
- french,
- france,
- fish
magazine
Viennese Memoir: Part I—The Jour
December 1957
- Keywords
- lillian langseth-christensen,
- viennese memoir,
- vienna,
- cheese
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: Lenten Soups
March 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
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