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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: Easter Menus
April 1957
- Keywords
- louis diat,
- france,
- paris,
- easter,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Baked Puddings
November 1956
- Keywords
- louis diat,
- france,
- paris,
- dessert,
- 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
South American Journey: Part VII
Chile is a narrow strip of country, 2,600 miles long and about 250 miles across at its widest, between the lofty Andes and the blue, blue Pacific.
August 1956
- Keywords
- stephen longstreet,
- south america,
- wine,
- south american journey
magazine
Classes in Classic Cuisine: Pâte Feuillelée
April 1956
- Keywords
- louis diat,
- pastry,
- france,
- french,
- classes in classic cuisine
magazine
South American Journey: PART VI
In many ways Uncle Willie and I were just like all the other tourists in Argentina. Always in a hurry, we saw too much, digested some of it, but left the real national mystery, the full flavor of Argentina, untouched by our swift passing....
April 1956
magazine
Classes in Classic Cuisine: Yeast Pâtes
February 1956
- Keywords
- louis diat,
- pastry,
- france,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Kidneys, Livers, and Brains
January 1956
- Keywords
- louis diat,
- france,
- french,
- classes in classic cuisine
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