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technique
magazine
Tricks of My Trade: March 1951
An old French Proverb has it: “C'est la Sauce qui fait le poisson,” testifying to the importance of sauce.
March 1951
- Keywords
- louis diat,
- tricks of my trade,
- french,
- cooking + technique,
- seafood
magazine
Tricks of My Trade: February 1951
To believe that French cooking must be rich means that somewhere in one's gastronomical adventures the essence of la vraie cuisine française has been missed.
February 1951
- Keywords
- louis diat,
- tricks of my trade,
- france,
- cooking + technique,
- vegetable
magazine
An Epicurean Tour of the French Provinces: Franche-Comté
Notes on the gustatory riches of a verdant province, from the unctuous fondue to that divine topaz nectar, Château-Châlon.
January 1951
- Keywords
- samuel chamberlain,
- france,
- hotels,
- wine,
- cooking + technique
magazine
The Ritz in Retrospect
Few men live through the entire life of a celebrated establishment. But when the Ritz-Carlton in New York closes, that will be my status.
January 1951
- Keywords
- louis diat,
- hotels,
- new york,
- cooking + technique,
- seafood
magazine
Carving is an Art
The Art of Carving is the science of carving. One must understand anatomy, have a steady hand, a sure eye, and extreme patience.
November 1948
- Keywords
- james beard,
- poultry,
- cooking + technique
magazine
Game at Large
When I was in England, how many times I watched the hunters there—red-coated riders on beautiful horses racing after the hounds.
November 1948
- Keywords
- louis diat,
- poultry,
- cooking + technique
magazine
The Last Touch in Sauces: August 1948
Lovers of good eating call French sauces the gift that la cuisine française has given the world.
August 1948
magazine
Food Flashes: August 1946
Now you can make the cultured milk of the Balkans right at home in the kitchen and serve it fresh as this morning.
August 1946