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Tricks of My Trade: August 1951
Everyone knows that Americans have a sweet tooth. And I can add from experience that they have a very cold one, too.
August 1951
- Keywords
- louis diat,
- tricks of my trade,
- france,
- cooking + technique,
- dessert
An Epicurean Pilgrimage to Paris: Part II - The Right Bank
There are such magnitude and variety to this awesome subject that one hesitates to treat it briefly in the space of a single article.
August 1951
- Keywords
- samuel chamberlain,
- paris,
- france,
- europe,
- travel
magazine
An Epicurean Pilgrimage to Paris: Part I - The Left Bank
Nobody in his right digestion would deny that a firsthand study of Paris restaurants is a toothsome assignment, but limitations loom large and forbidding.
July 1951
- Keywords
- samuel chamberlain,
- paris,
- france,
- europe,
- travel
magazine
An Epicurean Tour of the French Provinces: Auvergne
Volcanic hills, Romanesque churches and fortified towns overshadow the elemental, pork scented cookery of this noble and dramatic province.
June 1951
- Keywords
- samuel chamberlain,
- france,
- europe,
- travel,
- hotels
magazine
An Epicurean Tour of the French Provinces: Dauphiny
The gastronomic peaks of this mountainous province are found, oddly enough, along the flat Valley of the Rhône.
May 1951
- Keywords
- samuel chamberlain,
- france,
- europe,
- travel,
- hotels
magazine
Lamb of the Spring
April 1951
- Keywords
- louis diat,
- france,
- cooking + technique,
- meat,
- spring
magazine
An Epicurean Tour of the French Provinces: Savoy
The Epicure of Savoy enjoys his sumptuous fare against the mightiest backdrop in Europe.
April 1951
- Keywords
- samuel chamberlain,
- france,
- europe,
- travel,
- hotels
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
An Epicurean Tour of the French Provinces: Lorraine
The sombre frontier bastion which produced Jeanne d'Arc and Verdun has its lighter moments for the delectation of Quiche Lorraine and Bar-le-Duc jam.
December 1950
- Keywords
- samuel chamberlain,
- travel,
- france
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