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classes in classic cuisine
magazine
Classes in Classic Cuisine: September 1957
Louis Diat
September 1957
Keywords
louis diat
,
france
,
paris
,
ingredients
,
classes in classic cuisine
magazine
Classes in Classic Cuisine: Cold Chicken
The
maréchal
, tasting cold chicken, pronounced it delicious and dubbed it
Chaud-froid
— made hot, served cold.
Louis Diat
August 1957
Keywords
louis diat
,
france
,
paris
,
poultry
,
classes in classic cuisine
magazine
Classes in Classic Cuisine: Frogs’ Legs and Scallops
Louis Diat
July 1957
Keywords
louis diat
,
france
,
paris
,
seafood
,
classes in classic cuisine
magazine
Classes in Classic Cuisine: Sandwiches, Croûtes and Canapés
Louis Diat
June 1957
Keywords
louis diat
,
france
,
paris
,
sandwiches
,
classes in classic cuisine
magazine
Classes in Classic Cuisine: Morels, Mussels, and Snails
Louis Diat
May 1957
Keywords
louis diat
,
france
,
paris
,
vegetable
,
classes in classic cuisine
magazine
Classes in Classic Cuisine: Easter Menus
Louis Diat
April 1957
Keywords
louis diat
,
france
,
paris
,
easter
,
classes in classic cuisine
magazine
Classes in Classic Cuisine: Lenten Soups
Louis Diat
March 1957
Keywords
louis diat
,
france
,
paris
,
seafood
,
classes in classic cuisine
magazine
Classes in Classic Cuisine: Crêpes and Beignets
Louis Diat
February 1957
Keywords
louis diat
,
france
,
paris
,
pastry
,
classes in classic cuisine
magazine
Classes in Classic Cuisine: Oysters
Louis Diat
January 1957
Keywords
louis diat
,
france
,
paris
,
seafood
,
classes in classic cuisine
magazine
Classes in Classic Cuisine: Baked Puddings
Louis Diat
November 1956
Keywords
louis diat
,
france
,
paris
,
dessert
,
classes in classic cuisine
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