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magazine
Primer for Gourmets: March 1958
First lessons in fish cookery.
March 1958
- Keywords
- louis diat,
- french,
- france,
- fish
magazine
Primer for Gourmets: First Lessons in Chicken Cookery
The French love their chickens. Fuzzy little chicks are scrupulously fed and cared for, but careful planning also dictates how many will be consumed.
February 1958
- Keywords
- louis diat,
- french,
- france,
- poultry,
- primer for gourmets
magazine
Classes in Classic Cuisine: September 1957
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.
August 1957
- Keywords
- louis diat,
- france,
- paris,
- poultry,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Frogs’ Legs and Scallops
July 1957
- Keywords
- louis diat,
- france,
- paris,
- seafood,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Sandwiches, Croûtes and Canapés
June 1957
- Keywords
- louis diat,
- france,
- paris,
- sandwiches,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Morels, Mussels, and Snails
May 1957
- Keywords
- louis diat,
- france,
- paris,
- vegetable,
- classes in classic cuisine
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