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Cuisine Parisienne
See Paris and die? No, see Paris and eat. That is, or should be, the intention of the thousands of visitors who will go to Paris this anniversary year.
July 1951
- Keywords
- louis diat,
- french,
- cooking + technique,
- meat,
- vegetable
magazine
Tricks of My Trade: May 1951
During the short time that truffles, and others of the same sort, are in season, they are regarded with an appreciation that approaches reverence.
May 1951
- Keywords
- louis diat,
- tricks of my trade,
- french,
- cooking + technique,
- vegetable
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
Tricks of my Trade
November 1950
- Keywords
- louis diat,
- france,
- culinary culture,
- fall,
- vegetable
magazine
Vegetables à la Française
June, according to La Cuisine de tous les mois, one of my French books on cooking, is par excellence le mois des légumes—unsurpassed as the month of vegetables.
June 1948
- Keywords
- louis diat,
- france,
- vegetable,
- french
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