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classes in classic cuisine
magazine
Classes in Classic Cuisine: Entrée Soufflés
October 1956
- Keywords
- louis diat,
- france,
- paris,
- cheese,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Aspics and Garnishes—II
August 1956
- Keywords
- louis diat,
- france,
- classes in classic cuisine,
- poultry,
- meat
magazine
Classes in Classic Cuisine: Aspics—I
July 1956
- Keywords
- louis diat,
- france,
- poultry,
- meat,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Spring Vegetables
June 1956
- Keywords
- louis diat,
- france,
- vegetable,
- french,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Pâte à Biscuit and Pâte â Génoise
Pastry making was one of my early culinary loves, but it has been many years since I actually worked in a pastry kitchen.
May 1956
- Keywords
- louis diat,
- france,
- pastry,
- french,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Pâte Feuillelée
April 1956
- Keywords
- louis diat,
- pastry,
- france,
- french,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Pâte à Chou
March 1956
- Keywords
- louis diat,
- pastry,
- france,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Yeast Pâtes
February 1956
- Keywords
- louis diat,
- pastry,
- france,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Kidneys, Livers, and Brains
January 1956
- Keywords
- louis diat,
- france,
- french,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: August 1955
August 1955
- Keywords
- louis diat,
- classes in classic cuisine,
- italy,
- hotels,
- restaurants
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