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magazine

An Epicurean Tour of the French Provinces: Provence

The richest source of French regional recipes is in this land of mystery and antiquity, swept by a gentle breeze of garlic.
Samuel Chamberlain
December 1949
Keywords
samuel chamberlain,
france
magazine

Spécialités de la Maison: June 1949

Featuring downtown Manhattan in the good old summertime.
James Beard
July 1949
Keywords
james beard,
spécialités de la maison,
new york
magazine

An Epicurean Tour of the French Provinces: Alsace

The most picturesque of the French provinces is a land of pastry and pâté de foie gras, storks, sausages, and “choucroute garnie.”
Samuel Chamberlain
July 1949
Keywords
Samuel Chamberlain,
france,
seafood,
meat,
wine
magazine

An Alphabet for Gourmets, M-O

M is for monastic … and for what happens when men become monks—at table, I hasten to add!
M. F. K. Fisher
July 1949
Keywords
an alphabet for gourmets,
best of gourmet,
m. f. k. fisher,
culinary culture
magazine

Strawberries à l'amour

Louis Diat
May 1949
Keywords
Louis Diat,
france,
fruit,
dessert
magazine

Spécialités de la Maison: May 1949

Featuring Robert's, Longchamps, and Chalet.
James Beard
May 1949
Keywords
james beard,
spécialités de la maison,
new york,
new orleans
magazine

Food Flashes: February 1949

Hit the jack pot of all things good—the Jack Pot Beans, a product of Hitching Post Foods, Inc., Savannah, Georgia. These beans are the big, mealy limas, cooked Southern style with brown sugar.
Clementine Paddleford
February 1949
Keywords
Clementine Paddleford,
Food Flashes,
Candy,
Fruit,
New York
magazine

Food Flashes: October 1948

Salad dressings flock to town from the inns of the countryside.
Clementine Paddleford
October 1948
Keywords
clementine paddleford,
food flashes,
dressing
magazine

Food Flashes: July 1948

Charles and Constance Stearns, proprietors of the Bird and Bottle Inn of Garrison, New York, mecca of the menu for gourmets in the know, are packing five specialties of their kitchen for mail-order delivery.
Clementine Paddleford
July 1948
Keywords
clementine paddleford,
food flashes,
supermarket
magazine

Matelote

La vraie cuisine francaise is only really appreciated when one becomes familiar with the regional dishes.
Louis Diat
July 1948
Keywords
louis diat,
france,
seafood

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