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Louis Diat
magazine
From the Notebooks of Louis Diat: Shallots, Shad Roe, and Lamb
The flavor of shallots resembles that of the onion, but it is mellower and much more subtle.
May 1959
- Keywords
- louis diat,
- produce,
- france,
- french
magazine
Primer for Gourmets: First Lessons in Pudding Cookery
Long, long before my time, in the era of that great nineteenth-century master, Marie-Antoine Carême, desserts played a double role in classical French dinners.
March 1959
- Keywords
- louis diat,
- france,
- french,
- primer for gourmets
Primer for Gourmets
When people today complain of New York's summertime heat, dust, and noise, I can't help but think of my first years here, the summers of 1911 to 1913.
August 1958
- Keywords
- louis diat,
- french,
- france,
- primer for gourmets
magazine
Primer for Gourmets: April 1958
First lessons in casserole cookery.
April 1958
- Keywords
- louis diat,
- french,
- france
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
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