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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
magazine
Viennese Memoir: Ein Lunch Debout
About four hundred thirty-five years after the discovery of America, the Viennese began to accept the fact by allowing a few well-chosen Americanisms to slip into their language.
October 1958
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