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magazine

Primer for Gourmets: March 1958

First lessons in fish cookery.
Louis Diat
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.
Louis Diat
February 1958
Keywords
louis diat,
french,
france,
poultry,
primer for gourmets
magazine

Primer for Gourmets

Louis Diat
January 1958
Keywords
louis diat,
french,
france,
sauces
magazine

Primer for Gourmets

Louis Diat
December 1957
Keywords
louis diat,
france,
meat,
pork
magazine

Primer for Gourmets

Louis Diat
October 1957
Keywords
louis diat,
france,
vegetable
magazine

Classes in Classic Cuisine: September 1957

Louis Diat
September 1957
Keywords
louis diat,
france,
paris,
ingredients,
classes in classic cuisine
magazine

Classes in Classic Cuisine: Cold Chicken

The maréchal, tasting cold chicken, pronounced it delicious and dubbed it Chaud-froid— made hot, served cold.
Louis Diat
August 1957
Keywords
louis diat,
france,
paris,
poultry,
classes in classic cuisine
magazine

Classes in Classic Cuisine: Frogs’ Legs and Scallops

Louis Diat
July 1957
Keywords
louis diat,
france,
paris,
seafood,
classes in classic cuisine
magazine

Classes in Classic Cuisine: Sandwiches, Croûtes and Canapés

Louis Diat
June 1957
Keywords
louis diat,
france,
paris,
sandwiches,
classes in classic cuisine
magazine

Classes in Classic Cuisine: Morels, Mussels, and Snails

Louis Diat
May 1957
Keywords
louis diat,
france,
paris,
vegetable,
classes in classic cuisine