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classes in classic cuisine
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Classes in Classic Cuisine: September 1957
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.
August 1957
- Keywords
- louis diat,
- france,
- paris,
- poultry,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Frogs’ Legs and Scallops
July 1957
- Keywords
- louis diat,
- france,
- paris,
- seafood,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Sandwiches, Croûtes and Canapés
June 1957
- Keywords
- louis diat,
- france,
- paris,
- sandwiches,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Morels, Mussels, and Snails
May 1957
- Keywords
- louis diat,
- france,
- paris,
- vegetable,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Easter Menus
April 1957
- Keywords
- louis diat,
- france,
- paris,
- easter,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Lenten Soups
March 1957
- Keywords
- louis diat,
- france,
- paris,
- seafood,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Crêpes and Beignets
February 1957
- Keywords
- louis diat,
- france,
- paris,
- pastry,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Oysters
January 1957
- Keywords
- louis diat,
- france,
- paris,
- seafood,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Baked Puddings
November 1956
- Keywords
- louis diat,
- france,
- paris,
- dessert,
- classes in classic cuisine
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