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pastry
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: Pâte à Biscuit and Pâte â Génoise
Pastry making was one of my early culinary loves, but it has been many years since I actually worked in a pastry kitchen.
May 1956
- Keywords
- louis diat,
- france,
- pastry,
- french,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Pâte Feuillelée
April 1956
- Keywords
- louis diat,
- pastry,
- france,
- french,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Pâte à Chou
March 1956
- Keywords
- louis diat,
- pastry,
- france,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: Yeast Pâtes
February 1956
- Keywords
- louis diat,
- pastry,
- france,
- classes in classic cuisine
magazine
Tricks of my Trade: December 1951
In the early 1900'S, when unlimited sums were spent on expansive living in England and on the Continent, the chefs who served in the kitchens of great estates were French, or at least French-trained.
December 1951
- Keywords
- louis diat,
- tricks of my trade,
- france,
- cooking + technique,
- dessert
magazine
The Provocative Apricot
Temptation for most people is symbolized by the apple and the serpent, but for a wide-eyed six-year-old boy living in central France six decades ago, temptation was the apricot.
June 1951
- Keywords
- louis diat,
- french,
- cooking + technique,
- fruit,
- pastry
recipes
Woodchuck or Muskrat Pie
October 1950
- Keywords
- the way we cooked,
- woodchuck,
- muskrat,
- pastry
magazine
Crêpes for Carnaval
There is probably some ancient reason, and doubtless a good one, for Carnaval's being the season in France for eating crêpes and beignets.
February 1949
- Keywords
- louis diat,
- france,
- dessert,
- pastry
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