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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
Classes in Classic Cuisine: Kidneys, Livers, and Brains
January 1956
- Keywords
- louis diat,
- france,
- french,
- classes in classic cuisine
magazine
Classes in Classic Cuisine: July 1955
My first introduction to fish cookery was confined to fresh-water fish, because Moulins, where I served my apprenticeship as a chef, is well inland, as is the small town in France where I was raised.
July 1955
- Keywords
- louis diat,
- classes in classic cuisine,
- france
magazine
Classes in Classic Cuisine: April 1955
April 1955
- Keywords
- louis diat,
- classes in classic cuisine,
- france,
- easter
magazine
Classes in Classic Cuisine: February 1955
February 1955
- Keywords
- louis diat,
- classes in classic cuisine,
- france
magazine
The 5th Element
The sages divided this world into four elements: earth, air fire and water. If these philosophers had been cooks as well, they would have included a fifth element—garlic.
December 1954
- Keywords
- louis diat,
- ingredients,
- france
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