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louis diat

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May 1954
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
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

Primer for Gourmets

When people today complain of New York's summertime heat, dust, and noise, I can't help but think of my first years here, the summers of 1911 to 1913.
August 1958
magazine

Primer for Gourmets

July 1958
magazine

Primer for Gourmets

May 1958
magazine

Primer for Gourmets: April 1958

First lessons in casserole cookery.
April 1958
magazine

Primer for Gourmets: March 1958

First lessons in fish cookery.
March 1958
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.
February 1958
magazine

Primer for Gourmets

January 1958
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