One of my favorite finds,
SAUCES FRENCH & FAMOUSby Louis Diat, 1954. It covers the 6 basics: white, brown, butter, cold, game, and dessert and presents variations within each. Most touching is the dedication:
"To my nephew Jules Diat who was a fine French saucier with a future as a great chef but who gave his life for the cause of freedom."The Note to Reader is signed R.R.R. and the introduction by L.D. - does anyone know who these initials belong to????
From Wikipedia:
Quote:
Louis Diat, a chef at the Ritz-Carlton in New York City, is most often credited with its invention.[4] In 1950, Diat told New Yorker magazine:
In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make. I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.[5]
The same article explains that the soup was first titled crème vichyssoise glacée - then, after the restaurant's menu changed from French to English in 1930, cream vichyssoise glacée. Diat named it after Vichy, a town not far from his home town of Montmarault, France.
The book includes a copy of his recipe, entered by R.R.R., and I can either post it or send it to anyone for 1 please and 1 thank you.
