 Was: $184.00 Price Now: $145.00 Saving: $39.00  Cooking a La RitzLouis Diat was a brilliant French chef who worked at the Ritz Hotels in Paris and London. When Cesar Ritz opened the new Ritz-Carlton in New York he sent Diat to be the Chef de Cuisines at the new hotel. Diat was among the first of the great culinarians to recognize the importance of garlic, and he once wrote: "There are five elements: earth, air, fire, water and garlic." While at the Ritz-Carlton, Diat created "Cream Vichyssoise Glacée, " a potato leek soup that would become a classic. The original recipe for Vichyssoise is but one in the full expression of the great chef's culinary artistry. Published in 1941. Cooking a La Ritz. Misc. Books Reading |
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