Louis Diat (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Louis Diat" in English language version.

refsWebsite

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15webcitation.org

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289^th place

9nytimes.com

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8books.google.com

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5pqarchiver.com

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5worldcat.org

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4news.google.com

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2web.archive.org

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2latimes.com

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1archive.org

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1newsbank.com

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1home.blog

low place

archive.org

Bowman, John Stewart (1995). The Cambridge Dictionary of American Biography. Cambridge: Cambridge University Press. ISBN 0-521-40258-1. Archived from the original on 2019-12-15. Retrieved 2019-08-06.

archive.today

Julian, Sheryl (9 July 1986). "Summer Soups; Make Them Light and Refreshing – But Not Necessarily Cold". The Boston Globe. p. 43. ISSN 0743-1791. Archived from the original on January 31, 2013. Retrieved 7 December 2010. (subscription required)

books.google.com

Snodgrass, Mary Ellen (2004). Encyclopedia of Kitchen History (2 ed.). New York: Taylor & Francis. p. 760. ISBN 1-57958-380-6.
Hellman, Geoffrey T. (2007). "Diat". In David Remnick (ed.). Secret Ingredients: The New Yorker Book of Food and Drink. New York: Random House. pp. 421–242. ISBN 978-1-4000-6547-9.
Reichl, Ruth; Stewart, Zanne Early; Willoughby, John (2006). The Gourmet Cookbook: More Than 1000 Recipes. Boston: Houghton Mifflin Harcourt. p. 82. ISBN 0-618-80692-X.
"Gourmet". Gourmet. Vol. 66, no. 7–9. Condé Nast Publications. 2006. p. 126. Retrieved 13 December 2010. In 1947, LOUIS DIAT ("Tomatoes," page 135) of The Ritz-Carlton became gourmet's in-house chef ...
Allen, Beth (2004). Good Housekeeping Great American Classics Cookbook. New York: Hearst Books. p. 40. ISBN 1-58816-280-X.
Lukins, Sheila; Kaminsky, Peter (2003). Celebrate!: cookbook. New York: Workman Publishing. p. 37. ISBN 0-7611-2372-5.
Claiborne, Craig (1994). Craig Claiborne's The New York Times Food Encyclopedia. New York: Random House Value Publishing. p. 469. ISBN 0-517-11906-4. The date of this invention is generally given as 1910. But according to an old edition of Vanity Fair, the soup was presented at the opening of the hotel's roof garden. That event took place in June 1917.
Feral, Priscilla; Hall, Lee (2005). Dining with Friends: The Art of North American Vegan Cuisine. Darien, CT: Nectar Bat Press. p. 36. ISBN 0-9769159-0-1.

home.blog

senpaime.home.blog

SenpaiNEWS, Team (2019-01-03). "Season 1, Episode 23 of Food Wars! Shokugeki no Soma | SenpaiNEWS – Notice Me, Senpai!". SenpaiNEWS. Retrieved 2022-01-15.

latimes.com

Taylor, Demelria (3 January 1943). "Meat ... Unlimited" (PDF). Los Angeles Times. p. G15. Archived from the original on 11 October 2011.

articles.latimes.com

Cunningham, Marion (7 May 1992). "Home Cook: The Grandmother of Vichyssoise". Los Angeles Times. p. 25. ISSN 0458-3035. Archived from the original on 17 October 2021. Retrieved 30 November 2010. (subscription required)

news.google.com

"Feeding a Husband in the Summer". Tri-City Herald. 8 June 1949. p. 14. Retrieved 23 November 2010.
"Louis Diat". Toledo Blade. 30 August 1957. p. 6. Retrieved 23 November 2010.
Larsen, Ted (3 June 1987). "Classical Recipes Feature The Flavorful Elegance Of Leeks". Lawrence Journal-World. p. 3C. Retrieved 8 December 2010.
"Famous Chef Gives Pointers On Glamorizing Summer Food". New York: The Owosso Argus-Press. 14 June 1949. p. 10. Retrieved 8 December 2010.

newsbank.com

imgcache.newsbank.com

"Chefs Draw Big Salaries" (PDF). The Kansas City Times. Vol. 43, no. 82. Kansas City, Missouri. 8 December 1922. p. 32. Archived from the original (PDF) on 7 December 2010. Retrieved 7 December 2010.

nytimes.com

Nickerson, Jane (3 April 1946). "Louis Diat, the Ritz-Carlton Chef, Writes Cook Book on French Provincial Dishes" (PDF). The New York Times. p. 28. Archived from the original on 11 October 2011.
"News of Food; Chef Louis Diat Recommends New Dish On Ritz-Carlton Summer Garden Menu" (PDF). The New York Times. 21 May 1947. p. 22. Archived from the original on 11 October 2011. Retrieved 7 December 2010.
"Louis Diat, Chef de Cuisine, Dies; Creator of Vichyssoise Was 72; Artist of the Menu 41 Years at Ritz-Carlton Raised Leek and Potato to Greatness" (PDF). The New York Times. 30 August 1957. p. 19. Archived from the original on 11 October 2011.
Claiborne, Craig (2 May 1961). "Ritz Carlton Recalled With Nostalgia" (PDF). The New York Times. p. 41. Archived from the original on 11 October 2011.
"News of Food: Ritz Chef; Fresh Suggestions Still Emerging From Kitchen of Retired Mr. Diat" (PDF). The New York Times. 4 July 1955. p. 14. Archived from the original on 11 October 2011. Retrieved 6 December 2010.
Nickerson, Jane (30 May 1948). "With Champagne and Burgundy" (PDF). The New York Times. p. SM28. ISSN 0362-4331. Archived from the original on 11 October 2011. Retrieved 6 December 2010.
Palmer, Lois (12 May 1946). "French Touch In the Kitchen" (PDF). The New York Times. p. 132. Archived from the original on 11 October 2011. Retrieved 6 December 2010.

select.nytimes.com

"News of Food; Chef of the Ritz-Carlton Offers Advice On Sauces From His Forthcoming Book" (PDF). The New York Times. 19 April 1951. p. 37. Archived from the original on 11 October 2011. Retrieved 7 December 2010.
Nickerson, Jane (4 September 1957). "Food: Diat's Cuisine; The Late Chef of Ritz-Carlton Hotel Said U.S. Provided Best Ingredients Most Popular Dishes" (PDF). The New York Times. p. 38. Archived from the original on 11 October 2011.

pqarchiver.com

pqasb.pqarchiver.com

Roe, Dorothy (7 October 1945). "U S Women Can't Cook, Says Chef" (PDF). The Hartford Courant. p. SM9. Archived from the original on 11 October 2011.
Rice, William (2 August 1987). "A Soup with A Ritzy Pedigree Hot or Cold, Vichyssoise Is Worth Spooning Over" (PDF). Chicago Tribune. p. 33. ISSN 1085-6706. Archived from the original on 11 October 2011. Retrieved 2 December 2010.
Julian, Sheryl (9 July 1986). "Summer Soups; Make Them Light and Refreshing – But Not Necessarily Cold". The Boston Globe. p. 43. ISSN 0743-1791. Archived from the original on January 31, 2013. Retrieved 7 December 2010. (subscription required)
Hansan, Barbara (17 December 1970). "Creme Vichyssoise Glacee" (PDF). Los Angeles Times. ISSN 0458-3035. Archived from the original on 11 October 2011.
Church, Ruth Ellen (4 May 1969). "Elegance Is Cold Soup (if It's Vichyssoise)" (PDF). Chicago Tribune. p. 82. Archived from the original on 11 October 2011. Retrieved 7 December 2010.

web.archive.org

Bowman, John Stewart (1995). The Cambridge Dictionary of American Biography. Cambridge: Cambridge University Press. ISBN 0-521-40258-1. Archived from the original on 2019-12-15. Retrieved 2019-08-06.
Cunningham, Marion (7 May 1992). "Home Cook: The Grandmother of Vichyssoise". Los Angeles Times. p. 25. ISSN 0458-3035. Archived from the original on 17 October 2021. Retrieved 30 November 2010. (subscription required)

webcitation.org

Taylor, Demelria (3 January 1943). "Meat ... Unlimited" (PDF). Los Angeles Times. p. G15. Archived from the original on 11 October 2011.
Nickerson, Jane (3 April 1946). "Louis Diat, the Ritz-Carlton Chef, Writes Cook Book on French Provincial Dishes" (PDF). The New York Times. p. 28. Archived from the original on 11 October 2011.
Roe, Dorothy (7 October 1945). "U S Women Can't Cook, Says Chef" (PDF). The Hartford Courant. p. SM9. Archived from the original on 11 October 2011.
Rice, William (2 August 1987). "A Soup with A Ritzy Pedigree Hot or Cold, Vichyssoise Is Worth Spooning Over" (PDF). Chicago Tribune. p. 33. ISSN 1085-6706. Archived from the original on 11 October 2011. Retrieved 2 December 2010.
"News of Food; Chef Louis Diat Recommends New Dish On Ritz-Carlton Summer Garden Menu" (PDF). The New York Times. 21 May 1947. p. 22. Archived from the original on 11 October 2011. Retrieved 7 December 2010.
Hansan, Barbara (17 December 1970). "Creme Vichyssoise Glacee" (PDF). Los Angeles Times. ISSN 0458-3035. Archived from the original on 11 October 2011.
"Louis Diat, Chef de Cuisine, Dies; Creator of Vichyssoise Was 72; Artist of the Menu 41 Years at Ritz-Carlton Raised Leek and Potato to Greatness" (PDF). The New York Times. 30 August 1957. p. 19. Archived from the original on 11 October 2011.
Claiborne, Craig (2 May 1961). "Ritz Carlton Recalled With Nostalgia" (PDF). The New York Times. p. 41. Archived from the original on 11 October 2011.
"News of Food: Ritz Chef; Fresh Suggestions Still Emerging From Kitchen of Retired Mr. Diat" (PDF). The New York Times. 4 July 1955. p. 14. Archived from the original on 11 October 2011. Retrieved 6 December 2010.
Nickerson, Jane (30 May 1948). "With Champagne and Burgundy" (PDF). The New York Times. p. SM28. ISSN 0362-4331. Archived from the original on 11 October 2011. Retrieved 6 December 2010.
"Chefs Draw Big Salaries" (PDF). The Kansas City Times. Vol. 43, no. 82. Kansas City, Missouri. 8 December 1922. p. 32. Archived from the original (PDF) on 7 December 2010. Retrieved 7 December 2010.
Church, Ruth Ellen (4 May 1969). "Elegance Is Cold Soup (if It's Vichyssoise)" (PDF). Chicago Tribune. p. 82. Archived from the original on 11 October 2011. Retrieved 7 December 2010.
Palmer, Lois (12 May 1946). "French Touch In the Kitchen" (PDF). The New York Times. p. 132. Archived from the original on 11 October 2011. Retrieved 6 December 2010.
"News of Food; Chef of the Ritz-Carlton Offers Advice On Sauces From His Forthcoming Book" (PDF). The New York Times. 19 April 1951. p. 37. Archived from the original on 11 October 2011. Retrieved 7 December 2010.
Nickerson, Jane (4 September 1957). "Food: Diat's Cuisine; The Late Chef of Ritz-Carlton Hotel Said U.S. Provided Best Ingredients Most Popular Dishes" (PDF). The New York Times. p. 38. Archived from the original on 11 October 2011.

worldcat.org

Rice, William (2 August 1987). "A Soup with A Ritzy Pedigree Hot or Cold, Vichyssoise Is Worth Spooning Over" (PDF). Chicago Tribune. p. 33. ISSN 1085-6706. Archived from the original on 11 October 2011. Retrieved 2 December 2010.
Julian, Sheryl (9 July 1986). "Summer Soups; Make Them Light and Refreshing – But Not Necessarily Cold". The Boston Globe. p. 43. ISSN 0743-1791. Archived from the original on January 31, 2013. Retrieved 7 December 2010. (subscription required)
Hansan, Barbara (17 December 1970). "Creme Vichyssoise Glacee" (PDF). Los Angeles Times. ISSN 0458-3035. Archived from the original on 11 October 2011.
Nickerson, Jane (30 May 1948). "With Champagne and Burgundy" (PDF). The New York Times. p. SM28. ISSN 0362-4331. Archived from the original on 11 October 2011. Retrieved 6 December 2010.
Cunningham, Marion (7 May 1992). "Home Cook: The Grandmother of Vichyssoise". Los Angeles Times. p. 25. ISSN 0458-3035. Archived from the original on 17 October 2021. Retrieved 30 November 2010. (subscription required)