The Gold Cook Book (1960)

Louis P. De Gouy

Published by Chilton Book Company, New York, 1960
Used / Hardcover / Quantity Available: 1
From Orphan Books (PINCHER CREEK, AB, Canada)
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Bibliographic Details

Title: The Gold Cook Book (1960)

Publisher: Chilton Book Company, New York

Publication Date: 1960

Binding: Hardcover

Book Condition: Very Good

Dust Jacket Condition: No Jacket

Edition: Reprint


PHOTO BY BOOK SELLER.Very nice copy, unmarked. NO DUST JACKET, White is still nice and clean after more than 40 years. This one is a classic- a MUST HAVE for serious cooks! Introduction by Oscar of the Waldorf. This is a monumental work that took many years to assemble and includes nearly 2500 recipes for American and European dishes. Publisher: Copyright 1947, 1948 2nd edition 1960-13th printing. His extraordinary recipes are more than just recipes, anecdotes, amusing stories on origin and history of foods and dishes. Bits of philosophy and poetry about the art of cooking and eating, recipe variations and tips. There are often pearls of wisdom such as following comment from the eggs section. "DO NOT rush egg cooking. Eggs are like some people -- rush them and they get tough. Cook eggs slowly." Enjoy!! Louis De Gouy: Was former chef at Waldorf-Astoria, possible lineage to chef of Austrian Royal Court Louis. One of the original founders of Gourmet Magazine. Chapters on baking bread, barbecuing, fondues, meats, variety meats, seafood, making sauces, soups, salads and many other topics. covers basic cooking techniques. This encyclopedic gem is a virtual cooking school. Extensive coverage about making compound butters, sauces & roux. Many of his meat and other dishes include a sauce specific to the recipe. Bookseller Inventory # 001239

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Bookseller: Orphan Books
Address: PINCHER CREEK, AB, Canada

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