The Gold Cook Book (1960)

Louis P. De Gouy

Published by Chilton Book Company, 1960
Used / Hardcover / Quantity Available: 0
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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 #

Bibliographic Details

Title: The Gold Cook Book (1960)
Publisher: Chilton Book Company
Publication Date: 1960
Binding: Hardcover
Book Condition: Very Good
Edition: Reprint

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Louis P. De Gouy
Published by Chilton Company. New York.
Used Hardcover Quantity Available: 1
Seller:
Wonder Book
(Frederick, MD, U.S.A.)
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Book Description Chilton Company. New York. Book Condition: Fair. Acceptable condition. Book Good. No dust jacket. Hardcover edition. Bookseller Inventory # O10C-00407

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