Picture of author.

Louis P. De Gouy (1869–1947)

Forfatter af The Gold Cook Book

26 Værker 282 Medlemmer 11 Anmeldelser

Om forfatteren

Image credit: Louis P. de Gouy

Værker af Louis P. De Gouy

The Gold Cook Book (1946) 88 eksemplarer, 4 anmeldelser
The Soup Book: Over 800 Recipes (1974) 50 eksemplarer
The Pie Book (1974) 28 eksemplarer
Ice Cream and Ice Cream Desserts: 470 Tested Recipes (1948) 17 eksemplarer, 1 anmeldelse
The Derrydale Game Cookbook (2000) 11 eksemplarer, 1 anmeldelse
The Oyster Book 5 eksemplarer, 1 anmeldelse
Sandwich Manual for Professionals (1939) 5 eksemplarer
The cocktail hour 3 eksemplarer, 1 anmeldelse
The Ice Cream Book: Over 400 Recipes (2019) 3 eksemplarer, 1 anmeldelse

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Almen Viden

Juridisk navn
de Gouy, Louis Pullig
Fødselsdato
1869
Dødsdag
1947
Køn
male
Fødested
France
Dødssted
New York, New York, USA
Erhverv
chef
Organisationer
Gourmet magazine (co-founder)

Medlemmer

Anmeldelser

Note: I received a digital review copy of this book from the publisher through NetGalley.
 
Markeret
fernandie | Sep 15, 2022 |
The Gold Cookbook is my favorite cookbook, it was last published in the 1970's. It was written by Louis DeGouy in 1947, and is a true Kitchen Bible. Louis was a former chef at the Waldorf-Astoria.

Chef DeGouy's passion for food and its history stands out in each recipe of this massive volume, a passion which, thanks to him, I have come to share. DeGouy's recipes are works of art.

The Gold Cookbook, has a very wide range of recipes. It also covers the basic techniques used in cooking. DeGouy provides separate chapters on baking bread, barbecuing, fondues, meats, variety meats, seafood, making sauces, soups, salads and many other topics. Despite being published in 1947 the techniques and recipes provided remain very useful today.

One of my favorite things about the book is the coverage DeGouy provides about making compound butters, sauces and rouxes, he not only devotes and entire chapter to them, but they are covered throughout the rest of the book. For example many of his meat recipes, include a sauce specific to that particular recipe.

The book itself is thick with thousands of gilt-edged pages, uniquely, the recipes are not indexed by page number, rather each recipe has its own number.

It's also unique in that the ingredients list is worked into the text of the recipe. So you have to read the recipe before you know what the ingredients are. His recipes are more than just recipes each is also a story, often of the history of the recipe, with tips to make the recipe better, recipe variations, and interesting tidbits of information on cooking. The book is a virtual cooking school, and in all the years I have looked and hundreds of cookbooks later I have never found better.

The Gold Cookbook, has no photographs.

There are no recipes using pre-packaged or processed ingredients, no use of canned soups, frozen bread-dough, or ready to bake biscuits in cardboard tubes.
… (mere)
 
Markeret
edwardv | 3 andre anmeldelser | Oct 16, 2010 |
It's my understanding that the game volume in the title was never published. 1st ed. DW.
 
Markeret
kitchengardenbooks | 1 anden anmeldelse | May 14, 2009 |

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Statistikker

Værker
26
Medlemmer
282
Popularitet
#82,539
Vurdering
4.1
Anmeldelser
11
ISBN
27

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