The gold cook book

by Louis Pullig De Gouy

cook book

Genres: Cookbooks, Cooking

1256 pages, Hardcover

First published January 1, 1974

Reviews

[Marydanielle]

This is a wonderful one-of-a-kind cookbook, written by a chef who worked for Austrian royalty and in the kitchens of the great hotels of the world. Published in 1948, it has no equal for capturing a time and attitude towards life and food -- the author expresses so much wisdom, curiosity, and feeling for life, history, ingredients, processes -- it really has a novelistic quality, as so many delightfully knowledgeable discussions of the culture and provenance of the many dishes accompany the recipes. It is a treasury of recipes from a marvelous chef and feels like reading an artifact from a lost world.

[Kevin Sedota]

Meh

[Bruce Nordstrom]

Fascinating reading. From 1948, which was before the invention of grocery stores. How to select a good eating turkey, then singe and clean it. Capons, turkey, rooster and duck. Terrapin soup.This is how your grandmother cooked. Very upscale cooking, and good piece of social history. Don't think I will ever finish reading this book, but I sure will keep reading it.

Still "reading," with great fascination. Learning things about food, and the way people eat it that are really nice. Do you know what a "capon," is? I do now. I'm wondering if I could have one, instead of turkey at Thanksgiving.

Just paging through and reading what seems interesting. About 2,200 pages in this, so I don't think I will ever finish reading it.

[Fredrick Danysh]

A collection of various recipes. There are some interesting ones. This is a good addition for the library of the home cook who is interested in variety.

[Melissa]

I haven't cooked many recipes, but love the gingerbread men. You can make marks in the dough that stay sharp during cooking, so perfect for portrait cookies or elaborate gingerbread houses.