The Gold Cook Book [Hardcover] De Gouy, Louis P.

Description

1960 edition. Hardcover has some moderate wear along the sides, scuffs and marks. No dust jacket. Spine has some wear on the top and bottom. Pages are clean and the binding is secure.

This well-worn but sturdy copy of “The Gold Cook Book” by Louis P. De Gouy offers a glimpse into the culinary landscape of mid-20th century America. Published in 1960, this cookbook reflects the post-war prosperity and changing tastes of the era, with recipes ranging from classic French dishes to innovative fusion cuisine. De Gouy, a renowned chef and culinary instructor, brought his extensive knowledge and experience to bear, creating a comprehensive tome that was both practical and aspirational. Beyond its recipes, the book provides insights into the social mores and cultural influences that shaped American dining habits, making it a valuable resource for food historians and collectors alike. Despite its age and lack of a dust jacket, this copy remains a testament to the enduring appeal of De Gouy’s work and the evolving nature of American cuisine.