The Pie Book
New York: GREENBERG, 1949. Hardcover. 380 pages. 21 x 14 cm. With over 400 recipes, the author provides the home cook with every type of pastry crust - a section on pastry-making techniques, with detailed information on flours, shortenings, mixing, rolling and baking secrets. From an Apple Butterscotch Pie to a Brandied Custard Pie Royal - there is something for everyone.
Louis P. De Gouy (1876-1947), apprenticed under his father, Jean H. De Guoy, Esquire of Cuisine at the courts of Austria and Belgium, and under the great Maître Escoffier. He served as Master Chef and Chef Steward in France, England, Spain, and later the United States. He was best known for his 30-year career at New York City's Waldorf Astoria. In the early 1940s, Earle R. MacAusland, founder of Gourmet Magazine, brought in Louis P. De Gouy as the magazine's professional chef, initially titled "Gourmet Chef", to provide menus and a recipe column and to function as the first food editor. De Gouy went on to author more than 16 cookbooks and helped to expand the food culture in America through the mid-century. Interior and boards clean and crisp, dust wrapper rubbed at the edges, price clipped, with some chips, especially at the head and tail of the spine. Covered in protective mylar. [BROWN 3335]. Yellow cloth covered boards. Very good, in good dust wrapper. Item #4792
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