The Cocktail Hour
New York: GREENBERG, 1951. First Edition. Hardcover. 386 pages. 21 x 14 cm. Bookplate of Marcus Crahan (1900-1978), on verso of front board - noted collector of gastronomic literature. Crahan's bookplate was made for him in the 1930s by Hungarian-born designer Franz Geritz (1895-1945). This classic cocktail book is filled with huge array of savory cocktail snacks, appetizers, and cocktails including: Collins, Coolers, Cordials, Daisies, Eggnogs, Fizzes, Flips, Grogs, Juleps, Possets, Punches, Slings, Smashes, Sours, Swizzles, Syllabubs, Toddies, and Whips.
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 crisp and clean. Boards lightly soiled. Dust wrapper consists of front cover and front end flap. Covered in protective mylar. Yellow illustrated cloth covered boards. Very good, in poor dust wrapper. Item #4795
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