THE BREAD TRAY; With a Forward by Dorothy Thompson
New York: GREENBERG, 1944. First Edition. Hardcover. 463 pages. 21 x 14.5 This definitive compendium contains over 500 recipes with sections on Baking Powder Biscuits; Buns of all sorts; Gems, Johnny Cakes and Muffins; Gingerbreads; Popovers; Scones and various other Bread Recipes. Includes an excellent chapter on breadmaking in general as well as the history of bread.
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 edges. Covered in protective mylar. Light blue cloth covered boards. Very good in very good dust wrapper. Item #4797
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