- Joined May 8, 2013
I heard there are a lot of revisions, not all good, to the original Pauli book.
I got this book 37 years ago, and it has been the principal source of culinary delight in my life. It is not simply the standard for cookbooks - I can't imagine any other one measuring up - but the best and defining one in my life. It brought 2 green bachelor kids from boiling water to producing incredible feasts for 20 people.Chef Louie P DeGoue The GOLD COOK BOOK 1949?
Been my BIBLE 4 over 30 years!
He never threw any thing out! Always in the STOCK!! And it reads like a Novel!! read it daily " 2 All the CULINARY WIZARD`S OUT THERE? It`s a must have!!When faced with conflicting recipes, or to research the essence
of a particular dish (especially classic European dishes),
this book is a must. Written by a true chef, this book
will not disappoint. Note that not all editions are the
same. The best ones are those that include the comprehensive
index (eg. where one can find the recipe for "Roast Beef"
either under "Roast" or "Beef".)