CHEF'S COOK BOOK OF PROFITABLE RECIPES

Stamford, Connecticut: The DAHLS, 1939. First Edition. Hardcover. Cream speckled cloth covered boards. Very good, in good dust wrapper. 246 pages. 23.5 x 15.5 cm. This copy has two important book plates, that of Phil Townsend Hanna and Marcus Crahan. Both Hanna and Townsend were members of the Zamarano Club - both active in the same Los Angeles bibliophilic circle. As Hanna passed away before Crahan, we believe this book went from Hanna's library to Crahan's. Crahan's bookplate was made for him in the 1930s by Hungarian-born designer Franz Geritz (1895-1945).

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.