Louis Pullig De Gouy

Louis Pullig De Gouy was a French-trained chef and prolific cookbook author whose career included many years at New York's Waldorf-Astoria. The Soup Book gathers practical instruction on stocks, consommés, bisques, chowders, cream soups, cold soups, garnishes, and economical combinations. Greenberg first published it in 1949 as The Soup Book: 770 Recipes; Dover reissued that edition in 1974, and a later Dover edition describes more than seven hundred preparations. De Gouy organizes the material by technique and style, moving from foundational methods to recipes drawn from numerous culinary traditions. His wider bibliography includes books devoted to pies, breads, ice cream, fish, game, and general cookery, reflecting a methodical approach to professional kitchen knowledge for home cooks.