Fourteen months and over two thousand recipes. 14 months & 2000+ recipes. 1.167 years and >2000 recipes. No matter how I type it, he’s done with it.
What does it mean to “be done” with the Master Chef’s Gold Cook Book?
Years ago– more than 22,000 recipes ago– Mr. Big Food started a little project he called “Big Food.” Big Food was a compilation of recipes culled from note-cards & -books and a few
crappy old cookbooks. Somewhere along the way Big Food became “The Big Food Manual and Survivalist Flourishing Guide.” In addition to a truly remarkable collection of recipes, The Big Food Manual contains two or three generations’ worth of knowledge on all things food and kitchen. For example, thanks to the Master Chef, it now has information on knives and carving, the uses of juniper berries with furred or feathered game, and the nutritive value of acorns (Quercus alba).
Master Chef Louis P. De Gouy was an interesting character. He was chef at the Waldorf-Astoria Hotel for 30 years, a founder of Gourmet magazine, and author of over 16 cookbooks. He doesn’t have a Wikipedia page (!) but Sandy at Sandy’s Chatter (“in the kitchen with Sandy… recipes and a whole lot more”) has a very thorough write-up of the Master Chef’s life and work. Katherine at Oh, She Cooks has posted thoughts and several photos of the inside of De Gouy’s magnum opus. (If you happen to be vegan, read Katherine’s recent post about the menu at Friday’s.)
Here’s the Master Chef himself, from the “Author’s Introduction”
Gastronomists, masters of the art of good eating, never consider food in terms of calories, mineral salts, proteins, carbohydrates or vitamins. They leave to the cook who prepares the food the task of retaining all of its nutritive substances. The elements and aliments in good cookery should be varied and numerous; they should be tasted and savored slowly, with pleasure and moderation. There is delight in eating dishes prepared with interest on the part of the cook, but not in eating those that are thrown together and served with an attitude of “Here it is– eat!”
Mr. Big Food may be done culling recipes and stories from The Gold Cook Book, but I’d venture a guess we haven’t heard the last from the Master Chef.
Oh. Forgot to mention– the Master Chef’s recipes are wonderful!