A Bit On Cooking

I have a nice collection of cook books and love reading them, especially the old ones. I just thought I’d share this quote that makes for some perfect pondering at the holidays. 🙂

“Good cooking is always associated with good living. Like marriage, it consists of two elements which should blend in harmony: the aliments and the seasoning. Conscientious cooking, by rendering easy the processes of digestion, promotes that serenity of mind, graciousness of thought, and indulgent view of our neighbors’ failings, which is the only genuine form of optimism. No virtues will fully promote happiness if the art of cooking be neglected by the national conscience. We owe much to the fruitful meditations of our sages, but a sane view of life is, after all, initiated mainly in the kitchen—the kitchen of the small house, abode of the great majority of the people.
“Of all books produced,” said Joseph Conrad, “since the most remote ages by human talents and industry, those only that treat of cooking are, from a moral point of view, above suspicion. The intention of every other piece of prose may be discussed and even mistrusted: but the purpose of the cookery book is one and unmistakable. It’s object can conceivably be no other than to increase the happiness of mankind.”
The Gold Cookbook by Master Chef Louis P. De Gouy, 1947

Mr. De Gouy began his career as chef under his famous father, who was then Esquire of Cuisine to the late Emperor Franz Josef of Austria. Later he studied under the renowned Escoffier. In time, his name became associated with some of the great culinary establishments in Europe and America. In France: Grand Hotel, Hotel Regina, Hotel du Louvre, Hotel de Paris, and Monte Carlo. In England: Carlton Hotel. In Spain: Casino of San Sebastian. In America: the old Hotel Belmont and the old Waldorf-Astoria in New York City. He served as Chef Steward aboard the J. P. Morgan yacht Wild Duck when it made its cruise around the world. 
From: Cookbook Village

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