October Thrifty Week #1 ~ #3 Vintage Cookbooks: The Gold Cookbook and the Cordon Bleu Cookbook

The Gold Cook Book, published in 1960.  Written by Louis P. De Gouy, this book is the 13th edition, with the first edition being published in 1947. The book is massive with a total of 21 chapters and 1,176 pages. Besides the usual entries, a few of the other topics include compound butters, sauces & gravies, cereals and rice, fried breads & dumplings and pressure cookery.

At the beginning of each chapter there are hints and tips, plus a guide to purchasing the ingredients which are the topic of the chapter.

The Cordon Bleu Cook Book, published in 1947. The finest recipes from the Cordon Bleu restaurants and cooking schools, adapted  for American home cooking. The author made tweaks to the recipes to ensure all the ingredients were available in the United States at the time of publication.  The dishes include Hors d'ouevres, soups, fish, game, poultry & meats, eggs (omelets were the author's specialty), vegetables and desserts. There is a short chapter on wines, including selecting the correct wine for the meal being served and how to store and serve.  The last chapter touches on various utensils used in French cooking. 

The Cordon Bleu was the highest award in Europe for gourmet cooking. The first school opened in 1880 in Paris and there are currently 50 schools operating today. In order to receive a diploma, a student must complete 50 lessons (at least that was the case in 1947).  Some notable alumni include Julia Child (of course), Nathalie Dupree, Giada DeLaurentis, Mario Batali, Jeff Probst (Survior host) and Kelis (singer).