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The Royal Cookery Book
First published in 1869, The Royal Cookery Book (Le livre de cuisine) is a classic French cookbook written by Jules Gouffé, a renowned chef who served as the head pastry chef at the Jockey Club in Paris. This comprehensive guide to French cuisine features over 2,000 recipes, covering everything from basic cooking techniques to elaborate dishes fit for a king. With its detailed instructions and beautiful illustrations, The Royal Cookery Book remains a valuable resource for both professional chefs and home cooks looking to master the art of French cooking. — Jules Gouffé (1807-1877) was a French chef and pâtissier who gained fame as the head pastry chef at the Jockey Club in Paris. He was known for his innovative techniques and his ability to create stunning, elaborate desserts. In addition to his work at the Jockey Club, Gouffé also wrote several influential cookbooks, including The Royal Cookery Book, which helped to popularize French cuisine throughout Europe and beyond.
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