Jules Gouffé

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Jules Gouffé portrait from "Le Livre de Pâtisserie"

Jules Gouffé (* 1807 in Paris; † February 28, 1877 in Neuilly, also: Julius Gouffé) was one of the most famous French cooks and pastry chefs of the 19th century, his cookbook Livre de cuisine is one of the most famous French cookbooks.

His father Louis Gouffé was a pastry chef in Paris, whose three sons all entered his profession. By the age of 16, Jules was so talented that he could make the display pieces for the window display in his father's shop. One day his piéces monteés caught the eye of a passerby, the famous cook and pastry chef Marie-Antoine Carême , who immediately hired Jules for his kitchen team. Gouffé worked at Carême for the next seven years, where he learned general culinary art and the preparation of pastries. He later wrote: “A good pastry chef can become an excellent cook, but you seldom hear that a man trained as a chef masters pâtisserie .” Gouffé mastered both arts at a young age, which paved the way for an outstanding career as a cook and pastry chef paved in important houses.

His first job was at the Austrian Embassy in Paris. Between 1840 and 1855 Gouffé ran a famous restaurant in Faubourg Saint-Honoré. Later, although Gouffé was actually already retired, Emperor Napoleon II repeatedly requested him for banquets, and Alexandre Dumas and Baron Brisse managed to convince him to become head chef at the Jockey Club.

In 1867 he took over the kitchen of the famous Jockey Club in Paris. He was the first to bring together all the essential recipes of haute cuisine and simple home cooking. His livre de cuisine made him famous. Towards the end of his life Gouffé wrote a number of cookbooks in which he summarized his own experiences, which he wanted to make available not only to other cooks, but also to housewives.

Works

  • Le Livre de Cuisine: comprenant la cuisine de ménage et la grande cuisine avec 25 planches imprimées en chromolithographie et 161 gravures sur bois dessinées d'après nature par E. Ronjat , Paris, Librairie Hachette (1867) ( English online version )
  • Le Livre de Pâtisserie: Ouvrage contenant 10 planches chromolithographiques et 137 gravures sur bois d'après les peintures à l'huile et les dessins de E. Ronjat , Paris, Librairie Hachette (1873) ( French online version )
  • Recettes pour préparer et conserver les Viandes et les Poissons salés et fumés, les terrines, les galantines, les légumes, les fruits, les confitures, les liqueurs de famille, les sirops, les petits fours, etc. , Paris, Librairie Hachette (1869 ) ( French online version )
  • Le Livre de Soupes et des Potages contenant plus de 400 recettes de potages français et étrangers Paris, Librairie Hachette (1875) ( French online version )

Individual evidence

  1. ^ University of Leeds Library: The royal cookery book (le livre de cuisine) . London: Sampson Low, Marston, Searle, & Rivington, 1883 ( archive.org [accessed March 10, 2019]).
  2. ^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed on March 10, 2019]).
  3. ^ A b Alan Davidson: The Oxford Companion to Food . Oxford University Press, 2014, ISBN 978-0-19-967733-7 , pp. 357–358 ( google.de [accessed March 10, 2019]).