This special hardcover edition presents more than 400 tasty recipes that range from simple apple and cherry pies to hearty mince meats, luscious custards, and elegant chiffons. Beginning with the basics, a master chef - and one of the founders of Gourmet magazine - introduces a variety of flours and offers advice on fruit preparation and baking procedures. More than 25 crust recipes promise a flaky, golden-brown pastry every time, and a section on toppings and glazes covers meringues and other finishes. AUTHOR: Louis Pullig De Gouy (1876 1947) served as apprentice to his father, who was the Esquire of Cuisine at the courts of Austria and Belgium. Best known for his 30-year career at New York City’s Waldorf Astoria, he was a founder of Gourmet magazine and the author of 16 cookbooks.