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Gouffe, Jules

A great French chef who trained under Careme. In 1867 he wrote one of the best and most precise early French cookery books - 'Le Livre de Cuisine'. This was unusual in its day, as it gave exact timings and was nicely illustrated. This was followed by several other publications.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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