Download A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions)
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A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions)
Download A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions)
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From the Back Cover
"Good cooking is where you find it," according to the authors of this unique collection, whose international smorgasbord ranges from the haute cuisine of Europe's finest restaurants to the juicy hot dogs at Dodger Stadium. In perhaps the first celebrity cookbook, famed actor Vincent Price and his wife, Mary, present mouthwatering recipes from around the world in simplified, unpretentious forms that anyone can make and enjoy. Selected from London's The Ivy, Madrid's Palace Hotel, New York's Sardi's, and other legendary establishments, the recipes are accompanied by witty commentaries, while color photos and atmospheric drawings by Fritz Kredel make this one of the most beautiful books of its kind. Includes a Retrospective Preface by the couple's daughter, Victoria Price, and a new Foreword by Wolfgang Puck.A Calla Edition, originally published by Ampersand Press, Inc., New York, 1965.
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About the Author
American actor Vincent Price (1911–93) was well known for his distinctive voice and serio-comic performances in horror films from the latter part of his career. He and his wife, costume designer Mary Grant Price (1917–2002), were avid art collectors and gourmets.
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Product details
Series: Calla Editions
Hardcover: 512 pages
Publisher: Dover Publications; Anniversary edition (October 9, 2015)
Language: English
ISBN-10: 1606600729
ISBN-13: 978-1606600726
Product Dimensions:
8.2 x 2 x 11 inches
Shipping Weight: 5.6 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
180 customer reviews
Amazon Best Sellers Rank:
#44,669 in Books (See Top 100 in Books)
First recipe I made several times is the Blueberry Muffin La Posada Recipe.. is very good.Great Muffins. page336. the format of interesting...like a list of ingredients and in the recipe with directions the ingredient and measurement. LaPosada is a hotel in Winslow, Arizona.It really is wonderful to read the menus comparatively to the comment of no nonsense food of New England...I recall saltines and milk for Sunday night supper....very funny to think of that!
So far I've only tried one recipe from here - the vichyssoise - and it was very easy and very delicious. I'm a huge fan of Vincent Price and after hearing a lot about the original print of this book I wanted a copy of my own. I'm looking forward to making a lot more recipes, and I've enjoyed getting a glimpse into the Price's home and travels. I also enjoyed the extra charts and tables included, such as the conversions/substitutions and calorie charts.
This book is an amazing historical reference book discussing the "gourmet" dining scene in the mid 1960s. The Prices were very rich and famous, and traveled the world collecting art and recipes from the world's most heralded 4 and 5 star restaurants. They were also gourmet cooks themselves, and regularly entertained in their home which was as much an art gallery as it was a house.This book is a record of both their travels and the recipes that they collected. Divided first by country, and then by restaurant, Price provides an introduction to each, often with an anecdote. Additionally, each one of the hundreds of recipes has additional notes and stories. Also included are scans of menus from many of the included restaurants (it's funny/sad looking at the prices on the menus and realizing that if you add a "0" to each one, you have a good idea of the relative cost back in 1960). There are several dozen full-page photos showing, scenes from the restaurants, signature meals, and various rooms in the Prices' museum-house. As for the recipes themselves, they reflect a different era in "fine dining" where everything has a butter/cream/egg sauce and mushrooms are used like a condiment. "Thinly slice four large truffles" just doesn't show up in a lot of modern recipes. In the two weeks that I have had the book I have read it page by page, cover to cover, and have loved every minute of it. Although the vast majority of the recipes I will probably never make, there are a few dozen that I have bookmarked as possibilities.A note about editions. Because this book is so much an icon of it's era, I sought out a second-hand copy of the original 1964 edition. I found a reasonably priced copy in excellent condition through Amazon. Recently a 50th anniversary edition of this classic has been published. I have had the opportunity to look through this edition in a local bookstore, and the contents are essentially identical. The only real difference is in the cover; the original edition has a padded brown and red leatherette cover with "gold" embossing while the new edition has one of the photos from inside of the book reproduced on the cover. Either one would be a delight to read and a great gift for anyone interested in food history.
What a delight this book is, and how good to have it back in print after a half-century. With a new introduction by Wolfgang Puck and an affectionate "Retrospective Preface" by Victoria Price, the authors' daughter, it is better than ever. To call this a "cookbook" is like calling "War and Piece" a novel: true, but wholly inadequate to describe the contents. This "Treasury" does include scores of recipes for dishes from elegant to homely, collected from across the globe—France, Italy, Spain, Scandinavia, England, and more—in simple presentation: ingredients to the left, clear instructions to the right. But this book offers far more than that. It is, at once, a collection of recipes, an art book, virtually a coffee-table tome, a travelogue, a time-capsule, a family heirloom, and a philosophy of life. The book's original design by Mary Price— leatherette-bound, with an embossed cover, and magnificent photographs—has been lovingly recreated. Each chapter, dedicated to a country's cuisine, is introduced by husband Vincent in an engaging, conversational style, with which he also introduces each restaurant and preparation. How many of the restaurants the Prices visited, which shared with them their specialties, still exist I have no idea—but it is a wonderful excursion. (Original menus of the 1960s remain preserved, and it's quite a shock to be reminded what you could order for $10.00 fifty years ago.) Culinary masterpieces abound, but there's nothing pretentious about it: the Prices offer us their favorite breakfast items from the old Super Chief to Santa Fe and best hot dogs from the old Dodgers stadium. Alongside Julia Child, the Prices were on the leading edge of encouraging Americans to celebrate their own cuisine: a rich amalgam of so many different lands. Accordingly, almost half the book is dedicated to dishes served across the United States.What stands out in this book is a joie de vivre, a genuine love for food and life. When asked why she devoted a lifetime of writing about food instead of seemingly more important subjects like power and money, M. F. K. Fisher wisely replied that to write of food is to speak of love. And love is what abounds in this book, crystallized in Victoria Price's gracious introduction to the book, her family, and her own struggles in the kitchen and at mealtimes.The limit of my own culinary expertise is scrambled eggs and grilled steaks, but, had I received this book fifty years ago, I can well imagine that it might have sent me straight to the kitchen, to learn, to practice, and to enjoy. At my advanced age, this book may yet do so.This is a rare find: the Rolls-Royce of cookbooks, which promises its readers a ride just as smooth (with a well-placed reminder, at London's Harrod's, that any meal will only be as good as the quality of ingredients procured in preparation). Give it to someone you love, including yourself.
As a professional chef for 12 years now, I have owned and perused my fair share of cookbooks. I have loved them, and idolized them, and I have since become bored by them. Whereas I used to buy 2-3 new books a month, I haven't bought but 1 every year for the last 5 or 6 years. Until I found out that this book existed. This book brings that magic back for me. Great recipes written plainly, and easy to understand. Fantastic photography of the great vincent price and his lovely wife. Wonderful anecdotes from a traveling gourmand.Get it for the history of world food, get it for the great photography of a film icon, get it to learn how to cook anything, just get it already!
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A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions) PDF
A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions) PDF
A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions) PDF
