A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen by Vincent Price

  • Stuffed trout Fernand Point (Truite farcie Fernand Point) (page 32)

    from A Treasury of Great Recipes: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen A Treasury of Great Recipes by Mary Price and Vincent Price

    • Categories: Sauces for fish; Stuffing; Appetizers / starters; Main course; Cooking for 1 or 2; Entertaining & parties; French
    • Ingredients: carrots; mushrooms; truffles; celery; egg yolks; trout; dried thyme; fish stock; Port wine; cream; shrimp
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Notes about this book

  • MaryMM on August 24, 2017

    This was one of my first cookbooks along with the first two Julia Child books. I still use it. I am beyond thrilled that it has been re-released. Mine is so written in and dog eared I may have to buy the new edition. What a treasure.

  • chrisjung on February 06, 2016

    Probably has the BEST recipe for Caesar Salad known to mankind!!

  • ellabee on October 09, 2015

    used, online. The photos of menus make it a true time capsule: Bookbinder's, a banquet at the Virginia Museum of Fine Arts, Luchow's ... Delighted to see it's in Indexing Now (as of late August 2016), but it's a big one, so will take a while. Update: released January 2017, to acclaim in the forum.

  • Rinshin on October 03, 2013

    I've made quite a bit of recipes from this book in the past and it's always been wonderful.

Notes about Recipes in this book

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Reviews about this book

  • Food52

    ...a perfect title; story time from the Prices' travels; recipes untouched by time; and no end of absurd, wonderful photos.

    Full review
  • ISBN 10 1606600729
  • ISBN 13 9781606600726
  • Published Oct 31 2015
  • Format Hardcover
  • Page Count 512
  • Language English
  • Edition 50th Anniversary edition
  • Countries United States
  • Publisher Dover Publications
  • Imprint Dover Publications Inc.

Publishers Text

"A collectible classic. With his cookbook in print again, Vincent Price lives on." — NPR
"The rare cookbook that is still relevant." — Zanne Early Stewart, former editor, Gourmet
"I think the recipes in this cookbook are classic and still resonate with Americans today." — Chef Thomas Keller, Per Se and Bouchon restaurants
"The Proust in all of us will relish the profiles of ghosts like Le Pavillon and the Forum of the Twelve Caesars in New York, the original La Pyramide in France and Bali in Amsterdam." — The New York Times

"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 perfectly preserved snapshot of food culture in 1965. Price used his considerable resources to collect extraordinary dining experiences across the U.S., Mexico, and Europe, and then documented and opined like a madman." — Saveur

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