A Treasury of Great Recipes by Mary Price and 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 3728400173
  • ISBN 13 9783728400178
  • Published Jan 01 1965
  • Format Hardcover
  • Page Count 456
  • Language English
  • Countries United States
  • Publisher Bernard Geis Associates

Publishers Text

One of the most revered and collectible cookbooks of the 20th century, Vincent and Mary Price's A Treasury of Great Recipes has stood the test of time. It now seems clear that one of the reasons this book has become a classic is not merely the recipes. This book captures an entire lifestyle -- the Postwar, globe-trotting, Pan Am, waiters in bow ties, gourmet lifestyle. This is a Mad Men book. No quick-to-the-table Betty Crocker conveniences here. Everything about this book screams "gracious dining." The Prices in their kitchen with gleaming copper pots. The reproductions of pages from vintage menus. The word "Luncheon." The two-color pen and ink illustrations. The padded leatherette binding with silk bookmark. This is not to say that the Prices are snobbish. They're cultured. And the scope and level of detail they bring to this book is loving and extraordinary.

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