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A Treasury of Great Recipes Hardcover – June 1, 1995


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Hardcover, June 1, 1995
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Product Details

  • Hardcover
  • Publisher: Buccaneer Books (June 1995)
  • Language: English
  • ISBN-10: 1568495404
  • ISBN-13: 978-1568495408
  • Product Dimensions: 10.9 x 8.6 x 2 inches
  • Shipping Weight: 4 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Best Sellers Rank: #872,318 in Books (See Top 100 in Books)

Customer Reviews

4.9 out of 5 stars
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See all 57 customer reviews
Beautiful cookbook with imaginative recipes.
Christine E. Peard
I've had my copy of this book since the 1970's.
Angela W
The art work and presentation are beautiful.
J. Grey

Most Helpful Customer Reviews

38 of 38 people found the following review helpful By Pat & Mike McGuire on July 30, 2002
Format: Hardcover
In 1971 I met my gourmet mentor in Kentland Indiana and at that time, she introduced me to "Vincent" -- the wonderful cookbook she acquired some time earlier. It was truly "love at first bite". Her favorite dish was "Coq au Vin Rouge a L'Avergnate" which is the gourmet/French name for their Chicken in Red Wine. Truly an awesome dish! So many family favorites -- "Paella Good Friend", "Luchow's German Pancakes", pfannkuchen, "Poularde Pavillon" (chicken in champagne sauce) and the blender Hollandaisse sauce. All of the recipes I've used out of this cookbook, and they have been many, are precise as to ingredients and measurements, and all of the necessary steps are spelled out for the more novice cook. From the moment I was introduced to "Vinnie" (as my family refers to him today), my love for gourmet cooking has grown and expanded. When I'm looking for a recipe to really impress dinner guests, it's always Vinnie that I choose from. He & I have been together since December of 1971 when Santa bought him for me. I wouldn't trade that experience, the adventure in gourmet dining that we've enjoyed for all these years, for anything. I've given so many copies of this book to my dearest friends, to young brides -- it's truly a gift that keeps on giving! Enjoy!!
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15 of 15 people found the following review helpful By A Customer on August 23, 1998
Format: Hardcover
I have been collecting cookbooks for nearly forty years (I was 18 when I started) and of the over 800 books that I have collected, Vincent and Mary Price's A Treasury of Great Recipes is easily number one. It is not only a great recipe book, it is beautifully pictorial and delightfully anecdotal. I have given at least two dozen of them as gifts when they were available.
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14 of 14 people found the following review helpful By Judith Copek on March 11, 2006
Format: Hardcover
My parents gave us this cookbook in 1965 and it's still on my kitchen shelf. Vincent Price was the king of horror and it was such a surprise to find that he was a genial man with a nice wife and that they were "foodies" before the term was invented. The cookbook takes us to Europe, Mexico and the U.S., with recipes from famous restaurants abroad. Then we are invited to the Price's gournet kitchen with advice from A to Z: how to make a Bloody Mary and fold a napkin along with cooking special hot dogs and making brown sauce.

Over the years we have particularly enjoyed the recipe for Colcannon, Caesar salad, and Blue Cheese Salad Dressing which I make all the time. The Yorkshire pudding is excellent.

I recommend this book to anyone who is into the history of food, from when we went from Campbell's mushroom soup casseroles (hey, some are still good) to a serious respect for various cuisines and fresh ingredients.
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15 of 16 people found the following review helpful By A Customer on September 6, 1998
Format: Hardcover
We received an original copy of this cookbook, first printed in the 1960's, when a friend cleared out her cookbook collection. We cannot recommend this book highly enough! Not only is it entertaining reading, with glimpses of some of the world's finest restaurants, but the recipes themselves -- while challenging and top caliber -- are clearly written, with easy to follow directions. It is hard to find a cookbook that describes preparing a dish with fresh truffles in the manner of a French chef, but yet is not intimidating -- this is that book!
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10 of 10 people found the following review helpful By Angela W on February 13, 2004
Format: Hardcover
I've had my copy of this book since the 1970's. Its recipes are superb and not beyond the capabilities of a good cook. My favorite is the Fetuccine alla Buranella on page 103-104, an absolutely decadent exploration of pasta and seafood. This is one book emminently worth the price.
And along with stupendous recipes are fun descriptions of the restaurants that originated the dishes as well as menus, complete with prices. At Sardi's you could get a steak for $4.85!
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10 of 10 people found the following review helpful By Karen Pingitore on February 8, 2009
Format: Hardcover
An actor friend was at our home for dinner in 1974. Being from New York he lamented that the one thing he truly missed being in Hollywood was Sardi's meat sauce. (Sardi's was a famous New York nightspot high on the theatre crowd restaurant list.) I told him if he got me the recipe I would make the meat sauce. A few weeks later a package arrived which contained Vincent & Mary's cookbook. I have made the Sardi's meat sauce and canneloni sauce countless times since then and it is always met with the most favorable reviews from guests!

This is the best, hands down, cookbook, a food lover could ever have in their collection. What a gift!

The Friday Chicken, one of the Price's personal recipes, is another favorite.
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9 of 9 people found the following review helpful By Consenheim, Eddy on December 10, 2003
Format: Hardcover
This is a book with some of the best recipes in the World collected by an amateur Chef who could easily be a Profesional Chef. As a Master Chef and a Certified Chef de Cuisine I have used many of the recipes in the book with the most wonderful results. The satisfaction by my clients has been overwelming and
most satisfactory. Many of my clients have commented that they did not have the special dinner since they were in the restaurant they visited many years ago.
I lost my copy and would love to get it again.
Eddy Consenheim, CCC. MCFA.
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9 of 9 people found the following review helpful By Kate James on July 7, 2006
Format: Hardcover
Since buying this in 1974 I have acquired hundreds of other cookbooks, but this remains my favorite. The best soup I've ever made is their vegetable boullion. The best dessert is the orange sections with Grand Marnier. The best shrimp dish is the scampi from the Blue Fox. Best appetizer - marinated beef strips in sour cream from Hawaii. In addition, it's a beautiful book. I gave my mother a copy, which she loaned to a chef - he stole it! Treat yourself to this one.
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