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A Treasury of Great Recipes
 
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A Treasury of Great Recipes (Hardcover)

~ Vincent Price (Author), Mary Price (Author)
5.0 out of 5 stars  See all reviews (21 customer reviews)


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  Hardcover, Import -- -- $24.50
  Hardcover, June 1995 -- -- $153.35

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Product Details

  • Hardcover
  • Publisher: Buccaneer Books (June 1995)
  • Language: English
  • ISBN-10: 1568495404
  • ISBN-13: 978-1568495408
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon.com Sales Rank: #156,612 in Books (See Bestsellers in Books)


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Customer Reviews

21 Reviews
5 star:
 (21)
4 star:    (0)
3 star:    (0)
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Average Customer Review
5.0 out of 5 stars (21 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
7 of 7 people found the following review helpful:
5.0 out of 5 stars Prepare Yourself for Gourmet Dining of the Highest Caliber, July 31, 2002
By Pat & Mike McGuire (Katy, Texas United States) - See all my reviews
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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6 of 6 people found the following review helpful:
5.0 out of 5 stars A Must Have for Entertaining, February 4, 2000
By A Customer
I first borrowed this book from a friend in college. The recipes range from moderate to time-consuming in difficulty(especially when you're limited to a convection oven and a couple of hot plates) but everything was clearly explained step by step. I tried several recipes(and wrote them down) before returning the book. They all came out both delicious and impressive. The "Chicken in Champagne Sauce" and "Boccone Dolci(Sweet Mouthful)" are alone worth the search. I look forward to being able to put it on my shelf with my other cookbook "staples" and try many more of the recipes. This belongs next to my "Joy of Cooking" and the Silver Palate books.
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6 of 6 people found the following review helpful:
5.0 out of 5 stars Superb, one of the best cookbooks we have ever used., September 7, 1998
By A Customer
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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Most Recent Customer Reviews

5.0 out of 5 stars Not Just a Cookbook, a Time Capsule
One of the reasons this has become a classic is not merely the recipes. This book captures an entire lifestyle -- the Kennedy-era, globe-trotting, Pan Am, waiters in bow ties,... Read more
Published 1 month ago by Theseus

5.0 out of 5 stars love this cookbook
First borrowed it in 1980 while in college. Love the stories. the photos and the recipes, especially the Breast of Chicken au Champagne and the Boccone Dolce. Read more
Published 6 months ago by T. T. Wilson

5.0 out of 5 stars Great cookbook
My boyfriend got this cookbook from his 90 year old grandmother. Every recipe he has made thus far is excellent- also historically cool with pictures of the menus of legendary... Read more
Published 8 months ago by yogagirl

5.0 out of 5 stars Still my go-to cookbook after 35 years!
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. Read more
Published 9 months ago by Karen Pingitore

5.0 out of 5 stars Fueding Siblings ;)
My mom received a copy of this cookbook when she got married in 1969. My sister and I love it so much we argue about who gets it when our mom dies, in front of our mom. Read more
Published 11 months ago by J. A. Northcut

5.0 out of 5 stars A great collection
This is a fine collection of truly gourmet recipes and fine dining ideas put together by Vincent Price. Lots of the recipes are from very famous restaurants. Read more
Published on January 9, 2007 by Dennis J. Polasky

5.0 out of 5 stars Best Cookbook in my collection
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. Read more
Published on July 7, 2006 by Kate James

5.0 out of 5 stars Still great after all these years
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... Read more
Published on March 11, 2006 by Judith Copek

5.0 out of 5 stars A Real Treasure
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. Read more
Published on February 14, 2004 by Angela W

5.0 out of 5 stars The best Amateur - Profesional Chef
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. Read more
Published on December 10, 2003 by Consenheim, Eddy

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