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Binding: Hardcover
Fabric Type: 9781568495408
Legal Disclaimer: 1568495404
Maximum Color Depth: Buccaneer Books
Metal Type: Buccaneer Books
Total External Bays Free: 1995-06
Total Firewire Ports: Buccaneer Books
Buccaneer Books
Average Rating: 
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I learned to cook with this book, in its first edition, when I was a teen; this cookbook engendered a love of cooking I still enjoy years later! I still refer to my somewhat spattered copy frequently today. The recipes work well, and I love the personal notes from Vincent Price, and the menus from world class famous restaurants are genuinely fascinating. Where given, the menu prices are a hoot! For what it is worth, the binding is superb; mine has held up under four decades of hard use.
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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, gourmet lifestyle.
This is a Mad Men book.
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 two ... Read More
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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. Both are simple, elegant and will absolutely wow people.
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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 restaurants. This is a must have book if you like collecting cookbooks. Written by a true lover of good food.
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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 ... Read More
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