Cordon Bleu Cook Book 1947
Cordon Bleu Cook Book by Dione Lucas features top French recipes from the famous Cordon Bleu restaurants and schools. Recipes have been translated to help the home cook master each dish. This 1947 vintage cookbook by Dione Lucas is a wonderful collectible.
Format: Hardcover, 322 pages
Publisher: Little, Brown and Company
Author: Dione Lucas
Description: This cook book contains new and exciting French recipes which were formerly available in this country only to Mrs. Lucas's students. The author holds the coveted diploma of the internationally famous l'Ecole du Cordon Bleu in Paris, and is well known for her popular television programs.
The Blue Ribbon quality of the book is to be emphasized. Although its origin is French, as its title indicates, its art and substance have been transplanted to America with complete success. Everybody knows that the French consider cooking a creative art and that French food is planned to bring delight to the eye and warmth to the heart, as well as pleasure to the palates of those who eat it. With Dione Lucas's recipes, this art can be practiced to its fullest expression by American cooks, using American ingredients. The recipes are grouped in chapters on hors d'oeuvres, Soups, Fish, Game, Poultry, and Meats, Eggs, Vegetables, and Desserts. From the right wine for baked oysters to the strawberries and currant jelly in Tarte aux Fraises, all ingredients are procurable in America and await the artist who uses this book.
Condition: Good condition. Minor wear in cloth covers.
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