The The Dione Lucas Book of French Cooking
Dione Lucas
Marion Gorman
First Edition
Condition and description: Wear to cover, corner bumps and some stains on ends of pages visible when book is closed. Tan stain inside covers, could be aging. A few spots on a few pages, overall clean and binding is tight.
A collection of classic French and international recipes that the author interpreted for the home during her 30 years of cooking instruction.
Contents include: Introduction, Stocks-Sauces and Basic Cooking Agents, Hors D'Oeuvres, Soups, Eggs and the Omelet, Fish and Shellfish, Poultry, Meat, Vegetables, Salads, Pasta and Grains, Cheese, Breads-Pastries-Cakes, Other Doughs, Desserts, Beverages.
After graduating from from The Ecole du Cordon Bleu in Paris, Dione Lucas trained under some of the Continent's great chefs. She opened a cooking school and restaurant in London, then came to New York in 1942 and founded found the famous Cordon Bleu restaurant and her Cooking School. Luminaries such as Helen Hays and Salvatore Dali attended her classes, and her class for children was especially popular. She was also one of the first chefs to host a televised cooking show (1947).
Publisher: Little Brown
Date: 1973, First Edition
Pages: 924
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