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Beth, New England, MA   

1947 1st Ed `Dione Lucas' Cordon Bleu Cookbook DJ, Illustrated – James Beard Award, French Cooking, Entertaining1947 1st Ed `Dione Lucas' Cordon Bleu Cookbook DJ, Illustrated – James Beard Award, French Cooking, Entertaining1947 1st Ed `Dione Lucas' Cordon Bleu Cookbook DJ, Illustrated – James Beard Award, French Cooking, Entertaining1947 1st Ed `Dione Lucas' Cordon Bleu Cookbook DJ, Illustrated – James Beard Award, French Cooking, Entertaining1947 1st Ed `Dione Lucas' Cordon Bleu Cookbook DJ, Illustrated – James Beard Award, French Cooking, Entertaining1947 1st Ed `Dione Lucas' Cordon Bleu Cookbook DJ, Illustrated – James Beard Award, French Cooking, Entertaining1947 1st Ed `Dione Lucas' Cordon Bleu Cookbook DJ, Illustrated – James Beard Award, French Cooking, Entertaining

This rare gem is a JAMES BEARD cookbook Hall of Fame award winner. Widely recognized as the classic that introduced America to The Cordon Bleu's French culinary tradition!!

Collector's 1947 vintage first edition hardcover with unclipped dust jacket - 'Dione Lucas' The Cordon Bleu Cookbook.

Publishers: Little, Brown and Company, Boston, Copyright, 1947, first edition, 1951 printing. Not ex-library.

Charming black & white illustrations with several full page black & white plates by Phoebe Nicol. Wait until you see drawings up close. WOW!!

Long before Julia Child, the Ecole Cordon Bleu was established in Paris in 1880 as a school to teach home cooks the finest techniques.

Dione Lucas, star student during 1930s, came to U.S. in 1942 to show Americans how to use the same revered principles of classic French cooking. Founded internationally famous Cordon Bleu restaurants and schools in London & New York.

Andre Cointreau, President & CEO of Le Cordon Bleu stated: "Every kitchen should have a copy" because it "presents recipes and techniques in the easiest possible way, as only a very success full culinary teacher knows how."

Readers will discover everything from how to turn a common egg into Oeufs Brouillés Mariette to how to plan five-course menus:

Danish Pâté, Vichyssoise, Cassoulet, Boeuf Bourguignon,

Filets de Sole Navaroff - marinated sole served with crabmeat,

Filet of Sole Véronique-w/ peeled white grapes, Cheese Soufflé,

Poulet Sauté à la Vichy-chicken with carrots & white wine sauce,

Magnificent Crêpes Suzettes, Tartes aux Pêches,

Poulet à L'Estragon-chicken in tarragon sauce,

Superior chocolate desserts include Mousse au Chocolat and Chocolate Jelly Roll Cake with a buttery, chocolate filling.

Each recipe a model of clarity, Potage Cressonière- seven lines of text help you produce this simple yet memorable soup.

Beyond the recipes, Lucas covers everything; how to plan an attractive menu, basic wine selection, kitchen equipment, her invaluable insights help readers avoid common mistakes when trying new methods or unfamiliar ingredients.

Hardcover, unclipped pictorial blue DJ-$3.00, illustrated tan cloth boards-red-blue titles, swordsman design-chicken skewered on sword roasting over fire.

Binding tight. 332pp, 6" x 8". Pages mostly fine/bright/clean.3 small spots before contents pp/page ends 2 spots/fbep wear-water damage soiling.

DJ exterior overall very good++/bright/clean-light shelfwear/light fading-spine very sunned-faded. Interior dj middle sections very toned.

Dustjacket blue cover is little lighter than photo. Cover excellent/very good++/bright/clean-light shelfwear-light 2" right corner.

Do not pass up this scarce gem; no kitchen should be without it!!

Item ID: BK2032

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1947 1st Ed `Dione Lucas' Cordon Bleu Cookbook DJ, Illustrated – James Beard Award, French Cooking, Entertaining

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Tapestry Collectibles, Books & Jewelry


Beth
New England, MA   

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