Cooking Price-Wise – Review

Cooking Price-Wise is an extended reprint of Vincent Price’s book originally published in 1971. This is a compilation of recipes celebrating his lifelong passion for food and fine dining with a few old family recipes thrown into the mix.

Vincent Price had authored several cookbooks with his wife before this. The recipes here are based on the British show he hosted taking the viewer on a “gastronomic tour of the world”. He wanted to make food from other countries more accessible to the audience. The show was designed so each of the recipes can be made with ingredients readily available at the local store. Apparently something as common now as soy-sauce was hard to source in Britain in the 70’s. Thankfully, it is a lot easier to get these ingredients now.

Each episode on the show was created based on a particular ingredient. The recipes for that show would all feature that one particular ingredient. The recipes in the book are arranged in the same manner.

Chapters

• Preface to the New Edition by Victoria Price (2017)
• Foreword to the New Edition by V.B. Price (2011)
• Original Introduction by Vincent Price (1971)
• Section One – Potato Recipes
• Section Two – Meat Recipes
• Section Three – Bacon Recipes
• Section Four – Rice Recipes
• Section Five – Cream, Milk, and Yogurt Recipes
• Section Six
  • Part One – Cheese Recipes
  • Part Two – Coffee
• Culinary Legacy of the Price Family
• The beginning of the Price Family Culinary Legacy
• Vincent’s Culinary Journey Begins
• The Culinary Legacy Continues
• Table of Equivalents
• Index of Recipes

As is typical for a cookbook from 1971, there are no photos for the recipes. Some of the recipes themselves don’t have the portion information in with the list of ingredients, it is included in the directions.

Each recipe section has an introduction to its main ingredient. A little background information and some cooking tips, sometimes a mini history lesson. Reading it you can almost hear Price’s voice.

Closer To The Author

Throughout the book, there are also pages or just paragraphs discussing the dish or the ingredient. Some provide a little history of the ingredient or the recipe. Some a few details on how Price came upon the recipe. These little details bring you closer to the author and the food.

If you are looking for step-by-step instructions with lots of glossy pictures then this isn’t the book for you. If however you are a fan of Vincent Price and want to enjoy a look at food through his eyes then this is for you.

Enjoy the recipe below for Raspberry Cream Pancakes:

Raspberry Cream Pancakes

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Ingredients

Cream pancakes:

• 4 ounces Flour
• large pinch salt
• One standard egg
• 1/4 pint single cream
• 1/4 pint milk

Topping:

• 1 tablespoon Water
• 1/2 pound raspberries
• 1 ounce castor sugar
• 1/2 pint double dairy cream lightly whipped

Instructions

To Make Pancakes:

• Sift flour and salt into bowl. Had egg and cream. Beat well until mixture is smooth. Add milk. Lightly grease frying-pan and heat until fat is hot. Poor in single tablespoons of batter to make pancakes about 3 in. in diameter. Cook until the underside of the pancake is golden. Turn or toss pancake and cook until the second side is golden. Turn out of pan and keep warm. Use rest of batter to make pancakes in this way. For each serving, arrange six pancakes on a plate.

To Make Raspberry Topping:

• Put water with raspberries in a pan, sprinkle over sugar and heat gently until the sugar dissolves in the mixture is piping hot.
• Top pancakes with a circle of raspberries and a large spoonful of whipped cream. If liked, sprinkle caster sugar and serve with real dairy cream.
  

Notes

Equivalents:

Double Cream: A thick, whole cream of 48% M.F..

Single Cream: Equivalent to 18% Table or Coffee cream.

About the Author:
Chris Sadler is WebAdmin and Writer for RecipesNow.com
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