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Cooking Price-Wise
Recipe book by American actor, Vincent Price.
144 pages, Paperback
First published March 26, 1971
20 people are currently reading
622 people want to read
About the author
Vincent Price
41 books99 followersLibrarian Note: There is more than one author in the Goodreads database with this name.
Vincent Leonard Price Jr. was an American actor best known for his performances in horror films, although his career spanned other genres, including film noir, drama, mystery, thriller, and comedy. He appeared on stage, television, and radio, and in more than 100 films. He has two stars on the Hollywood Walk of Fame, one for motion pictures, and one for television.
He was an art collector, and arts consultant, with a degree in art history, and he lectured and wrote books on the subject. The Vincent Price Art Museum at East Los Angeles College is named in his honor. He was also a noted gourmet cook.
Vincent Leonard Price Jr. was an American actor best known for his performances in horror films, although his career spanned other genres, including film noir, drama, mystery, thriller, and comedy. He appeared on stage, television, and radio, and in more than 100 films. He has two stars on the Hollywood Walk of Fame, one for motion pictures, and one for television.
He was an art collector, and arts consultant, with a degree in art history, and he lectured and wrote books on the subject. The Vincent Price Art Museum at East Los Angeles College is named in his honor. He was also a noted gourmet cook.
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Displaying 1 - 19 of 19 reviews
October 27, 2017
A cookbook by Vincent Price? Yes! I’m so in!
The first things you’ll read in this are the Preface by Vincent’s daughter, Victoria Price, and the Forward by Vincent’s son, V.B. Price. It was lovely getting an insight into Mr. Price from his children.
The next thing you’ll read is a delightful Introduction from Vincent Price himself. (Yes, Vincent Price has passed away. However, this is a new version of his past work) I truly loved this. It was wonderful to “hear” in his own words a little about his life, and his love of food. He even hosted a short live cooking show in Britain called, of course, COOKING PRICE-WISE.
The recipes included in this tome are from all around the world. As he states in his Introduction, Mr. Price traveled all over the world and was able to try many dishes. His show, and this book, were intended it to make “foreign” food less intimidating to those who are hesitant to try new things. Turning basic food items, available in just about everyone’s pantry or fridge, into something exciting and exotic is the main focus of this book.
There are introductions for each chapter, and short stories throughout the book to inform the reader about certain foods, and dishes. Each chapter centers around one main food group. For instance, Chapter One is all about potatoes, Chapter Two is all about meat, and so on.
Within the chapters of COOKING PRICE-WISE you’ll find recipes such as . . . American Rice Salad, Bacon Carbonnade, Brown Bread House, Cheesed Party Eggs, Chicken Solange, Creamy Apple Crunch, Fish Fillet Noord Zee, Greek Lemon Soup, Huntington Fidget Pie, Lancaster Hotpot, Mushroom Risotto, Orange Coffee Cream, Potato & Fish Chowder, Raspberry Cream Pancakes, Stilton Cheese Slaw, Wellington Salad, and so many, many more.
I’d like to point out that these dishes were originally made in the 1970’s. The recipe photos on this this book scream the 70’s. I think it would be wonderful to not only create some of these dishes just as Mr. Price intended, but to also make updated versions.
One of the best parts of this book were excerpts from Vincent’s travel journal from 1928. Some of it is in his own handwriting! What a thrill it was for me to get a peek into his life in such a way. I had so much fun reading, COOKING PRICE-WISE. It was wonderful getting to see this side of the man known as the “Horror King”.
Lovers of cookbooks, retro, and Vincent Price, must make COOKING PRICE-WISE: A CULINARY LEGACY a part of your household.
The first things you’ll read in this are the Preface by Vincent’s daughter, Victoria Price, and the Forward by Vincent’s son, V.B. Price. It was lovely getting an insight into Mr. Price from his children.
The next thing you’ll read is a delightful Introduction from Vincent Price himself. (Yes, Vincent Price has passed away. However, this is a new version of his past work) I truly loved this. It was wonderful to “hear” in his own words a little about his life, and his love of food. He even hosted a short live cooking show in Britain called, of course, COOKING PRICE-WISE.
The recipes included in this tome are from all around the world. As he states in his Introduction, Mr. Price traveled all over the world and was able to try many dishes. His show, and this book, were intended it to make “foreign” food less intimidating to those who are hesitant to try new things. Turning basic food items, available in just about everyone’s pantry or fridge, into something exciting and exotic is the main focus of this book.
There are introductions for each chapter, and short stories throughout the book to inform the reader about certain foods, and dishes. Each chapter centers around one main food group. For instance, Chapter One is all about potatoes, Chapter Two is all about meat, and so on.
Within the chapters of COOKING PRICE-WISE you’ll find recipes such as . . . American Rice Salad, Bacon Carbonnade, Brown Bread House, Cheesed Party Eggs, Chicken Solange, Creamy Apple Crunch, Fish Fillet Noord Zee, Greek Lemon Soup, Huntington Fidget Pie, Lancaster Hotpot, Mushroom Risotto, Orange Coffee Cream, Potato & Fish Chowder, Raspberry Cream Pancakes, Stilton Cheese Slaw, Wellington Salad, and so many, many more.
I’d like to point out that these dishes were originally made in the 1970’s. The recipe photos on this this book scream the 70’s. I think it would be wonderful to not only create some of these dishes just as Mr. Price intended, but to also make updated versions.
One of the best parts of this book were excerpts from Vincent’s travel journal from 1928. Some of it is in his own handwriting! What a thrill it was for me to get a peek into his life in such a way. I had so much fun reading, COOKING PRICE-WISE. It was wonderful getting to see this side of the man known as the “Horror King”.
Lovers of cookbooks, retro, and Vincent Price, must make COOKING PRICE-WISE: A CULINARY LEGACY a part of your household.
May 16, 2020
The recipes are very usable for a cookbook written in 1971 and, more importantly, it has Vincent Price’s insights on global cuisine and grocery economics for the 1970s British consumer🧑🏼🍳
Postscript: You can here Vinny reading out some of his own recipes here: http://www.voicesofeastanglia.com/201...
Postscript: You can here Vinny reading out some of his own recipes here: http://www.voicesofeastanglia.com/201...
October 6, 2021
When I read his descriptions, I can hear his voice. "When I've been away on my travels, I've often noticed how so many people when they go on holiday go, not to see the country, but to stay in standardized hotels overlooking standardized beaches with standardized people on them, perhaps taking a small amount of time off from this hectic life to visit some local shops to buy some standardized souvenirs (made in Japan)."
An interesting family with successful members of the culinary world. His Grandfather held the patent for baking powder and another family member was a confectionary creator. The recipes looked really rich, but I think the descriptions and extras in this book are just as rich. Fascinating read.
An interesting family with successful members of the culinary world. His Grandfather held the patent for baking powder and another family member was a confectionary creator. The recipes looked really rich, but I think the descriptions and extras in this book are just as rich. Fascinating read.
December 9, 2022
1.
I take exception at the subtitle: The Original Foodie.
I would have thought Victor Jules Bergeron, Jr. would have been in the running. This book is remarkably similar to Trader Vic's Helluva Man's Cookbook, insofar that there are no photos, the recipes seem basic to modern food experimenters, and they are both chatty.
Or how about the 12-page Jim Beard's Party Cookbook, which is not on goodreads, but can be found here:
http://kenandmckenna.blogspot.com/201...
This would also include any number of cookbooks that were printed my manufacturers and never made it is GoodReads. Liek: The Particular Cook's Cook Book or the 1961 Cookbook Cutco or The 1957 ABC of Wine Cookery or Jell-O: America's Most Famous Dessert, ca.1910s. The latter online here: https://repository.duke.edu/dc/eaa/CK...
All of the original popularizing cookbooks? That would be a collection!
Sadly, the subtitle also ignores the entire U.S. history of restaurateurs and cookbooks.
2.
I can see how this is a model for the Jeff Smith books, such as: The Frugal Gourmet Cooks with Wine. Take his personal life for what you will. His books a very useful, still.
3.
For me, this is a five-star book. Mr Price is passionate. Well-informed. Accessible. Witty. He seems like he would be a great and valued friend. And, again, no comment on the man's personal life. This is not a review of a biography, or a life, and his co-workers and family loved the man. They would know best.
4.
For most people it will be a nostalgia read or a title for a completionist. but, can I get some illustrations, at the very least?
Still, a welcome edition to the cookbook library.
I take exception at the subtitle: The Original Foodie.
I would have thought Victor Jules Bergeron, Jr. would have been in the running. This book is remarkably similar to Trader Vic's Helluva Man's Cookbook, insofar that there are no photos, the recipes seem basic to modern food experimenters, and they are both chatty.
Or how about the 12-page Jim Beard's Party Cookbook, which is not on goodreads, but can be found here:
http://kenandmckenna.blogspot.com/201...
This would also include any number of cookbooks that were printed my manufacturers and never made it is GoodReads. Liek: The Particular Cook's Cook Book or the 1961 Cookbook Cutco or The 1957 ABC of Wine Cookery or Jell-O: America's Most Famous Dessert, ca.1910s. The latter online here: https://repository.duke.edu/dc/eaa/CK...
All of the original popularizing cookbooks? That would be a collection!
Sadly, the subtitle also ignores the entire U.S. history of restaurateurs and cookbooks.
2.
I can see how this is a model for the Jeff Smith books, such as: The Frugal Gourmet Cooks with Wine. Take his personal life for what you will. His books a very useful, still.
3.
For me, this is a five-star book. Mr Price is passionate. Well-informed. Accessible. Witty. He seems like he would be a great and valued friend. And, again, no comment on the man's personal life. This is not a review of a biography, or a life, and his co-workers and family loved the man. They would know best.
4.
For most people it will be a nostalgia read or a title for a completionist. but, can I get some illustrations, at the very least?
Still, a welcome edition to the cookbook library.
May 23, 2021
This is an enjoyable vintage cookbook to read through. A reprint of the original 1971 edition, with a preface and notes from the current time by the author's daughter. The author of course is the famous Hollywood actor of the 1930s-1970s Vincent Price. I did not know Mr Price was also known and as something of a gourmet and cook until I came across this book browzing on Amazon.
Based on a short-lived UK TV series broadcast in 1971 it is a fascinating window into the international cooking of the time. Reading through it made me realise how much more sophisticated and cosmopolitan food has become in the UK in the last 50 years. I was struck by the almost total absence of any herbs or spices beyond salt and pepper apart from one use of paprika. How often convenience ingredients like soup mixes are used. The almost psychedelic presentation style of the 1970s is always present and the book is worth it for the photos of the food alone.
That said the recipes once you get beyond the period aspects took pretty reasonable if a bit basic to modern eyes. You also need to be familiar with the older imperial measurement system as there are no metric measures here. Mr Prices interruptions to give background and comments on the recipes are still worth reading as well.
In all a fun period cookbook worth an explore if your a fairly confident cook who can work thing out for yourself.
Based on a short-lived UK TV series broadcast in 1971 it is a fascinating window into the international cooking of the time. Reading through it made me realise how much more sophisticated and cosmopolitan food has become in the UK in the last 50 years. I was struck by the almost total absence of any herbs or spices beyond salt and pepper apart from one use of paprika. How often convenience ingredients like soup mixes are used. The almost psychedelic presentation style of the 1970s is always present and the book is worth it for the photos of the food alone.
That said the recipes once you get beyond the period aspects took pretty reasonable if a bit basic to modern eyes. You also need to be familiar with the older imperial measurement system as there are no metric measures here. Mr Prices interruptions to give background and comments on the recipes are still worth reading as well.
In all a fun period cookbook worth an explore if your a fairly confident cook who can work thing out for yourself.
November 8, 2017
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...
Enjoy the recipe for Raspberry Cream Pancakes, with the full review, on RecipesNow! Reviews And Recipes Magazine.
This review is in response to a complimentary copy of the book sent to me by the publishers in hopes of an honest review.
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...
Enjoy the recipe for Raspberry Cream Pancakes, with the full review, on RecipesNow! Reviews And Recipes Magazine.
This review is in response to a complimentary copy of the book sent to me by the publishers in hopes of an honest review.
December 31, 2023
With a preface by Vincent’s daughter, and a foreward by his son, followed by his own original introduction.
Chapters are as follows -
*Potato recipes
*Meat recipes
*Bacon recipes
*Rice recipes
*Cream, Milk, and Yogurt recipes
*Cheese recipes
*Coffee recipes
Followed by recipe offerings of his grandfather, Dr. Vincent C. Price’s (the inventor of baking powder),and then followed by Price’s own journal entries from his first trip to Europe, when he was just 17, as well as Victoria Price’s (Vincent’s daughter) favorites that her father prepared.
Photos of the food and the author follow.
This is a must for any Vincent Price fan, as well as any vintage cookbook fan. While not all the recipes may appeal in the world today (a lot of gelatin), some are timeless and just waiting to be rediscovered and appreciated by home chefs.
Chapters are as follows -
*Potato recipes
*Meat recipes
*Bacon recipes
*Rice recipes
*Cream, Milk, and Yogurt recipes
*Cheese recipes
*Coffee recipes
Followed by recipe offerings of his grandfather, Dr. Vincent C. Price’s (the inventor of baking powder),and then followed by Price’s own journal entries from his first trip to Europe, when he was just 17, as well as Victoria Price’s (Vincent’s daughter) favorites that her father prepared.
Photos of the food and the author follow.
This is a must for any Vincent Price fan, as well as any vintage cookbook fan. While not all the recipes may appeal in the world today (a lot of gelatin), some are timeless and just waiting to be rediscovered and appreciated by home chefs.
August 16, 2021
I kinda feel like I'm cheating when I add cookbooks here, but this one was a delight. I read the entire thing in Vincent's voice, and it was so great! It was also just a genuinely interesting book; I learned so many new facts about one of my favorite actors, and I actually do plan to try some of the recipes. 😄
October 4, 2024
While the recipes are a bit rooted in the 1970's (pimento rice and dishes with hard boiled eggs), the book is still fun. Desserts never go out of fashion, and I really enjoyed the little histories on food that Price gave at the beginnings of sections. Also, he daughter and son add to the book with memories of their father and meals shared with him.
August 27, 2018
Hooray for Brother Vincent!
Great to see one of his famous cookbooks reprinted and in electronic format! (Brother Vincent was a member of Alpha Sigma Phi Fraternity (Alpha Chapter (Yale University) 1930.))
Great to see one of his famous cookbooks reprinted and in electronic format! (Brother Vincent was a member of Alpha Sigma Phi Fraternity (Alpha Chapter (Yale University) 1930.))
April 13, 2021
What a wonderful trip down memory lane for me! I finally found a copy of this much loved treasure from my childhood. Filled with recipes that are easy to make, nostalgic and delicious - Price never disappoints. A must have for any pantry.
October 18, 2021
I haven’t made any of the recipes in this book. The 4-star rating is for the introduction by Vincent Price, preface and forward by his children, and comments about food/culture by Vincent Price throughout the book.
April 5, 2020
Interesting story and recipes.
December 25, 2022
If you love Vincent Price you need to read this.
January 15, 2020
very interesting , the recipes and the story along with them.
Read
May 16, 2021feels a bit weird to rate a cookbook so i'm...not going to do that
instead i will say that this was a goddamn delight to read and the photos at the end are simultaneously horrifying (mentally i was running some james lileks-style narration) and adorable (the cucumber crocodile!! precious!!)
reread: feel like pure shit just want vincent price back x
instead i will say that this was a goddamn delight to read and the photos at the end are simultaneously horrifying (mentally i was running some james lileks-style narration) and adorable (the cucumber crocodile!! precious!!)
reread: feel like pure shit just want vincent price back x
November 19, 2017
I just found myself enjoying reading this cookbook by Vince Price's cookbook. This is a reprint with extra in it -- new contributions by his children. I found a different side of Vincent Price which was delightful and delicious. Now, I need a cook to make these recipes for me!
January 4, 2018
I received a copy of Cooking Price-Wise as a gift during the holiday season, and the giver chose this book of the multiple cookbooks written by Vincent Price because it looked the most like a family cookbook. And, really, that is what this cookbook is.
The recipes themselves are definitely 1970s recipes, but as a collector of old cookbooks I have to say that these are much more reasonable than some of the dinner party fare that I've seen elsewhere. They are also sorted by ingredient, which is less common now than sorting by type of dish.
The real value of this edition, though, is the additional information added for the reprint, from Price's travel journals to a few family recipes shared by his daughter.
The recipes themselves are definitely 1970s recipes, but as a collector of old cookbooks I have to say that these are much more reasonable than some of the dinner party fare that I've seen elsewhere. They are also sorted by ingredient, which is less common now than sorting by type of dish.
The real value of this edition, though, is the additional information added for the reprint, from Price's travel journals to a few family recipes shared by his daughter.
April 14, 2018
I was first introduced to the cookbooks of Vincent Price via a blogging friend of mine. After hearing so much about his wonderful cooking I bought my own copy of A Treasury of Great Recipes by Vincent and Mary Price and now am firmly on the team that believe that this is a true classic.
I was not however familiar with Cooking Price Wise which was the accompanying book to a 6 part TV series of the same name that was aired in 1971. Each show focused on a specific ingredient or ingredients:
Potatoes
Meat
Bacon
Rice
Cream milk and yoghurt
Cheese and coffee
I think it's funny how Vincent was way ahead of his time in predicting the modern love of bacon - so much so that it got its own chapter instead of being included in the meat section!
The one proviso for the show was that all the ingredients had to be readily available in supermarkets and local shops. This is a real positive for the book as it makes shopping for ingredients all too easy!
I made Vincent's tomato baskets as part of our Christmas Lunch. They were, even if I do say so myself, adorable! The red tomatoes with their green tops were very Christmassy in colour, they were fun to eat and also delicious! There are many more recipes I would like to make from Cooking Price-Wise; I can definitely see it becoming a standard for simple, tasty home cooking!
I was not however familiar with Cooking Price Wise which was the accompanying book to a 6 part TV series of the same name that was aired in 1971. Each show focused on a specific ingredient or ingredients:
Potatoes
Meat
Bacon
Rice
Cream milk and yoghurt
Cheese and coffee
I think it's funny how Vincent was way ahead of his time in predicting the modern love of bacon - so much so that it got its own chapter instead of being included in the meat section!
The one proviso for the show was that all the ingredients had to be readily available in supermarkets and local shops. This is a real positive for the book as it makes shopping for ingredients all too easy!
I made Vincent's tomato baskets as part of our Christmas Lunch. They were, even if I do say so myself, adorable! The red tomatoes with their green tops were very Christmassy in colour, they were fun to eat and also delicious! There are many more recipes I would like to make from Cooking Price-Wise; I can definitely see it becoming a standard for simple, tasty home cooking!
Displaying 1 - 19 of 19 reviews