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369 Montezuma Avenue PMB 251
Santa Fe, NM 87501
USA

800-579-3040

This website celebrates A Treasury of Great Recipes, the iconic 1965 cookbook by Mary and Vincent Price by connecting Vincent Price fans, lovers of the book itself, websites featuring recipes, with the 50th anniversary edition of the book, due out in 2015 from Calla Editions of Dover Press. In support of the new edition, Mary and Vincent's daughter, Victoria, will be traveling around the United States and Europe revisiting the restaurants in the cookbook, as well as new restaurants--and collecting new dining and life experiences. She will also be reaching out to chefs, foodies, and other longtime fans of the book to collect their experiences in support of this anniversary edition.
 

Praise

Steak Diane from a Treasury of Great Recipies By Vincent Price

Victoria Price

I have mentioned on this site that my Mother was a French Pastry chef at one of the few 5 star restaurants in the Chicago area in the 70’s. I learned a lot from her. Especially my love for wonderful cookbooks, like Vincent and Mary Prices “A Treasury of Great Recipes”. If you are a collector of fine cookbooks, this vintage book is a must have for the true connoisseur. This wonderful dish, Steak Diane is from the Famous Whitehall Club in Chicago. This dish is done table-side in the club, but not at my house! I have been making this recipe for years and years. It is always a home run and a sure fire way to impress even the fussiest.
— kiwidutch on Food.com

4 (6 ounce) sirloin steaks, pounded to about 1/3 inch thickness between wax paper
4 tablespoons fine chopped shallots
2 tablespoons Worcestershire sauce
8 tablespoons unsalted butter (NO margarine)
parsley
salt
fresh ground pepper

 

Directions:

1 Heat in small sauce pan 2 tablespoons of butter over medium-high heat.

2 Add 4 tablespoons finely chopped Shallots and cook until lightly browned.

3 Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.

4 Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.

5 Turn and cook 2 to 3 more minutes longer, or until done to taste.

6 Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.

7 Spread the shallot sauce over the steaks and sprinkle with fresh chopped parsley.

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