The Slate has a great piece where writer Paul Collins and his wife try recipes out of Vincent Price and his wife’s ’60s-era cookbook, A Treasury of Great Recipes.
Wow, these suckers go for over $250 online!
(Thanks, Kevin!)
On a related note, this is what hear in my head pretty much 24/7…
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I can imagine eating his recipes in a red room whilst sitting in a stiff-backed chair and funeral organ plays in the background. Also, lots of decanted wine.
Have you read the recipes in this book? They arent as cool as one might think.
Theyre like those old cookbooks your mother had sitting in the basement.
I was expecting something like, “Add dye to the sauce to make it look like blood. Pour over the meatloaf which is in the shape of a brain. Add gummy worms to the tombstone cake and dinner is ready” but instead it was more like, “Add 1 cup of nutmeats to the rump of bovine and a dash of carrot peel. Then take the mustard custard and pudding cake from the oven and dinner is ready.”
Yeah, but those old school recipes can be pretty creepy in their own right. Anything involving an animal’s organs or appendages I tend to steer clear of and only a ghoul or ghost has that much time to spend in the kitchen making a meal.