I Own the Vincent Price Cookbook: Inside “A Treasury of Great Recipes”

Celebrity and content creator cookbooks aren’t uncommon, but Mary and Vincent Price’s “A Treasury of Great Recipes,” first published in 1965, is no gimmick or PR stunt. This beautiful cookbook features a plush, gold-foil cover, full-color images throughout, and recipes from the Prices’ favorite restaurants around the world.

My curated cookbook collection of more than 1,000 titles includes books that are novelties or unique. Some books beg to be displayed because they have charming covers, but their recipes leave a little to be desired. Not this one. “A Treasury of Great Recipes” is the total package. Let’s look inside my 1974 edition and see how this vintage cookbook fits modern cooks.

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Vincent Price: Art Collector, Gallery Owner, Art Lecturer

“I don’t play monsters, I play men besieged by fate and out for revenge.”

The 6′ 4″ actor, Vincent Price (May 27, 1911 – October 25, 1993), in St. Louis, Missouri. He was a relative of Peregrine White, born on the Mayflower, and the first English colonial birth.

He was also the grandson of the man who invented the first cream of tartar baking powder, sold as Price’s Baking Powder (Digital History Chicago). Price’s father founded and served as President of the National Candy Company (North Loop Neighborhood Association), earning young Price the nickname, “The Candy Kid.”

In an interview with “This Is Your Life,” host Ralph Edwards, Vincent Price shared the story of his 12-year-old self purchasing a Rembrandt etching — by swiping money saved for missionaries (The Vincent Price Legacy). It was $37.50, with $5 down — and it took him three years to pay off.

Price admired art so much that he spent his last year of high school dabbling. First in painting, then sculpting, and finally wood cutting. He continued his studies at Yale University.

“At Yale, Price studied art history and English. When he matriculated in 1929, students had to be on the dean’s list in order to study electives like art history. “I made an effort and got on the list, so that the last two years I took almost entirely art courses,” he said in a 1992 interview with the Smithsonian Archives of American Art,” YaleNews shared.

After Price received his B.A. in English and a minor in Art in 1933, he taught school for one year outside New York. He decided to go abroad and headed for the Courtauld Institute of Art in London. Although he intended to earn his Master’s degree, his theater career took off, and he ended up on Broadway instead.

He studied art history at Yale and Courtauld and owned a gallery in New York for several years. He might have gone on to have a lengthy career in academia or art advisory, but while in England, he found himself drawn to the theater, for which he had a natural aptitude and presence, given his height, figure, and distinctive voice.

. . . Over the next thirty years, he worked on radio and in film, creating what would become his iconic character: the elegant and soft-spoken yet menacing member of the gentry who served the best of the best with a side of gaudy double entendres.

Observer, Accessed September 20, 2026.

Price had a long history of interest in the arts and food. He wasn’t only the Merchant of Menace or the Master of Horror. He was also known as the Renaissance Man for his interest in and aptitude for such diverse subjects.

The museum evolved from an art gallery founded in 1950 on the campus of then East Los Angeles Junior College. That same year, Vincent Price made his first fateful visit to the college. Together with his wife, costume designer Mary Grant, Vincent Price was a frequent visitor to the college, a speaker at graduation ceremonies, and a classroom guest who eagerly engaged with students and faculty.

Early on, he observed a lack of opportunity for students on campus, and in East Los Angeles in general, to have first-hand experiences with art. The Prices took the initiative to remedy this shortcoming and donated 90 pieces from their personal collection in 1951 to establish the first “teaching art collection” housed at a community college. In recognition of this extravagant gift, ELAC renamed the art gallery in the Prices’ honor in 1958. 

Vincent Price Art Museum , Accessed September 16, 2026.

Note: His interests in food and art are important to this story — and the cookbook. But if you’d like to skip ahead, please refer to the Table of Contents above.

“The Vincent Price Collection of Fine Art” + Sears

Vincent Price believed in the importance of art and wanted to make fine art available to the masses, and not just wealthy collectors. Price partnered with Sears and Roebuck in 1962 and curated their fine art prints until 1971. He didn’t do it alone; he did it with his wife, Mary Grant Price (1917–2002). “Their new job brought them to Hawai’i, and the couple purchased works by local artists for shows at Sears,” shared the Honolulu Advertiser.

Sears was a big deal for decades. It was where your parents bought furniture and lawn mowers, curtains and clothing. It was where you sometimes got to pick out a new Barbie from rows upon rows of pink packaging. It was where your dad looked at tools, while you and your sister sat on every lawn mower and pretended to drive.

At the time of Price’s Sears collaboration, Sears had already been involved in the art game. They already carried oil paintings. The Sears catalog employed famous artists, such as Norman Rockwell and Hilda Belcher, to design its catalog covers.

Vincent Price was approached to take charge of this program. Price, although well-known by the public as an actor, was also known in the international art world as a collector, lecturer, former gallery-owner and connoisseur who spent a dozen years studying art at Yale, the University of London and other art centers abroad.

Price was given complete authority to acquire any works he considered worthy of selection. He searched throughout the world for fine art to offer through Sears. He bought whole collections and even commissioned artists, including Salvador Dali, to do works specifically for this program.

Sears and Fine Art, Sears Archives, UPdated September 27, 2004, Accessed SEptember 17, 2026.

“The Vincent Price Collection of Fine Art” premiered October 6, 1962. The collection included masters such as Chagall, Whistler, and Rembrandt, along with contemporary artists.

Items ranged in selling price from $10 to $3,000. Sears customers could also purchase items on an installment plan for as little as $5 down and $5 a month. Each work in the program was guaranteed as an original work of quality, just as Sears offered quality guarantees on its lawnmowers and TVs.

Sears and Fine Art, Sears Archives, UPdated September 27, 2004, Accessed SEptember 17, 2026.

The initial launch was a success. “The program was an instant success,” Sears Archive shared. “So many pictures were snatched up the first day that an emergency shipment had to be flown in lest the walls be bare the next day.” The sale of those first 1500 pieces led to the program’s expansion nationwide. Some pieces were included in temporary exhibits at art galleries around the country.

Dry and dull is the norm for training videos, at least that’s how it was when I was in college and worked in retail. Not this one. Price’s unique sense of humor and passion for art shines through even here.

For the Price family, art wasn’t something delegated to a cabinet or tucked away somewhere. “I saw that my friends’ homes weren’t perfectly designed and filled to the brim with art,” Victoria Price wrote on her former blog. “But mostly I knew that I felt different in other people’s homes. It wasn’t so much what we had in our house, but how we all felt about it. The art wasn’t there on display. It was there to be lived with. It became part of the family. It was, well, us.”

Price began writing a newspaper column for the Chicago Tribune in 1966, according to Encyclopedia.com. It was soon nationally syndicated. One article created a stir when he penned, “Why a Furor over Nudity in Art?”

Also in 1966, Sears opened the Vincent Price Gallery of Fine Art in Chicago. It offered the same payment plans as the in-store version, providing the general public with another venue to discover art. By 1971, when the Sears fine art collaboration ended, more than 50,000 pieces of fine art passed through a frequently evolving selection, according to Sears.

“He lectured on primitive and modern art, and served on committees and boards of several arts organizations, including the Archives of American Art, the Indian Arts and Crafts Board, the arts council of the University of California-Los Angeles, and the White House Commission of Fine Arts, at the invitation of First Lady Jacqueline Kennedy. He also helped found the now-dissolved Modern Institute of Art in Beverly Hills,” according to YaleNews.

Why is this important? Art and design mattered to Price — and nowhere is that more evident than in his and his second wife’s cookbook, “A Treasury of Great Recipes.” Funny thing, he mentioned his “$64,000 Challenge” appearance regarding art in his cookbook, under the recipe for Scandinavian Fruit Soup (Page 148).

Why Did Mary and Vincent Price Write a Cookbook?

The world knows the Prices for their artistic and designing abilities, but their friends know them as highly skilled amateur chefs and talented connoisseurs of fine cooking — indeed, experts in everything associated with fine food and fine dining.

Cleveland Amory, INtroduction I: A Treasury of Great Recipes (1965), Page 6.

With both of their fame and fortune, why did Vincent Price write a cookbook with his second wife, Mary? Simple. They enjoyed food, cooking, and sharing those passions with others. The Prices were known as gracious dinner party hosts.

“Clem Stein, a marketing executive from Sears, was integral to getting Price’s cookbook kick-started, networking with the company’s reps from around the world and gleaning their restaurant recommendations for potential consideration,” wrote Drew Lazor for Serious Eats. “But Price, along with his second wife Mary, a costume designer who co-authored the book and curated its look, already had quite the globe-trotting repertoire from which to pull.”

This was before TikTok cookbooks and exuberant social media personalities. This book is the result of the Price family building on a passion for dining and eating well, and entertaining on-screen and off.

About the Vintage Mary and Vincent Price Cookbook

“No hot dog ever tastes as good as the ones at the ball park. It is a question of being just the right thing at the right time and place.” 

Vincent Price, “A Treasury of Great Recipes,” Page

This cookbook didn’t just collect a bunch of recipes together. The Prices collected a bunch of recipes together from famous restaurants from around the world, including places known for being notoriously stingy with the whole recipe-sharing thing.

To top it off, they include a full chapter of their personal favorites from friends and family. And it was all crafted with the home cook in mind.

“The Treasury includes recipes from 35 American restaurants,” began British Food in America, “including the Four Seasons, Galatoire’s and Locke-Ober (good choices then and now), eight European countries including England (and its frequent companion in culinary neglect, the Netherlands; four decades later Mark Bittman would omit both countries from his global survey of recipes); and several dozen of the Prices’ own preparations, which are utterly unpretentious.”

I’ve linked to the restaurants still alive and well. The parentheses are mine and indicate a restaurant’s closure. The Table of Contents in “A Treasury of Great Recipes” (with one spelling correction to “Sante” as opposed to “Santa”) is as follows:

• Introduction: Cleveland and Martha Amory
• An Invitation and a Promise
• France
  • France
  • Restaurant de la Pyramide, Vienne
  • La Reserve, Beaulieu-sur-Mer
  • Lasserre, Paris
  • La Boule d’Or, Paris
  • Hostellerie de la Poste, Avallon
  • Tour d’Argent, Paris
  • Hotel de la Poste, Beaune
  • Baumaniere, Les Baux
• Italy
  • Italy
  • Tres Scalini, Rome
  • Passetto, Rome (closed 2018)
  • Casina Valadier, Rome
  • The Royal Danieli Roof Terrace, Venice
  • Harry’s Bar, Venice
• Holland
  • Holland
  • Amstel Hotel, Amsterdam
  • Dikker and Thijs, Amsterdam
  • The Bali, Amsterdam
• Scandinavia
  • Scandinavia
  • Belle Terrasse, Copenhagen, Denmark (closed late 1990s)
  • La Belle Sole, Oslo, Norway (closed late 1990s)
  • Restaurant Blom, Oslo, Norway (closed 2006)
• England
  • England
  • The Ivy, London
  • Boulestin, London (closed 1994)
  • Hole in the Wall, Bath (closed May 2012)
  • Woburn Abbey, Buckinghamshire
  • Levens Hall, Westmorland (closed 2018)
  • Harrods, London
• Spain
  • Spain
  • Sobrino de Botin, Madrid (the oldest restaurant in the world)
  • Jockey, Madrid (2012, reopened as Saddle in 2019)
  • Ritz Hotel, Madrid
  • Palace Hotel, Madrid
  • Restaurante Horcher, Madrid
  • Soley, Barcelona
• Mexico
  • Mexico
  • Rivoli, Mexico City (closed late 1990s maybe)
  • La Mallorquina, Puerto Rico (closed January 2012 after 160+ years of operation)
  • Dorado Beach Hotel, Puerto Rico
• United States
  • United States
  • Pierre Grill, New York
  • Trader Vic’s, New York (closed 1991)
  • House of Chan, New York (founder died in 1978, so maybe closed then)
  • Luchow’s, New York (closed 1984)
  • Sardi’s, New York (closed but changed hands, reopened Fall 2026)
  • The Four Seasons, New York
  • Le Pavillon, New York
  • Gage and Tollner’s, Brooklyn [closed 2004 but reopened 2021]
  • Forum of the Twelve Caesars, New York (1975, I think)
  • Wayside Inn, South Sudbury
  • Stonehenge, Ridgefield (closed 2017, I think)
  • Beau Sejour, Long Island (closed 1974)
  • La Cremaillere, Banksville
  • Locke-Ober’s, Boston (closed 2012)
  • Durgin-Park, Boston (closed 2019)
  • Virginia Museum of Fine Arts, Richmond
  • Gristanti’s, Memphis (closed 1995)
  • Old Original Bookbinder’s, Philadelphia (closed 2009)
  • The Warwick, Philadelphia
  • Antoine’s, New Orleans
  • Galatoire’s, New Orleans
  • The Santa Fe Super Chief, Chicago to Los Angeles (closed 1971)
  • The Whitehall Club, Chicago (closed 1996)
  • The Pump Room, Chicago (closed 2017)
  • The Red Carpet, Chicago (closed very early 1980s)
  • The Stockyard Inn, Chicago (closed 1971)
  • Hotel Hana-Maui, Hawaii
  • The Racquet Club, Palm Springs (closed 2003)
  • Scandia, Los Angeles (closed 1989)
  • Perino’s, Los Angeles (closed 1986)
  • The Blue Fox, San Francisco (closed 1993)
  • Ernie’s, San Francisco (closed 1995)
  • Bush Garden, Portland (2009)
  • Chavez Ravine, Los Angeles
• Specialties of Our House
• Blender Magic
• Frozen Assets
• Table of Equivalents
• Calorie Charts
• Favorite Wines
• Favorite Recipes
• Index
• Herbs and Spices [Front End Papers]
• Weights and Measures [Back End Papers]

Even the people who actively played a role in creating this cookbook, the photographers, the illustrator, and the recipe tester, were all highly respected for their craft.

Unique and Unusual Recipes in “A Treasury” Cookbook

The recipes and commentary inside the various editions of the Mary and Vincent Price cookbook are untouched. The difference lies in the quality of the paper (1983), the image retouching (2015), and the addition of a preface from Victoria Price, the Price’s daughter, and an introduction by Wolfgang Puck (also 2015), famed Austrian-American celebrity chef and Los Angeles Spago founder.

“One thing that I found amusing was the fact that Wolfgang Puck (who writes an introduction for this, the 50th anniversary edition) made a great deal of the fact that Vincent Price — movie star that he was — was just a Midwestern boy at heart,” Bev Hankins of My Reader’s Block wrote. “Having grown up in St. Louis, he was a down-to-earth kind of guy and ALL (emphasis mine) of these recipes were intended as helps for the average housewife.”

“Well, either I’m not an average housewife,” Hankins continued, “or “average” means something quite different to Wolfgang than it does to me, because I have never served baby octopus at my house and, quite frankly, can’t ever imagine myself doing so. There are several recipes that call for ingredients that this average housewife does not keep stocked in her pantry….”

This hefty cookbook offers over 400 recipes. Some don’t particularly match current tastes, but that’s part of the appeal. Where else can you browse Ring Mold of Pea with Artichoke Hearts praised by Vincent (Page 305), “The two shades of green made this vegetable mold a picture, and the recipe itself is delicious,” tucked in among recipes you’d actually make, such as Sardi’s Meat Sauce (Page 258), Crostata di Mele (Apple Tart, Page 111), or Dutch Meatballs (Page 128)?

Other noteworthy and unique recipes from “A Treasury of Great Recipes” include:

• Pineapple Monte Carlo (Page 211): “A seafood cocktail with a marvelous sauce and some chunks of fruit mixed with it was the surprise awaiting us inside the pineapple shell,” Vincent wrote.
• Caneton Tour d’Argent, or Frederic’s Pressed Duck (Page 71), “This begins to sound as though the Tour d’Argent chef writes my movie scripts!” Vincent joked about this rather shocking recipe.
• Calf’s Liver with Avocado (Page 266), “Here is an unusual way to serve calf’s liver, typical of The Four Seasons’ inventiveness with everyday foods. It doesn’t have to be nightingales’ tongues or quails’ tails to qualify for their elegant bill of fare,” Vincent wrote.

Vincent Price was funny. He cooked fish in a dishwasher on November 21, 1975, for a segment of “The Tonight Show,” Mental Floss shared, and hosted a wacky six-segment cooking show in the U.K. “Cooking-Wise” offered a culinary tour without leaving the kitchen. Humor abounds in summaries above Vincent Price recipes on many a page.

“The show is hilariously low-budget, with the kitchen set (SO SEVENTIES OH MY GOD) almost too tiny to contain Price himself, let alone any of the food he’s making,” sleightsofheart joked. “He rattles saucepans burning bright orange and patterned paisley. The opening credits look like they’ve been burned directly into the screen, and they’re accompanied by less of an opening theme, more of the sound of someone just having an improvisational freak-out on the percussion.”

“But once you get over the hilarity of just how retro everything looks (including the dishes), that’s when this show starts to sing. Because the real joy of “Cooking Price-Wise” is that Vincent Price really is very passionate about cooking, and excited to talk to you about how to make dishes that may expand your culinary horizon,” sleightsofheart finished.

Normal Recipes from “A Treasury of Great Recipes”

People still cook up recipes from the book and share their hot take today, though typically not of the fish-in-the-dishwasher sort. Vincent waxes on about the greatness of Irish bacon when he shared the recipe for Colcannon (Page 184), just like Him Outdoors (though I’m certainly not telling him that).

But it’s not all over-the-top or dramatic. Sure, you might want to skip the Breast of Pheasant sans Cloche from Antoine’s (Page 325) “served under a glass bell or dome,” but there are recipes anyone could enjoy in here, too.

Regular people recipes in the Price’s cookbook include salads, cookies, cakes, appetizers, soups, pastry, and then some. He shared “Friday Chicken (Page 409), which he said makes a great leftovers lunch (and was pictured on Page 50). Other regular, “most people wouldn’t hate this” kind of recipes include:

• Caesar Salad (Page 185) based upon the Price’s observations while watching hundreds of salads thrown tableside over the years.
• Scottish Shortbread (Page 177) from Mary’s sister, Clay Davidson. He said they are just about the best cookies in their collection.
• Aeblekage, or Danish Apple Cake (Page 147), where Vincent wrote, “I find it as great a temptation as Adam found Eve’s original, unadorned apple — with far less penalty for eating it!”
• Dark Mocha Cake (Page 415), “This Dark Mocha Cake is one of her triumphs,” he wrote of Mary’s recipe.
• Whitehall Chocolate Roll (Page 343), “We have never had this dessert brought to the table without it eliciting a chorus of rapturous sighs — followed by a chorus of calorie-conscious groans,” Vincent kidded.

“In 1965 Price and his wife published a tremendously popular cookbook called “A Treasury of Great Recipes,” L.A. Taco Staff wrote. “It included several Mexican recipes, including his version of Guacamole. It’s hard to imagine now, but at the time guac was just starting to become popular among white people, possibly because, as it is presented here, it is made with mayonnaise.”

• Mary and Vincent Price’s Guacamole Recipe

“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,” kiwidutch shared. “I learned a lot from her. Especially my love for wonderful cookbooks, like Vincent and Mary Price’s “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.”

• Steak Diane

“The frugal nature of this recipe really appeals to me, as does his suggestion that the same treatment could be given to the bones of a roast capon,” My Custard Pie wrote. “This is a window to a bygone era with a recipe that’s just as good today. Serve with a green salad, but dispense with cutlery. Bare your incisors and act like a werewolf. Gnaw those bones.”

• Deviled Rib Bones (Page 157)

Is “A Treasury of Great Recipes” for Modern Cooks?

My parents taught me so many things as I was growing up. Both of them helped me learn how to see — my father through his passion for art and love of travel; my mother through her incredible eye for design — architectural, interior, personal, film and fashion.

Their other great mutual passion was dining — my father loved food and the whole social experience of sharing a meal. My mother enjoyed cooking and the theatrical experience of throwing a dinner party. 

New York: Seeing and Eating, Cooking Vincent, Accessed September 18, 2026.

Vincent Price’s warm and reassuring writing style makes this a wonderful cookbook read. Bonus: it’s a book you can cook from today, with a few caveats. The 1960s recipes may be labeled “adventurous” or “gourmet,” but today’s cooks have global flavors as nearby as their local grocery store. To put the difference between then and now in perspective, Vincent Price explains what a tortilla is to his 1960s audience:

“Probably even in Montezuma’s time the Aztec women made the flat corn cakes called tortillas. They are still a staple of Mexican cookery, a sort of instant bread that the people fold around cooked beans or chili and eat like sandwiches,” Vincent wrote (Page 216).

The “Cookability” Level: Beginner+ that gets mighty close to “intermediate” territory. If you’re wondering if you can cook with the Prices’ cookbook, the answer is yes and no. It depends on your skill level, the food you eat or can’t eat (you won’t find gluten-free or vegan items here), and how comfortable you are following a recipe. If you require detailed instructions, plus images of the finished item, or illustrations for seeding a tomato, then this classic cookbook may not be the right fit.

Pantry Accessibility: Many recipes contain familiar ingredients. If you choose to get fancy, then you’ll need to splurge on the scallops and lobster required for Scallop Shells with Baby Lobster Tails or Frog Legs Polonaise. Baked goods may contain Grand Marnier or Kirsch, while cooking projects sometimes include alcohol (substitute if you wish). Sourcing ingredients for most recipes will not be difficult.

Tool Requirements: Most recipes require few special tools. The usual pots and pans, baking sheets, pie plates, and cake pans will get you far. Casserole dishes are necessary (at least a 6-cup size). Vincent suggested “heart-shaped wicker baskets” and cheesecloth for the Coeur a la Creme, or Cream Cheese Hearts (Page 58). 1960s cooks were fans of molds, so if you would like to make salad molds, you’ll need that, too. Otherwise, I don’t see anything used so often as to make the Vincent Price cookbook inaccessible.

Cookbook Usability: If you’re looking for solid recipes from famous restaurants at home and abroad plus recipes from the Price family themselves, you’ll love “A Treasury of Great Recipes.” Given the time period of the book, expect some recipes to not age well. The Prices were adventurous eaters. Appetizers, for example, include recipes for Burgundian Snails, Guacamole, and Stuffed Green Peppers.

Image-to-Recipe Ratio: Not great. This book is absolutely amazing, with full-color menus from selected restaurants, plus illustrations and photography from famous creatives. But unlike many of today’s image-heavy cookbooks, you won’t find an image of the finished product alongside the recipe. The images are more of a time capsule of these 1960s destinations special to the Prices than a “cook this, and it will look like that” type of book.

Bottom Line: It’s not all “out there” recipes. Gnocchi, Lemon Meringue Pie, Italian Tipsy Pudding, Jam Biscuits, Lima Bean Soup — the sheer assortment is astounding. Many recipes lean simple, yet flavorful. You may not want to tackle the Squid with Tomato and Anchovies (Page 36), but there’s plenty here to make this a worthwhile addition to any cookbook collection.

Vincent Price Fast Facts and Key Takeaways

• Vincent Price was the first celebrity cookbook author and the first horror movie actor to publish a cookbook.
• Vincent Price started in Broadway, but appeared in over 90 films, including “House of Wax” (1953), “The Fly” (1958), “The Pit and the Pendulum” (1961), “Theatre of Blood” (1972), and “Edward Scissorhands” (1990). Horror Monthly determined he had 43 horror movies to his name, meaning roughly 20% fit the horror genre.
• He appeared in over 2,000 TV shows, the Chicago Tribune shared.
• Vincent Price hosted his own six-part TV cooking show in the U.K. “Cooking Price-Wise,” (1971) produced for the ITV network by Thames Television. His daughter produced a companion cookbook in 2017.
• He tied for the top prize on “The $64,000 Challenge” in 1956. The topic: Art.

Vincent Price died of lung cancer and Parkinson’s disease. He was 82.  After cremation, his ashes were scattered near Santa Monica, off Point Dume, Encyclopedia.com shared.

You may recognize his voice from Michael Jackson’s Thriller music video (IMDb), Alice Cooper’s album Welcome to My Nightmare (1975), Professor Ratigan in Disney’s The Great Mouse Detective (1986), and Phantom Manor at Disneyland Paris (1990s). He even narrated a 34,000-mile Airstream trek (Icon) for a TV miniseries.

The Batman (ABC, 1966-1968) villain Egghead, the PBS series “Mystery!” (1980-1988), and “Here’s Lucy” with Lucille Ball in 1970 [IMDb] all used Price’s talents and unique presence. He played Professor Hubert Whitehead in The Tiki Caves on “The Brady Bunch” (1972). He appeared on “Hollywood Squares” more than 300 times, the Los Angeles Times shared.

Vincent Price’s film, TV, and stage credits are long. But when it came to books, he produced more than the Vincent Price cookbook. Oh, he dabbled in other formats, too, such as the 1977 release of his cooking class cassette tapes and vinyl. Price hosted the equivalent of a cooking podcast on tapes and records.

“The two-volume set includes 12 tapes that cover subjects from Austro-Hungarian to Shakespearean foods,” the Chicago Tribune 1988 article wrote. “With each cassette comes a small, printed brochure of the recipes that Price describes on the tape. They are simple recipes that use ingredients commonly available in the supermarket. The actor relates the food traditions of countries such as Spain, Greece, Italy and China, often throwing in some of his personal recollections as seasoning.”

List of Mary and Vincent Price Cookbooks

“Wherever there is a topflight pastry chef in residence, you will find desserts capped with clouds of spun sugar. It is one way of telling the pros from the amateurs. The stuff is very pretty, but no better to taste than the cotton candy at the circus — unless I’m suffering from an acute case of sour grapes. In any event, I would rather have whipped cream any day, so here is our version of the Royal Danieli’s fruit and cream dessert, minus the spun sugar.”

Vincent Price, “A Treasury of Great Recipes (1974), Page 108).

“Justly recognized for the verve of his acting, the perspicacity of his eye and the range of his charitable causes from ‘Meals on Wheels’ to the otherwise obscure community college that he befriended, Price also deserves recognition for his work to preserve the traditional foodways of Britain and early America,” stated British Food in America.

Gain a newfound respect for his work preserving traditional recipes with his cookbooks below. View the range of Mary and Vincent Price cookbooks, including other books authored by Vincent Price.

Other Books by Vincent Price

Books About Vincent Price