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The Dione Lucas Book of French Cooking
Discussions of kitchen equipment, supplies, procedures, and French attitudes about the art of cooking accompany more than one thousand recipes adapted to the American kitchen.
925 pages, Hardcover
First published January 1, 1973
About the author
Dione Lucas
9 booksDione Lucas, born Dione Narone Margaris Wilson (10 October 1909 – 18 December 1971) was an English chef who was the first female graduate of Le Cordon Bleu.
Lucas was fundamental in establishing an unprecedented extension of the famous Paris Culinary School in London in the 1930s. She worked as a hotel chef in Hamburg before World War II and wrote of preparing stuffed squab for Adolf Hitler.
She later opened a Cordon Bleu restaurant and a cooking school in New York. She also ran the Egg Basket restaurant by Bloomingdale's in New York. Her cooking show To The Queen's Taste was broadcast on CBS in 1948-1949 from the restaurant. She had another show in the 1950s.
Her sister was a the famed cellist, Orrea Pernel.
Lucas was fundamental in establishing an unprecedented extension of the famous Paris Culinary School in London in the 1930s. She worked as a hotel chef in Hamburg before World War II and wrote of preparing stuffed squab for Adolf Hitler.
She later opened a Cordon Bleu restaurant and a cooking school in New York. She also ran the Egg Basket restaurant by Bloomingdale's in New York. Her cooking show To The Queen's Taste was broadcast on CBS in 1948-1949 from the restaurant. She had another show in the 1950s.
Her sister was a the famed cellist, Orrea Pernel.
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