Eating Vincent Price

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FAT IN PARIS! Yelling! Wine! Literature! Bahamian Nightmares! Juliard! Wine! Hilarious stories told very loudly by a dilapidated boomer! Free parking!

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How far would you drive for a luxury dinner?

Please do tune into Julia on Max and witness Sarah Lancashire knock its out of the park bringing Julia Child to life. Amazing.

After my parents divorced, Easter became the holiday I always spent with my dad. This was our first one. It was 1974 and I was about to turn 12. My mom and I were living in an apartment, she was trying to get back on her feet, and it wasn’t easy for her that first year. She didn’t want anyone to know about her life as the former Mrs. Vincent Price as she began a new career in architectural design by remodeling a new house where we would eventually move. But it’s hard to hide a 6’4” movie star with one of the most recognizable voices on the planet — so we usually met my dad in the parking lot of a grocery store off the freeway. But that Easter he picked me up where we lived. And my mom did what she had always done — capture the moment on camera. I was so happy to be with my dad that I never thought about how hard it must have been for her to watch us drive away. But I did know how grateful I was that both of my parents remained friends and always wanted the best for each other and for me. (Which wasn’t always easy because of my stepmother.) I will always think of my dad on Easter, but this photo reminds me how grateful I am for the person who took all these pictures of my dad and me — my mother. My dad taught me to see the joy in life. My mother taught me to capture it on film. Together they gave me what would become the daily practice of joy that has saved me over and over again. On this Passover and Easter weekend, I am filled with gratitude for their living Love.

In celebration of it being Thursday, I am giving away my latest novel, which contains many errors and an entire chapter written in crab, in the footnotes.
Please send it to your friends, your family, your enemies, people you don't know, government employees, the mailman, your dog groomer, Zelensky, Maggie Gyllenhaal (only if you know her), prisoners, wayward nuns, and your mom.
Also, and I don't know if I made this clear, the eBook is free.
Forever.

F**knackular! Thanks for choosing my book! I hope you have as much fun reading it as I did writing it. If you like it, I'd very much appreciate you sending this link to your friends. And your enemies. And your cousin, Darryll, who always tells you his name has two ARES and two ELLS like you can ever forget that J...

I’m at Publix, people.

Loving even the intro by the chefs. This will be great.

Master this Amazing Cote de Veau en Papillote | La cote de veau en papillote is a side of veal baked in parchment paper with herbs, vegetables, and creme fraiche. Easy and delicious!

Welcome to YouTube . . .

https://www.youtube.com/channel/UCyxmhSG0Pcyqv1MDDNrWamQ

Eating Vincent Price - YouTube Videos about recipes and more ephemera from the Treasury of Great Recipes by Vincent and Mary Price, circa 1965.

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Le Poussin en Surprise | Eating Vincent Price % Stuffed Cornish hens served in parchment paper, or en papilotte, is a surprising and elegant way to serve a double whammy of flavor.

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Get your FREE copy of Fat in Paris (excerpt) | The French Laundry Isn't About You Please tell all your friends. When the Garlingtons travel, they travel in style. That style is desperate and poorly planned. In Fat in Paris, Bull Garlington takes us through four seasons of destination tourism, flying into exactly the wrong place for each. His family melts in the Mexican late summe...

SOUFFLES CAN SMELL FEAR!

This Fearless Soufflé aux Framboises | Eating Vincent Price Raspberry soufflé is an elegant dessert with the wonderful color and flavor of fresh raspberries—and it's easy! Don't fear the soufflé!

Happy Easter

Leftover Easter Ham in Aspic | Eating Vincent Price Leftover Easter ham is turned into a simple, elegant aspic a'la Chef M. Chevillot and Vincent Price. It's easy and your guests will love it.

Happy Oester!

Leftover Easter Ham in Aspic | Eating Vincent Price Leftover Easter ham is turned into a simple, elegant aspic a'la Chef M. Chevillot and Vincent Price. It's easy and your guests will love it.

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Get your FREE copy of Fat in Paris | The French Laundry Isn't About You Please tell all your friends. When the Garlingtons travel, they travel in style. That style is desperate and poorly planned. In Fat in Paris, Bull Garlington takes us through four seasons of destination tourism, flying into exactly the wrong place for each. His family melts in the Mexican late summe...

GAAAH! FISH! YAY!

Filet de Sole: Casserolettes de Lasserre | Eating Vincent Price Filet de sole is a classic restaurant staple, but serving it in tiny bread dishes is a variable from Lasserre that makes this dish incroyable

mmmm

This Sexy Mousse de Saumon Périgueux is Weird | Eating Vincent Price Périgueux is the Frenchiest part of France and this sexy salmon mousse should be its poster child because it is perfect and will get you laid.

GIVE PEAS A CHANCE! Also, click the hell through. I don't do this for nothing . . .

This is How You Rock Potage St. Germain | Eating Vincent Price Potage St Germain is fresh pea soup made in the French style and is different from snert, mentioned by Vincent Price in the Treasury.

I think this story is nice. France is nice. Snails are nice.
https://bullgarlington.com/eatingvincentprice/french/tour-dargent/

Vincent Price at the Oldest Restaurant in Paris Tour d'Argent was founded over 400 years ago. They've been serving their famous pressed duck since at least 1912 and have certified and presented over 1 million of them. Luminaries such as Hemingway, Proust, FDR, and the Wright Brothers enjoyed a plate full of canard at this Michelin starred Parisia...

Every Great Dinner Starts with a Madman Holding a Knife!
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Foie Gras d'Canard Brioche - Eating Vincent Price Foie Gras en Brioche is the very first dish listed in the Tresury of Great Recipes, a foie gras recipe appreciated by Vincent Price.

What? No.