Ragout of Veal from Cooking for the Epicure, 1960, Chef John William Clancy, Class Book with Notes

Ragout of Veal from Cooking for the Epicure, 1960, Chef John William Clancy, Class Book with Notes

Cooking for the Epicure, 1960, Chef John William Clancy, Class Book with Notes

Yes, we have the notebook.  See it here:  https://vintagecookbook.com/product/cooking-for-the-epicure-1960/

Cooking for the Epicure, 1960, Chef John William Clancy, Class Book with Notes:  This is a very heavy duty notebook with typed and mimeographed instructions for about thirty dishes, along with instructions for each dish, menus combining them, and suggestions for the appropriate wine to serve with the meal.  From the student’s notes, we know that this class took place in 1960 and in New York City, presumably at a high end hotel.  The notes include details about where to find some hard-to-find ingredients, often a store in a place like Greenwich Village (with the added note, “Tell them John sent you.”)

These dishes are for specialties like Chocolate Soufflé, Chicken with Forty Cloves of Garlic, or Filet of Sole Duglere.  Fortunately or unfortunately, the student of this class was rather messy.  Either when making the meal in class or when making these dishes at home, she managed to get many spots on the pages.  Her notes, however, are very useful and, well, colorful.  And her handwriting is elegant!