[deltadoc]

An unexpected Christmas gift this year was a complete 20 volume set of the Grand Diplome Cooking Course books. These are like never used, and appear to be from about 1971-2 time frame put out by Danbury Press. A friend got them from an estate sale for about $5. I've seen them used on eBay for about $60.

Anybody know anything about these? Are they any good? Appear to have been put together by a couple of women chefs from Le Cordon Bleu newsletters I read somewhere.

thanks!

doc

[lotsarecipes]

Way to go, doc!! I found the first book of the series at a garage sale this summer and love the fact that there are wonderful pictures and lots of useful information along with some really great sounding recipes. I had a great time going through the volume I have although I haven't really tried anything yet. I hope you enjoy them.

Ruth
www.lotsarecipes.com


[QUOTE=deltadoc]An unexpected Christmas gift this year was a complete 20 volume set of the Grand Diplome Cooking Course books. [/quote=deltadoc]

[Chef Z]

Among 12 boxes of cookbooks I own these weigh the most. The content is very nicely laid out so that it progresses from one subject to the next in a very sensory kind of way. It's a characteristic of cookbooks from this period of time. There are a few details missing in the technical aspects . However it is well compensated by the excellence in technical writing and the completeness of the series. Even with 3 or 4 volumes missing you have your hands full. I don't want to ever give mine up. I love everything elegant and intelligent.

[CStanford]

Originally Posted by deltadoc

An unexpected Christmas gift this year was a complete 20 volume set of the Grand Diplome Cooking Course books. These are like never used, and appear to be from about 1971-2 time frame put out by Danbury Press. A friend got them from an estate sale for about $5. I've seen them used on eBay for about $60.

Anybody know anything about these? Are they any good? Appear to have been put together by a couple of women chefs from Le Cordon Bleu newsletters I read somewhere.

thanks!

doc

These are books by Anne Willan and I believe they were used in her cooking school, La Varenne.