You don't need to be a master chef to join cinema's master of terror.
Vincent Price demonstrates how to cook dishes from around the world.
4/13/1971
Vincent Price prepares Manhattan Vichyssoise, Pommes de terre Savoyard and Fish Fillets Noord Zee
4/20/1971
Vincent Price prepares Dolmades, Moroccan tajine, and Café Napoleon
4/27/1971
Vincent Price prepares Gammon in common crust, Wilted spinach salad, and Ayrshire poacher’s roll
5/4/1971
Vincent Price prepares Pannequets de fondue and a variety of cheese party dishes.
5/11/1971
Vincent price prepares Gulfcoast salad, Nasi goreng, Hawaiian chicken and long-grain rice
5/18/1971
Vincent Price prepares an American ice-box cake, Yoghurt fluff, and Soufflé pudding Charmian
