Dione Lucas

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Dione Lucas (1909–1971)[1] was an English chef,[2] and 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.[3] 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.

Dione Lucas was the first woman featured in a cooking show on television on WPIX-11 in New York. [4] In one of her New York restaurants, The Gingerman, Lucas helped to introduce the omelette to the American palate. She can be seen as a predecessor and influence to Julia Child. Dione Lucas authored several cookbooks on French cuisine.

Quotes[edit]

  • "The preparation of good food is merely another expression of art, one of the joys of civilized living."
  • "I do not mean to spoil your appetite for stuffed squab, but you might be interested to know that it was a great favorite with Mr Hitler, who dined at the hotel often. Let us not hold that against a fine recipe though."

Works[edit]

Books[edit]

  • The Cordon Bleu Cook Book (1947)
  • The Dione Lucas Book of French Cooking (1947)
  • The Dione Lucas Meat and Poultry Cook Book (1955, with Anne Roe Robbins)
  • The Gourmet Cooking School Cookbook (1964)
  • The Dione Lucas Book of Natural French Cooking (1977, with Marion & Felipe Alba)
  • Gourmet Cooking School Cookbook (1982 with Darlene Geis)

Television[edit]

  • To The Queen's Taste
  • The Dione Lucas Cooking Show

External links[edit]

References[edit]

  1. ^ Good cooking / by Dione Lucas - National Library of Australia
  2. ^ Cooking for the Camera Time Monday, May. 30, 1955
  3. ^ Dione Lucas (1964). The Gourmet Cooking School Cookbook. p. 89. 
  4. ^ Dione Lucas - Cook Books