Yes! You heard it right – there’s now a paperback edition of Supper with the Stars. Having had so many requests for the cookbook and practically selling out of the full-colour limited edition hardback – though we do have some left via the VP Store – we have produced a print on demand version, available only through Amazon.
This black and white softcover version omits the galleries and adds a couple of pages at the back where you can write your own notes. It’s what we like to call ‘the kitchen-friendly edition’, so now you can keep your hardback copy all pristine and use this one without fear of getting it stained.
Co-authors Jenny Hammerton and Peter Fuller are currently planning some cool culinary events to celebrate the ‘official’ launch of the paperback edition and there’s an Ebook edition in the works. So watch this space.
Here are some links to a few Amazon stores where you can get your copy of the paperback edition. But wherever you are, just type in the title: Supper with the Stars, and you’ll see it pop up.
13 February 2022 UPDATE! A huge thank you to everyone who has purchased a copy of our limited edition hardback of Supper with the Stars. We released 250 copies on Halloween 2021 and to date we have just 13 copies left. Having sold out of the signed bookplate, we have 7 Thank You presentation cards signed by Peter Fuller, which we are offering up in lieu of a signed copy. So don’t delay, order your copy today!
The Vincent Price Legacy UK is delighted to present Supper with the Stars, a fantastic new cookbook fusing film legends and food with the culinary endeavours of screen icon and original foodie Vincent Price. Written by Peter Fuller (your curator) and film archivist Jenny Hammerton (Silver Screen Suppers), this limited-edition cookbook features 52 recipes from the kitchens of Vincent’s most famous co-stars paired with some fantastic dishes of his own. With wicked illustrations from Ben Wickey and a Foreword by Victoria Price, this is a must-have for film fans and foodies alike.
Supper with the Stars has been published in a special limited edition hardcover (only 250 copies) and is available to buy in the UK with a choice of edition and postage options.
The Vincent Price Legacy UK and Silver Screen Suppers are proud to present the exclusive London book launch of Supper with the Stars on Monday 25 October (from 7pm) at the legendary Phoenix Arts Club in London’s West End in association with the lovely folks at Misty Moon.
Written by Peter Fuller (curator of the Vincent Price Legacy UK) and film archivist Jenny Hammerton (Silver Screen Suppers), Supper with the Stars features 52 recipes from the kitchens of Vincent’s most famous co-stars paired with some fantastic dishes of his own.
A must-have for film fans and foodies alike, Supper with the Stars will be published in a special limited edition hardback (only 250 copies printed in the UK) with pre-sales starting soon. However, if you attend the event – you will be first in line.
Victoria Price will be our special guest (via zoom – live!) for the evening, which also marks the 28th anniversary of her dad’s passing. Expect fun and surprises – including an extraordinary clip show featuring never-before-screened footage of Vincent’s culinary endeavours. In order to ensure that you get a book, please pre-order using the link below and you can collect it in person at the launch.
I will be announcing full details on how to order the book very soon. Please do not order the book if you are not attending the event (especially if you are outside of the UK) as we will have a special link to do just that.
52 recipes from the kitchens of Vincent Price’s Co*Stars paired with 52 recipes selected from his iconic cookbooks
52 films from Vincent Price’s extensive big-screen career
52 insightful biographies and film reviews, with fun facts and trivia
Full-colour galleries featuring poster art and rare stills
Extra Helpings chapter featuring hints, tips and more recipes
Introduction from Victoria Price
RECIPES FOR COOKS OF ALL ABILITIES
Great for both novices and the kitchen-adventurous alike
Breakfast, lunch, dinner and party ideas
Helpful culinary conversion chart
Kitchen tested by Vincent Price fans & foodies from around the world
A VINCENT PRICE CULINARY JOURNEY
Host a Vincent Price movie night and dinner
Over 100 recipes tested, reviewed and updated for the modern palate
Each Co*Star dish expertly paired with one of Vincent Price’s recipes
PLUS Vincent Price movie-themed cocktails, drinks and more
COME INTO THE KITCHEN
Hollywood Icons: Bette Davis, Henry Fonda, Lillian Gish, Robert Mitchum, Ronald Colman Hollywood Beauties: Anne Francis, Ava Gardner, Gene Tierney, Jane Russell, Lana Turner Horror Legends: Basil Rathbone, Boris Karloff, John Carradine, Lon Chaney Jr, Peter Cushing, Peter Lorre Hollywood Heavyweights: Charlton Heston, Charles Bronson, Dana Andrews, Victor Mature British Greats: Diana Rigg, Ian Ogilvy, Jane Asher Comedy Greats: Groucho Marx, Terry-Thomas Plus The King — Elvis Presley …and many more
FUN FACTS AND TRIVIA
52 extensive biographies of Hollywood and British cinema legends
52 comprehensive film reviews
A selection of classics ranging from Service de Luxe (1938) to Edward Scissorhands (1990)
Includes film noir, comedy, thriller and drama favourites such as Laura (1944), Champagne for Caesar (1950), Shock (1946), Dragonwyck (1946) and The Whales of August (1987)
PLUS 20 years of chills and thrills: From House of Wax (1953) to Theatre of Blood (1973)
BE THE FIRST TO KNOW ABOUT OUR UPCOMING PUBLICATION PLANS FOR SUPPER WITH THE STARS!
Last Sunday was St Valentine’s Day and Vincent Price fans across the UK and the US joined together for another special online zoom event hosted by yours truly and Victoria Price.
We had a ball showing vintage TV shows, holding a trivia quiz (which proved very popular) and presenting some delicious food fare made especially for the occasion.
Wanting to bake some heart-shaped cookies (in honour of Vincent’s wonderful turn in Edward Scissorhands), I found a suitable recipe in Vincent’s 1969 Come Into the Kitchen Cook Book – Hard Gingerbread.
If you stick to the measurements, this makes a mammoth amount – so I halved everything and ended up with 48 medium-sized cookies. I also didn’t have a heart-shaped cutter, so I improvised but making one out of cardboard. I think it worked quite well.
Now, they did come out a little on the pale side (as I used maple syrup instead of molasses, which I could not find ), but dipping them in chocolate ganache was a sweet solution.
Next time, I will certainly seek out molasses or golden syrup and will up the amount of ginger – just for a little extra heat. A wonderful Valentine treat.
American actor Dwayne Hickman (b 1934) is best known as the title character in the 1960s US sitcom The Many Loves of Dobie Gillis opposite future Gilligan’s Island star Bob Denver, and appearing in a handful of American International Pictures drive-in teen flicks like How to Stuff a Wild Bikini. He and his Bikini co-star Frankie Avalon also teamed up for the 1965 Vincent Price spy spoof Dr Goldfoot & the Bikini Machine.
So when it came to testing out a recipe for Jenny Hammerton’s forthcoming culinary collection, the Murder, She Wrote Cookbook, I couldn’t resist trying out Dwayne’s House of Hickman Chicken. Little did I imagine just what a saga it would turn out to be.
Now although this is Dwayne’s recipe, it was his first wife Carol who actually did all the cooking in the Hickman household. The story goes that while Carol (who was married to Dwayne from 1963 to 1972) was spending a week in New York, some of the couple’s friends had decided to drop in on Dwayne, who then decided to cook dinner for everyone.
He remembered a favourite recipe that Carol had made with chicken and cream of mushroom soup. By mistake, however, he added in cheese soup, but it was one of those great accidents, as it went on to become the standard way to make the dish over at the Hickmans.
Here’s Dwayne’s original recipe… and what it looked like on my first attempt.
HOUSE OF HICKMAN CHICKEN (serves 8)
INGREDIENTS 8 half chicken breasts 1 can cheddar cheese soup 1/2 can cream of celery soup 1 cup chopped mushrooms (canned or fresh) 1 onion, thinly sliced 1/2 teaspoon black pepper
METHOD Mix the soups, onions, and mushrooms together. Lay the chicken breasts in a casserole or baking pan. (You can serve from the casserole: if you use a baking pan, you have to put the chicken on a platter when it’s done). Sprinkle with pepper, and bake in a 350C/Gas Mark 4 oven for about an hour.
MY COOKING NOTES * As I wasn’t serving a gang, I used four chicken breasts from my local butcher and sliced them in half. I also halved all the other measurements to serve four. * For the soup, I used standard 295g cans of Campbell’s condensed soup – (I must admit the cream of celery was hard to find, but the cheddar cheese soup was another story – see below). * I also sautéd some extra fresh mushrooms (pan-fried in a little butter) and added them to the top of the mixture, but also kept some aside to sprinkle on top after taking it out of the oven.
MY VERDICT Even though I used some extra mushrooms, I actually found this dish to be rather bland. Will I try it again? Probably, but I’ll certainly be adding in a dash of tabasco or some such spicy sauce. Also – as you will read – I will probably have to make my own Cheddar Cheese Soup (the recipe is at the bottom of this post).
THE CHEDDAR CHEESE SOUP SAGA OK, so I wanted to use the exact ingredients to learn what made this dish so popular with the Hickmans. However there was a problem. It was that serendipity ingredient – the cheese soup. It’s not readily available in any UK grocery stores.
Last November (which seems like forever, now that we are all in lockdown), while I was in New York conducting one of my Vincent Price Legacy UK tours, I thought it would be so simple to just pop into a store and get a couple of cans. Uh! Uh! I couldn’t find it anywhere. However, one of our attendees, Patricia, who lives in New Mexico and is a big foodie, said she could get them cheap at her local Smith’s grocery store and send them to me. I said, great! Well, what I didn’t know was how much a can of Campbell’s condensed Cheddar Cheese soup being sent from the US to the UK was going to end up costing me.
About a month after I had returned from my trip to the US, I got an email from Patricia asking if I had received a surprise package from her. I said I hadn’t. So I did a little sleuthing and discovered that Patricia had written the wrong postcode on the package being sent to me in London. It was now sitting in a sorting office in Exeter, even though it had originally been sent to an East London postal office not far from where I live, and a delivery was attempted to a similar address to mine in Tiverton. Thankfully the staff at Royal Mail were really helpful, and they had it delivered to me the following day.
I was really so thankful to Patricia for sending me this elusive ingredient, but the cost of shipping was ouch!!!. After working it all out, those two cans came to US$22 a piece. Oh well, at least it makes for a great dinner conversation and thankfully I have found an alternative.
HOMEMADE CHEDDAR CHEESE SOUP I haven’t tried this as yet as I still have one can left for another attempt, but if I do then I’ll be trying this recipe which looks like the perfect substitute for the hard to find Campbell’s Soup canned variety. Will just have to readjust the measurements, I suppose.
INGREDIENTS 3 tablespoons unsalted butter 3 tablespoons flour 1/4 teaspoon salt (Kosher) 1/4 teaspoon dry mustard 1 cup milk 1/2 cup shredded cheddar cheese
METHOD 1) In a small saucepan add the butter and melt over low heat. 2) Add in the flour and whisk, cooking for about a minute (but stop if it turns brown at all). 3) Add in the salt, mustard and milk and whisk until smooth. 4) Add in the cheese and whisk until smooth
Prep time (5mins), Cook time (10mins) Serves 1, Calories 712kcal
Over the past three weeks Victoria and myself have been hosting weekly interactive Q&A’s via zoom and our latest saw us celebrating Vincent’s culinary legacy with over 40 fans tuning in from all around North America and the UK. It was another great success with cooking, clips, cocktails and chat being the menu de jour.
The different time zones meant some attendees where making brunch, others lunch, while in the UK, it was dinner time – and everyone got into the spirit sourcing their inspiration from Vincent and Mary Price’s three classic cookbooks: A Treasury of Great Recipes, Come Into the Kitchen and Cooking Price-Wise. Here’s just a sample of what was dished up.
Our next session takes place on Sunday 17 May (8pm BST), where the theme will be art and collecting – so show us your art, tats and the pieces that inspire you, plus will have clips and a discussion on Vincent’s lifelong passion for the visual arts. SIGN UP HERE
Then, on Sunday 31 May (9pm BST), we celebrate the birthdays of Vincent, Christopher Lee and Peter Cushing. Just watch the film beforehand and then join in our Q&A session about their friendships and collaborations on film, TV and even radio.
Have you, like me, been letting your bananas get a little too ripe lately? Well don’t throw them away as I’ve got another tasty recipe from Mary and Vincent Price’s A Treasury of Great Recipes cookbook – Banana Nut Bread. It really is so simple to make and you can scoff a slice or two for breakfast, morning or afternoon tea, or even as a late-night snack.
Here’s how to make it and at the end of the post, there’s a video of me making it. Hope you enjoy!
INGREDIENTS Butter Sugar All-purpose flour Baking soda Salt Bananas Walnuts
METHOD 1. Preheat oven to moderate (350F/4).
2. Cream together until lights: 1/2 cup (113g) butter and 1 cup (200g) sugar.
3. Beat in 2 eggs.
4. Sift together 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir into butter-sugar mixture, blending well.
5. Stir in 1 cup mashed ripe bananas and 1/2 cup (40g) chopped walnuts.
2. Spoon batter into a well buttered 1-pound bread tin (9 1/2 x 5 1/2 x 2 3/4) and bake in moderate over for 1 hour, or until loaf tests done.
7. Cool for 5 minutes, then turn out on rack to cool completely.
MY TIPS When creaming the butter and sugar, ensure the butter is at room temperature to ensure a smooth mixture. Sometimes I cheat and put the butter in the microwave for 1min using the quick defrost setting. Just don’t let it turn to liquid.
As for the eggs, I always take them out of the fridge a couple of house before using them. Like the butter, they work best at room temperature. I also lightly beat them separately before folding them gently into the mixture. This helps with the rise of the loaf I suspect.
If you don’t have any walnuts around, try toasted almonds or cashews (40g) or even chia seeds (1tsp).
As for the bananas – the riper then better I say. And rather than waste them if you have more than 1 cup mashed, just throw the whole lot in and give the baking an extra few minutes. Just so long as you knife comes out clean you will be OK.
MY VERDICT A winner! This has become a firm favourite in my household, and we are now making it once a week. Great toasted with some butter and jam.
Call out for test cooks! Absolutely everyone welcome, whatever your cooking prowess – there is even a GREEN SALAD recipe up for grabs folks! Choose a recipe and spread the word….
I’m excited to announce that I am working with Jenny Hammerton of Silver Screen Suppers on a new book featuring 100 movie star recipes. I will be writing about 50 of Vincent’s films and co stars and Jenny has chosen two dishes to accompany each movie. There will be a Vincent Price recipe for each, with a Co*Star accompaniment.
We are allocating one test cook per recipe for the book, but if you’d like to try more than one, Jenny will be happy to send them out to you.
We totally understand that during the Covid-19 epidemic certain ingredients might be difficult to obtain but we can discuss suitable substitutions. Take the plunge and pick something, it will be fun, we guarantee it!
All test cooks will be thanked in our acknowledgements, and we may use some of your feedback about the recipe to add some FLAVOUR to the book!
As we are all in lockdown mode at the moment, I’ve been trying to avoid heading out to the shops as much as possible and so am relying on what’s in my kitchen cupboards to rustle up some tasty dishes with the minimum amount of ingredients and fuss.
Well, I found some leftover cornmeal (AKA polenta) that I had bought to make a lemon drizzle cake ages ago and decided that would be my key ingredient. OK, the expiry date was 2014!!!!, but I was not going to throw it out. Now what to make?
My go-to book is Mary and Vincent Price’s A Treasury of Great Recipes which was first published in 1965, and got a 50th anniversary reprint in 2015. I have tried quite a few now (check them out in the Cooking with Vincent and his Co*Stars section of this website), and I found one that seemed not to elaborate and required just some basic ingredients: Pasticcio Di Polenta – or Cornmeal with Mushrooms.
INGREDIENTS Yellow cornmeal Salt Butter (I used unsalted) Bread crumbs (I used panko) Mushrooms (I used chestnut) Cream, (I used double) Parmesan cheese, grated
POLENTA Vincent and Mary’s method of making polenta required a double boiler, which I do not have. So I used two saucepans. Also there was no amount given as to how much cornmeal to add to the quart of water, so I just made a guess (it worked I think).
Firstly, I brought the water (3 UK cups) to the boil, added salt, then gradually mixed in the polenta (I used 2 cups as I wanted to use up what I had left in the packet), and stir quickly.
Once it had thickened (which was very quick), I placed the saucepan on top of another one half filled with boiling water, covered it, and left it to simmer for 2 hours.
Then I poured it into a casserole dish (there was too much mixture for a loaf shape dish, which is in the original recipe) and chilled it overnight.
PASTICCIO 1. Preheat oven to moderate (350/4). 2. Turn out chilled polenta and slice it into 3 horizontal layers. 3. Butter the baking dish and sprinkle with 2 tablespoons of bread crumbs. 4. Place a sliced layer of polenta on bottom of dish. Dot with 1 tablespoon butter. Cover with: 1/2 cup sliced mushroom caps and 3 tablespoons cream. Sprinkle with: 1 tablespoon grated parmesan. 5. Do the same with the second slice. 6. Put last slice on top. Dot with 1 tablespoon butter and sprinkle with 1 tablespoons grated parmesan. Cover and bake 1 1/2hours in a moderate oven.
MY VERDICT Delicious with a capital D and It didn’t matter that the cornmeal was four years past its expiry date. Although in retrospect I think a loaf tin would have given me extra thickness so as to cut the three slices more evenly.
Now what also attracted me to making polenta, was that it is very versatile. I’ve already made chips (which went very well with the homemade strawberry and chilli jam that I had made a few days ago with some strawberries that were just about to go off), and I shall next try Vincent’s suggesting of frying some slices, then wrapping them in bacon and baking them until golden brown and crisp. I’ve also found another packet of cornmeal, so I think I’m going to whip up some muffins next.