The Dione Lucas Meat and Poultry Cook Book by Dione Lucas and Ann Roe Robbins

Hardcover

1955, second printing

“This unique cookbook is the first and only to combine French gourmet cooking with natural (health) foods. It definitively redirects gourmet cooking back to its natural, healthy origins, and introduces a stunning new concept : cuisine santé — gourmet cooking for good health. The project began several years ago when Dione Lucas, one of this century’s greatest French chefs, had the idea of collaborating with Adelle Davis on a cookbook to create recipes that would be truly healthy and at the same time delicious. Now Marion Gorman, Dione Lucas’s long-time friend and coauthor, has teamed with nutrition expert Felipe de Alba, to convert Mrs. Lucas’s famous French recipes to natural foods and natural-foods cooking methods. The result is as wonderful for the body as it is for the palate — healthy gourmet cooking. Beginning with salads, Marion Gorman and Felipe de Alba take the cook on a joyous adventure to French soups, main course dishes (vegetables ; fish and shellfish ; poultry and meat ; eggs ; grain, pasta, and savory pastry), vegetable garnishes, desserts, and sauces made the natural way. Here are over 330 carefully tested, easy-to-follow recipes plus many new, exciting, health-oriented recipes never before published. There is also a handy encyclopedia of natural foods and a special chapter on reoriented menu planning.”