Dione Lucas’s Followers

None yet.

Dione Lucas

Born

The United Kingdom

Genre

Food & Wine, Cookery

edit data

Dione Lucas, born Dione Narone Margaris Wilson (10 October 1909 – 18 December 1971) was an English chef who was 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.

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.

Her sister was a the famed cellist, Orrea Pernel.

...more

Combine Editions
Dione Lucas’s books

Average rating: 4.31 · 49 ratings · 4 reviews · 11 distinct works

	First Ladies Cookbook: Favorite Recipes of all the Presidents of the United States by Margaret Brown Klapthor (Editor), Robert H. Doherty, Dione Lucas 3.84 avg rating — 31 ratings — published 1965 — 22 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Cordon Bleu Cookbook 4.35 avg rating — 20 ratings — published 1947 — 18 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Dione Lucas Book of French Cooking 4.29 avg rating — 14 ratings — published 1973 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Dione Lucas Gourmet Cooking School Cookbook by Dione Lucas, Darlene Geis, John Alcorn (Illustrator) 4.57 avg rating — 7 ratings — published 1964 — 15 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Au Petit Cordon Bleu by Dione Lucas, Rosemary Hume 0.00 avg rating — 0 ratings — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Loiterer's Harvest; a Book of Essays 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Gourmet Club, Gourmet Tips #1, Gourmet Tips #2 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Demonstration menus for the Dione Lucas cooking school: November 1,2,3,4, 1960 0.00 avg rating — 0 ratings — published 1960 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Time-Life Illustrated Library of Cooking, Volume 4: E-F: Egg Dishes, Fish, Fruit Sweets by Time-Life Books, Michael Field, James Beard 0.00 avg rating — 0 ratings — published 1969 — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars