This cookbook could not have been created without the dedication and inspiration of a wonderful group of volunteers. Each member brought enthusiasm and work ethic to the daunting task of creating exciting new reference material. The NAC includes extraordinary individuals with diverse backgrounds. Thus, our cookbook is unique and reflects well all our thoughts for food...It has been a great pleasure sharing our passion.

From the Forward by Florence Boyle, Editor:

The Art of Cooking, à la NAC

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From the Book
Quick, Easy & Delicious Pate from Leila Hadley Luce
"This recipe is a gift from Mrs. Cornelius Vanderbilt Whitney. It is excellent for hors dóuvres and pumpernickel bread sandwiches, and will keep 2 to 3 weeks in refrigerator (if you hide it)."

3/4 lb. chicken livers
1/2 cup onions, finely chopped
1/2 cup sweet butter
1/2 cup brandy
salt & pepper to taste
finely chopped chives
lemon wedges
Sauté chicken livers and onion in butter. Add brandy and seasoning. Puree in food processor/blender until silky smooth. Pour into a well-buttered mold. Cover and refrigerate until chilled. Sprinkle with finely chopped chives, and a few drops of lemon juice to taste (optional). Garnish the serving dish with lemon wedges and parsley. Spread on toast rounds or crostini.