Vyvyan Holland Books

In print since 1948, this is a single-volume collection of Oscar Wilde's texts. It contains his only novel, The Portrait of Dorian Gray as well as his plays, stories, poems, essays and letters. Illustrated with many photographs, the book includes introductions to each section by Wilde's grandon, Merlin Holoand, Owen Dudley Edwards, Declan Kibertd and Terence Brown. A comprehensive bibliography of works by and about Oscar Wilde together with a chronological table of his life and work are also included.

He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience. Among the sublime tastes elegantly presented here: a Chicken Velouté Sauce with Cream; Sole Poached in White Wine, Butter, and Tomatoes; Hot Lobster Mousse; Fillet of Beef with Truffles and Madeira; Potatoes Nana; Chestnut Croquettes; and Meringue with Custard Cream. Introduction by the distinguished founder of the International Wine & Food Society.

Wilde's son blends glimpses of his famous and infamous father's private life into an account of his literary and theatrical work and of his social successes, public notoriety, and tragic downfall