Embrace the Price family legacy with this fantastic Holiday Book Offer!

In her upcoming inspirational memoir, The Way of Being Lost: A Road Trip to My Truest Self (which will be released in February 2018), Victoria Price shares childhood stories of time on the road with her parents, Mary and Vincent Price. These road trips together also inspired three famous cookbooks. In celebration of Victoria’s new book and the Price family legacy, Dover have a fantastic holiday promotion.

• Pre-order The Way of Being Lost by Victoria Price and you’ll receive a 20% discount code to use to buy A Treasury of Great Recipes, Come into the Kitchen Cook Book and the new reprint of Cooking Price-Wise (out now in the US and in the UK). All ordered cookbooks will signed by Victoria  and these will be the only ones to be signed this holiday season. (This offer is good for US and all international orders.)

• Victoria will also send you free gift— a full-color PDF containing photos and excerpts from an unpublished essay by Vincent and Victoria from 1993.

Plus, you'll be entered to win a Grand Prize of four signed books — A Treasury of Great Recipes, Come into the Kitchen Cook Book, Cooking Price-Wise, and The Way of Being Lost — as well as an original photograph, Blue is the Color of Distance, from Victoria’s recent art show. Total prize value US$475.

The offer and contest start today -- and will end at midnight on 12 December, 2017. For more information, just follow this link: http://www.doverpublications.com/thewayofbeinglost

Celebrate Thanksgiving with Vincent Price's Pumpkin Pie

While we don't celebrate Thanksgiving here in the UK, I shall be getting into the spirit today cooking up this tasty Pumpkin Pie recipe from Mary and Vincent Price's COME INTO THE KITCHEN COOK BOOK, which was first published in 1969, and got a glorious reprint last year.

VINCENT PRICE'S PUMPKIN PIE

• 1 9-inch unbaked pie shell
• 1½ cups canned or mashed cooked pumpkin
• 3 eggs, well beaten
• 1½ cups heavy cream
• ¾ cups granulated sugar
• ½ tsp salt
• 1 tsp ground mace
• ½ tsp ground nutmeg
• ½ tsp ground ginger

Instructions

1. Make the pie shell with a high scalloped edge, refrigerate for several hours.
2. Preheat oven to 425 degrees.
3. In a large bowl (with a pouring lip if you have one) combine the pumpkin with the eggs, then the cream, sugar, salt and spices. Blend well and pour into the chilled pie shell.
4. Bake for 15 mins, then reduce heat to 350 degrees and bake for 50-65 minutes more, or until knife inserted in center of the pie comes out with only a few flecks clinging to it.
5. Chill before serving. Makes about 8 servings.