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Liberace's Little Known Cookbook

Melanie Wong Oct 8, 2013 11:23 AM

This article includes several recipes from the out-of-print, _Liberace Cooks! Recipes from His Seven Dining Rooms_ .


  1. HillJ Oct 9, 2013 06:37 PM


    Turns out Liberace penned two cookbooks.

    1. HillJ Oct 9, 2013 06:36 PM


      Liberace's take on Sticky Buns looks darn tasty! What a hoot!

      1. HillJ Oct 9, 2013 06:34 PM


        Here Liberace cooks on The Late Show with D Letterman.

        4 Replies
        1. re: HillJ
          Beach Chick Oct 11, 2013 07:00 AM

          What a blast from the past HillJ..
          ; )

          1. re: Beach Chick
            HillJ Oct 11, 2013 07:29 AM

            Yeah, Dave still had his own hair!

            1. re: HillJ
              klyeoh Oct 11, 2013 03:11 PM

              What about Liberace?

              1. re: klyeoh
                HillJ Oct 11, 2013 03:29 PM

                Now, now ... :)

        2. tcamp Oct 9, 2013 06:43 AM

          I love the pictures of his various dining rooms. Some of those recipes don't look bad at all and perhaps adventurous for the time.

          1 Reply
          1. re: tcamp
            Beach Chick Oct 9, 2013 08:14 AM

            One of my tenants years ago was Lee's publicist back in the 50's and 60's and boy, did she have some great stories of the parties and goings on in Palm Springs..

            Enjoyed seeing 'Beyond the Candelabra' ..he liked to cook.
            Loved the furniture and those turquoise bar stools are a riot..

          2. klyeoh Oct 8, 2013 08:44 PM

            Very timely post, Melanie! I just saw Michael Douglas' fab portrayal of Liberace in "Behind the Candelabra" here in Singapore last month, and there's much interest generated in his life.

            Interesting that his cookbook actually featured a recipe for "Singapore and Malaysian Satay" - hardly authentic, but fascinating, because I think during that era (1970s), most Americans would not even know anything about Singapore & Malaysia, let alone try and cook any dish from there.

            2 Replies
            1. re: klyeoh
              Melanie Wong Oct 8, 2013 09:04 PM

              Hadn't keyed on that, thanks for pointing it out. Singapore became an independent republic in the mid-60's, no? Hadn't actually studied the recipes yet . . . interesting that the satay is marinated in peanut sauce . . .

              1. re: Melanie Wong
                klyeoh Oct 8, 2013 11:44 PM

                LOL! Well, the authentic version requires the meats (chicken, beef or mutton) to be marinated in a spice mix (turmeric, galangal, etc.), but served with a separate peanut sauce dip.

                Singapore became an independent nation when it broke up with Malaysia in 1965. Although both countries have a shared history (under two centuries of British colonial rule), common culinary roots, and the same multi-racial composition in their populace, they have now evolved in different directions: Singapore is Chinese-dominated (with Malay & Indian minorities), whereas Malaysia is Malay/Muslim-dominated (with Chinese & Indian minorities).

            2. HillJ Oct 8, 2013 01:53 PM

              Fun fact. Brains in Black Butter! Who knew Liberace was such a CH.

              This reminds me of the CH thread on Vincent Price's cookbook.

              3 Replies
              1. re: HillJ
                mwhitmore Oct 8, 2013 08:21 PM

                Hah! Remember the BinBB in that Steve Martin movie? Was it 'The Jerk' or which?

                1. re: mwhitmore
                  HillJ Oct 8, 2013 08:35 PM

                  It was The Man With Two Brains :)

                  1. re: HillJ
                    mwhitmore Oct 11, 2013 04:47 PM

                    Thanks, Hill!

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