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Call No.: MC 545
Repository: Arthur and Elizabeth Schlesinger Library on the History of Women in America, Radcliffe Institute for Advanced Study, Harvard University
Creator: Narcisse Chamberlain
Title: Papers of Narcisse Chamberlain, ca.1935-1988
Quantity: 2.51 linear feet (3 file boxes, 3 card file boxes)
Language of materials: Materials in English.
Abstract: Recipes, manuscript drafts, notes, etc., of Narcisse Chamberlain, cookbook author and editor.
Donor: Narcisse ChamberlainAccession number: 88-M90Processed by: Johanna CarllThe following item has been removed from the collection and cataloged separately.
- Handwritten cookbook, "Extrait Tiré du Cuisinier Moderne Le cuisinier moderne, qui apprend à donner toutes sortes de repas, en gras et en maigre, d'une manière plus délicate que ce qui en a été écrit jusqu'à présent Par le Sieur Vincent la Chapelle Chef de Cuisine de Son Altesse Serenissime, Monseigneur Le Prince d'Orange et de Nassau, &c."
The daughter of cookbook writers Samuel Vance and Narcissa (Gellatly) Chamberlain, Narcisse Chamberlain was born on June 17, 1924, in Paris, France. The family moved to Marblehead, Massachusetts, in 1939. Chamberlain received a B.A. from Bennington College in 1946. She was a researcher for Time (1950-1952); a researcher and reporter for Newsweek in Paris, France (1952-1953); an assistant editor for Gourmet (1954-1956); assistant editor with Hasting House Publishers (1956-1960); editor (1960-1966) and vice-president (1966-1968) for the M. Barrows & Co., Inc.; and in 1968, was appointed senior editor specializing in cookbooks at William Morrow and Co.Chamberlain co-authored The Chamberlain Calendar of French Cooking (annually, 1955-1963), The Chamberlain Calendar of American Cooking (annually, 1956-1959), The Flavor of France (two volumes, 1959, 1964), The Chamberlain Calendar of Italian Cooking (annually, 1960-1963), The Chamberlain Sampler of American Cooking (1960), The Chamberlain Calendar of French Menus (annually, 1964-1965), The Flavor of Italy (1965), and French Menus for Parties (1968). She was also a contributor to the 1988 and 2001 editions of Clémentine in the Kitchen, originally authored by her father.
These papers, including manuscript drafts, recipes, notes, etc., document Narcisse Chamberlain's career as a cookbook author both independently and with her parents, Samuel and Narcissa G. Chamberlain. Recipes in the collection include those that were part of the Chamberlain family's household collection, as well as those collected for use in the writing of Clémentine in the Kitchen, Bouquet de France, and The Omelette Book. Also included are notes taken by Narcissa G. Chamberlain at the Cordon Bleu, and notes taken by an unidentified individual at cooking courses conducted by Dione Lucas. Materials arrived at the library in notebooks and small boxes. Folder titles were created by the archivist based on the contents of the folders and notes about the collection provided by Narcisse Chamberlain. Files are arranged alphabetically.