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Adventures in Good Cooking

Duncan Hines, edited by Louis Hatchett foreword by Michael and Jane Stern

Availablepaperback$19.95s 978-0-8131-4468-9
392 pages  Pubdate: 03/27/2014  5.5 x 8.5  

Kentucky native and national tastemaker Duncan Hines (1880–1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of fifty-nine. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Filled with succulent treats, from the Waldorf-Astoria's Chicken Fricassee to the Oeufs a la Russe served at Antoine's Restaurant in New Orleans to Mrs. Hines's own Christmas Nut Cake, this book includes classic recipes from top chefs and home cooks alike.

Featuring a new introduction by Hines biographer Louis Hatchett and a valuable guide to the art of carving, this classic cookbook serves up a satisfying slice of twentieth-century Americana, direct from the kitchen of one of the nation’s most trusted names in food. Now a new generation of cooks can enjoy and share these delectable dishes with family and friends.

Louis Hatchett is the editor of Mencken’s Americana and The Continuing Crisis: As Chronicled for Four Decades by R. Emmett Tyrrell, Jr.

An annual cookbook by the man known as America's first national restaurant critic. Tested recipes of unusual dishes from America's favorite eating places. . . . A culinary classic. --

The section on carving meat is very important for today’s home cook. Carving is a lost art and Duncan Hines covers the subject well in a concise, easy to understand format. -- Albert Schmid, author of The Kentucky Bourbon Cookbook