- Paperback: 400 pages
- Publisher: The University Press of Kentucky; Reprint edition (30 Mar. 2014)
- Language: English
- ISBN-10: 081314468X
- ISBN-13: 978-0813144689
- Product Dimensions: 21.9 x 13.8 x 2.4 cm
Adventures in Good Cooking Paperback – 30 Mar 2014
|New from||Used from|
- Choose from over 13,000 locations across the UK
- Prime members get unlimited deliveries at no additional cost
- Find your preferred location and add it to your address book
- Dispatch to this address when you check out
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your e-mail address or mobile phone number.
"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." -- "Advertisingcookbook.com"
About the Author
Louis Hatchett is the editor of Mencken's Americana and The Continuing Crisis: As Chronicled for Four Decades by R. Emmett Tyrrell, Jr.
Most Helpful Customer Reviews on Amazon.com (beta)
This is a collection of the best recipes from the finest hotels and establishments that Duncan Hines visited and ate at. It is admitted that this is not trendy 21st century cooking. This is a reminder for those of us old enough to remember Duncan Hines, not as a cake mix but as a guarantee of good food in restaurants. The book does gives, in an excellent preface, some history of Americans eating out. People actually died from bad food served even until 1938.
There are charts that show what herbs go well in what recipes there are clear lists food weight and measures and the sweetening values of honey and various sugars.
I really like old cookbooks, but the structure and wording of these recipes might be confusing to inexperienced cooks. For example the recipe for miniature cinnamon rolls has as an ingredient "small amount of yeast dough". I could not find the recipe anywhere in the book. Your would have to do this on your own.
There are many recipes in here that you would not normally find including for pheasant, tutti-frutti, hoagy cake, 8 yolk fudge cake. It is a cookbook for experienced cook s and those who wish to add something different to their cookbook collection and those who also like something unlike the new up-to-the-minute cookbooks.
I have owned the book for some time now and love it. The book - both the narrative and the recipes - take me back to another place in our history. The recipes are old fashioned and fun.
I recommend the book for any amateur cook who wants to add a helping of old fashioned goodness into his or her repertoire.