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Adventures in Good Cooking and the Art of Carving in the Home (1933)

by Duncan Hines

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902305,589 (4.5)None
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.… (more)
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The first in a series of Duncan Hines publications of good food on the roadways of America. A classic. ( )
  kitchengardenbooks | Mar 9, 2007 |
75. 1st ed. A Duncan Hines Book Famous Recipes. Companion to Lodging for a Night, see entry. Were there previous ed, 1936 eg? 466 numbered recipes+ carving & adv+blanks. Adventures in Good Eating.? ( )
  kitchengardenbooks | Aug 18, 2010 |
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Duncan Hinesprimary authorall editionscalculated
Hatchett, LouisEditorsecondary authorsome editionsconfirmed
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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.

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