Download e-book for kindle: Adventures in Good Cooking by Louis Hatchett, Duncan Hines

By Louis Hatchett, Duncan Hines

ISBN-10: 0813144701

ISBN-13: 9780813144702

Kentucky local and nationwide tastemaker Duncan Hines (1880--1959) released his first cookbook, Adventures in solid Cooking, in 1939 on the age of fifty-nine. This best-selling assortment featured recipes from choose eating places around the state in addition to crowd-pleasing kinfolk favorites, and it helped to elevate the traditional for domestic cooking in the US. choked with succulent treats, from the Waldorf-Astoria's poultry Fricassee to the Oeufs a l. a. Russe served at Antoine's eating place in New Orleans to Mrs. Hines's personal Christmas Nut Cake, this booklet comprises vintage recipes from most sensible cooks and residential chefs alike.

Featuring a brand new advent by way of Hines biographer Louis Hatchett and a priceless advisor to the artwork of carving, this vintage cookbook serves up a lovely slice of twentieth-century Americana, direct from the kitchen of 1 of the nation's such a lot relied on names in foodstuff. Now a brand new new release of chefs can get pleasure from and percentage those delectable dishes with friends and family.

Show description

Read Online or Download Adventures in Good Cooking PDF

Similar food & drink books

Terry Hope Romero's Protein Ninja: Power through Your Day with 100 Hearty PDF

I needed protein recipes except that mashing a vanilla-flavored powder with almond butter and flax seeds and calling it an afternoon. i wished whatever that actually made me suppose as though i used to be cooking. And convinced, even sturdy out of date baking! including natural, unflavored, yet healthy plant-based protein powders to recipes brings out my internal foodie alchemist.

Get Craft Spirits PDF

The 1st ebook to mix reference and functional how-to details from the main pioneering distillers worldwide, and the 1st worldwide catalog with images of each vital craft spirit.

Small-batch artisan spirits have arrived in an enormous method, with micro-distillery start-ups hitting list degrees all over the world and handmade spirits crowding the pinnacle shelf.

From vodka to rum to moonshine and extra, Craft Spirits is your consultant to which spirits to aim and which pioneering distillers to watch.

Craft Spirits will carry out your internal mixologist with cocktail recipes for every spirit it positive factors, and may encourage you to shake or stir your individual specific signature cocktail. Tasting notes, step by step recommendation, and profiles of the foremost micro-distilleries in each classification make this e-book essential for enthusiasts.

Highlighting greater than 250 of an important craft spirits, Craft Spirits is the 1st publication of its type, and writer Eric Grossman, a key influencer in the undefined, brings his wisdom of craft spirits and overseas cocktail traits to its pages.

Jayne Cohen's Jewish Holiday Cooking: A Food Lover's Treasury of Classics PDF

In Jewish vacation Cooking, Jayne Cohen stocks a wide-ranging selection of conventional Jewish recipes, to boot as inventive new creations and modern adaptations at the vintage dishes.   For domestic chefs, drawing from the wealthy traditions of Jewish historical past whilst cooking for the vacations could be a daunting job.

Vanessa Bolosier's Creole Kitchen: Sunshine Flavours From the Caribbean PDF

Creole Kitchen is an unique choice of recipes from the French Caribbean. Creole foodstuff is without doubt one of the first fusion meals, drawing in affects from years of buying and selling heritage and combining cultures at the islands of Guadeloupe and Martinique. This sunshine-filled ebook gains a hundred recipes from Prawns Colombo to Creole Cassoulet, from Coconut Slaw to Saltfish Boudins, from Flambé Bananas to Pineapple Fritters and scrumptious rum-laced punch and cocktails.

Extra resources for Adventures in Good Cooking

Sample text

Cook until tender. salt and pepper dash of nutmeg Season to taste and serve very hot with sliced frankfurters floating on top. prolled cooking me/hods also have kept pace. 'tihle. and regardless of what gratldtna told 'YUU, soda tends to destrov the vi/alnin content of cooked fruits and vegetables. A little vinegar or lemon juice added while these are cooking is said to aid materially in retaining these important elements. 45. Mushroom Soup INGREDIENTS (Serves 6 to 8) DIRECTIONS 1 quart chicken broth I te'clspoon onion juice ~ lb.

4 oz. lIb. 1 oz. Size of an egg lIb. lIb. 5 1/3 oz. lIb. 1 oz. 1 stalk 1 oz. lIb. 6 oz. lIb. I lb. lib. lIb. 1 oz. lIb. I oz. lIb. 8 oz. 1 oz. % oz. I, oz. 1 oz. 1 oz. lIb. lIb. lIb. 12 slices, ~~inch thick 1 cup 2 cups 2 tablespoons Ucup 2~ cups 3~ cups 1 cup 4 cups 4 tablespoons 1 ~ tablespoons 2 2/3 tablespoons 2 cups 1 pk~. l1~S long} 4 tablespoons 6 tablespoons 4 tablespoons 6 cups :; cups l~ cups FOOD \VEIGHTS AND Ingredient Corn (fresh, cu~ off ear) Cornmeal Cornstarch Cracker crum bs Crackers (graham, crushed) Cranberries Cranberry sauce (strained) Cream of Tartar Cucumbers (diced) Currants (dried) Currants (dried) Curry powder Dates (pitted) Eggs (1 unbeaten) Eggs (whole) Eggs (whites)-l cup Eggs (yolks)-l cup Figs (dried, cut-up) Filberts (shelled) Fish (fresh, chopped) Anchovy Paste Caviar Clams (minced) Clam Chowder Crab Lobster Oysters Salmon Sardines (in oil) Flour (bread, sifted) Flour (graham, sifted) Flour (rye, sifted) Flour (whole wheat) Flour (bread) Flour (pastry, sifted) Flour (rice) Gelatine (granulated) Gelatine (prepared) Ginger (ground) Grapes (cut and seeded) Grapefruit juice Ham (cooked, diced) Ham (cooked, ground) Honey Lard Lemons Lemon juice Lemon rind Macaroni (elbow) Mayonnaise Meat (chopped, cooked) Milk (condensed, sweetened) Milk (evaporated) Molasses Mixed spicea ~fEASURES-Continued Weights 3 ears 1 lb.

1 cup of lard sal t and pepper to Heat lard, add okra, seasoning and onion. Cook until okra is browned. 1 tablespoon tomato paste 2 cloves of garlicminced Add to okra and onion mixture, then add crabs and brown for five minutes. Add the water in which the shells were cooked and boil for one hour. small piece of bay leaf 1 sprig of thyme Add the shrimp and other ingredients and let simmer for 3 hours, stirring occasionally. taste 2 onions-minced 2 tahlespoons parsleychopped fine salt and pepper to taste Serve with hot steaming rice.

Download PDF sample

Adventures in Good Cooking by Louis Hatchett, Duncan Hines


by Charles
4.4

Rated 4.11 of 5 – based on 15 votes