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Adventures in Good Cooking

Adventures in Good Cooking

Duncan Hines
Edited by Louis Hatchett
Michael Stern
Jane Stern
Copyright Date: 2014
Pages: 392
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  • Book Info
    Adventures in Good Cooking
    Book Description:

    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.

    eISBN: 978-0-8131-4470-2
    Subjects: History

Table of Contents

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  1. Front Matter
    (pp. i-vi)
  2. Foreword
    (pp. vii-viii)
    Michael Stern and Jane Stern

    As a restaurant reviewer, Duncan Hines earned fame for his integrity, for his high standards of cleanliness as well as cuisine, and for his unfailing ability to find wonderful things to eat. It was a natural next step that the author ofAdventures in Good Eatingshould carry those standards into a cookbook:Adventures in Good Cooking. As he conceived it, this was not to be merely an all-purpose collection of workable recipes. It was to be a pantheon of extraordinary recipes from the finest kitchens in America. To get the recipes, Hines went to restaurants that had earned inclusion...

  3. Preface
    (pp. ix-xxi)
    Louis Hatchett
  4. Editorial Notes for the User of this Book
    (pp. xxii-xxii)
  5. Introduction
    (pp. xxiii-xxiv)

    This book is in answer to the oft-repeated requests of travelers who have visited so many of the places listed inAdventures in Good Eating, Lodging for a Night, andVacation Guide. Having enjoyed the particular specialties for which many of these places are justly famous, they have eagerly sought an opportunity to try to prepare these same dishes in the intimate atmosphere of their own home kitchens. They are intrigued with the pleasant prospect of giving their own personal interpretation to some of these unusual specialties.

    The editors are extremely gratified that so many places mentioned in The Duncan...

    (pp. xxv-xxv)

    WHY the art of using herbs in domestic cookery, widely understood a century ago, fell into a decline, it is difficult to say. We know only that such a decline occurred, that it lasted many years, and that the American kitchen did not begin to recover from this blow until the end of prohibition brought a revival of interest in good home cookery.

    The swing back to herb cookery was violent. Herbs broke into society. They went, as the saying goes, everywhere, too often crowding their way into pots where they didn’t belong. Husbands and children began to complain that...

    (pp. xxvi-xxviii)

    ALL GENERALIZATIONS are false, including this one,” said an old-time wit. Generalizations about herbs are dangerous because the use of herbs depends so much on personal taste. The accompanying chart does not necessarily reflect our personal taste, nor does it pretend to be an encyclopedia of herbs and their uses. It is offered only as a guide to long established practice.

    Here is a list of herbs not mentioned in the chart:

    ANGELICA: Used as flavoring for rhubarb; to make herb tea; in jam; candied (the stalks)

    BALM: Lemon scented balm is sometimes used in the broiling of meat and...

    (pp. xxix-xxix)
    (pp. xxx-xxx)
    (pp. xxxi-xxxiv)

    This table is for approximate weights and measures of various foods and is intended as a handy compilation in estimating quantities. Courtesy ofRestaurant Management Magazine, 222 East 42nd Street, New York City, N. Y....

  11. [Recipes 1–713]
    (pp. 1-310)
    (pp. 311-311)

    There is a wide variation in the quality of meats. Prime grades are found in comparatively few markets and not in many eating places because, first, there is not a sufficient amount of prime quality to supply the demand and also the price is necessarily high.

    Normally the amount of beef coming into packing plants will not grade more than 8 per cent prime. At other seasons of the year, the amount will drop to 2 per cent or lower.

    The next best grades are known as U. S. Choice No. 1, No. 2, No. 3, and these three additional...

    (pp. 312-344)

    CORRECT carving is an art, which, when mastered is an accomplishment that adds greatly to the charm and grace of dining. It brings both genuine pleasure to the carver and an abundance of praise from the assembled guests.

    In carving, as in everything else, there is a right and a wrong way to do it, and invariably, the right way is the best and easiest.

    Do not take your carving duties as another one of those unnecessary evils—a task that must be performed regardless of results. Carving technique is not difficult, but requires a knowledge of how and where...

  14. Acknowledgments
    (pp. 345-346)
  15. Index
    (pp. 347-357)