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 Adventures in Good Cooking
and the Art of Carving in the Home
By Duncan Hines
Edited by Louis Hatchett
The Dessert Book
By Duncan Hines
Edited by Louis Hatchett
From the late 1930s, Duncan Hines was known as America's first national restaurant critic. His guidebooks pointed travelers to the best restaurants, hotels/motels, and vacation destinations. With the popularity of these guidebooks and the strength of his reputation, he almost single-handedly transformed the expectations of the restaurant-going public and thus indirectly transformed the hospitality industry in the United States.
Along the way, Duncan Hines made countless restaurants famous. He began publishing an annual cookbook--Adventures in Good Cooking--that brought many of the recipes from these famed restaurants to the home kitchen. Prized and highly coveted by the few cooks today who still have copies, the book's recipes came from many of the restaurants that Duncan Hines recommended to millions. Also, included were recipes from Hines's family and friends who shared his quest for quality food. Long out of print, Mercer University Press proudly revives this culinary classic as Adventures in Good Cooking and the Art of Carving in the Home. Also back in print is The Duncan Hines Dessert Book. It too brings home the recipes Duncan Hines collected as he traveled to the best restaurants in the country. This book not only gives food historians a glimpse into the desserts served in restaurants from that time, it also affords modern cooks a chance to recreate delicious recipes from a time when taste mattered more than calories.
Louis B. Hatchett, Jr. is an independent scholar and writer from Henderson, Kentucky. His previous books include Duncan Hines: The Man Behind the Cake Mix and Mencken's Americana.
read an excerpt at
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Titles of Related Interest
Duncan Hines: The Man Behind the Cake Mix
Remember When . . . ? Family, Friends, Recipes
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