 |
ISBN
| 9780813144689 | |
DDC
| 641.5973 | |
Tác giả CN
| Hines, Duncan | |
Nhan đề
| Adventures in Good Cooking / Duncan Hines ; Edited by Louis Hatchett | |
Thông tin xuất bản
| Lexington, Kentucky : University Press of Kentucky, 2014 | |
Mô tả vật lý
| 392 p.. | |
Tóm tắt
| 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, the book includes classic recipes from top chefs and home cooks alike. Featuring a new introduction by Hines biographer Louis Hatchett and a guide to the art of carving, this classic cookbook serves up a slice of twentieth-century Americana, direct from the kitchen of one of the nation's most trusted names in food. | |
Thuật ngữ chủ đề
| Cooking, American | |
Thuật ngữ chủ đề
| Cookbooks | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Tác giả(bs) CN
| Hatchett, Louis | |
Tác giả(bs) CN
| Michael | |
Tác giả(bs) CN
| Stern, Jane | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 100 | |aHines, Duncan |
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| 245 | |aAdventures in Good Cooking / |cDuncan Hines ; Edited by Louis Hatchett |
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| 260 | |aLexington, Kentucky : |bUniversity Press of Kentucky, |c2014 |
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| 300 | |a392 p.. |
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| 520 | |aKentucky 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, the book includes classic recipes from top chefs and home cooks alike. Featuring a new introduction by Hines biographer Louis Hatchett and a guide to the art of carving, this classic cookbook serves up a slice of twentieth-century Americana, direct from the kitchen of one of the nation's most trusted names in food. |
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| 541 | |aMua |
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| 650 | |aCooking, American |
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| 650 | |aCookbooks |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
|---|
| 690 | |aKhoa Du lịch và Việt Nam học |
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| 700 | |aHatchett, Louis |eEdited |
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| 700 | |aMichael |eForeword |
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| 700 | |aStern, Jane |eForeword |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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