Look No Further
Product Description
Written and/or compiled by Richard T. Hougen who served for more than 35 years as manager of Boone Tavern Hotel and Restaurant on the campus of Berea College, this cookbook was copyrighted in 1951 and went through its 16th printing in 2003.
“I believe the secret of good cooking is a combination of simplicity in procedure, accurate measurement, and the use of plenty eggs, milk, butter and cream,” Mr. Hougen states in the foreword.
From the Tavern’s world famous “spoon bread” to “tournado of lamb” you will find dozens of recipes as popular among the restaurant’s diners today as they were more than 70 years ago.
“This is a selection of specialties of the house rather than a selection of all types of food,” writes Mr. Hougan.
Still, with 210 recipes, it covers a fairly broad range including breads, cakes, pies, puddings, salads, meats, fish, poultry and first courses along with vegetable recipes that have withstood the test of time.
Illustrated with 8 full page charcoal impressionistic drawings.
8.5” X 5.5” hardcover. 240 pages.
“I believe the secret of good cooking is a combination of simplicity in procedure, accurate measurement, and the use of plenty eggs, milk, butter and cream,” Mr. Hougen states in the foreword.
From the Tavern’s world famous “spoon bread” to “tournado of lamb” you will find dozens of recipes as popular among the restaurant’s diners today as they were more than 70 years ago.
“This is a selection of specialties of the house rather than a selection of all types of food,” writes Mr. Hougan.
Still, with 210 recipes, it covers a fairly broad range including breads, cakes, pies, puddings, salads, meats, fish, poultry and first courses along with vegetable recipes that have withstood the test of time.
Illustrated with 8 full page charcoal impressionistic drawings.
8.5” X 5.5” hardcover. 240 pages.