Titles in the selected subject

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Kentucky's Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture

by John van Willigen

Food is a significant part of our daily lives and can be one of the most telling records of a time and place.

The Dessert Book

by Duncan Hines, edited by Louis Hatchett foreword by Michael and Jane Stern

Kentucky native and national tastemaker Duncan Hines (1880–1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of 59. 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.

Adventures in Good Cooking

Duncan Hines, edited by Louis Hatchett foreword by Michael and Jane Stern

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.

Duncan Hines: How a Traveling Salesman Became the Most Trusted Name in Food

by Louis Hatchett foreword by Michael and Jane Stern

Duncan Hines (1880–1959) may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand.

Civil War Recipes: Receipts from the Pages of Godey's Lady's Book

edited by Lily May Spaulding and John Spaulding

Godey's Lady's Book , perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s.