COOKING WITH HOUGEN by Richard T. Hougen

COOKING WITH HOUGEN

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KIRKUS REVIEW

A new (Look No Further) collection of 177 recipes from the Kentucky Inn, Boone Tavern, Berea College Hotel, which is becoming a regional landmark. They are for the most part specialty dishes, with cookies, cakes, pies and desserts more prominently featured- along with peripheral enticements- jellies, punches, relishes. Many of them do not involve elaborate or expensive procedures (margarine is as much used as butter; there are frozen and canned food substitutions); but all enable the hostess to serve a more festive type of food and add some distinctive dishes to the everyday repertoire.

Pub Date: May 9th, 1960
Publisher: Abingdon