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Look No Futher by Richard T. Hougen Signed by Author Southern Recipes Vintage 1955 HC Cookbook
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BOOK/AUTHOR: LOOK NO FUTHER by Richard T. Hougen
PUBLISHER: Abingdon Press, Nashville, Tennessee, Copyright 1951, 1953, 1955
ILLUSTRATOR: Robert D. Bigelow, Black-and-white drawings
DESCRIPTION: Hardcover, Retro cover of blue, purple and yellow, Gold titles on cover and spine, 244 pages, SIGNED by the author on the front flyleaf, Approx. 5 3/4 x 8 1/4 x 1 inches
CONDITION: LIKE NEW, Appears unread, Pages white, clean and binding tight, Top corners on covers bumped, Collectible copy
DUST JACKET: None
ABOUT THIS BOOK: It is the popularity of this cookbook, Mr. Hougen’s first collection of his recipes, that prompted him to compil “Cooking With Hougen.” Here you have, also in large type, 210 recipes that promise good eating every time. Some of the recipes:
Almond Buns
Veal Paprika
Banana Whip
Torgor Potatoes
The culinary treats in this collection have won acclaim from tourists from all over the United States who have visited Boone Tavern Inn. You will win accolades, too, from your family when you treat them to the delights found in “Look No Further.” Clear instructions. Washable cloth binding. $2.95
Also included is the original brochure/order form (3 ¼ x 6 inches) found in the 1955 book. “Look No Further.” The brochure describes the three books written by author Richard T. Hougen:
“Cooking With Hougen: Recipes for the hard to please” $2.95
“Abingdon Basic Cookbook” $3.75
“Look No Further” $2.95
Postage 15 cents
Keywords: hardcover, cookbook, index. cookbooks, cuisine, international cuisine, ethnic cuisine, cuisine of kentucky, american cuisine, southerrn cuisine, cucina, cocina, kolacky, banbury cross cake, dolly varden cake, hunting cakes, pecan sighs, mont blanc, sailor duff, new orleans chicken gumbo, english hot pot, caper gravy, country chicken pie, bar BQ pork and veal tournelle, norwegian meat balls, spanish sauce, sussex bird, veal paprika, brussel sprouts with roquefort rabbit, southern black walnut pie, southern hominy pudding, sweet potato pudding.
ABOUT THE AUTHOR: Richard T. Hougen, author and hotelman, has been manager of Berea College Hotel, Berea, Kentucky, since 1940. In this position he has personally created and selected the recipes used in the hotel’s amorous restaurant, Boone Tavern Inn.
PUBLISHER: Abingdon Press, Nashville, Tennessee, Copyright 1951, 1953, 1955
ILLUSTRATOR: Robert D. Bigelow, Black-and-white drawings
DESCRIPTION: Hardcover, Retro cover of blue, purple and yellow, Gold titles on cover and spine, 244 pages, SIGNED by the author on the front flyleaf, Approx. 5 3/4 x 8 1/4 x 1 inches
CONDITION: LIKE NEW, Appears unread, Pages white, clean and binding tight, Top corners on covers bumped, Collectible copy
DUST JACKET: None
ABOUT THIS BOOK: It is the popularity of this cookbook, Mr. Hougen’s first collection of his recipes, that prompted him to compil “Cooking With Hougen.” Here you have, also in large type, 210 recipes that promise good eating every time. Some of the recipes:
Almond Buns
Veal Paprika
Banana Whip
Torgor Potatoes
The culinary treats in this collection have won acclaim from tourists from all over the United States who have visited Boone Tavern Inn. You will win accolades, too, from your family when you treat them to the delights found in “Look No Further.” Clear instructions. Washable cloth binding. $2.95
Also included is the original brochure/order form (3 ¼ x 6 inches) found in the 1955 book. “Look No Further.” The brochure describes the three books written by author Richard T. Hougen:
“Cooking With Hougen: Recipes for the hard to please” $2.95
“Abingdon Basic Cookbook” $3.75
“Look No Further” $2.95
Postage 15 cents
Keywords: hardcover, cookbook, index. cookbooks, cuisine, international cuisine, ethnic cuisine, cuisine of kentucky, american cuisine, southerrn cuisine, cucina, cocina, kolacky, banbury cross cake, dolly varden cake, hunting cakes, pecan sighs, mont blanc, sailor duff, new orleans chicken gumbo, english hot pot, caper gravy, country chicken pie, bar BQ pork and veal tournelle, norwegian meat balls, spanish sauce, sussex bird, veal paprika, brussel sprouts with roquefort rabbit, southern black walnut pie, southern hominy pudding, sweet potato pudding.
ABOUT THE AUTHOR: Richard T. Hougen, author and hotelman, has been manager of Berea College Hotel, Berea, Kentucky, since 1940. In this position he has personally created and selected the recipes used in the hotel’s amorous restaurant, Boone Tavern Inn.
