There are those of us who love to cook and those of us who have to cook. But even the most unskillful cook can in most cases achieve wonders if he has good recipes. Richard T. Hougen

{HISTORY}

Richard Hougen was the manager of the Boone Tavern Hotel in Berea, Kentucky for over 35 years. Graduating from Cornell University's Hotel Administration College in the 1930's, gave him just the right training to recognize talented staff and to exude hospitable service. First testing his skills in the food industry in Chicago, he moved to Berea, Kentucky to become managing director of the Boone Tavern Hotel in the 1940's, and stayed, a delightful fixture of the place, for more than three decades.

During that time Ricahrd published several cookbooks. This one, Look No Further was originally ipublished n 1951 and was so popular it went through several reprints. This is the 1955 edition. It contains 190 recipes that were favorite menu items in Boone Tavern, a hotspot for travelers to Kentucky as well as guests, students and faculty of Berea College on whose campus the hotel was situated. 

Made up of Southern favorites including recipes from Richard's own family cookbooks, these dishes in Look No Further offer an array of regional fare that is comprised of fresh, whole ingredients and simple steps. Signed by the author, and featuring handwritten notes from a previous owner, it makes a lovely, personable gift for any Southern foodie or culinary historian.

{SPECIAL FEATURES}

- 247 pages

- 190 recipes covering lunch, dinner and desserts

- 1955 edition 

 - Signed by the author

- Illustrated by Robert Bigelow

- Handwritten notes by a previous owner

- Gift Inscription 

- The end of each chapter offers several blank pages for personalized notes substitutions

{CONDITION}

Clean and bright, it contains some handwritten marks denoting favorite recipes. All pages are bright and clean. Spine is tight and cover boards are spot free. 

{SIZE}

Measures 5.75" (width) x 8.75" inches (length) x 1" inch (thick)

{WHY IT'S ESPECIALLY MARVELOUS}

Boone Tavern was famous throughout the 20th century (and still is!) for its Southern Spoon Bread, of which the recipe is included here. As a hotel that is still very much lauded for its hospitality and dining experience, this cookbook is both a fun travel memento and a useful kitchen guide full of regional recipes from the country's most hospitable area. Interesting recipes include Roast Chestnut Stuffed Tenderloin, Sweet Potato Pudding, Southern Black Walnut Pie, Prince of Wales Cake, Tavern Hush Puppy, Raw Cranberry Relish and Kolacky.