"Kentucky Keepsakes is a cookbook packed full of treasured, long-loved recipes and Kentucky traditions. I this ample volume, Liz Ross offers up not only one version of a cherished dish, but several variations, one of which just might be like Grandmother made. Her lifelong collection of recipes for planning an old-fashioned breakfast or Derby brunch, a woman's club luncheon, an afternoon tea, an elegant dinner, or a country supper represents the finest in Kentucky cuisine- along with memories and traditions which are truly keepsakes."--Provided by publisher.
A Southern historian combs through Kentucky cookbooks from the mid-nineteenth century through the twentieth to reveal a fascinating cultural narrative. In Kentucky's Cookbook Heritage, John van Willigen explores the Bluegrass State's cultural and culinary history, through the rich material found in regional cookbooks. He begins in 1839, with Lettice Bryan's The Kentucky Housewife, which includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting attitudes and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.
The Old Fashioned explores the history of the “original cocktail” through its ingredients and accessories—a rocks glass, rye whiskey or bourbon, sugar, bitters, and orange zest to garnish—and the many people and places that have contributed to the drink's legend. Featuring a handpicked selection of recipes along with delicious details about the particularities that arose with each new variation, this spirited guide is an entertaining read.
“A seasonal culinary journey that guides home cooks through a year in a Kentucky kitchen, highlighting the best local dishes of the Bluegrass region.” —Tastings With more than two hundred recipes, this book guides both aspiring and experienced cooks in the preparation of delicious meals using the delightful variety of foods found in Kentucky. Maggie Green welcomes readers with her modern and accessible approach, incorporating seasonally available Kentucky produce in her recipes but also substituting frozen or canned food when necessary. She complements her year of recipes with tidbits about her own experiences with food, including regional food traditions she learned growing up in Lexington, attending the University of Kentucky, and raising a family in Northern Kentucky. The Kentucky Fresh Cookbook acknowledges the importance of Kentucky’s culinary and agricultural traditions while showing how southern culture shapes food choices and cooking methods. Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment. The Kentucky Fresh Cookbook contains a year’s worth of recipes and menus for everyday meals, holiday events, and special family occasions—all written with Kentucky flair. “Green, whose new cookbook reads like notes from a lifelong Lexington friend, finds the best of what is ripe and ready to eat each month of the year.” —Lexington Herald-Leader “The collection of recipes inside, with the author’s notes included, would be a lovely meal to cook for Mom, to serve while watching the Derby, or just to celebrate a beautiful spring day.” —Kentucky/Cincinnati Enquirer
A "little gift" cookbook from Kentucky filled with simple-to-prepare dishes. Traditional recipes such as "Mint Juleps," "Benedictine Cheese Spread" to the famous "Kentucky Hot Brown,"__and more, a souvenir from the Bluegrass state.
Visit the birthplace of bluegrass, the Derby, and much of American history. Friendly, welcoming Kentucky offers a wealth of vacation opportunities: Experience the rhythms of bluegrass music in the land where it began; discover American history, from the struggles of the early pioneers to the battle sites of the Civil War; take in a race at Churchill Downs, home of the Kentucky Derby; and breathe in the beautiful rolling hills of the Bluegrass State. Watch as a stick of wood is transformed into a baseball bat at the Louisville Slugger Factory and Museum; follow the Bourbon Trail to distilleries where the world's finest bourbon is made. Art enthusiasts need look no further than Kentucky, where you can take in a play under the stars or explore eclectic galleries and museums. And come hungry, because the state harbors both world-class restaurants and down-home eateries. For those with outdoor adventures on their agenda, the state is a paradise, with plentiful opportunities for hiking, kayaking, spelunking, and fishing.
Kentucky's contribution to the perennially popular American craft of quiltmaking is a rich and varied one. Mary Clarke examines here the state of the craft in Kentucky and finds it as lively today as it was 150 years ago. Like a fingerprint, every Kentucky quilt differs from all others in some respects, whether it is an original creation or a variation of one of the traditional patterns long popular in the United States. And many Kentucky quilts reveal much about the individual maker—her disposition, taste, and lifestyle, the familiar objects that bring joy to her daily life, and her response to events beyond the confines of family and home. Taken as a whole, Kentucky quilts and quilt names reflect the history of the Commonwealth, at every turn showing the intermingling of old and new in the grassroots continuity of an ancient craft that responds to fads and fashions by absorbing and refining them.
NATIONAL BESTSELLER • “A vivid portrait of America’s greatest stallion, the larger-than-life men who raced and bred him, and the dramatic times in which they lived.”—Geraldine Brooks, author of Horse The powerful true story of the champion Thoroughbred racehorse who gained international fame in the tumultuous Civil War–era South, and became the most successful sire in American racing history The early days of American horse racing were grueling. Four-mile races, run two or three times in succession, were the norm, rewarding horses who brandished the ideal combination of stamina and speed. The stallion Lexington, named after the city in Kentucky where he was born, possessed these winning qualities, which pioneering Americans prized. Lexington shattered the world speed record for a four-mile race, showing a war-torn nation that the extraordinary was possible even in those perilous times. He would continue his winning career until deteriorating eyesight forced his retirement in 1855. But once his groundbreaking achievements as a racehorse ended, his role as a sire began. Horses from his bloodline won more money than the offspring of any other Thoroughbred—an annual success that led Lexington to be named America’s leading sire an unprecedented sixteen times. Yet with the Civil War raging, Lexington’s years at a Kentucky stud farm were far from idyllic. Confederate soldiers ran amok, looting freely and kidnapping horses from the top stables. They soon focused on the prized Lexington and his valuable progeny. Kim Wickens, a lawyer and dressage rider, became fascinated by this legendary horse when she learned that twelve of Thoroughbred racing's thirteen Triple Crown winners descended from Lexington. Wickens spent years meticulously researching the horse and his legacy—and with Lexington, she presents an absorbing, exciting account that transports readers back to the raucous beginning of American horse racing and introduces them to the stallion at its heart.
The ingredients are simple—beer, cheese, and spices—and the result is delicious. Still, beer cheese is a rarefied dish not common in cookbooks or on menus. Since the 1940s, this creamy appetizer with a kick, traditionally served with pretzels, has quietly found its way into pubs and restaurants throughout the South and Midwest. The original recipe is cloaked in a mystery nearly as deep as the JFK assassination. Ask most makers and they'll act demure about the contents of their dip. Some refuse to disclose what kind of beer or cheese they use or which extra spices they add. Others keep their preparation instructions secret. Garin Pirnia traces the history of beer cheese from its beginnings at the Driftwood Inn in Winchester, Kentucky, to today, situating it alongside other dishes such as the German cheese spread obatzda, queso dip, and pimento cheese. She surveys the restaurants that serve this distinctive dip, highlights points of interest along the Beer Cheese Trail, and includes dozens of recipes, from the classic original, to new twists like Pawpaw Beer Cheese, to dishes that incorporate the spread, such as Crab Broccoli, Beer Cheese Casserole, and Beer Cheese Buttermilk Biscuits. Packed full of interviews with restauranteurs who serve it, artisans who process it, and even home cooks who enter their special (and secret) recipes in contests, The Beer Cheese Book will entertain and educate, all while making your mouth water. Fortunately, it will also teach you how to whip up your own batch.
