Good food is as much a part of the Kentucky heritage as fine horses and bourbon whiskey. And nowhere is Kentucky's traditional cuisine better presented than in Out of Kentucky Kitchens by Louisville's own Marion Flexner. First published in 1949, the book has been popular with cooks and cookbook collectors ever since. A highly skilled hand in the kitchen, Marion Flexner compiled a representative gathering of delicious, thoroughly tested recipes of Kentucky specialties, many of them "heirloom" items given to her by friends and acquaintances. Colorful anecdotes about famous Kentuckians, hostesses, and cooks spanning 100 years accompany the recipes, taking the reader on a journey through Kentucky's culinary history and society. With this authentic Kentucky classic, cooks of older and newer generations can once again have a regional culinary guide that is a delight to use and read.
The recipes in Kentucky Kitchens, Volume I, were gathered by co-workers and retired employees of the telephone company. These easy-to follow recipes use basic ingredients found in any kitchen. With 650 pages of Kentucky favorites, you are sure to find good down-home menus for any occasion.
An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.
Hospitality-kentucky Style defines simply elegant cooking and entertaining is in the Kentucky tradition of welcoming family and friends to their old homes. The author, Colonel Michael Masters is The Host of Kentucky and he annotates the recipes he uses in his entertaining with familial annotations and storytelling. If you ever wanted to know the reason for Kentucky's worldwide reputation for hospitality you must read this book. It is all about fine food, fine aged Kentucky bourbon whisky, fast horses and beautiful women. If you read Hospitality-Kentucky Style once, you will reread it ten times. It is that terrific.
As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home.
An exploration into the culinary identity of eastern Europe through stunning food and travel photography, interspersed with stories and memories of tiny buildings called summer kitchens. In this new cookbook from award-winning author Olia Hercules, explore the diversity of Ukraine’s cuisine and heritage through the alluring window of summer kitchens—small structures alongside the main house where people cook and preserve summer fruits and vegetables for the winter months. Featuring 100 superb recipes, a gorgeous collection of food and lifestyle images, and evocative personal narrative, Hercules illustrates how the region’s cuisine varies as much as the landscapes, climate, and produce through her travels to the Carpathians, the Black Sea, the shores of the Danube and Dnieper, and her native land.
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 Kentucky Encyclopedia's 2,000-plus entries are the work of more than five hundred writers. Their subjects reflect all areas of the commonwealth and span the time from prehistoric settlement to today's headlines, recording Kentuckians' achievements in art, architecture, business, education, politics, religion, science, and sports. Biographical sketches portray all of Kentucky's governors and U.S. senators, as well as note congressmen and state and local politicians. Kentucky's impact on the national scene is registered in the lives of such figures as Carry Nation, Henry Clay, Louis Brandeis, and Alben Barkley. The commonwealth's high range from writers Harriette Arnow and Jesse Stuart, reformers Laura Clay and Mary Breckinridge, and civil rights leaders Whitney Young, Jr., and Georgia Powers, to sports figures Muhammad Ali and Adolph Rupp and entertainers Loretta Lynn, Merle Travis, and the Everly Brothers. Entries describe each county and county seat and each community with a population above 2,500. Broad overview articles examine such topics as agriculture, segregation, transportation, literature, and folklife. Frequently misunderstood aspects of Kentucky's history and culture are clarified and popular misconceptions corrected. The facts on such subjects as mint juleps, Fort Knox, Boone's coonskin cap, the Kentucky hot brown, and Morgan's Raiders will settle many an argument. For both the researcher and the more casual reader, this collection of facts and fancies about Kentucky and Kentuckians will be an invaluable resource.
Ten years ago, former New York Times food columnist Molly O’Neill embarked on a transcontinental road trip to investigate reports that Americans had stopped cooking at home. As she traveled highways, dirt roads, bayous, and coastlines gathering stories and recipes, it was immediately apparent that dire predictions about the end of American cuisine were vastly overstated. From Park Avenue to trailer parks, from tidy suburbs to isolated outposts, home cooks were channeling their family histories as well as their tastes and personal ambitions into delicious meals. One decade and over 300,000 miles later, One Big Table is a celebration of these cooks, a mouthwatering portrait of the nation at the table. Meticulously selected from more than 20,000 contributions, the cookbook’s 600 recipes are a definitive portrait of what we eat and why. In this lavish volume—illustrated throughout with historic photographs, folk art, vintage advertisements, and family snapshots—O’Neill celebrates heirloom recipes like the Doughty family’s old-fashioned black duck and dumplings that originated on a long-vanished island off Virginia’s Eastern Shore, the Pueblo tamales that Norma Naranjo makes in her horno in New Mexico, as well as modern riffs such as a Boston teenager’s recipe for asparagus soup scented with nigella seeds and truffle oil. Many recipes offer a bridge between first-generation immigrants and their progeny—the bucatini with dandelion greens and spring garlic that an Italian immigrant and his grandson forage for in the Vermont woods—while others are contemporary variations that embody each generation’s restless obsession with distinguishing itself from its predecessors. O’Neill cooks with artists, writers, doctors, truck drivers, food bloggers, scallop divers, horse trainers, potluckers, and gourmet club members. In a world where takeout is just a phone call away, One Big Table reminds us of the importance of remaining connected to the food we put on our tables. As this brilliantly edited collection shows on every page, the glories of a home-cooked meal prove how every generation has enriched and expanded our idea of American food. Every recipe in this book is a testament to the way our memories—historical, cultural, and personal—are bound up in our favorite and best family dishes. As O’Neill writes, "Most Americans cook from the heart as well as from a distinctly American yearning, something I could feel but couldn’t describe until thousands of miles of highway helped me identify it in myself: hometown appetite. This book is a journey through hundreds of ‘hometowns’ that fuel the American appetite, recipe by recipe, bite by bite."
Tasting Kentucky: Favorite Recipes from the Bluegrass State showcases Kentucky’s exuberant cuisine, from classic barbecue, Hot Browns, and catfish with beer cheese grits, to innovative fusions of regional and global flavors. Mouth-watering photographs complement 102 recipes both simple and sumptuous from the finest restaurants, inns, cafés, and bed-and-breakfasts across the state. For a fresh take on fabulous food, sample these irresistible dishes from the Bluegrass State: Buttermilk Pancakes with Bourbon-Vanilla Whipped Butter; Goetta (Hogs n’ Oats Sausage); Chorizo-Cheddar Corn Fritters with Cilantro-Jalapeño Aioli; Zesty Cheese Straws; Jack’s Lounge Mint Julep; Butternut Squash with Maple-Bacon Butter; Orange Hazelnut-Asparagus Salad; Keeneland Burgoo; Roasted Cauliflower and Pecan Soup with Mint Oil; Benedictine, Bacon, and Fried Green Tomato Sandwich; Grilled Lamb Burgers with Mint Burger Sauce; Fried Chicken with Hickory Drizzle; Pork Roast with Sorghum Rub; Chocolate Tart with Bourbon Praline Topping; Jackson’s Orchard Apple Strudel; Marbled Bourbon Pound Cake; and so much more.
