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Author: Albert W.A. Schmid
Publisher: University Press of Kentucky
ISBN: 0813169895
Category : Cooking
Languages : en
Pages : 159
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Book Description
This celebration of the Bluegrass State’s cuisine and culture is “more than just a cookbook . . . a slice of Kentucky's history” (Bowling Green Daily News). Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one “bird of the air,” at least one “beast of the field,” and as many vegetables as the cook wants to add. Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today, and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
Author: Albert W.A. Schmid
Publisher: University Press of Kentucky
ISBN: 0813169895
Category : Cooking
Languages : en
Pages : 159
Get Book Here
Book Description
This celebration of the Bluegrass State’s cuisine and culture is “more than just a cookbook . . . a slice of Kentucky's history” (Bowling Green Daily News). Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one “bird of the air,” at least one “beast of the field,” and as many vegetables as the cook wants to add. Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue. Award-winning author and chef Albert W. A. Schmid serves up a feast for readers in Burgoo, Barbecue, and Bourbon, sharing recipes and lore surrounding these storied culinary traditions. He introduces readers to new and forgotten versions of favorite regional dishes from the time of Daniel Boone to today, and uncovers many lost recipes, such as Mush Biscuits and Half Moon Fried Pies. He also highlights classic bourbon drinks that pair well with burgoo and barbecue, including Moon Glow, Bourbaree, and the Hot Tom and Jerry. Featuring cuisine from the early American frontier to the present day, this entertaining book is filled with fascinating tidbits and innovative recipes for the modern cook.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 248
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Book Description
Orange Coast Magazine is the oldest continuously published lifestyle magazine in the region, bringing together Orange County¹s most affluent coastal communities through smart, fun, and timely editorial content, as well as compelling photographs and design. Each issue features an award-winning blend of celebrity and newsmaker profiles, service journalism, and authoritative articles on dining, fashion, home design, and travel. As Orange County¹s only paid subscription lifestyle magazine with circulation figures guaranteed by the Audit Bureau of Circulation, Orange Coast is the definitive guidebook into the county¹s luxe lifestyle.
Author: Andrea Hinding
Publisher:
ISBN:
Category : Women
Languages : en
Pages : 1154
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Book Description
Author:
Publisher:
ISBN:
Category : Quakers
Languages : en
Pages : 342
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Book Description
Author: Charlotte Hubbard
Publisher: Kensington Books
ISBN: 1420131885
Category : Fiction
Languages : en
Pages : 349
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Book Description
In Willow Ridge, Missouri, the Christmas season is a time when faith brings peace, family brings warmth and new romance brings sparkling joy. Original.
Author: Tashia Hart
Publisher:
ISBN: 9781681342023
Category : Cooking
Languages : en
Pages : 272
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Book Description
The history of manoomin, wild rice, told through cultural practice, traditional ecological knowledge, scientific observation, and inspired dishes that feed the senses and the body.
Author: Zoe Strecker
Publisher: Rowman & Littlefield
ISBN: 0762757906
Category : Travel
Languages : en
Pages : 259
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Book Description
Go beyond the usual tourist attractions to discover hidden treasures in the Bluegrass State.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 2188
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Book Description
Author: Apicius
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 282
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Book Description
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.
Author: Jackie Sheckler Finch
Publisher: Rowman & Littlefield
ISBN: 1493070436
Category : Travel
Languages : en
Pages : 237
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Book Description
Tired of the same old tourist traps? Whether you’re a visitor or a local looking for something different, let Kentucky Off the Beaten Path show you the Bluegrass State you never knew existed. Soothe your ailments and your hunger with the healing properties of poke at the Poke Sallet Festival; take an expedition through Walt Whitman’s “vale of the Elkhorn” in a canoe; or stay in your own personal concrete teepee in Cave City. Visit the incredible collection of fossils on display at Big Bone Lick State Park, in an area where colossal mammals came to lick salt (and sulfur) more than 10,000 years ago. So if you’ve “been there, done that” one too many times, get off the main road and venture Off the Beaten Path.
