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Author: Jennie C. Benedict
Publisher: University Press of Kentucky
ISBN: 0813159881
Category : Cooking
Languages : en
Pages : 188
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Book Description
Jennie C. Benedict's The Blue Ribbon Cook Book represents the very best in the tradition of southern regional cooking. Recipes for such classic dishes as Parker House rolls, lamb chops, corn pudding, Waldorf salad, and cheese and nut sandwiches are nestled among longtime local favorites such as apple butter, rice pudding, griddle cakes, and Benedictine, the cucumber sandwich spread which bears Benedict's name. Throughout the cookbook, Benedict's delightful voice shines. Once the most famous caterer in Louisville, Benedict also operated a celebrated tearoom and soda fountain and trained with Fannie Farmer at the Boston Cooking School. Five editions of Benedict's famous cookbook have been published, and her aim in sharing her recipes was simple; as she mentions in the preface, "I have tried to give the young housekeeper just what she needs, and for more experienced ones, the best that can be had in the culinary art." As a creative entrepreneur, Benedict had a significant influence on the local culture and foodways. Her sweet and savory dishes were the stars of many Derby parties, and yet she placed equal emphasis on simple luncheon and dinner recipes to satisfy the needs of home cooks. While her popular dishes graced genteel tables all over the Bluegrass, Benedict's chicken salad sandwiches, sold from a pushcart, offered Louisville children the first school lunches in the city. This new edition of The Blue Ribbon Cook Book welcomes new generations of readers and cooks—those who remember wearing white gloves and eating delicate tea sandwiches at the downtown department store as well as those who want to make satisfying regional classics such as blackberry jam cake like grandmother used to make. Food writer Susan Reigler introduces the story of Benedict's life and cuisine.
Author: Jennie C. Benedict
Publisher: University Press of Kentucky
ISBN: 0813159881
Category : Cooking
Languages : en
Pages : 188
Get Book Here
Book Description
Jennie C. Benedict's The Blue Ribbon Cook Book represents the very best in the tradition of southern regional cooking. Recipes for such classic dishes as Parker House rolls, lamb chops, corn pudding, Waldorf salad, and cheese and nut sandwiches are nestled among longtime local favorites such as apple butter, rice pudding, griddle cakes, and Benedictine, the cucumber sandwich spread which bears Benedict's name. Throughout the cookbook, Benedict's delightful voice shines. Once the most famous caterer in Louisville, Benedict also operated a celebrated tearoom and soda fountain and trained with Fannie Farmer at the Boston Cooking School. Five editions of Benedict's famous cookbook have been published, and her aim in sharing her recipes was simple; as she mentions in the preface, "I have tried to give the young housekeeper just what she needs, and for more experienced ones, the best that can be had in the culinary art." As a creative entrepreneur, Benedict had a significant influence on the local culture and foodways. Her sweet and savory dishes were the stars of many Derby parties, and yet she placed equal emphasis on simple luncheon and dinner recipes to satisfy the needs of home cooks. While her popular dishes graced genteel tables all over the Bluegrass, Benedict's chicken salad sandwiches, sold from a pushcart, offered Louisville children the first school lunches in the city. This new edition of The Blue Ribbon Cook Book welcomes new generations of readers and cooks—those who remember wearing white gloves and eating delicate tea sandwiches at the downtown department store as well as those who want to make satisfying regional classics such as blackberry jam cake like grandmother used to make. Food writer Susan Reigler introduces the story of Benedict's life and cuisine.
Author: Minnie C. Fox
Publisher: Applewood Books
ISBN: 1429090146
Category : Cooking
Languages : en
Pages : 422
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Book Description
This 1904 book evokes the sights, smells, and tastes of Kentucky in the 1900s. Most importantly, the book was groundbreaking, over one hundred years ago, in its celebration of the vital role Black women played in building and sustaining the tradition of Southern cooking and Southern hospitality.
Author: The University Press of Kentucky
Publisher: University Press of Kentucky
ISBN: 0813180376
Category : Cooking
Languages : en
Pages : 156
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Book Description
Bring the family together with this collection of budget-friendly, hearty and healthy meals, plus tips for preparation & leftovers and conversation starters. In today’s fast-paced world, many people find themselves waiting in line at fast food restaurants more often than gathering around the dinner table with loved ones. Cooking and eating together can help families grow closer, but it can be challenging for parents to put a meal on the table when time is limited and money is tight. Cook Together, Eat Together is designed to help families enjoy more home-cooked, healthy meals. Featuring easy recipes for breakfast dishes, soups, vegetables, salads, and one-pot meals, the book lays out a strategy to enable families to spend more quality time together while also preparing foods that are affordable and delicious. In addition, the authors provide a toolkit for lifestyle changes, including budgeting tips, nutrition guides, breakdowns explaining how to evaluate food labels, and even a quick guide to shopping smart at the farmers’ market. Each recipe comes with useful information?from preparation tricks that help reduce mess, to ideas for how to use leftovers, all the way to icebreakers for starting fun conversations around the table. The no-nonsense, nutritious recipes in this cookbook are designed to get the whole family in the kitchen, enjoying comforting foods, and making memories. Cook Together, Eat Together serves up tasty, budget-friendly dishes that home cooks and their kids can prepare with less stress. “Replete with full color photographic examples of mouth-watering finished dishes, Cook Together, Eat Together is thoroughly ‘user friendly’ in organization and presentation?making it a memorably ideal and unreservedly recommended addition to personal, family and community library cookbook collections.” —Midwest Book Review
Author: Wes Berry
Publisher: University Press of Kentucky
ISBN: 0813141796
Category : History
Languages : en
Pages : 386
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Book Description
The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hit the trail in search of the best smoke, the best flavor, and the best pitmasters he could find. This handy guide presents the most succulent menus and colorful personalities in Kentucky.
Author: Linda Allison-Lewis
Publisher: University Press of Kentucky
ISBN: 0813173337
Category : Cooking
Languages : en
Pages : 233
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Book Description
Kentucky has a rich culinary tradition with distinctive regional recipes that reflect the unique heritage of the commonwealth, and few know that tradition better than Linda Allison-Lewis. In the ten years since the publication of her celebrated first collection, Kentucky's Best: Fifty Years of Great Recipes, letters and e-mails have poured in from readers clamoring for a collection of the best recipes from her popular food column. Kentucky Cooks: Favorite Recipes from Kentucky Living presents the most popular recipes from the pages of Kentucky Living magazine. In Kentucky Cooks, traditional and contemporary flavors are united in the best recipes the state has to offer. Kentucky Cooks offers a diverse assortment of the magazine's most requested recipes. Featuring entrées, side dishes, sandwiches, snacks, breads, desserts, and more, there is something for every taste in this collection of delicious Kentucky favorites. Each section begins with an anecdote shared by a Kentucky Living staffer, a reader of the column, or related by Allison-Lewis herself. Ease into the day with morning specialties like Gingerbread Waffles, Caramel Apple–Filled Crepes, or Breakfast Tortilla Roll Ups. Cooks will be delighted to find savory selections for weeknights as well as special occasions, including new twists on old standbys such as Blackberry Vinaigrette Salad, Buttermilk Chive Biscuits, Crispy Oven-Fried Chicken, Coffee-Pecan-Glazed Ham, or Crouton and Walnut Catfish. Many entrées take a fresh look at regional favorites; Venison Italian, Pork Shoulder with Stir-Fried Vegetables and Plum Sauce, Southwest Slow-Cooker Burritos, and Grilled Chipotle Adobo Pork Tenderloin fuse unexpected ingredients for an international zing. Seasonal ingredients appear in innovative combinations in Vidalia Onion Finger Sandwiches, Shrimp Julep with Pear Salad, Honey-Baked Tomatoes, and Bison Tenderloin with Roasted Asparagus and Stone-Ground Cheese Grits. Indulge your sweet tooth with decadent desserts like Quick-and-Easy Blackberry Cobbler, Cream Cheese Pound Cake, Chocolate Cinnamon Pudding, Orange-Slice Cake, or Black Forest Fudge Trifle. Better yet, start with dessert and see if you have room left for dinner! Whether enjoying a family meal, entertaining friends and neighbors, or hosting a holiday celebration, the recipes in Kentucky Cooks will inspire you to savor all the best the region has to offer.
Author: Albert W. A. Schmid
Publisher: University Press of Kentucky
ISBN: 0813173744
Category : Cooking
Languages : en
Pages : 168
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Book Description
Once relegated to an annual appearance in a Kentucky Derby Mint Julep, bourbon has enjoyed a steady resurgence in popularity to claim a wide international audience. Yet despite its global appeal, bourbon remains a quintessentially Kentucky creation and a uniquely American spirit. Bourbon's popularity is matched only by its versatility. In The Kentucky Bourbon Cookbook, master chef Albert Schmid presents more than fifty recipes that feature Kentucky's signature spirit in entrees, soups, desserts, and much more. From the classic Manhattan cocktail to Bourbon-Pecan Crème Brulée with Chocolate Sauce, The Kentucky Bourbon Cookbook unlocks the culinary potential of this beloved spirit, allowing this special whiskey to enhance the flavors of every meal. More than just a collection of recipes, The Kentucky Bourbon Cookbook is peppered with bourbon lore and Kentucky history, as well as stories and personal anecdotes to accompany the meals. The cookbook is organized by season to emphasize the importance of fresh ingredients and context in dining. Blending time-honored traditions with new approaches, Chef Schmid creates a diverse collection of exciting bourbon recipes for any occasion. Beautifully illustrated with more than a dozen color photos, The Kentucky Bourbon Cookbook introduces a variety of ways to use one of Kentucky's most famed exports to spice any dessert, compliment any entrée, or complete any cocktail.
Author: Telephone Pioneers of America
Publisher: Telephone Pioneers of Kentucky
ISBN: 9780966221206
Category : Cookery
Languages : en
Pages : 0
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Book Description
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.
Author: Lettice Bryan
Publisher: Applewood Books
ISBN: 1557095140
Category : Cooking
Languages : en
Pages : 462
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Book Description
Originally published in 1839, this long-lost classic of Southern cooking includes more than 1,300 recipes. The foods and recipes featured in this kitchen classic are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South.
Author: Ouita Michel
Publisher: University Press of Kentucky
ISBN: 195056410X
Category : Cooking
Languages : en
Pages : 200
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Book Description
For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant -- from Wallace Station to Holly Hill Inn -- features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. Just a Few Miles South serves up the recipes that patrons of Michel's restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouita's Sardou Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and Honeywood's Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can't get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients -- and share it all with friends and family.
Author: Marion Flexner
Publisher: University Press of Kentucky
ISBN: 0813137101
Category : Cooking
Languages : en
Pages : 345
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Book Description
“Delectable recipes throughout [and] valuable hints on the fine art of being a good cook. A book to read—as well as to put to use.” —Kirkus Reviews (starred review) Down-home Southern cooking is as much a part of Kentucky’s heritage as fine horses or bourbon whiskey. Known as a skilled hand in the kitchen, Marion Flexner compiled delicious and thoroughly tested recipes of Kentucky specialties, such as the Chocolate Almond Torte, Tombstone Pudding, and the Real Hot Brown, and “sippages” like the Apple Toddy and the Churchill Downs Mint Julep, in this classic cookbook that showcases the commonwealth’s best cuisine. Also included are colorful anecdotes that reflect a century of culinary Kentucky. “Out of Kentucky Kitchens is in the small circle of definitive books on Southern cookery and history.”―John Egerton, author of Southern Food: At Home, on the Road, in History
