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Author: Deirdre A. Scaggs
Publisher: University Press of Kentucky
ISBN: 0813143047
Category : Cooking
Languages : en
Pages : 185
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Book Description
Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth. The Historic Kentucky Kitchen assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe's origin and helpful tips for the modern chef. The authors, who carefully tested each dish, provide recipe modifications and substitutions for rare and hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as John Sherman Cooper's preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge's "excellent" fried oysters. The recipes are flavored with humorous details such as "[for] those who thought they could not eat parsnips" and "Granny used to beat 'em [biscuits] with a musket." Accented with historic photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, The Historic Kentucky Kitchen presents a novel and tasty way to experience the history of the Bluegrass State.
Author: Deirdre A. Scaggs
Publisher: University Press of Kentucky
ISBN: 0813143047
Category : Cooking
Languages : en
Pages : 185
Get Book Here
Book Description
Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth. The Historic Kentucky Kitchen assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe's origin and helpful tips for the modern chef. The authors, who carefully tested each dish, provide recipe modifications and substitutions for rare and hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as John Sherman Cooper's preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge's "excellent" fried oysters. The recipes are flavored with humorous details such as "[for] those who thought they could not eat parsnips" and "Granny used to beat 'em [biscuits] with a musket." Accented with historic photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, The Historic Kentucky Kitchen presents a novel and tasty way to experience the history of the Bluegrass State.
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: John van Willigen
Publisher: University Press of Kentucky
ISBN: 0813146909
Category : History
Languages : en
Pages : 294
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Book Description
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.
Author: Pieter Estersohn
Publisher: The Monacelli Press, LLC
ISBN: 1580933564
Category : Architecture
Languages : en
Pages : 257
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Book Description
In Kentucky: Historic Houses and Horse Farms, pre-eminent architectural and interiors photographer Pieter Estersohn guides us through Bluegrass Country, the legendary landscape around Lexington, Kentucky. The wealthiest town west of the Alleghenies prior to the Civil War, Lexington has a rich architectural and cultural history that is manifest in the elegant houses within and around the center. Equally compelling is the equestrian heritage that has made Lexington the “Horse Capital of the World.” Among the properties presented are Ashland, an Italian-inspired villa built for distinguished statesman and orator Henry Clay; Pope Villa, one of only two extant residences by Benjamin Latrobe, the architect of the U.S. Capitol; Waveland, a completely intact Greek Revival estate from the 1830s; and Pleasant Hill, the largest restored Shaker community in the country. Dramatic aerial photographs celebrate the rolling landscape and expansive horse farms, including Gainesway Farm, a 1,500 acre site that has produced an impressive roster of legendary Throughbreds. Kentucky is a multifaceted and compelling portrait of a unique part of our country that combines a reverence for history and Southern traditions of hospitality and generosity with a vital present.
Author: Linda Bauer
Publisher: Taylor Trade Publishing
ISBN: 1461635861
Category : Cooking
Languages : en
Pages : 293
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Book Description
Tired of the boring chain restaurant scene? Recipes from Historic Texas will please your palate and nourish your mind. Enjoy a unique bit of Texas history by visiting a wide variety of restaurants located in unusual historic settings-a gritsmill, a Dr. Pepper bottling plant, a church, and a funeral home, to name a few. Two recipes from each establishment are offered to form a well balanced selection of Texas cuisine. A brief history of each of the 70 restaurants is included, followed by basic information such as hours of operation, location, and other important details. The recipes themselves are an eclectic mix of the simple and the exotic, from the Cowboy Omelet at Beaumont's The Pig Stand to the Jicama Salad at Dallas's famous Mansion on Turtle Creek. Two indexes, one to restaurants and the other to recipes, make the book equally useful as both a travel guide and a cook book.
Author: David Dominé
Publisher: University of Georgia Press
ISBN: 093295829X
Category : Architecture
Languages : en
Pages : 251
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Book Description
A forty-five-square-block neighborhood in the heart of Kentucky’s largest city, Old Louisville is among the largest and most significant historic preservation districts in America. Comprising some 1,400 structures built primarily between 1885 and 1905, it is a veritable time capsule of late-Victorian and early twentieth-century architecture. The broad avenues and quiet courts of this beautifully embowered space are lined with notable examples of Gothic Revival, Richardsonian Romanesque, Queen Anne, Italianate, Châteauesque, Second Empire, and Beaux Arts dwellings typifying the style and elegance of the Gilded Age. Located just south of Louisville’s business district, Old Louisville arose from the expansive grounds where the great Southern Exposition amazed and inspired visitors from 1883 to 1887. Coinciding with the economic growth of this expanding river city, the development of Old Louisville reflected the exuberance of its patrons and their architects as many of the designs combined various elements of diverse styles with sometimes whimsical and often strikingly delightful results. Old Louisville: Exuberant, Elegant, and Alive takes an intimate tour of fifty residential designs, from grand mansions to cozy cottages, from familiar house museums and boutique hotel adaptations to private homes of charm and sophistication. Many of these residences havenever been opened to the curious eyes of readers who are fascinated with old homes and interior design and intrigued by the skill and imagination necessary to rescue endangered buildings and convert them to the needs and comforts of modern living. Old Louisville is alive today with the busy activities of commerce and creativity. It is abuzz with people heading off to work at an office downtown or to a studio downstairs, while next door or down the block new neighbors are hunkering down to restore an old gem from a bygone era. Street fairs and art festivals roll with the vitality of contemporary life in a historic setting, and the pleasant sounds of Derby party celebrants mingle with the echoes of those now past. Old Louisville celebrates the architectural context of this remarkable neighborhood and commemorates the passion and the dedication of those who have recognized the value of its past and have sacrificed to preserve the certainty of its future.
Author: Steve Sheinkin
Publisher: Flash Point
ISBN: 1429931582
Category : Juvenile Nonfiction
Languages : en
Pages : 243
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Book Description
New York Times bestselling author and Newbery Honor recipient Steve Sheinkin gives young readers an American history lesson they'll never forget in the fun and funny King George: What Was His Problem?: Everything Your Schoolbooks Didn't Tell You About the American Revolution, featuring illustrations by Tim Robinson. A Bank Street Best Children’s Book of the Year A New York Public Library 100 Titles for Reading and Sharing What do the most famous traitor in history, hundreds of naked soldiers, and a salmon lunch have in common? They’re all part of the amazing story of the American Revolution. Entire books have been written about the causes of the American Revolution. This isn't one of them. What it is, instead, is utterly interesting, ancedotes (John Hancock fixates on salmon), from the inside out (at the Battle of Eutaw Springs, hundreds of soldiers plunged into battle "naked as they were born") close-up narratives filled with little-known details, lots of quotes that capture the spirit and voices of the principals ("If need be, I will raise one thousand men, subsist them at my own expense, and march myself at their head for the relief of Boston" --George Washington), and action. It's the story of the birth of our nation, complete with soldiers, spies, salmon sandwiches, and real facts you can't help but want to tell to everyone you know. “For middle-graders who find Joy Hakim’s 11-volume A History of US just too daunting, historian Sheinkin offers a more digestible version of our country’s story...The author expertly combines individual stories with sweeping looks at the larger picture—tucking in extracts from letters, memorable anecdotes, pithy characterizations and famous lines with a liberal hand.”—Kirkus Reviews Also by Steve Sheinkin: Bomb: The Race to Build—and Steal—the World's Most Dangerous Weapon The Notorious Benedict Arnold: A True Story of Adventure, Heroism & Treachery The Port Chicago 50: Disaster, Mutiny, and the Fight for Civil Rights Undefeated: Jim Thorpe and the Carlisle Indian School Football Team Most Dangerous: Daniel Ellsberg and the Secret History of the Vietnam War Which Way to the Wild West?: Everything Your Schoolbooks Didn't Tell You About Westward Expansion Two Miserable Presidents: Everything Your Schoolbooks Didn't Tell You About the Civil War Born to Fly: The First Women's Air Race Across America
Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258
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Book Description
From the New York Times bestselling author and founder of the beloved restaurant The Lost Kitchen comes a stunning collection of 100 Maine recipes for every season. “A sensory joy . . . simple seasonal fare, creatively elevated and beautifully photographed . . . The recipes in The Lost Kitchen beckon you to keep returning for more.”—The Philadelphia Inquirer 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 founded her acclaimed restaurant, the Lost Kitchen, in the same town, creating meals that draws locals and visitors from around the world to a dining room that feels like an extension of her home. No one can bring small-town America to life better than a native, especially when it comes to Maine, one of the country’s most off-the-beaten-path states, with an abundant natural bounty that comes from its coastline, rivers, farms, fields, and woods—a cook’s dream. Inspired by her lush locale and classic American cooking, Erin crafts deliciously satisfying and easy-to-make recipes such as Whole-Roasted Trout with Parsnip and Herb Hash, Maine Shrimp Rolls, Ramp and Fiddlehead Fried Rice, and Rhubarb Spoon Cake. Erin’s food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes her style of cooking so appealing—and so easy to embrace at home, wherever you live.
Author: Kathi Lipp
Publisher: Harvest House Publishers
ISBN: 0736965386
Category : Religion
Languages : en
Pages : 242
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Book Description
"I Don't Even Know Where to Start!" Feeling overwhelmed? Wondering if it's possible to move from "out of my mind" to "in control" when you've got too many projects on your plate and too much mess in your relationships? Kathi and Cheri want to show you five surprising reasons why you become stressed, why social media solutions don't often work, and how you can finally create a plan that works for you. As you identify your underlying hurts, uncover hope, and embrace practical healing, you'll become equipped to... trade the to-do list that controls you for a calendar that allows space in your life decide whose feedback to forget and whose input to invite replace fear of the future with peace in the present You can simplify and savor your life—guilt free! Clutter, tasks, and relationships may overwhelm you now, but God can help you overcome with grace. Foreword by Renee Swope, bestselling author of A Confident Heart.
Author: Adrian Miller
Publisher: UNC Press Books
ISBN: 1469632543
Category : Cooking
Languages : en
Pages : 292
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Book Description
An NAACP Image Award Finalist for Outstanding Literary Work—Non Fiction James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.
