Download or read book Kentucky Cooks written by Linda Allison-Lewis and published by University Press of Kentucky. This book was released on 2009-03-20 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Kentucky Cooks written by Linda Allison-Lewis and published by University Press of Kentucky. This book was released on 2009-03-20 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A delightful mix” of down-home and delicious recipes representing the best of the Bluegrass State (Sharon Thompson, Lexington Herald-Leader food writer and author of Flavors of Kentucky). Kentucky has a rich culinary tradition with distinctive regional recipes that reflect the unique heritage of the Commonwealth. Now the author of the celebrated cookbook Kentucky's Best is back with Kentucky Cooks: Favorite Recipes from Kentucky Living, presenting recipes handpicked from the pages of her popular column in Kentucky Living magazine. In Kentucky Cooks, traditional and contemporary flavors are united in the best recipes the state has to offer. Kentucky Cooks: Favorite Recipes from Kentucky Living is a diverse assortment of recipes, featuring entrees, side dishes, sandwiches and snacks, breads, desserts, and more. There’s something for every taste in this collection of delicious Kentucky favorites.
Download or read book The Blue Ribbon Cook Book written by Jennie C. Benedict and published by University Press of Kentucky. This book was released on 2014-10-17 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Cook Together Eat Together written by The University Press of Kentucky and published by University Press of Kentucky. This book was released on 2021-03-09 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book The Kentucky Bourbon Cookbook written by Albert W. A. Schmid and published by University Press of Kentucky. This book was released on 2010-05-01 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book All Time Favorite Recipes from Kentucky Cooks written by Gooseberry Patch and published by Rowman & Littlefield. This book was released on 2023-03-01 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: All-Time Favorite Recipes from Kentucky Cooks has tried & true recipes for every meal of the day, plus yummy party treats and delicious desserts. Easy-to-make dishes, with the great taste you expect from Gooseberry Patch recipes. Family-pleasing meals like burgers, casseroles, salads and more. Fun trivia about the Bluegrass State that you'll love to read and share. Time-saving tips and helps to get meals on the table in a jiffy. 169 Recipes.
Download or read book The Blue Grass Cook Book written by Minnie C. Fox and published by Applewood Books. This book was released on 2008-03 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Kentucky Housewife written by Lettice Bryan and published by Applewood Books. This book was released on 2001 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Kentucky Barbecue Book written by Wes Berry and published by University Press of Kentucky. This book was released on 2013-02-14 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Kentucky Fresh Cookbook written by Maggie Green and published by . This book was released on 2011 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: A seasonal food journey with native Kentuckian Maggie Green, The Kentucky Fresh Cookbook takes home cooks through a year of cooking delicious meals. Green guides both aspiring and experienced cooks through the rich variety of Kentucky ingredients and traditions with easy-to-follow instructions. Incorporating seasonal and local Kentucky produce and products in her recipes but also substituting frozen or canned food when necessary, Green makes cooking homemade meals not just tempting but effortless. Combining more than two hundred recipes with menus for daily meals, holiday events, and special family occasions, The Kentucky Fresh Cookbook acknowledges the cycle of Kentucky's culinary and agricultural traditions. Green shows how cooking with regional ingredients, including buttermilk, cornmeal, Bibb lettuce, bourbon, blackberries, pork, fresh herbs, honey, and black walnuts, can shape menus throughout the year.
Download or read book Hospitality Kentucky Style written by Michael Edward Masters and published by . This book was released on 2001 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Lincoln County Kentucky written by and published by Turner Publishing Company. This book was released on 2002 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Kentucky Kitchens written by Telephone Pioneers of America and published by Telephone Pioneers of Kentucky. This book was released on 1985-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Historic Kentucky Kitchen written by Deirdre A. Scaggs and published by University Press of Kentucky. This book was released on 2013-09-10 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 100 old-time recipes “authentic enough that one can easily cook like grandma (or her ma). A must for every kitchen and a nostalgic delight” (Louisville Courier-Journal). Kitchens aren’t just a place to prepare food—they’re 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 Historic Kentucky Kitchen assembles over 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, also provide recipe modifications and substitutions for hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians’ favorite dishes, including 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 photos and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, this is a novel and tasty way to experience the rich, diverse history of the Bluegrass State.
Download or read book Notes to the Kentucky Reports written by Fred P. Caldwell and published by . This book was released on 1907 with total page 832 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Kentucky s Cookbook Heritage written by John van Willigen and published by University Press of Kentucky. This book was released on 2014-09-12 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals—from what we eat, to how we prepare it, to how we consume it—illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities. In Kentucky's Cookbook Heritage, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's The Kentucky Housewife (originally published in 1839). Considered one of the earliest regional cookbooks, The Kentucky Housewife 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 priorities 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.
Download or read book Profiles from the Kitchen written by Charles A. Baker-Clark and published by University Press of Kentucky. This book was released on 2006-07-01 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: In an age where convenience often ranks above quality, many Americans have abandoned traditional recipes and methods of cooking for fast solutions to their hunger and nourishment needs. Modern families are busier than ever, juggling hectic schedules that send them to fast-food restaurant drive-through windows and to grocery stores crowded with pre-processed and ready-to-eat foods. With parents frequently working during the daytime, efficient food preparation in the evenings has become the number one priority in kitchens across the country. This trend began during the post–World War II years, which heralded the arrival of "fast foods" and innovative technological advancements that sought to simplify the cooking process. These products were marketed as quick and convenient alternatives that transformed the concept of cooking from a cultural activity and a means of bonding with one's family to a chore that should occupy as little time and energy as possible. Profiles from the Kitchen: What Great Cooks Have Taught Us about Ourselves and Our Food is Charles A. Baker-Clark's call to abandon the "homogenization of food and dining experiences" by encouraging us to reclaim knowledge of cooking and eating and reconnect with our ethnic, familial, and regional backgrounds. Baker-Clark profiles fifteen individuals who have shaped our experiences with food and who have gone beyond popular trends to promote cooking as a craft worth learning and sustaining. The cooks and food critics he writes about emphasize the appreciation of good cooking and the relationship of food to social justice, spirituality, and sustainability. Profiles from the Kitchen highlights prominent figures within the food industry, from nationally and internationally known individuals such as Paul and Julia Child, James Beard, and M.F.K. Fisher to regional food experts such as John T. Edge and Dennis Getto. The result is a collective portrait of foodlovers who celebrate the rich traditions and histories associated with food in our daily lives and who encourage us to reestablish our own connections in the kitchen.
