Classic Kentucky Meals PDF Download

Author: Rona Roberts
Publisher: Arcadia Publishing
ISBN: 1625852606
Category : Cooking
Languages : en
Pages : 226

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Book Description
An award-winning food writer shares recipes for authentic Kentucky meals while profiling some of the state’s culinary staples and producers. True Kentucky cuisine tastes best at a full table. Friends and family share stories while passing delectables like roast chicken, bacon-kissed wilted salad and fresh butter for the spoon bread. Classic Kentucky Meals puts the state on the plate, highlighting the commonwealth of flavors from Mercer County meadows, a treasured Princeton smokehouse, Casey County’s sorghum fields, and Berea’s culinary traditions. Kentuckians cherish local cheese makers’ fine aged cheddars and sixth-generation millers’ crunchy cornmeals, and savor tender green bean varieties their great-great-grandparents would recognize and applaud. “A guided tutorial through five great menus of Kentucky flavors, with options for dressing up standards like corn bread and baked beans.” —Lexington Herald

Author: Deirdre A. Scaggs
Publisher: University Press of Kentucky
ISBN: 0813143039
Category : Cooking
Languages : en
Pages : 175

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Book Description
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.

Author: Deirdre A. Scaggs
Publisher: University Press of Kentucky
ISBN: 0813143047
Category : Cooking
Languages : en
Pages : 184

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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: Linda Allison-Lewis
Publisher: University Press of Kentucky
ISBN: 0813193982
Category : Cooking
Languages : en
Pages : 422

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Book Description
To many, Kentucky means the greatest thoroughbreds in the world. To others, it is the home of the finest bourbon. But the obvious success of burgoo, Owensboro barbeque, and Harlan Sanders's Kentucky Fried Chicken carries the state's reputation for excellence to a wider audience. From the perfect mint julep to benedictine, from a classic hot brown to cheese chutney, Kentucky's Best captures the full range of the state's culinary delights. Linda Allison-Lewis combines traditional and gourmet dishes, offering recipes from all parts of the state and from beloved restaurants and inns. Start with a mouth-watering soup from Amelia's Field Country Inn or experience the wonderful smell of the Seelbach Hotel's Sourmash Bourbon Bread as it bakes in the oven. And be sure to save room for peanut butter pie from Gambill Mansion Bed and Breakfast or a slice of Kentucky Whiskey Cake! For special meals, check out sections such as "Lunch and Teatime Favorites" and "Derby Favorites." A delight to read as well as to use, Kentucky's Best also reveals the stories behind the favorites. Whether it's the story of Old Talbott Tavern, the oldest stage-coach stop in America, or the tale of young Alma Harbin's mistaking gladiola bulbs for onions when she first prepared potato salad for her husband-to-be, Allison-Lewis reveals a flair for storytelling.

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: Wholesome Harvest Culinary Nook
Publisher: Independently Published
ISBN:
Category :
Languages : en
Pages : 0

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Book Description
The Modern Kentucky Kitchen: 100 Recipes Celebrating the Flavors of the Bluegrass State is a cookbook like no other. From traditional Appalachian favorites to modern interpretations that will captivate the palates of all, this cookbook offers a journey through the flavors of Kentucky. For centuries, the Bluegrass State has been known for its traditional foods and recipes that have withstood the test of time. From homestyle country cooking to home-cured bacon, Kentucky is a shining example of how to bring big flavors to the dinner table. This cookbook celebrates the state's most beloved dishes and hallmarks of Kentucky cuisine, all in one easy-to-navigate cookbook. The Modern Kentucky Kitchen provides an all-access pass to some of the finest flavors the state has to offer. With over 100 unique and tantalizing recipes, this book showcases the region's classic dishes and beverages while also providing innovative approaches to modern practitioners. Whether creating Instant Pot classics, vegan or vegetarian takes on old favorites, or adapting recipes to fit calorie counters, this book seeks to offer something special for everyone. From savory greens like Burgoo and Coal Miner's Hash to classic desserts like Hummingbird Cake and Derby Pie, The Modern Kentucky Kitchen has a little something for everyone. Each recipe starts with a delightful introduction outlining its history and why it's an integral part of Kentucky's culinary legacy. Through themes such as Southern Roots, Farm-to-Table, and Contemporary Adaptations, this cookbook provides everything needed to create the perfect Kentucky-style meal. For those wanting to create the absolute best cuisine the state has to offer, The Modern Kentucky Kitchen is a must-have. With traditional favorites like Kentucky Hot Brown and Fried Catfish, to contemporary takes on classics like Morel Mushroom Risotto and Wild Boar and Venison Chili, every recipe is sure to please. Whether testing out brand new recipes or updating old favorites, The Modern Kentucky Kitchen is the perfect collection for inspiring restaurant-quality eats in the home.

Author: Ava Baker
Publisher: Independently Published
ISBN:
Category : Cooking
Languages : en
Pages : 0

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Book Description
This cookbook is full of delicious recipes that show off the best of Southern cooking, like Kentucky Fried Chicken and sweet treats with bourbon. You'll find easy-to-follow recipes for meals, yummy pies, and desserts that taste amazing. This cookbook lets you bring the comforting flavors of Kentucky into your home. Enjoy cooking dishes that capture the friendly spirit and great taste of Southern food.

Author: Maggie Green
Publisher: Farcountry Press
ISBN: 1560376643
Category : Cooking
Languages : en
Pages : 417

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Book Description
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 “Maggie Green has compiled recipes from every region of Kentucky, representing chefs, cooks, and farmers themselves,” writes chef Ouita Michel in the foreword. “These recipes reflect our ever-changing food culture . . . and it thrills me to know that the bounty I have enjoyed as a Kentucky chef will make its way into kitchens across America.”

Author: Katy Lyons
Publisher: Katy Lyons
ISBN:
Category : Cooking
Languages : en
Pages : 143

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Book Description
Kentucky, also called the Bluegrass State, derives its name from the lush grass that grows in its fertile pastures and the type of country music that originated there. Additionally, Kentucky intersects with the Appalachian Mountains in the East and boasts of several delectable mountain country dishes. Furthermore, Kentucky is renowned for its distinct style of barbecue, and hosts the International Bar-B-Q Festival in Owensboro every year. While some of Kentucky's culinary offerings bear similarities to traditional Southern cuisine, they have a unique Kentucky twist. The Kentucky Derby, the first and most famous horse race of the Triple Crown, is held annually on the first Saturday in May in Louisville. Esteemed chefs create exclusive recipes for this prestigious event. Pleasant Hill, Kentucky, was home to the Shakers from 1805 to 1910, and is now a popular tourist destination featuring a variety of delicious foods and recipes. This cookbook contains both classic Kentucky recipes and newer dishes that are sure to become favorites

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.