The Kentucky Fresh Cookbook

The Kentucky Fresh Cookbook PDF

Author: Maggie Green

Publisher: University Press of Kentucky

Published: 2011-05-07

Total Pages: 394

ISBN-13: 0813133785

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A seasonal food journey with native Kentuckian Maggie Green, The Kentucky Fresh Cookbook takes home chefs through a year in a Kentucky kitchen with more than 200 recipes. With a focus on the cook's activities in the kitchen, this book guides both aspiring and experienced cooks in the preparation of delicious meals using the delightful variety of foods found in Kentucky. Green welcomes readers with her modern and accessible approach, incorporating seasonally available Kentucky produce in her recipes but also substituting frozen or canned food when necessary. She complements her year of recipes with tidbits about her own experiences with food, including regional food traditions she learned growing up in Lexington, attending the University of Kentucky, and raising a family in Northern Kentucky. The Kentucky Fresh Cookbook acknowledges the importance of Kentucky's culinary and agricultural traditions while showing how southern culture shapes food choices and cooking methods. Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment. The Kentucky Fresh Cookbook contains a year's worth of recipes and menus for everyday meals, holiday events, and special family occasions—all written with Kentucky flair.

Kentucky Cooks

Kentucky Cooks PDF

Author: Linda Allison-Lewis

Publisher: University Press of Kentucky

Published: 2009-03-20

Total Pages: 233

ISBN-13: 0813173337

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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.

Kentucky's Cookbook Heritage

Kentucky's Cookbook Heritage PDF

Author: John van Willigen

Publisher: University Press of Kentucky

Published: 2014-09-12

Total Pages: 306

ISBN-13: 0813146917

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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.

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