Search results for: the-bourbon-country-cookbook

The Bourbon Country Cookbook

Author : David Danielson
File Size : 54.86 MB
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“A book that will stand as one of the most essential cookbooks in the history of Southern cuisine.” —Edward Lee, chef and author of the James Beard Award–winner of Buttermilk Graffiti Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. However, it has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region’s growing migrant populations. This book distills the spirit and hospitality—both new and old—of great southern food and drink into ninety accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon. “Farm fresh and artisanal aren’t trends in the bluegrass state, but a long-established way of life. Add the resonant ring of the finest American distillation—Kentucky bourbon—as these brilliant chefs do, and you’ve created magnificence and memories. In fact, the recipes, stories, and photographs here are so fine, you won’t want to wait for a horse race, but use this book year ’round.” —Ronni Lundy, author of the James Beard Award–winner Victuals

Kentucky Bourbon Country

Author : Susan Reigler
File Size : 75.51 MB
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Like wine lovers who dream of traveling to Bordeaux or beer enthusiasts with visions of the breweries of Belgium, bourbon lovers plan their pilgrimages to Kentucky. Some of the most famous distilleries are tucked away in the scenic Bluegrass region, which is home to nearly seventy distilleries and responsible for 95 percent of all of America's bourbon production. Locals and tourists alike continue to seek out the world's finest whiskeys in Kentucky as interest in America's only native spirit continues to grow. In Kentucky Bourbon Country, now in its third edition, Susan Reigler offers updated, essential information and practical advice to anyone considering a trip to the state's distilleries (including the state's booming craft distillery sector) or the restaurants and bars on the Urban Bourbon Trail. Featuring more than two hundred full-color photographs and a bourbon glossary, the book is organized by region and provides valuable details about the Bluegrass -- including attractions near each distillery and notes on restaurants, lodging, shopping, and seasonal events in Kentucky's beautiful historic towns. In addition to providing knowledge about each point of interest, Kentucky Bourbon Country weaves in little-known facts about the region's best-kept secrets, such as the historic distillery used as a set in the movie Stripes and the fates of used bourbon barrels. Whether you're interested in visiting the place where your favorite bourbon is made or hoping to discover exciting new varieties, this handy and practical guide is the key to enjoying the best of bourbon.

The Blue Ribbon Country Cookbook

Author : Diane Roupe
File Size : 59.10 MB
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Nearly 1,000 crowd-pleasing and award-winning recipes presented in an easy, step-by-step format to ensure success for anyone-even beginners. More than just a comprehensive cookbook, The Blue Ribbon Country Cookbook contains easy-to-follow techniques and detailed explanations that ensure success. Chapters include every type of food, from soups and stews to pies and tarts, and recipes range from traditional favorites to more contemporary dishes such as Fresh Pear Salad with Ginger Dressing and Rosemary Chicken with Red Raspberry Sauce. What makes this book so special is not just the large number of recipes but also the amount of indispensable information that it contains. An Amazon reviewer explains the book best: "After 16 years of marriage, I was still not able to make some of the dishes my husband's mom did. I never quite got it right. I can now! In her book, Diane taught me the basics of cooking from scratch and now I receive the highest compliment--As Good as Mom's and Grandma's."

The Ski Country Cookbook

Author : Barbara Scott-Goodman
File Size : 61.35 MB
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"After a day of skiing, there's nothing more satisfying than a comforting meal...whether you're a skier, snowbaorder, ice skater, or just someone who loves snow-covered mountains under a crystal blue sky, here are 80 recipes ready to warm you up as you come in from the cold..."--Jacket.

Kentucky s Cookbook Heritage

Author : John van Willigen
File Size : 50.78 MB
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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.

The Kentucky Fresh Cookbook

Author : Maggie Green
File Size : 57.26 MB
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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.

The Blue Grass Cook Book

Author : Minnie C. Fox
File Size : 85.96 MB
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African American cooks were not strangers in the kitchens of the Old South, but white southerners often failed to acknowledge their contributions. One of the first exceptions was Kentucky socialite Minnie C. Fox, who recognized the significant influence and importance of the African American cooks and wrote The Blue Grass Cook Book, first published in 1904. From biscuits and hams to ice creams and puddings, this cookbook is a collection of over three hundred recipes from family and friends, including black cooks, near Minnie Fox's Bourbon County, Kentucky, family estate and her Big Stone Gap, Virginia, home. In Fox's time, the culinary history of black women in the South was usually characterized by demoralizing portraits of servants toiling in "big house" kitchens. In contrast, The Blue Grass Cook Book, with its photographs of African American cooks at work and a passionate introduction by Fox's brother, respected Kentucky novelist John Fox Jr., offers insight into the complex bond between well-to-do mistresses and their cooks at the turn of the century. Toni Tipton-Martin's new introduction provides in-depth commentary on the social, cultural, and historical context of this significant cookbook. She presents background information on the Fox family and their apparently uncommon appreciation for the African Americans of their time. She reveals the vital role of the black cooks in the preparation and service required in establishing the well-known Southern hospitality tradition.

Tony Chachere s Cajun Country Cookbook

Author : Tony Chachere
File Size : 90.32 MB
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Better Homes and Gardens New Cook Book

Author : Jan Miller
File Size : 72.20 MB
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Features more than 1,400 recipes, including dishes with an ethnic flare, vegetarian appeal, and twenty-minute preparation time, nutrition facts, expanded cooking tips, and quick reference symbols.

Babe s Country Cookbook

Author : Dewey Gram
File Size : 76.35 MB
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A collection of recipes for vegetarian breakfast foods, soups, salads, main and side dishes, and desserts is accompanied by anecdotes featuring the characters from "Babe, the Gallant Pig"