Description
Book SynopsisDown-home Southern cooking is as much a part of Kentucky's heritage as fine horses or bourbon whiskey. Louisville's own Marion Flexner gathers Kentucky's best cuisine in Out of Kentucky Kitchens. Colorful anecdotes, spanning 100 years of famous Kentuckians, the best hostesses, and cooks, bring this collection of the best Kentucky fare to life.
Trade Review"Out of Kentucky Kitchens is in the small circle of definitive books on Southern cookery and history. It was perhaps the first comprehensive postwar volume of Southern recipes, and it effectively combined scores of traditional Kentucky and all-Southern dishes (cornbreads, gumbos, burgoos, green beans with ham hock, pecan pie, country ham) with a multitude of imports and creations - from cheese fondue and caramel orange custard to shish kebob and chicken cacciatore. In spite of fast foods, so-called health foods, and other contrivances of the modern world, there's really nothing like the satisfying and delicious wonders of genuine Southern cooking." - John Egerton, author of Southern Food: At Home, on the Road, in History "Nobody knows Kentucky cooking better than Marion Flexner, who pioneered the field with this wonderful cookbook. Here is the true flavor of Kentucky gathered from every part of the state and set forth in all its variety from 'sippages' to nuts. The instructions are clear as a limestone spring, the book is a joy to cook from, and the food will warm your heart." - Charles Patteson, author of Charles Patteson's Kentucky Cooking"
