The historic kentucky kitchen : traditional recipes for today's cook / Deidre A. Scaggs and Andrew W. McGraw ; foreword by John van Willigen.

Format:

Book

Author/Creator:

Scaggs, Deirdre A., author.

McGraw, Andrew W., 1978- author.

Language:

English

Subjects (All):

Cooking, American--Southern style.

Cooking, American.

Cooking--Kentucky.

Cooking.

History.

Kentucky.

Cooking--Kentucky--History.

Physical Description:

xv, 163 pages : illustrations ; 22 cm

Edition:

Paperback edition.

Place of Publication:

[Lexington, Kentucky] : University Press of Kentucky, 2016.

Summary:

This entertaining cookbook serves up more than one hundred recipes from nineteenth- and twentieth-century cooks-including many 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. Book jacket.

Contents:

Egg and cheese dishes

Biscuits and breads

Sides

Soups and stews

Main courses

Desserts

Beverages

Accompaniments.

Notes:

Includes bibliographical references and index.

ISBN:

9780813167534

0813167531

OCLC:

922632067

Publisher Number:

99967003400