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Classic Kentucky Meals: Stories@@ Ingredients & Recipes from the Traditional Bluegrass Kitchen - Hardcover
Synopsis
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. Join award-winning food writer Rona Roberts as she invites you into her Bluegrass kitchen to visit and cook authentic, homegrown Kentucky meals. Drinks and music included.
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About the Author
Rona Roberts, host of Savoring Kentucky, writes and speaks about the wonders and pleasures of Kentucky food, farms and farmers, and about Kentucky's potentially self-sufficient, resilient local food economy. She is the author of "Sweet, Sweet Sorghum: Kentucky's Golden Wonder." Along with Steve Kay, her husband, Rona co-hosts weekly Cornbread Suppers every Monday evening. Be assured pure Kentucky sorghum graces the table each week. You're invited. No RSVP needed.
Review
To satisfy them, Roberts has written a new cookbook, Classic Kentucky Meals: Stories,Ingredients & Recipes From the Traditional Bluegrass Kitchen. It's a guided tutorial through five great menus of Kentucky flavors, with options for dressing up standards like corn bread and baked beans. --Lexington Herald
"About this title" may belong to another edition of this title.
- PublisherHistory Press Library Editions
- Publication date2014
- ISBN 10 1540211800
- ISBN 13 9781540211804
- BindingHardcover
- LanguageEnglish
- Number of pages194
- Rating
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