Historic Kentucky Kitchen (eBook)

Traditional Recipes for Today's Cook

Andrew W. McGraw, Deirdre A. Scaggs (Autoren)

eBook Download: EPUB

2013
184 Seiten
The University Press of Kentucky (Verlag)
978-0-8131-4303-3 (ISBN)

Infos

Over 100 old-time recipes “authentic enough that one can easily cook like grandma (or her ma). A must for every kitchen and a nostalgic delight” (Louisville Courier-Journal).   Kitchens aren’t just a place to prepare food—they’re cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations.  The Historic Kentucky Kitchen assembles over one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe’s origin and helpful tips for the modern chef. The authors, who carefully tested each dish, also provide recipe modifications and substitutions for hard-to-find ingredients.   This entertaining cookbook also serves up famous Kentuckians’ favorite dishes, including 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 photos and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, this is a novel and tasty way to experience the rich, diverse history of the Bluegrass State.

Autor

lt;P>Deirdre A. Scaggs is associate dean of the University of Kentucky Libraries Special Collections Research Center and the author of Women in Lexington.

Andrew W. McGraw is the Administrative Specialist for CSI Group.

Produkt-Details

• Erscheint lt. Verlag: 10.9.2013
• Vorwort: John Van Willigen
• Verlagsort: Lexington
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• Themenwelt: Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte
• Schlagworte: appetizers • choosing herbs • classic recipes • comford food • cooking • cooking skills • Desserts • entrees • Foodways • herbs • historic recipes • how to cook • Kentucky cookbooks • main dishes • Meals • meat recipes • old fashioned recipes • side dishes • southern cooking
• ISBN-10: 0-8131-4303-9 / 0813143039
• ISBN-13: 978-0-8131-4303-3 / 9780813143033