Food & Drink




How Virginia's Enslaved Cooks Helped Invent American Cuisine
Kelley Fanto Deetz
In grocery store aisles and kitchens across the country, smiling images of "Aunt Jemima" and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized in American popular culture, they represent the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions even as they were forced to prepare...
Garin Pirnia
The ingredients are simple—beer, cheese, and spices—and the result is delicious. Still, beer cheese is a rarefied dish not common in cookbooks or on menus. Since the 1940s, this creamy appetizer with a kick, traditionally served with pretzels, has quietly found its way into pubs and restaurants throughout the South and Midwest. The original recipe is cloaked in a mystery nearly as deep as the JFK assassination. Ask most makers and they'll act demure about the contents of their dip. Some refuse to disclose what kind of...
A Kentucky Culinary Trinity
Albert W. A. Schmid
Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky. Known as the gumbo of the Bluegrass, burgoo is a savory stew that includes meat—usually smoked—from at least one "bird of the air," at least one "beast of the field," and as many vegetables as the cook wants to add. Often you'll find this dish paired with one of the Commonwealth's other favorite exports, bourbon, and the state's distinctive barbecue. Award-winning author...
Adventures with Food and Family in the Great Nearby
Jess Thomson
Armed with "The Here List" and a Type-A personality, Seattle-based writer and cookbook author Jess Thomson sets out to spend a year exploring the food of the Pacific Northwest with her family. Planning to revel in the culinary riches of the region and hoping to break her son, Graham, of his childhood pickiness, the adventures into the great nearby include building a backyard chicken coop, truffle hunting in Oregon, and razor clamming on the Washington coast. Her...
Refugees in Kentucky Share Their Stories and Comfort Foods
Aimee Zaring
01/2017 - HFKEN
Each year, the United States legally resettles tens of thousands of refugees who have fled their homelands. Refugees, unlike economic migrants, are forced to leave their countries of origin or are driven out by violence or persecution. As these individuals and their families struggle to adapt to a new culture, the kitchen often becomes one of the few places where they are able to return "home." Preparing native cuisine is one way they can find comfort in...
The Politics of Consumption in the Eighteenth-Century Global Economy
Jane T. Merritt
Americans imagined tea as central to their revolution. After years of colonial boycotts against the commodity, the Sons of Liberty kindled the fire of independence when they dumped tea in the Boston harbor in 1773. To reject tea as a consumer item and symbol of "taxation without representation" was to reject Great Britain as master of the American economy and government. But tea played a longer and far more complicated role in American...
Finding Food and Community on a Pacific Northwest Island
Kathleen Alcala
As friends began "going back to the land" at the same time that a health issue emerged, Kathleen Alcalá set out to re-examine her relationship with food at the most local level. Remembering her parents, Mexican immigrants who grew up during the Depression, and the memory of planting, growing, and harvesting fresh food with them as a child, she decided to explore the history of the Pacific Northwest island she calls home. In The Deepest Roots, Alcalá walks,...
The Essential Travel Guide
Susan Reigler
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's bourbon country. And what a country it is! Some of the most famous distilleries are tucked away in the scenic Bluegrass region stretching between Louisville, Bardstown, and Lexington. Locals and tourists alike seek out the world's finest whiskeys in Kentucky as interest in America's only native spirit continues to...
Joy Perrine
Ninety-five percent of the world's bourbon whiskey is produced in Kentucky, and the drink is as distinctive to the state as Thoroughbred horses and Bluegrass music. As America's native spirit enjoys booming popularity worldwide, award-winning bartender Joy Perrine and celebrated restaurant critic and drinks writer Susan Reigler return to offer new recipes that will delight both the cocktail novice and the seasoned connoisseur. Following up on their best-selling The Kentucky Bourbon Cocktail Book, the...
A Photographic Tour of Early Distilleries
Carol Peachee
Whiskey making has been an integral part of American history since frontier times. In Kentucky, early settlers brought stills to preserve grain, and they soon found that the limestone-filtered water and the unique climate of the scenic Bluegrass region made it an ideal place for the production of barrel-aged liquor. And so, bourbon whiskey was born. More than two hundred commercial distilleries were operating in Kentucky before Prohibition, but only sixty-one reopened after...
A Modern Guide to the Whiskey Classic
Albert W. A. Schmid
Alongside other classic cocktails such as the Old Fashioned, the Mint Julep, and the Martini, the Manhattan has been a staple of the sophisticated bar scene since the late nineteenth century. Never out of style, this iconic drink has seen a renaissance in the contemporary craft cocktail movement, its popularity boosted by TV's Mad Men. In theory, the recipe is simple: a mixture of whiskey, vermouth, and bitters stirred with ice, strained, and presented in a cocktail...
Refugees in Kentucky Share Their Stories and Comfort Foods
Aimee Zaring
Each year, the United States legally resettles tens of thousands of refugees who have fled their homelands. Refugees, unlike economic migrants, are forced to leave their countries of origin or are driven out by violence or persecution. As these individuals and their families struggle to adapt to a new culture, the kitchen often becomes one of the few places where they are able to return "home." Preparing native cuisine is one way they can find comfort in...
Maggie Green
Kentucky's culinary fame may have been built on bourbon and fried chicken, but the Commonwealth has much to offer the barbecue thrill-seeker. The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the hidden hollows of the Appalachian Mountains, author and barbecue enthusiast Wes Berry hit the trail in search of the best smoke, the best flavor, and the best pitmasters he could find. This handy guide presents the most succulent...
A Playful Journey through Chinese Culture, Language, and Cuisine
Anthony Zee, afterword by Linda Rui Feng
Physics professor Zee writes about how to understand the menus in Chinese restaurants, explaining the characters, what they mean, and the colorful stories behind the names of various dishes. Anne Tyler (in the Washington Post) called Swallowing Clouds "a study of the very nature of Chinese culture. Zee has a quirky, personal style that draws the reader in."
Susan Reigler
The flavor of bourbon adds flair and sophistication to every occasion. Celebrations in the Bluegrass State—or any state, for that matter—are never complete without the unique richness of this signature drink. Every holiday party is made warmer with bourbon balls and velvety bourbon eggnog, and no respectable Kentucky Derby party is complete without ice-cold mint juleps. Bourbon Desserts features more than seventy-five decadent desserts using America's native spirit. Celebrated food writer and home chef Lynn Marie...
Two Hundred Years of Southern Cuisine and Culture
John van Willigen
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...
Duncan Hines, edited by Louis Hatchett, foreword by Michael Stern, Jane Stern
Kentucky native and national tastemaker Duncan Hines (1880–1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of 59. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Following the success of this debut, Hines penned The Dessert Book in 1955. Filled with decadent treats, from homemade...
edited by Louis Hatchett, Duncan Hines, foreword by Michael Stern
Kentucky native and national tastemaker Duncan Hines (1880–1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of fifty-nine. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Filled with succulent treats, from the Waldorf-Astoria's Chicken Fricassee to the Oeufs a la Russe...
How a Traveling Salesman Became the Most Trusted Name in Food
Louis Hatchett, foreword by Michael Stern
Duncan Hines (1880–1959) may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s—a time when food standards were poorly enforced and safety was a constant concern.
The Essential Travel Guide
Susan Reigler, photographs by Pam Spaulding
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's bourbon country. And what a country it is! Some of the most famous distilleries are tucked away in the scenic countryside of the Bluegrass region, stretching between Louisville, Bardstown, and Lexington. Locals and tourists alike seek out the finest flavors of Kentucky as interest in...
Traditional Recipes for Today's Cook
Deirdre A. Scaggs, Andrew W. McGraw, foreword by John van Willigen
08/2013 - HFKEN
Kitchens serve as more than a place to prepare food; they are 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 rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth. The Historic Kentucky Kitchen...
An American Heritage
Michael R. Veach
On May 4, 1964, Congress designated bourbon as a distinctive product of the United States, and it remains the only spirit produced in this country to enjoy such protection. Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle. Although obscured by...
An Essential Guide to the Original Whiskey Cocktail
Albert W. A. Schmid, foreword by John Peter Laloganes
American tavern owners caused a sensation in the late eighteenth century when they mixed sugar, water, bitters, and whiskey and served the drink with rooster feather stirrers. The modern version of this "original cocktail," widely known as the Old Fashioned, is a standard in any bartender's repertoire and holds the distinction of being the only mixed drink ever to rival the Martini in popularity. In The Old Fashioned, Gourmand...
The Curious History of an American Icon
Cindy Ott, foreword by William Cronon
Why do so many Americans drive for miles each autumn to buy a vegetable that they are unlikely to eat? While most people around the world eat pumpkin throughout the year, North Americans reserve it for holiday pies and other desserts that celebrate the harvest season and the rural past. They decorate their houses with pumpkins every autumn and welcome Halloween trick-or-treaters with elaborately carved jack-o'-lanterns. Towns hold annual pumpkin festivals featuring...
Maggie Green, illustrated by Cricket Press
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...
Gourmet Dining in America, 1934–1961
David Strauss
Before Julia Child’s warbling voice and towering figure burst into America’s homes, a gourmet food movement was already sweeping the nation. Setting the Table for Julia Child considers how the tastes and techniques cultivated at dining clubs and in the pages of Gourmet magazine helped prepare many affluent Americans for Child’s lessons in French cooking. David Strauss argues that Americans’ appetite for haute cuisine had been growing ever since the repeal...
Albert W. A. Schmid, foreword by Dean Fearing
Once thought to be only the tipple of southern gentlemen and the companion of confederate roughnecks, bourbon has gained a steady resurgence in popularity over the years with an ever-expanding and diverse audience. A beverage distilled almost exclusively in Kentucky, bourbon has attained prominence and appreciation for its complexity, history, and tradition. In The Kentucky Bourbon Cookbook, Albert Schmid provides readers with the best recipes using the famous spirit of the...
Marion Flexner
Good food is as much a part of the Kentucky heritage as fine horses and bourbon whiskey. And nowhere is Kentucky's traditional cuisine better presented than in Out of Kentucky Kitchens by Louisville's own Marion Flexner. First published in 1949, the book has been popular with cooks and cookbook collectors ever since. A highly skilled hand in the kitchen, Marion Flexner compiled a representative gathering of delicious, thoroughly tested recipes of Kentucky specialties, many of them "heirloom" items given to...
Recipes and Sidelights from a Bygone Age
Thomas J. Greco and Karl D. Spence
in Association with the B&O Railroad Museum
Passengers who dined on the Baltimore and Ohio during the heyday of American railroading received five-star service: white tablecloths, china, and silver; food cooked from scratch; and the undivided attention of skilled waiters. The B&O's cuisine won wide acclaim as the finest railway food in the country. Passengers enjoyed it as the slightly swaying dining car clicked along over the rails. Captivated by...
The Art of Tea
edited by Beatrice Hohenegger
After water, tea is the most frequently consumed beverage on the face of the earth. In ancient China tea was regarded as one of the seven daily necessities of life; for many Japanese it has served as a ritual element in the quest for enlightenment. In England afternoon tea holds an immutable place in the popular imagination, while in the United States it is often associated with the American Revolution. While various teas have been prepared in an assortment of ways and have played...