Just a Few Miles South

"Just a Few Miles South's traditional Kentucky recipes take me back to my grandmother's table. And I'm delighted that among so many treasures, the recipes for the peerless soup beans and cornbread I've devoured on so many visits to Wallace Station are included. Throughout her restaurants and this book, the use of locally sourced ingredients combined with expert preparations become edible love letters to Kentuckians. Thank you, Ouita!"—Susan Reigler, coauthor of Which Fork Do I Use with My Bourbon? and a former restaurant critic for the Louisville Courier-Journal

"Chef Ouita is the undisputed queen of Kentucky cooking. Her understated yet elegant cooking has done more for the region than anyone else I can think of. She is a mentor, an activist, and a force! With Just a Few Miles South, she shares her love for her home and shows us what makes that place and her so special!"—Vishwesh Bhatt, winner of the 2019 James Beard Award for Best Chef in the South

"Just a Few Miles South is a brilliant field guide to the food and culture of the Bluegrass, as embodied by Ouita's family of restaurants. It's a cookbook that feels as dear to me as a family heirloom, packed with the recipes I've treasured most from my time at Wallace Station and the Holly Hill Inn (as both a patron and a chef), scaled down and simplified for the home cook."—Stella Parks, pastry chef and New York Times-bestselling author of BraveTart: Iconic American Desserts

"The boundless beauty of Kentucky cuisine is joyfully captured in these pages by a chef who has defined this region with her cooking. She is a custodian of tradition, a magician of flavor, and her restaurants are the narratives that tell us who we are in Kentucky. This book will be a treasure for generations to come."—Edward Lee, chef and author of Buttermilk Graffiti (winner of James Beard Award for Best Book of the Year in Writing) and Smoke & Pickles

"Ouita champions many of the good things we associate with old and new Kentucky, from lard can burgoo to banh mi with bourbon mayonnaise. In this love letter to her state and her people, her cooking and advocacy entwine, making a strong case for the power of food to make a difference in our daily lives."—John T. Edge, author of The Potlikker Papers

"Michel, the chef and restaurateur behind four Kentucky restaurants, shares simple and satisfying recipes from each of her eateries in this charming cookbook. . . . Home cooks will enjoy the simplicity and heartiness jam-packed into this collection."—Publishers Weekly