Ouita Michel, edited by Sara Gibbs, Genie Graf, illustrated by Brenna Flannery, foreword by Silas House
For twenty years, diners in the Bluegrass have been able to whet their appetite for Ouita Michel's sustainable, farm-to-table cuisine at one of her many acclaimed restaurants. Each restaurant—from Wallace Station to Holly Hill Inn—features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk...
University of Kentucky, Cooperative Extension Service, Family and Consumer Sciences Extension
Mar 2021 - University Press of Kentucky
In today's fast-paced world, many people find themselves waiting in line at fast food restaurants more often than gathering around the dinner table with loved ones. Cooking and eating together can help families grow closer, but it can be challenging for parents to put a meal on the table when time is limited and money is tight. Cook Together, Eat Together is designed to help families enjoy more home-cooked, healthy meals.
Jan 2021 - Central European University Press
Communist Gourmet presents a lively, detailed account of how the communist regime in Bulgaria determined people's everyday food experience between 1944 and 1989. It examines the daily routines of acquiring food, cooking it, and eating out at restaurants through the memories of Bulgarians and foreigners, during communism. In looking back on a wide array of issues and events, Albena Shkodrova attempts to explain the paradoxes of daily existence.
Oct 2020 - University Press of Kentucky
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. Some of the most famous distilleries are tucked away in the scenic Bluegrass region, which is home to nearly seventy distilleries and responsible for 95 percent of all of America's bourbon production. Locals and tourists alike continue to seek out the world's finest whiskeys in Kentucky as interest in America's only...
Peggy Noe Stevens
A good bottle of bourbon should be enjoyed in good company. During their travels in bourbon country and beyond to conduct tastings and seminars, entertainment experts Peggy Noe Stevens and Susan Reigler often heard the question, "How do I do this in my home?" This book is their definitive answer. Which Fork Do I Use with My Bourbon? offers a step-by-step guide to hosting a successful bourbon-tasting...
Mar 2020 - Johns Hopkins University Press
Originally published in 1998. From its contested origins in nineteenth-century California; through its popularity among the smart set of the 1930s, world leaders of the 1940s, and the men in the gray flannel suits of the 1950s; to its resurgence among today's retro-hipsters: Lowell Edmunds traces the history and cultural significance of the cocktail H. L. Mencken called "the only American invention as perfect as a sonnet."
Dec 2019 - University of Washington Press
From fish and fiddleheads to salmonberries and Spam, Alaskan cuisine spans the two extremes of locally abundant wild foods and shelf-stable ingredients produced thousands of miles away. As immigration shapes Anchorage into one of the most ethnically diverse cities in the country, Alaska's changing food culture continues to reflect the tension between self-reliance and longing for distant places or faraway homes. Alaska Native communities express their...
Dec 2019 - Central European University Press
Winner of the 2019 National Jewish Book Award in the category of Food Writing & Cookbooks András Koerner refuses to accept that the vanished world of preShoah Hungarian Jewry and its cuisine should disappear virtually without a trace and feels compelled to reconstruct its culinary culture. His book presents eating habits not as isolated things, divorced from their social and religious contexts, but as organic parts of one's way of life. In the...
With more than fifty distilleries in the state, bourbon is as synonymous with Kentucky as horses and basketball. As one of the commonwealth's signature industries, bourbon distilling has influenced the landscape and heritage of the region for more than two centuries. Blending several topics—tax revenue, railroads, the mechanics of brewing, geography, landscapes, and architecture—this primer and geographical guide presents a detailed history of the development of...
Nathaniel Burton, Rudy Lombard, foreword by Leah Chase
Apr 2019 - University of New Orleans Press
Before there were celebrity gourmands, Creole Feast brought together the stories and knowledge of New Orleans top chefs when it was first presented in 1978. These masters of modern Creole cuisine share the recipes, tips, and tricks from the kitchens of New Orleans' most famous restaurants, including Dooky Chase, Commander's Palace, Broussard's, and Galatoire's. Today, Creole Feast still stands as the most comprehensive...
Jan 2019 - University of Washington Press
As friends began "going back to the land" at the same time that a health issue emerged, Kathleen Alcalá set out to reexamine 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,...
Renee Brooks Catacalos
Oct 2018 - Johns Hopkins University Press
There was a time when most food was local, whether you lived on a farm or bought your food at a farmers market in the city. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from somewhere else, and eating local is considered by some to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier—and more rewarding—than we may think. There is an...
photographs by David W. Harp
photographs by David W. Harp
Oct 2018 - Johns Hopkins University Press
Captain John Smith, upon entering the Chesapeake, wrote in his diaries that the fish were so plentiful "we attempted to catch them with a frying pan." That method sums up classic Chesapeake cooking—fresh and simple. In The New Chesapeake Kitchen, celebrated Maryland chef John Shields takes the best of what grows, swims, or grazes in the Bay’s watershed and prepares it simply, letting the pure flavors shine through. Honoring the farmers, watermen, butchers, cheese makers, and...
Mar 2018 - Johns Hopkins University Press
During the late nineteenth and early twentieth centuries, Americans depended upon ice to stay cool and to keep their perishable foods fresh. Jonathan Rees tells the fascinating story of how people got ice before mechanical refrigeration came to the household. Drawing on newspapers, trade journals, and household advice books, Before the Refrigerator explains how Americans built a complex system to harvest, store, and transport ice to everyone who wanted it, even the very poor. Rees...
Kelley Fanto Deetz
Nov 2017 - University Press of Kentucky
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...
Oct 2017 - University Press of Kentucky
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...
Albert W. A. Schmid, photographs by Jessica Ebelhar, foreword by Loreal “Butcher Babe” Gavin
Jun 2017 - University Press of Kentucky
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...
Mar 2017 - University Press of Kentucky
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...
Jess Thomson, illustrated by Hannah Viano
Mar 2017 - University of Washington Press
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...