Food & Drink

The Little Book of Whiskey Cocktails

Bryan Paiement
The Little Book of Whiskey Cocktails sets out to share the stories of the whiskey-making world and recipes suitable for whiskey enthusiasts of all expertise levels. Bryan Paiement takes a practical approach to exploring the various ways in which the spirit can be mixed and enjoyed. Beginning with a brief history of whiskey, Paiement answers many questions that even aficionados can't help but stumble over: What is the difference between "whiskey" and "whisky?" Does bourbon have to come from...

Marlene Dietrich's ABC's

Marlene Dietrich
From the wonderfully varied and witty mind of Marlene Dietrich comes an alphabetized collection of zany, honest, and heartfelt thoughts. Offering Dietrich's take on a range of ideas, people, culinary trends, and fashions, Marlene Dietrich's ABCs is an unprecedented glimpse into one of history's brightest and most enigmatic stars. Nothing is too small or too grand for Dietrich's unique eye. From her entry for hardware store—"I'd rather go to a hardware store than to the opera"—to...

Bourbon Is My Comfort Food

Heather Wibbels
Bourbon Is My Comfort Food reveals the delicious beauty of bourbon cocktails and the joy of creating them. Whether readers are new to bourbon or steeped in its history and myriad uses, they will gain the knowledge to make great bourbon cocktails, share them with friends and family, and expand their whiskey horizons—because the only thing better than bourbon is sharing it with a friend. From building your home bar to basics on cocktail technique, Heather Wibbels showcases more than 140 variations on...

Early Jewish Cookbooks

András Koerner, András Koerner
The seven essays in this volume focus such previously unexplored subjects as the world's first cookbook printed in Hebrew letters, published in 1854, and a wonderful 19th-century Jewish cookbook, which in addition to its Hungarian edition was also published in Dutch in Rotterdam. The author entertainingly reconstructs the history of bólesz, a legendary yeast pastry that was the specialty of a famous, but long defunct Jewish coffeehouse...

Heritage Drinks of Myanmar

Luke J. Corbin, photographs by Shwe Paw Mya Tin
Mar 2022 - Silkworm Books
Heritage Drinks of Myanmar takes the reader on an anthropological journey through emerald mountains and rust-red valleys to showcase some of the myriad alcoholic drinks made in this unique and fascinating country. In Myanmar, freshly brewed and distilled beers, wines, and spirits are integral parts of village economies, providing health, communal, and financial benefits. Rice whiskeys infused with insects and fresh beers made from a cornucopia of grains await eager...

Savory Memories

edited by Linda Elisabeth LaPinta
Writers love to tell stories, so when L. Elisabeth Beattie remarked that her next book ought to be a Kentucky writers' cookbook, Betty Layman Receveur replied, "Actually, all my sons ever demand of me is my pound cake." Adding a cup of this and a pinch of that, Beattie cooked up Savory Memories, a collection of twenty-two essays about particular dishes that call up warm memories in the writers. Featuring recipes and memories from writers such as Joy Bale Boone, George Ella Lyon, Ronni Ludy, Ed...

Burgoo, Barbecue, and Bourbon

Albert W. A. Schmid, photographs by Jessica Ebelhar, foreword by Loreal “Butcher Babe” Gavin
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" and one "beast of the field," plus 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,...

Kentucky Moonshine, updated edition

David W. Maurer, foreword by Wes Berry, wes Berry
When the first American tax on distilled spirits was established in 1791, violence broke out in Pennsylvania. The resulting Whiskey Rebellion sent hundreds of families down the Ohio River by flatboat, stills on board, to settle anew in the fertile bottomlands of Kentucky. Here they used cold limestone spring water to make bourbon and found that corn produced even better yields of whiskey than rye. Thus, the licit and illicit branches of the distilling industry grew up side-by-side...

Kentucky Moonshine, updated edition

David W. Maurer, foreword by Wes Berry
When the first American tax on distilled spirits was established in 1791, violence broke out in Pennsylvania. The resulting Whiskey Rebellion sent hundreds of families down the Ohio River by flatboat, stills on board, to settle anew in the fertile bottomlands of Kentucky. Here they used cold limestone spring water to make bourbon and found that corn produced even better yields of whiskey than rye. Thus, the licit and illicit branches of the distilling industry grew up side-by-side in the...

Taste the State

Kevin Mitchell, David S. Shields
Garden & Gun Best Southern Cookbooks pick • Forbes Best New Cookbooks For Travelers pick • 2021 Gourmond International Cookbook Award Finalist From the influence of 1920s fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the...

Two Hundred Years of Charleston Cooking, second edition

compiled by Blanche S. Rhett, edited by Lettie Gay, introduction by Helen Woodward, foreword by Elizabeth Hamilton, Nathalie Dupree, Rebecca Sharpless
First published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S. Rhett from housewives and their African American cooks in Charleston, South Carolina. From enduring favorites like she-crab soup and Hopping John to forgotten delicacies like cooter (turtle) stew, the recipes Rhett...

Communist Gourmet

Albena Shkodrova
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. She...

The Cheese Biscuit Queen Tells All

Mary Martha Greene
Some Southern cooks keep their prized family recipes under lock and key, but not Mary Martha Greene. Why? She says few things can truly be kept secret in the South and recipes, like cheese biscuits, are meant to be shared. That's why she's the "Cheese Biscuit Queen." So many stories could be written about Greene's Aunt Mimi's cheese biscuits—the countries they visited, and the lies, half-truths, cheating, and...

Just a Few Miles South

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 satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at 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 biscuits,...

The Blue Ribbon Cook Book

Jennie C. Benedict, introduction by Susan Reigler
Jennie C. Benedict's The Blue Ribbon Cook Book represents the very best in the tradition of southern regional cooking. Recipes for such classic dishes as Parker House rolls, lamb chops, corn pudding, Waldorf salad, and cheese and nut sandwiches are nestled among longtime local favorites such as apple butter, rice pudding, griddle cakes, and Benedictine, the cucumber sandwich spread bore Benedict's name. Throughout the cookbook, Benedict's delightful voice shines. Benedict, who...

Cook Together, Eat Together

University of Kentucky, Cooperative Extension Service, Family and Consumer Sciences Extension
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.

Kentucky Bourbon Country, third edition

Susan Reigler, photographs by Carol Peachee, 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. 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...

Which Fork Do I Use with My Bourbon?

Peggy Noe Stevens, Susan Reigler, foreword by Fred Minnick
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...

Martini, Straight Up

Lowell Edmunds
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."

The Whale and the Cupcake

Julia O'Malley
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...