Classic Kentucky Meals: Stories, Ingredients & Recipes from the Traditional Bluegrass Kitchen

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Join award-winning food writer Rona Roberts as she invites you into her Bluegrass kitchen to visit and cook authentic, homegrown Kentucky meals. Drinks and music included. True Kentucky cuisine tastes best at a full table. Friends and family share stories while passing delectables like roast chicken, bacon-kissed wilted salad and fresh butter for the spoon bread. "Classic Kentucky Meals" puts the state on the plate, highlighting the commonwealth of flavors from Mercer County meadows, a treasured Princeton smokehouse, Casey County's sorghum fields and Berea's culinary traditions. Kentuckians cherish local cheese makers' fine aged cheddars and sixth-generation millers' crunchy cornmeals and savor tender green bean varieties their great-great-grandparents would recognize and applaud.
ISBN: 9781626197190
Format: Paperback
Publisher: The History Press
State: Kentucky
Series: American Palate
Images: 82
Pages: 192
Dimensions: 7.5 (w) x 9.25 (h)
Rona Roberts, host of Savoring Kentucky, writes and speaks about the wonders and pleasures of Kentucky food, farms and farmers, and about Kentucky's potentially self-sufficient, resilient local food economy. She is the author of "Sweet, Sweet Sorghum: Kentucky's Golden Wonder." Along with Steve Kay, her husband, Rona co-hosts weekly Cornbread Suppers every Monday evening. Be assured pure Kentucky sorghum graces the table each week. You're invited. No RSVP needed.
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