Kentucky

“Honey, if cookin’ is a chore, then you ain’t been doin’ it right.”--author and Lord Honey chef Jason Smith

From Kentucky ’Nanners Foster Waffles to ’Lasses-Glazed Carrots to Sweet Tea and Bourbon Fried Chicken, celebrate the art of “Country Bling” cooking with recipes that will have you digging out the cast-iron skillet and running to the store for some butter. Complete with colorful descriptions, accessible ingredients, simple directions, and helpful tips, this book will teach you everything you need to know about cooking with love. Kentucky born and bred, Lord Honey Chef Jason Smith honors his roots and, at the same time, refashions cherished classics. Enjoy beloved Southern traditions and odes to the homespun—dishes always perfect just the way Granny did it—but with a twist. Some of these recipes have won awards, and others haven’t made it to the competition yet, but all of them are just right for a sit-down with family and friends.

Through hundreds of scarcely-seen images, follow authors John E. Findling and Tom Morton as they take you around the booming neighborhood that was once a small agricultural community.

St. Matthews, once a prominent neighborhood of Louisville, is now a fourth-class city within metro Louisville. The first settlers came to the area in the 1780s, and for more than a century St. Matthews was largely an agricultural area where farmers specialized in growing potatoes. By 1900, a commercial district had grown at the intersection of several roads, known locally as the Point, and the land devoted to farming was gradually taken over by new commercial and residential development. After the great flood of 1937 and World War II, Shelbyville Road, the principal east–west street in St. Matthews, was the site of a commercial boom that included malls and other shopping centers, automobile dealerships, and a wide variety of other businesses. Today, the town of St. Matthews is a vibrant economic and cultural center that attracts people from all parts of metropolitan Louisville.