An award-winning food writer shares recipes for authentic Kentucky meals while profiling some of the state’s culinary staples and producers.
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.
“A guided tutorial through five great menus of Kentucky flavors, with options for dressing up standards like corn bread and baked beans.” —Lexington Herald
