Savoring Kentucky

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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

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

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

22.99

40 recipes based on timeless Kentucky foods. 10 stories of Kentucky farmers and producers. 5 profiles of Kentucky cuisine mainstays. 5 sumptuous cocktails. Kentucky-themed music playlists for cooking and for eating! Enjoy with friends!
 

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Kentucky has a distinctive taste. Where the juices from the backyard green beans run under the Elmwood Stock Farm roast chicken and the Weisenberger spoonbread offers up its sorghum-and-butter edge—all while someone's telling a funny story—there. That's Kentucky cuisine. It's no one recipe or dish: it's the meals made from what we have, and the ways each dish in the meal makes the other dishes taste even better.

It's the tastes of gardens and farms, the products of good growers and craftspeople, the pleasure of working and eating in good company. The way to have more of that? Cook and eat what Kentucky grows. 

Classic Kentucky Meals: Stories, Ingredients & Recipes from the Traditional Bluegrass Kitchen, published by The History Press, carries forward the timeless Kentucky tradition of eating from our place. The recipes in this book put ingredients first, and build indelible flavors from simple, straightforward, familiar kitchen staples.

This beautiful book features dozens of full-color original photographs by noted food photographer Sarah Jane Sanders. Suggested pairings accompany each meal: Kentucky tea, coffee, wine, beer, and original cocktails—and Kentucky music playlists for both cooking and eating.

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