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Classic Kentucky Meals - Stories Ingredients & Recipes from the Traditional Bluegrass Kitchen - cover

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

Rona Roberts

Publisher: The History Press

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Summary

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
Available since: 11/04/2014.
Print length: 232 pages.

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