Tasting Kentucky
Favorite Recipes from the Bluegrass State

by Maggie Green

photography by Sarah Jane Sanders

foreword by Ouita Michel

published by Farcountry Press

  • Tasting Kentucky: Favorite Recipes from the Bluegrass State showcases Kentucky's exuberant cuisine, from classic barbecue, Hot Browns, and catfish with beer cheese grits, to innovative fusions of regional and global flavors. Mouth-watering photographs complement 102 recipes both simple and sumptuous from the finest restaurants, inns, cafés, and bed-and-breakfasts across the state.

    For a fresh take on fabulous food, sample these irresistible dishes from the Bluegrass State:

    • Buttermilk Pancakes with Bourbon-Vanilla Whipped Butter
    • Goetta (Hogs n' Oats Sausage)
    • Chorizo-Cheddar Corn Fritters with Cilantro-Jalapeño Aioli
    • Zesty Cheese Straws
    • Jack's Lounge Mint Julep
    • Butternut Squash with Maple-Bacon Butter
    • Orange Hazelnut-Asparagus Salad
    • Keeneland Burgoo
    • Roasted Cauliflower and Pecan Soup with Mint Oil
    • Benedictine, Bacon, and Fried Green Tomato Sandwich
    • Grilled Lamb Burgers with Mint Burger Sauce
    • Fried Chicken with Hickory Drizzle
    • Pork Roast with Sorghum Rub
    • Chocolate Tart with Bourbon Praline Topping
    • Jackson's Orchard Apple Strudel
    • Marbled Bourbon Pound Cake

176 pages, 8 1/2" x 10", 150 color photos, index, appendix, 16 hardcovers per case

ISBN 10: 1560376538
ISBN 13: 781560376538


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Tasting Kentucky
Favorite Recipes from the Bluegrass State

Anyone who spends any time in Kentucky will tell you that you can't travel and enjoy the scenery or visit family or friends without a bite to eat. No matter where you go or what you do in the Bluegrass State, it's not a gathering unless you share some food and drink.

At a Kentucky foodways event sponsored by the University of Kentucky Special Collections Library, panel moderator John van Willigen reminisced about one of the first meals he was served when he visited Kentucky. One Sunday afternoon in a friend's south-central Kentucky home, van Willigen had the opportunity to stay for dinner. He described on the table a platter of fried chicken that was hot and golden-brown. But it wasn't this platter of chicken that impressed him. It was the side dishes that surrounded the platter of chicken—much of it from the garden that grew just outside the back door or from the jars of food preserved from last year's garden bounty—that made the meal. Sliced red tomatoes, green beans cooked with ham, steamy corn pudding, flaky biscuits, and thick-sliced sweet pickles, all piled high in bowls and strewn across the table, as the supporting cast for the chicken.

When I look back, that's pretty much the way most meals that I remember were served, too. Our large family ate dinner together almost every night of every week. My mom cooked meatloaf, roast beef, or pork roast and then on the side served the fresh stuff—sliced red or fried green tomatoes, sometimes tomato aspic, green beans, corn on the cob, mashed potatoes, bread dumplings, corn pudding, pickled beets, red cabbage, baked beans, watermelon balls, or cooked apples....

-from the Introduction

Maggie Green align= Registered dietitian, cookbook author, and culinary nutrition consultant, Maggie Green is the owner of The Green Apron Company. She develops recipes, creates customized culinary nutrition content, and provides editorial oversight for clients and their print and web publications. Maggie is the author of The Kentucky Fresh Cookbook (University Press of Kentucky, 2011) and the editor of several well-known trade cookbooks including the 75th Anniversary edition of The Joy of Cooking and BakeWise by Shirley Corriher. A graduate of the University of Kentucky with a B.S. in Dietetics and of Sullivan University’s National Center for Hospitality Studies with a degree in Culinary Arts Management, Maggie is a proud Kentuckian, born and raised in the Bluegrass State. She resides in Ft. Wright with her husband, their three children, and a shaggy dog also named Maggie.

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