serve as more than a place to prepare food; they are cornerstones of
the home and family. Just as memories are passed down through stories
shared around the stove, recipes preserve traditions and customs for
future generations. The rich, diverse heritage of Kentucky's culinary
traditions offers a unique way to better understand and appreciate the
history of the commonwealth.
Kitchen assembles more than
one hundred dishes from 19th and
20th century Kentucky cooks.
Deirdre A. Scaggs and Andrew W. McGraw collected recipes from
handwritten books, diaries, scrapbook clippings, and out-of-print
cookbooks from the University of Kentucky Libraries Special Collections
to bring together a variety of classic dishes, complete with
descriptions of each recipe's origin and helpful tips for the modern
chef. The authors, who carefully tested each dish, provide recipe
modifications and substitutions for rare and hard-to-find ingredients.
entertaining cookbook also serves up famous Kentuckians' favorite
dishes, such as John Sherman Cooper's preferred comfort food (eggs
somerset) and Lucy Hayes Breckinridge's "excellent" fried oysters. The
recipes are flavored with humorous details such as "[for] those who
thought they could not eat parsnips" and "Granny used to beat 'em
[biscuits] with a musket." Accented with historic photographs and
featuring traditional meals ranging from skillet cakes to spaghetti
with celery and ham, The
Kitchen presents a novel and
tasty way to experience the history of the Bluegrass State.