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100 1  Scaggs, Deirdre A.,|eauthor. 
245 14 The Historic Kentucky Kitchen :|bTraditional Recipes for 
       Today's Cook /|cDeirdre A. Scaggs. 
264  1 [Place of publication not identified] :|bThe University 
       Press of Kentucky,|c[2013] 
264  4 |c©2013 
300    1 online resource (184 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|2rdaft 
347    |bEPUB 
506    Access limited to subscribing institutions. 
520    Kitchens 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.
       The Historic Kentucky Kitchen assembles more than one 
       hundred dishes from nineteenth and twentieth-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. This 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 
       Historic Kentucky Kitchen presents a novel and tasty way 
       to experience the history of the Bluegrass State.". 
588 0  Publisher metadata. 
650  0 Cooking|zKentucky|xHistory. 
650  0 Cooking|zKentucky. 
650  0 Cooking, American|xSouthern style. 
650  7 COOKING / Regional & Ethnic / American / Southern States.
       |2bisacsh 
655  0 Electronic books. 
700 1  McGraw, Andrew W.,|d1978- 
914    frd00037077