Linda Allison-Lewis is food columnist for KENTUCKY LIVING MAGAZINE.
Written by someone who knows what she's talking about, Lewis combines traditional and gourmet dishes, offering recipes from all parts of the state and from beloved restaurants and inns. Start with a mouth=watering soup from Amelia's Field Country Inn or experience the wonderful smell of the Seelbach Hotel's Sourmash Bourbon Bread as it bakes in the oven. And be sure to save room for peanut butter pie from Gambill Mansion Bed & Breakfast or a slice of Kentucky Whiskey Cake!
This definitive work on Kentucky cuisine and her collaboration with some of the finer Kentucky chefs spread the rich tradition of the Bluegrass state in style. Burgoo, Cheese grits, and Kentucky bourbon sauces lay the foundation for a book that is well worth the read. Apologies to Emeril, but this book kicks southern cooking up a notch!
Written by someone who knows what she's talking about, Lewis combines traditional and gourmet dishes, offering recipes from all parts of the state and from beloved restaurants and inns. Start with a mouth=watering soup from Amelia's Field Country Inn or experience the wonderful smell of the Seelbach Hotel's Sourmash Bourbon Bread as it bakes in the oven. And be sure to save room for peanut butter pie from Gambill Mansion Bed & Breakfast or a slice of Kentucky Whiskey Cake!
This definitive work on Kentucky cuisine and her collaboration with some of the finer Kentucky chefs spread the rich tradition of the Bluegrass state in style. Burgoo, Cheese grits, and Kentucky bourbon sauces lay the foundation for a book that is well worth the read. Apologies to Emeril, but this book kicks southern cooking up a notch!
Melody M. (beachlover) -
Excellent cookbook featuring long-time favorites as well as Kentucky Derby and holiday favorites. 269 pages
