Out of Kentucky Kitchens
Marion Flexner
mar 2010 · University Press of Kentucky
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320
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“Delectable recipes throughout [and] valuable hints on the fine art of being a good cook. A book to read—as well as to put to use.” —Kirkus Reviews (starred review)
Down-home Southern cooking is as much a part of Kentucky’s heritage as fine horses or bourbon whiskey. Known as a skilled hand in the kitchen, Marion Flexner compiled delicious and thoroughly tested recipes of Kentucky specialties, such as the Chocolate Almond Torte, Tombstone Pudding, and the Real Hot Brown, and “sippages” like the Apple Toddy and the Churchill Downs Mint Julep, in this classic cookbook that showcases the commonwealth’s best cuisine. Also included are colorful anecdotes that reflect a century of culinary Kentucky.
“Out of Kentucky Kitchens is in the small circle of definitive books on Southern cookery and history.”―John Egerton, author of Southern Food: At Home, on the Road, in History
Down-home Southern cooking is as much a part of Kentucky’s heritage as fine horses or bourbon whiskey. Known as a skilled hand in the kitchen, Marion Flexner compiled delicious and thoroughly tested recipes of Kentucky specialties, such as the Chocolate Almond Torte, Tombstone Pudding, and the Real Hot Brown, and “sippages” like the Apple Toddy and the Churchill Downs Mint Julep, in this classic cookbook that showcases the commonwealth’s best cuisine. Also included are colorful anecdotes that reflect a century of culinary Kentucky.
“Out of Kentucky Kitchens is in the small circle of definitive books on Southern cookery and history.”―John Egerton, author of Southern Food: At Home, on the Road, in History
O autorze
Marion Flexner (1899-1992) is the author of several books on cooking and entertaining and also contributed articles on food to Vogue, Gourmet, and House and Garden.
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