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 handwritte

LaMont Burns is a renowned chef, restaurateur, and television personality.But he is much more than that. Most importantly, Mr. Burns is heir to four generations of black culinary tradition that began over 150 years ago in the kitchen of a Tennessee plantation where his great-grandmother Miss Lucinda Macklin gained fame as one of the finest cooks of the Old South.She passed on her recipes, secrets, techniques, and love of southern cuisine to her daughter Aussibelle who in turn shared them with her daughter (LaMont's mother), Thelma.Here are those original, heirloom recipes and secrets of sauces

First published in 1986, Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking. It contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides the original recipe, followed by two sets of instructions--one for preparation over the open fire and a second making use of modern kitchen appliances. Crump also includes information about the men and women who wrote the original recipes, which she discovered by scouring old Virginia cookbooks

"Bonjour, Y'All," the slogan for Heidi Vukov' Croissants Bistro and Bakery in Myrtle Beach, South Carolina, perfectly encapsulates the popular restaurant's elegant and delicious pairing of two distinct culinary traditions-European cuisine and Southern home cooking. This book celebrates Croissants' diversity, featuring dozens of menu delights such as Crab Cakes, Angry Bulls Bay Clams, and Peach Pork Tenderloin, recipes that successfully combine the elegance and finesse of the French palate with the hospitality and warmth of the Southern kitchen. Also included among the more than fifty recipes a

Nicky Garratt's love of Arabian, Indian, and North African cuisine is obvious in this mouth-watering collection of vegan recipes. Challenging the notion that meals require a centerpiece-historically based around the kill from the hunt or domesticated herd-this recipe collection offers satisfying menus in both buffet style and formal sit-down meals using the vegan philosophy of an intelligent use of the resources available. The full-color photographs offer ideas for presentation, and the book includes sections on planning meals in advance to save

New twists on traditional Southern favorites. Southern food is more than cornbread, biscuits, and fried chicken. James Farmer revamps the menu with his own twists on traditional Southern dishes (ergo, Peach and Pecan Chicken Salad, Collard Cole Slaw, Plum and Persimmon Pork Tenderloin). Stitched together with a combination of tradition and nostalgia, Farmer's dishes are updated for today's lifestyle without sacrificing the scrumptious delight that is the hallmark of Southern foods, all using what is fresh and best, gleaned from the land and garden and steeped in heritage. James T. Fa