|
|
||
|
Cookbooks |
||
|
Cooking in Kentucky is as much an art form as it is a way to satisfy an appetite. Top Drawer Gallery is proud to offer a selection of highly regarded, regionally-focused, cookbooks that feature both gourmet and down-home recipes sure to please even the most discerning palate. From Grandma’s best kept secrets to creative tail-gate barbecuing to favorite entrees of several master chefs, we believe the five books featured on this site represent some of the finest dining to be had on the planet. You can buy these items and more securely at our online store. |
||
 |
Flavors of Kentucky Hard-back, 9.5”x 8.5” cover. 160 pages $23.95
|
|
| >>SHOP FOR COOKBOOKS<< | ||
 |
Kentucky Tale Gating “8.5” X 9’
hard cover. |
|
| >>SHOP FOR COOKBOOKS<< | ||
 |
Kentucky Always in Season 8.5” X 9.5” hard cover. 160 pages. $19.95 |
|
| >>SHOP FOR COOKBOOKS<< | ||
 |
Look No Further 8.5” X 5.5” hardcover. 240 pages. $21.95 |
|
| >>SHOP FOR COOKBOOKS<< | ||
 |
A Slice of Kentucky 8.5” x 10” hard-cover 176 pages. $21.95 |
|
| >>SHOP FOR COOKBOOKS<< | ||
|
||
|
Compiled by Lexington Herald Leader Food Writer, Sharon Thompson, this book features 75 recipes and more than 100 professionally done, mostly full-page, photographs to illustrate mouth-watering presentation suggestions for each individual dish. A professional food writer for more than 30 years, Ms. Thompson is personally acquainted with the finest chefs in the Bluegrass Region. The book is a result of countless interviews with the professionals as well as with a few “home cooks” with well-known reputations for their proficiency in the kitchen. Having sampled thousands of dishes over the decades, the author has selected her 75 favorites including appetizers, breakfasts, salads & soups, side dishes, entrees and deserts. Users of this book will discover unique ways to prepare seafood, lamb, chicken, ribs and other meats along with creative veggie dishes and scrumptious deserts. |
||
|
|
||
|
Kentucky Tale Gating (Stories with Sauce) Sisters in Law, and die-hard football fans, Jayna and Keli Oakley have teamed up for a win with this amazing collection of recipes, stories, photos exemplifying Kentucky football tradition. This book received 1st Place in the prestigious Writer’s Digest Self-Publishing Competition in 2004. Throwing a grill, a bag of charcoal, a pound of ground round and a cooler full of drinks and fixings in back of the truck or whatever automobile originally became popular among football fans who wanted to get choice parking spots well before the stadium gates opened. With hours to kill they prepared pre-game picnic style meals. Over the last few decades simplicity has evolved into gourmet extravaganzas among thousands of fans who try to outdo one another. Whether it involves a tent, a recreational vehicle or a pick-up bed, both pre-game and post game meal preparation in the parking lot is called tailgating. The 220 recipes are collected from dozens of tailgate cooks who are almost legendary in stadium parking lots. Cleverly categorized into headings including, “Kick Offs”, “Ruffaging the Kicker”, “Bowl Games”, “Heating up the Gridiron”, “Off Sides” “Cheer Liters” and “How Sweet it Is”, this book is a must have for both football fans and folks who simply enjoy gourmet cooking in the outdoors.
|
||
|
|
||
|
Compiled and edited by Gretta Hipp Burkhart, this book is a painstakingly-collected assortment of beloved family recipes that have been handed down through several generations of Kentucky’s Bluegrass and Appalachian cooks. While capturing the traditional essence of the simplicity of meat, vegetable, and dessert preparation, Burkhart has added a contemporary and creative flair to 142 recipes that have withstood the test of time.
Categorical offerings include
Appetizers, Bread & Brunch, Grilling, Salads & Soups, Side Dishes, Desserts
and 14 recipes just for kids. More than 20 B&W photos illustrate life in
Kentucky during the 30’s and 40’s.
|
||
|
Written and/or compiled by Richard T. Hougen who served for more than 35 years as manager of Boone Tavern Hotel and Restaurant on the campus of Berea College, this cookbook was copyrighted in 1951 and went through its 16th printing in 2003. “I believe the secret of good cooking is a combination of simplicity in procedure, accurate measurement, and the use of plenty eggs, milk, butter and cream,” Mr. Hougen states in the foreword. From the Tavern’s world famous “spoon bread” to “tournado of lamb” you will find dozens of recipes as popular among the restaurant’s diners today as they were more than 70 years ago. “This is a selection of specialties of the house rather than a selection of all types of food,” writes Mr. Hougan. Still, with 210 recipes, it covers a fairly broad range including breads, cakes, pies, puddings, salads, meats, fish, poultry and first courses along with vegetable recipes that have withstood the test of time.
Illustrated with 8 full page
charcoal impressionistic drawings.
|
||
|
|
||
|
Compiled by the “Cookbook Ladies of Kentucky” a nationally acclaimed network of more than _____cooks associated with McClanahan Publishing Co. of Kuttawa, Kentucky, this book focuses on both traditional and modern cooking ideally suited for preparation in the home kitchen. With an eye toward keeping things relatively simple but still creative, this book is the result of much sharing and brainstorming among some of the most ardent cooks, both rural and metropolitan, in Kentucky. Most of them will tell you that their favorite room in the house is the kitchen and this collection of recipes supplies ample proof that they put it to good use. About evenly divided into imaginative sections dubbed, Beginnings and Beverages, Besides, Beyonds, Breads, Breakfast & Brunch, Main Events, One Dishers and Soups Salads & Sandwiches, this cookbook features 225 well-proven recipes that users can exploit to delight their families and dinner guests alike.
|
||
|
|
||
|
|
||
