The Blue Ribbon Cook Book (eBook)

Jennie C. Benedict (Autor)

eBook Download: PDF

2015
184 Seiten
The University Press of Kentucky (Verlag)
978-0-8131-5988-1 (ISBN)

Infos

The Blue Ribbon Cook Book contains more than four hundred timeless recipes, from breads and sauces to entrees and desserts, which highlight classic fare from the Bluegrass. In addition, the book includes more than ten pages of sample menus for simple luncheons and formal and informal dinners. While the cookbook has had many iterations, this is the only edition that includes the classic recipe for Benedictine spread, the sandwich filling invented and made famous by Jennie C. Benedict. The Blue Ribbon Cook Book is an enduring work, and this edition, with a new introduction by Susan Reigler, is a must have for every Kentucky kitchen.

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Jennie C. Benedict's The Blue Ribbon Cook Book represents the very best in the tradition of southern regional cooking. Recipes for such classic dishes as Parker House rolls, lamb chops, corn pudding, Waldorf salad, and cheese and nut sandwiches are nestled among longtime local favorites such as apple butter, rice pudding, griddle cakes, and Benedictine, the cucumber sandwich spread bore Benedict's name.

Throughout the cookbook, Benedict's delightful voice shines. Benedict, who was once the most famous caterer in Louisville and also operated a celebrated tea room and soda fountain, trained with Fannie Farmer at the Boston Cooking School. Five editions of Benedict's famous cookbook were published, and her aim in sharing her recipes was simple; as she mentions in the preface, "I have tried to give the young housekeeper just what she needs, and for more experienced ones, the best that can be had in the culinary art."

As a creative entrepreneur, Benedict had a significant influence on the local culture and foodways. Her sweet and savory dishes were the stars of many Derby parties, and yet she placed equal emphasis on simple luncheon and dinner recipes to satisfy the needs of home cooks. While her popular dishes graced genteel tables all over the Bluegrass, Benedict's chicken salad sandwiches, sold from a pushcart, offered Louisville children the first school lunches in the city.

This new edition of The Blue Ribbon Cook Book will now welcome new generations of readers and cooks -- those who remember wearing white gloves and eating delicate tea sandwiches at the downtown department store as well as those who want to make satisfying regional classics such as blackberry jam cake like their grandmother used to make. Food writer Susan Reigler introduces the story of Benedict's life and cuisine, and this edition is the first to come complete with the now-famous spread that bears Benedict's name.

Autor

lt;P>Jennie C. Benedict (1860--1928) published numerous books in her lifetime and is most famous for the several editions of her Blue Ribbon Cook Book. Benedict was born in Harrods Creek, Kentucky, near Louisville. Susan Reigler is a former restaurant critic at the Louisville Courier-Journal and is the author of the Compass American Guide to Kentucky and Adventures in Dining: Kentucky Bourbon Country.

Produkt-Details

• Erscheint lt. Verlag: 13.1.2015
• Einführung: Susan Reigler
• Verlagsort: Lexington
• Sprache: englisch
• Maße: 140 x 140 mm
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken
• Schlagworte: American food history • benedictine spread • classic cookbooks • Comfort food • country cooking recipes • HOME COOKING • Kentucky cookbooks • kentucky derby party recipes • kentucky food • regional cooking • simple recipes • southern cooking • southern food • southern recipes • traditional american recipes
• ISBN-10: 0-8131-5988-1 / 0813159881
• ISBN-13: 978-0-8131-5988-1 / 9780813159881