×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

The Blue Grass Cook Book
     

The Blue Grass Cook Book

2.5 4
by Minnie C. Fox
 

See All Formats & Editions

African American cooks were not strangers in the kitchens of the Old South, but white southerners often failed to acknowledge their contributions. One of the first exceptions was Kentucky socialite Minnie C. Fox, who recognized the significant influence and importance of the African American cooks and wrote The Blue Grass Cook Book, first published in 1904.

Overview

African American cooks were not strangers in the kitchens of the Old South, but white southerners often failed to acknowledge their contributions. One of the first exceptions was Kentucky socialite Minnie C. Fox, who recognized the significant influence and importance of the African American cooks and wrote The Blue Grass Cook Book, first published in 1904.

From biscuits and hams to ice creams and puddings, this cookbook is a collection of over three hundred recipes from family and friends, including black cooks, near Minnie Fox's Bourbon County, Kentucky, family estate and her Big Stone Gap, Virginia, home. In Fox's time, the culinary history of black women in the South was usually characterized by demoralizing portraits of servants toiling in "big house" kitchens. In contrast, The Blue Grass Cook Book, with its photographs of African American cooks at work and a passionate introduction by Fox's brother, respected Kentucky novelist John Fox Jr., offers insight into the complex bond between well-to-do mistresses and their cooks at the turn of the century.

Toni Tipton-Martin's new introduction provides in-depth commentary on the social, cultural, and historical context of this significant cookbook. She presents background information on the Fox family and their apparently uncommon appreciation for the African Americans of their time. She reveals the vital role of the black cooks in the preparation and service required in establishing the well-known Southern hospitality tradition.

Editorial Reviews

From the Publisher
"Brings new light to a neglected classic and offers a portrait of a unique and now-vanished culinary culture." — Morgan Messenger" —

"What makes this cookbook so exceptionalis that the featured dishes are all placed in their proper historic context. This collection is the next best thing to observing the cooking in a traditional Southern kitchen more than 100 years ago." — Larry Cox, Florida Weekly" —

Product Details

ISBN-13:
9780813141121
Publisher:
University Press of Kentucky
Publication date:
07/19/2012
Pages:
448
Product dimensions:
5.50(w) x 8.60(h) x 1.10(d)

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews

The Blue Grass Cook Book 2.5 out of 5 based on 0 ratings. 4 reviews.
Shannon Carty More than 1 year ago
Mosty fun to read, the breads and cake ingredients don't come through well, but there is a nice section of ice cream!
Anonymous More than 1 year ago
Cute story thought it was a cookbook
Anonymous More than 1 year ago
Anonymous More than 1 year ago