The Blue Ribbon Cook Book / Edition 1

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Overview

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.

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Editorial Reviews

From the Publisher

"The joys of historical research include unexpected discoveries that pop up as you pursue a topic... One such detour began when I was working on a story about the Kentucky Derby. I read about the famous Benedictine Sandwich, served on Derby Day in Kentucky, that was created by Jennie Benedict. Because of that I bough her wonderful [Blue Ribbon Cookbook]. Her book is rich with recipes...just clean concise recipes and advice on menus for small to large parties, luncheons, dainty menus, and simple dishes for the sick." --blogcritics.org" --

"Jennie Benedict's work defined early 20th century middle class cooking in Kentucky and her legacy continues to be found on restaurant menus and served on home tables across the state.... Many of the recipes contained in this cookbook are considered classics." --hubpages.com" --

"This text will be useful for the novice and experienced cook to locate those long lost recipes which were often passed from cook to cook." --Southeast Librarian" --

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Product Details

  • ISBN-13: 9780813125183
  • Publisher: University Press of Kentucky
  • Publication date: 10/1/2008
  • Series: None Ser.
  • Edition description: 1
  • Edition number: 1
  • Pages: 192
  • Sales rank: 1,493,228
  • Product dimensions: 5.50 (w) x 8.50 (h) x 0.75 (d)

Meet the Author

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.

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