Kentucky Sweets: Bourbon Balls, Spoonbread & Mile High Pie

Overview

Kentuckians from frontiersmen to modern-day pastry chefs have put their marks on the state’s baking history. Residents of the commonwealth have plenty of rich recipes and time-honored traditions, like pulling parties, where folks would gather to make taffy. Stack cakes originated from Appalachian weddings, where guests would each offer a layer of cake to the bride and groom, who then added the jam to hold the creation together. The decadent Modjeska confection gets its name from a Victorian-era candy maker’s ...

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Kentucky Sweets: Bourbon Balls, Spoonbread & Mile High Pie

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Overview

Kentuckians from frontiersmen to modern-day pastry chefs have put their marks on the state’s baking history. Residents of the commonwealth have plenty of rich recipes and time-honored traditions, like pulling parties, where folks would gather to make taffy. Stack cakes originated from Appalachian weddings, where guests would each offer a layer of cake to the bride and groom, who then added the jam to hold the creation together. The decadent Modjeska confection gets its name from a Victorian-era candy maker’s crush on a popular Polish actress. Join author Sarah Baird on a whirlwind trip—complete with recipes—that examines the delectable history of unique Kentucky treats from pawpaws to chocolate gravy.

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Editorial Reviews

Courier-Journal
"The science and history of lots of luscious Southern classics — great funÂto read, and the recipes are as easy as sliding off a greasy log backward. As much a lesson about being Southern as eating Southern, this delightful book will be a welcome trip down memory lane for many, and a great introduction to others. Utterly charming."
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Product Details

  • ISBN-13: 9781626193772
  • Publisher: The History Press
  • Publication date: 2/4/2014
  • Series: American Palate
  • Pages: 192
  • Sales rank: 493,878
  • Product dimensions: 6.00 (w) x 8.90 (h) x 0.40 (d)

Meet the Author

Sarah C. Baird a freelance food writer. She is a weekly contributor on Serious Eats, where her wheelhouse is sweets and baked goods from the Southeast. She is a columnist at Okra Magazine, where she writes about the intersection of Southern cuisine and music. Baird was also formerly the Governor's press secretary.

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