Adventures in New Kentucky Cooking with the Bluegrass Peasant

Adventures in New Kentucky Cooking with the Bluegrass Peasant

by David Domine


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Product Details

ISBN-13: 9780913383971
Publisher: McClanahan Publishing House, Inc.
Publication date: 09/28/2007
Pages: 184
Product dimensions: 7.60(w) x 9.30(h) x 0.80(d)

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Adventures in New Kentucky Cooking with the Bluegrass Peasant 5 out of 5 based on 0 ratings. 2 reviews.
Ron_Beck More than 1 year ago
If you are a fan of American regional cooking like I am, or one who loves southern food, you will want this book. Domine uses clever preparations and no pre-processed foods to come up with his easy to follow recipes. I especially like all the local ingredients he uses and the useful bits of information he shares with each recipes. Each has a color picture of how the food should look as well. Great cookbook. Domine is the author of a successful series of ghost books about the Louisville neighborhood where he lives. If you like history and/or ghosts, you will like these books too.
Guest More than 1 year ago
This is a great cookbook, and David Domine has faithfully continued on his quest to highlight anything unique and unusual about the Bluegrass State. In the past, he has written about the haunts in his favorite Kentucky neighborhood, Old Louisville, but now he has shifted to cateloging the recipes that contribute to the extraordinary traditions that make up Kentucky kitchen culture. This book features beautiful color photography - at least one photo per recipe - and tons of interesting facts about the Bluegrass State and its hisory. In addition, there are lists of local producers and growers, and the distinctly 'green' penchant toward local agricultural and sustainable eating make this one of my favorite cookbooks ever. The bourbonaised filet mignon, bourbon and bleu cheese slaw, hot brown soup and mint julep recipes especially recommend themselves. I also really, really liked the pumpkin seed bread, chocolate ginger bread with bourbon and the sauteed green beans with bacon, red pepper strips and parsnips. I found the recipes easy to follow and was mesmerized by the color photography. I hope there is a volume two in this series.