Lexington, KY - by linda hinchcliffe | fine lines Columnist
Beyond the Fence
The cover of "Beyond the Fence" highlights one of Lexington's many scenic views, and its pages offer not only other beautiful scenes, but the recipes of local restaurateurs and culinary wizards in the spirit of what truly represents the area: hospitality and grace.
Presented as a seasonal tour and offering historical photos and tales that season the pages, the table of contents begins with spring. From cheese wafers to Bluegrass beer cheese, legendary hot browns to spinach lasagna, the fare is varied and tantalizing. Summer recipes use the bounty of Kentucky's gardens, and the instructions to create roasted red pepper soup and corn and crab chowder will lead any reader to the nearest farmer's market. Fall's hash brown brunch strata and caramel apple pie are among the tempting offerings that lead to winter.
Blending the stories and scenes that create the undeniable appeal of the Bluegrass with the tradition of preparing and sharing great food, "Beyond the Fence" is a local treasure. Proceeds from its sale will aid Central Baptist Cancer Care Center.
Out of Kentucky Kitchens
Originally published in 1949, the paperback version of "Out of Kentucky Kitchens" was published in 2010. Providing a full range of time-honored recipes and anecdotes about well known Kentucky hostesses and cooks, author Marion Flexner supplies the ingredients and directions to preparing the food and drinks that have satisfied Kentuckians for generations. Fried green tomatoes and Hoppin' Jack lead to Judge H.H. Tye's Woodford pudding -
and Flexner shows how the authentic flavor of southern cooking truly warms a heart.
The Kentucky Bourbon Cookbook
Bourbon is as much a part of the spirit of Kentucky as bluegrass itself -
and master chef Albert Schmid infuses every aspect of food with its essence. Organizing his recipes seasonally and stressing the importance of fresh ingredients accordingly, he offers entrees, soups, drinks and desserts -
and divulges his signature recipes with Kentucky Bourbon Soup and Kentucky Bourbon Beef Barbecue. Readily acknowledging bourbon's classic form, his first chapter is devoted to beverages -
the Seelbach Cocktail, the Bluegrass Breakfast, and the Presbyterian included. Over 50 recipes offer new approaches to classics as well as innovative new uses of Kentucky's native spirit -
and the result is a classic itself.
Southern Living 1001 Ways to Cook Southern
In a hefty volume that entices with its photos as well as its recipes, this invaluable tome of southern classics provides 1,001 proven recipes that cover the basics, then ventures on to the treasures of breakfast, brunch, breads, grilling, pastas, poultry and soups -
with many tempting and mouthwatering side steps into sauces, desserts, sandwiches and salads. Nearly 1,000 pages investigate the varying definitions of southern cuisine and culture and offer the definitive reasons for its popularity.
Pulled from the test kitchens of Southern Living over the past 40 years, this collection, for novice and expert cookers, could easily stand alone on any well stocked cookbook shelf.