Cover image for Charles Patteson's Kentucky cooking
Charles Patteson's Kentucky cooking
Patteson, Charles.
Personal Author:
Uniform Title:
Kentucky cooking
First edition.
Publication Information:
New York : Harper & Row, [1988]

Physical Description:
224 pages ; 25 cm
General Note:
Includes index.
Added Author:
Format :

On Order

Reviews 2

Booklist Review

Kentucky cooking is a transitional regional American cuisine with aspects of both southern and midwestern traditions. Patteson has taken the simple food of Kentucky farmers and burghers and raised it to a sophisticated level that goes well with current enthusiasms for indigenous American foods. Easily duplicated by the home cook, most of the dishes feature common ingredients. One recipe calls for hickory nuts, a fast-disappearing midwestern treat well worth hunting for. Other recipes, for example, crab salad with avocado, clearly come from contemporary Kentucky, where such items are routinely adapted from elsewhere. A few selections even feature Kentucky bourbon. Index. MK. 641.59769 Cookery, American-Southern style / Cookery-Kentucky [CIP] 87-45761

Library Journal Review

Patteson's recipes are for down home Kentucky country cooking, with traditional specialties predominating; he starts off, naturally enough, with a section on the Derby, featuring mint juleps, burgoo, and country ham. The recipe and ingredients' notes are good, and the author's reminiscences entertaining. For larger and regional collections. JS (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.