Book description
A seasonal food journey with native Kentuckian Maggie Green, The
Kentucky Fresh Cookbook takes home chefs through a year in a Kentucky
kitchen with more than 200 recipes. With a focus on the cook's
activities in the kitchen, this book guides both aspiring and
experienced cooks in the preparation of delicious meals using the
delightful variety of foods found in Kentucky. Green welcomes readers
with her modern and accessible approach, incorporating seasonally
available Kentucky produce in her recipes but also substituting frozen
or canned food when necessary. She complements her year of recipes with
tidbits about her own experiences with food, including regional food
traditions she learned growing up in Lexington, attending the University
of Kentucky, and raising a family in Northern Kentucky. The Kentucky
Fresh Cookbook acknowledges the importance of Kentucky's culinary and
agricultural traditions while showing how southern culture shapes food
choices and cooking methods. Green appeals to modern tastes using
up-to-date, easy to follow recipes and cooking techniques, and she
addresses the concerns of contemporary cooks with regard to saving time,
promoting good health, and protecting the environment. The Kentucky
Fresh Cookbook contains a year's worth of recipes and menus for everyday
meals, holiday events, and special family occasions-all written with
Kentucky flair. Maggie Green, a chef, Registered Dietitian, and owner
of The Green Apron Company, tests and develops recipes, edits cookbooks,
writes about food, and cooks her way to good health, all while promoting
the value of simple, delicious home-cooked meals. She lives in Fort
Wright, Kentucky.
