Kentucky's Best: Fifty Years of Great Recipes

"I know of no other state where Sunday fried chicken and homemade biscuits are anticipated as much as a delicate tiramisu". So pronounces Linda Allison-Lewis, popular food columnist, caterer, and former restaurant critic. What amazes many who visit the Bluegrass is the diversity of the cooking. In Kentucky's Best Allison-Lewis combines traditional and gourmet dishes, offering recipes from great cooks from all parts of the state and from beloved restaurants and inns. Published in conjunction with Kentucky Living's fiftieth anniversary, Kentucky's Best also features favorite recipes from readers and famous Kentucky cooks, including former Courier-Journal food editor Gregg. For special meals, Allison-Lewis includes sections titled Lunch and Teatime Favorites and Derby Favorites. A delight to read as well as to use, Kentucky's Best also reveals the stories behind the favorites. Whether it's the story of Old Talbott Tavern, the oldest western stage-coach stop in America, or the tale of young Alma Harbin's mistaking gladiola bulbs for onions when she first prepared potato salad for her husband-to-be, Allison-Lewis reveals a flair for storytelling. To many, Kentucky means the greatest thoroughbreds in the world. To others, it is the home of the finest bourbon. But the obvious success of burgoo, Owensboro barbeque, and Harlan Sanders's fried chicken carries the state's reputation for excellence to a wider audience still. From the perfect mint julep to Charlotte Russe, from a classic hot brown to cheese chutney pate, Kentucky's Best captures the full range of the state's culinary delights.