Blue Ribbon Cook Book by Jennie C. Benedict (2022, Trade Paperback) online kaufen

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Product Identifiers

PublisherUniversity Press of Kentucky

ISBN-100813195330

ISBN-139780813195339

eBay Product ID (ePID)7057254826

Product Key Features

Book TitleBlue Ribbon Cook Book

Number of Pages184 Pages

LanguageEnglish

Publication Year2022

TopicRegional & Ethnic / American / Southwestern States, General, History, Entertaining

GenreCooking, House & Home

AuthorJennie C. Benedict

FormatTrade Paperback

Dimensions

Item Height0.5 in

Item Weight8 Oz

Item Length8.5 in

Item Width5.5 in

Additional Product Features

Intended AudienceTrade

ReviewsThis text will be useful for the novice and experienced cook to locate those long lost recipes which were often passed from cook to cook., Three cheers to Susan Reigler and the University Press of Kentucky for publishing "Miss Jennie's" Blue Ribbon Cookbook ! Susan gets to the heart of this celebrated character in her Introduction to the book; and in addition to the recipes Susan cites, I am fascinated by the chapters on "Menus" at the end of the book. Today's cooks still have much to learn from Jennie Benedict's honest, straightforward, confident writing!, The University Press of Kentucky has brought back to life the person and recipes of Jennie Carter Benedict, a true Louisville, Kentucky, and American woman who shaped and influenced the way we ate in the first quarter of the 20th century., Jennie Benedict's work defined early 20th century middle class cooking in Kentucky and her legacy continues to be found on restaurant menus and served on home tables across the state.... Many of the recipes contained in this cookbook are considered classics., The Blue Ribbon Cook Book is one of the iconic texts in Kentucky's illustrious cookbook history--and few states have produced as many fine collections of recipes. In this sparkling lineup of food stars, none outshone Miss Jennie. She had it all: the kitchen touch, the business sense, the communication skills, the personality. Kentucky is renowned as a fountainhead of superior cookery in no small part because of Jennie C. Benedict's impact in the food world generations ago. [... ] A timely collection.... Comprehensive, concise and easy-to-use recipes [offer] more than just a bit of Kentucky flavor., All in all, it's a marvelous read, and a delicious way to revisit the Commonwealth's culinary tradition., The joys of historical research include unexpected discoveries that pop up as you pursue a topic.... One such detour began when I was working on a story about the Kentucky Derby. I read about the famous Benedictine Sandwich, served on Derby Day in Kentucky, that was created by Jennie Benedict. Because of that I bough her wonderful [ Blue Ribbon Cookbook ]. Her book is rich with recipes... just clean concise recipes and advice on menus for small to large parties, luncheons, dainty menus, and simple dishes for the sick., Reigler gives an interesting picture of the woman who, in 1893, started a catering business from her home., The Blue Ribbon Cook Book is a Louisville treasure. Not only does it evoke great memories of downtown Saturday lunchces at Stewarts and The Colonnade, but also culinary traditions passed down to me by my grandmother who considered Jennie Benedict the last word on luncheons and entertaining. While friends were busy playing jacks and jumping rope, I was learning to make Charlotte Russe, Benedictine and dreaming up my own Garden Sandwiches for a real tea party. I am eternally grateful., The joys of historical research include unexpected discoveries that pop up as you pursue a topic.... One such detour began when I was working on a story about the Kentucky Derby. I read about the famous Benedictine Sandwich, served on Derby Day in Kentucky, that was created by Jennie Benedict. Because of that I bought her wonderful [ Blue Ribbon Cookbook ]. Her book is rich with recipes... just clean concise recipes and advice on menus for small to large parties, luncheons, dainty menus, and simple dishes for the sick., The book is a perfect choice for people who are interested in the history of cooking, or for people who crave dishes like the Hickory Nut Cake they had as a child., Indeed, if you had only one cookbook in your home, this wouldn't be a bad one to consider, with its comprehensive, concise and easy-to-use recipes., The Blue Ribbon Cook Book is a timely collection that is certain to bring more than just a bit of Kentucky flavor to the family dinner table., I absolutely love southern cooking so The Blue Ribbon Cook Book is definitely one that fits in my home.

Dewey Edition22

TitleLeadingThe

Dewey Decimal641.5973

Table Of Content1. Introduction 2. Breads 3. Soups 4. Soup Garnishings 5. Fish 6. Meats 7. Poultry and Game 8. Vegetables 9. Entrees 10. Sauces 11. Salads 12. Salad Dressings 13. Sandwiches 14. Desserts 15. Cakes 16. Fillings for Cakes 17. Ices 18. Miscellaneous 19. Sick Room Cookery 20. Menus

SynopsisThe Blue Ribbon Cook Book contains more than four hundred timeless recipes, from breads and sauces to entrees and desserts, which highlight classic fare from the Bluegrass. In addition, the book includes more than ten pages of sample menus for simple luncheons and formal and informal dinners. While the cookbook has had many iterations, this is the only edition that includes the classic recipe for Benedictine spread, the sandwich filling invented and made famous by Jennie C. Benedict. The Blue Ribbon Cook Book is an enduring work, and this edition, with a new introduction by Susan Reigler, is a must have for every Kentucky kitchen., Jennie C. Benedict's The Blue Ribbon Cook Book represents the very best in the tradition of southern regional cooking. Recipes for such classic dishes as Parker House rolls, lamb chops, corn pudding, Waldorf salad, and cheese and nut sandwiches are nestled among longtime local favorites such as apple butter, rice pudding, griddle cakes, and Benedictine, the cucumber sandwich spread which bears Benedict's name. Throughout the cookbook, Benedict's delightful voice shines. Once the most famous caterer in Louisville, Benedict also operated a celebrated tearoom and soda fountain and trained with Fannie Farmer at the Boston Cooking School. Five editions of Benedict's famous cookbook have been published, and her aim in sharing her recipes was simple; as she mentions in the preface, "I have tried to give the young housekeeper just what she needs, and for more experienced ones, the best that can be had in the culinary art." As a creative entrepreneur, Benedict had a significant influence on the local culture and foodways. Her sweet and savory dishes were the stars of many Derby parties, and yet she placed equal emphasis on simple luncheon and dinner recipes to satisfy the needs of home cooks. While her popular dishes graced genteel tables all over the Bluegrass, Benedict's chicken salad sandwiches, sold from a pushcart, offered Louisville children the first school lunches in the city. This new edition of The Blue Ribbon Cook Book welcomes new generations of readers and cooks--those who remember wearing white gloves and eating delicate tea sandwiches at the downtown department store as well as those who want to make satisfying regional classics such as blackberry jam cake like grandmother used to make. Food writer Susan Reigler introduces the story of Benedict's life and cuisine.

LC Classification NumberTX715.2.S68