The Kentucky Fresh Cookbook
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. This 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 book contains a year’s worth of recipes and menus for everyday meals, holiday events, and +special family occasions–all written with Kentucky flair.
About the Author: Green owns The Green Apron Company, a consulting firm specializing in culinary nutrition and cookbook development. As a cookbook editor, she has edited several well-known trade cookbooks. Licensed as a dietitian in Kentucky and Ohio, Green is also a graduate of the Culinary Arts Management program at Sullivan University’s National Center for Hospitality Studies in Louisville.
Maggie Green’s cookbook focuses on a year of cooking seasonally with foods found in Kentucky. So when I was looking for a reviewer for this book, I naturally wanted a Kentucky-based cook. Enter Lori Rice, the co-founder–with Mindy Wilson–of the Kentucky Food Bloggers Association. Lori is the blogger behind Fake Food Free: Real Food From Every Corner of the World and the author of The Everything Guide to Food Remedies.
Guest Cook Lori Rice, Fake Food Free
In Kentucky, we certainly are not hurting for fresh foods during the spring and summer seasons. Goods from our gardens even hang around in autumn. Berries, greens, corn, apples–in addition to some more unique finds such as paw-paw–overflow our farmers’ markets. However, eating fresh the rest of the year? Well, once you tire of pumpkin and kale, things become more challenging. That is, unless you find yourself with a copy of The Kentucky Fresh Cookbook by Maggie Green.
The book creatively divides recipes into different months of the year, with everything from seasonal favorites using farm-fresh ingredients to traditional recipes that you will find at any Derby party or Bluegrass holiday celebration. The extensive list of Kentucky growers and the seasonal produce chart make this as much of a resource book for food shopping as it does a guide for Kentucky cooking.