Out Of Kentucky Kitchens Review

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Confession time: I've never actually made anything from the recipes here, but it sure is a fun cookbook to read, with its delicious assortment of foods and anachronistic terms for measurement ("peck" "bushel" "half-dollop"). This eighty-year-old cookbook full of hundred-plus-hundred-year-old dishes is a regional secret and a favorite for fans of the Mason-Dixon Line sort of southern cooking found pretty much only in a place like Kentucky. I have one of the rare first editions of this classic that my grandmother acquired on a trip to Louisville during a Derby week in the 1950's. It's the sort of book I wouldn't sell for almost any price. I really love the idea of the dishes in here, and like to think back on the era when cooks actually had the abilityto make these sorts meals with their all-day preparation times. This is a low-fat fan's worst nightmare with its meat and gravy heavy, fried food loving tone, but you know, its author lived well into her nineties and ate like this every day, so today's modern nutritionists really don't know as much as they like to lead on. Out of Kentucky Kitchens is full of charm and vanished Commonwealth graces. It augments any pantry bookshelf, whether for a serious cook or casual fan like me.

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"Here is the true flavor of Kentucky gathered from every part of the state. The book is a joy to cook from, and the food will warm your heart. Nobody knows Kentucky cooking better than Marion Flexner, who pioneered the field with this wonderful cookbook."

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