Titles in the selected subject

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The Beer Cheese Book

by Garin Pirnia

The ingredients are simple—beer, cheese, and spices—and the result is delicious.

Burgoo, Barbecue, and Bourbon: A Kentucky Culinary Trinity

by Albert W. A. Schmid foreword by Loreal “Butcher Babe” Gavin photographs by Jessica Ebelhar

Burgoo, barbecue, and bourbon have long been acknowledged as a trinity of good taste in Kentucky.

Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods, revised edition

by Aimee Zaring

Each year, the United States legally resettles tens of thousands of refugees who have fled their homelands.

The Historic Kentucky Kitchen: Traditional Recipes for Today's Cook

by Deirdre A. Scaggs and Andrew W. McGraw foreword by John van Willigen

Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family.

Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods

by Aimee Zaring

Each year, the United States legally resettles tens of thousands of refugees who have fled their homelands.