Bourbon, country ham, spicebush berries, pawpaws, grits and sweet potatoes are just some of the traditional Bluegrass ingredients that make frequent appearances in the enticing and innovative recipes put together by David Domine, the Bluegrass Peasant. In addition, he manages to introduce his readers to new Kentucky delicacies such as hand-crafted cheeses, smoked spoonfish, paddlefish caviar, freshwater prawns, gourmet chocolate and organic vodka. After years of exploring the back roads and bright lights of his adopted home in search of the perfect meal, Domine has produced a collection of tantalizing dishes to showcase the culinary bounty that is Kentucky. Whether adding his own twist to southern favorites like corn pudding and crawfish chowder or inventing future classics such as bourbonnaised filet mignon or butter bean hummus, he has a knack for identifying the tastes and traditions that make Kentucky an exceptional culinary destination. And, whenever possible, Domine promotes sustainable agriculture and eco-friendly eating habits by utilizing regional produce and local foodstuffs. The result is an inspiring blend of updated standards and inventive, down-to-earth cuisine that pays homage to the farmers, distillers and artisan food makers that have left their imprint on the character of Kentucky cooking. At the same time, it recognizes the culinary contributions of the various ethnicities that have shaped the makeup of the state, not to mention the influences of the thoroughbred industry and tobacco houses. Born of the country kitchens, farmhouse picnics and grand hotels that have come to embody the best of Bluegrass hospitality, Adventures in New Kentucky Cooking with the Bluegrass Peasant is sure to be a classic for years to come.
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"...Domine writes under the moniker "Bluegrass Peasant," but his tastes don't seem pedestrian at all, judging by his clever recipes..." -- Joyce Rosencrans, Food Editor, Cincinnati Post, October 24, 2007
"Anyone who has eaten at David Domine's table knows that he practices what he preaches. Cook from these recipes and you, too, will be the envy of every gourmet you know." -- Wade Hall, The Louisville Courier-Journal, November 10, 2007
"Anyone who has eaten at David Domine's table knows that he practices what he preaches. Cook from these recipes and you, too, will be the envy of every gourmet you know." -- Wade Hall, The Louisville Courier-Journal, November 10, 2007
About the Author
As a young child in his grandmother's kitchen, David Domine developed an undying fascination with food and homemaking that has only increased over time. Wherever his professional career has taken him, it seems that cooking and an appreciation for the good life have always shaped him. Ever the consummate traveler, he has studied and worked in the Philippines, Mexico, Germany, Italy, Spain and Austria, and it was in these far-off places that he honed his appreciation for American food and culture. When he arrived in Louisville, Kentucky in 1993, he soon fell in love with the area's wonderful history and architecture, not to mention the wonderful dining scene.
A trained interpreter in Spanish and German, David Domine earned his B.A. from the University of Wisconsin in 1989 and has completed graduate studies at the Karl-Franzens-Universistat in Graz, Austria, the University of California at Santa Barbara and the University of Louisville. When not translating or writing restaurant reviews for magazines such as Kentucky Monthly and Arts Across Kentucky, he teaches foreign languages as Bellarmine University and Indiana University Southeast. David Domine is the successful author of books such as Ghosts of Old Louisville: True Stories of Hauntings from America's Largest Victorian Neighborhood and Phantoms of Old Louisville: Ghostly Tales from America's Most Haunted Neighborhood, both published by McClanahan Publishing House, Inc. of Kuttawa, Kentucky.
His first cookbook, Adventures in New Kentucky Cooking with the Bluegrass Peasant, focuses on the unique culinary heritage of his adopted state. His current projects include his first novel, The Wonders of Absinthe, and Peter Paul's Kitchen, a seven-act play set in Old Louisville, the Victorian neighborhood he calls home.
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More About the Author
Best selling author David Domine is a modern-day wordsmith who lived a storied 1895 chateauesque home in Old Louisville, one of the largest historic preservation districts in the country. A series of unexplained occurrences there led him to research the haunted history of the neighborhood, and since then he has delighted countless readers with tales of the supernatural in GHOSTS OF OLD LOUISVILLE: True Stories of Hauntings in America's Largest Victorian Neighborhood and PHANTOMS OF OLD LOUISVILLE: Ghostly Tales from America's Most Haunted Neighborhood. An accredited interpreter and foreign language instructor, he also writes travel pieces and food reviews for various local and national publications. Travel is a great passion for him, and he has lived in the Philippines, Mexico, Spain, Italy, Austria and Germany - all places that allowed him to indulge his passion for food, wine and adventure. He holds post-graduate degrees from the University of Louisville, the University of California at Santa Barbara and Karl-Franzens-Universitat in Graz, Austria. When not writing or teaching, he likes to sneak off with his dogs and hunt down new recipes and ghost stories around his adopted state of Kentucky. One of his most recent projects include a cookbook about new Kentucky cuisine released in 2007 by his alter ego, the Bluegrass Peasant; additional books include HAUNTS OF OLD LOUISVILLE: Gilded Age Ghosts and Haunted Mansions in America's Spookiest Neighborhood (August 2010) and THE BOURBON COOKBOOK (2011).
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Most Helpful Customer Reviews
9 of 9 people found the following review helpful:
5.0 out of 5 stars
Delicious and Unique Recipes,
This review is from: Adventures in New Kentucky Cooking with The Bluegrass Peasant (Hardcover)
"Adventures in New Kentucky Cooking with the Bluegrass Peasant" by David Domine is an innovative collection of delicious and easy-to-follow recipes with a distinctive Kentucky bent, however it is sure to please food lovers the world over. Each recipe features a beautiful color photograph, and not only that, the author includes interesting facts and tidbits about the foods being prepared. For me, the best part is that the author provides recipes for dishes that are entirely from scratch - he doesn't cheat by using boxed mixes or preprocessed foods - and he promotes local producers and farmers as much as possible. He also encourages us to eat in season, thus promiting sustainable agriculture and a generally healthy lifestyle. He has managed to put his finger on all those edible things that are typically 'Kentucky' and has artfully arranged them in a beautiful cookbook that honors time-honored Bluegrass culinary traditions as well as nouvelle cuisine ingenuity. The dishes presented herein are perfect for any time of year, but I can see this really being a great addition to the kitchen bookshelf for the December holidays and especially for the Kentucky Derby in May. These recipes are great for everyday dinners or special occasions, and I predict that "Adventures in New Kentucky Cooking with the Bluegrass Peasant" by David Domine will indeed be a culinary classic for years to come.
4 of 4 people found the following review helpful:
5.0 out of 5 stars
A MUST-HAVE FOR FANS OF GREAT FOOD,
By David Andrews "Writer" (Louisville, KY) - See all my reviews
This review is from: Adventures in New Kentucky Cooking with The Bluegrass Peasant (Hardcover)
This book has a wonderful collection and variety of new-southern-inspired recipes from across the state of Kentucky. The recipes are easy to follow, and they utilize absolutely no pre-processed ingredients in the pursuit of promoting sustainable agriculture. As an added bonus, each recipe has its own beautiful color photograph that shows what the dish should look like; this really sells the recipes. Home cooks and cookbook readers will also find that there is a wealth of information about much of the area's undiscovered culinary history and up-and-coming food products. This recipe collection is great to have for the holidays, and especially for that annual Derby Party in May, but it will come in handy all year round.
2 of 2 people found the following review helpful:
5.0 out of 5 stars
AWESOME COOKBOOK!,
By
This review is from: Adventures in New Kentucky Cooking with The Bluegrass Peasant (Hardcover)
I recently moved from NYC to Kentucky and saw this book in the Kentucky Books section of my local big named book store. I was giving a dinner party for my new neighbors that week, so decided to buy it and try out the recipes on them to see how a true Kentuckian would respond to them. I got RAVE reviews with the recipes I cooked from this book! I highly recommend this book.
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