"Sarah C. Baird's new book should come with a warning label: May cause fits of dessert cravings and Bluegrass State pride. In Kentucky Sweets: Bourbon Balls, Spoonbread and Mile High Pie, the Richmond native blends cultural narrative, cooking tips and interviews with a delectable collection of more than 60 recipes and whisks in generous dollops of humor to create one thoroughly delicious read.. [sic] One part history book, one part cookbook and one part practical culinary guide, Kentucky Sweets is 100-percent foodie fun." -- Kim Butterweck, Kentucky Monthly
"Inspired by her Bluegrass State upbringing and the state's rich heritage...Kentucky Sweets
has recipes from apple butter and apple stack cake to chocolate gravy and bourbon balls. You'll also read about traditions like Appalachian weddings and interviews with experts like Rose Ann Stacy..." -- Southern Living
"...Baird knows her stuff. It's not just about recipes, but about the connection between culture and cuisine. Kentucky Sweets
affords a lovely glimpse into a culture that's Southern, yet ruggedly American." -- Southern Food and Beverage Museum Magazine
"Sarah Baird wants you to know that Kentucky cuisine is more than just mint juleps and burgoo...For Kentucky Sweets, her dessert-focused new cookbook, she mined communities across the Bluegrass State for lesser-known favorites such as hickory brittle and sorghum taffy to include alongside the obligatory bourbon balls and apple stack cake.
...Baird has a knack for colorful Q&As and factoids...And as a lifelong cook, she also has plenty of hard-earned lessons to impart in the lists of tips and tricks that accompany many of her recipes." -- Garden and Gun
"Written by Kentucky native Sarah Baird, a food writer and culinary anthropologist, Kentucky Sweets
is a fantastic read full of fun facts, tips, and scrumptious recipes...Baird is impressive in her historical knowledge. She is an authority on Kentucky's sweets, yet she writes in such a way that I feel like I'm talking to a friend as I read.
This little cookbook would be a perfect gift for anyone you know who loves history, baking, or both. Highly recommended in every way..." -- Chef Madeleine Dee, Arts Louisville "Kentucky is known for many things, but one that often gets left in the dust is our long and unique baking history. Sarah Baird chronicles the history...(complete with full recipes) in her recently published book, "Kentucky Sweets."
From stack cakes -- which originated at Appalachian weddings, where each guest brought a layer of cake for the bride and groom -- to the famous bourbon balls we love, Baird has a combined passion for culture and cuisine, along with a wish to enrich our dining experiences by adding this background knowledge to these dishes." -- LEO Weekly
"The science and history of lots of luscious Southern classics -- great fun to read, and the recipes are as easy as sliding off a greasy log backward. As much a lesson about being Southern as eating Southern, this delightful book will be a welcome trip down memory lane for many, and a great introduction to others. Utterly charming. --Courier-Journal.com
About the Author
Sarah C. Baird is a Kentucky-native food and drink writer based in New Orleans, La., where she serves as the restaurant critic and food writer for New Orleans' alt-weekly, The Gambit
. Her writing has appeared in PUNCH, Serious Eats, Long Reads, Epicurious, Bitter Southerner, NPR, CNN's Eatocracy, Vice: Munchies and beyond.