Originally published in 1839, this long-lost classic of Southern cooking includes more than 1,300 recipes, all cooked and seasoned in a hot climate. The foods and recipes featured in this kitchen classic are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South.
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Originally published in 1839, this classic of Southern cooking includes more than 1,300 recipes, all cooked and seasoned for a hot climate. Soups, meat, game, fish, catchups, fruit sauces, flavored vinegars, pickles, vegetables, puddings, pastries, cakes, breads, sweetmeats, liquors, and household remedies were rolled into this important regional cookbook. It was aimed at those who were interested in economy, with easy to follow recipes for those with little or no experience in the kitchen. The foods and recipes are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South.
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14 of 14 people found the following review helpful
By A Customer
Format:Paperback|Amazon Verified Purchase
Historical reprint cookbooks are not the best place to go for exciting recipes, detailed instructions, and precise measurements. But they are a lot of fun to read.
With over 1000 recipes (and some very small print) this cookbook is even more fun than most. The recipes too seem more exciting than is typical -- the author doesn't just offer 20 types of bread, 10 over-cooked vegetables, and instructions for roasting or boiling plain meat. She gives real recipes, some of which look like they actually have flavor!
But be aware that the long list of recipes is a bit misleading. The book is sort of like a chinese restaurant menu, where the same basic cooking method is offered for, for example, beef, veal, chicken, pork and fish; or a dessert might be described with 10 different fruits -- as 10 different recipes.
With over 1000 recipes (and some very small print) this cookbook is even more fun than most. The recipes too seem more exciting than is typical -- the author doesn't just offer 20 types of bread, 10 over-cooked vegetables, and instructions for roasting or boiling plain meat. She gives real recipes, some of which look like they actually have flavor!
But be aware that the long list of recipes is a bit misleading. The book is sort of like a chinese restaurant menu, where the same basic cooking method is offered for, for example, beef, veal, chicken, pork and fish; or a dessert might be described with 10 different fruits -- as 10 different recipes.
2 of 3 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
This book was meaningful to me since I am from Kentucky. It is not only a cookbook but a history book of times when the housewives had to prepare meats without the use of refrigerators and freezers.
Format:Paperback|Amazon Verified Purchase
This book is more than just a historical curiosity - it is a good cook book. I have a good sized collection of reprints of historical cook books, a few originals, and a number of modern editions where the editor/cook adapts or interprets the original recipes. I love to read them all, but generally end up cooking from the modern adaptations. This reprint is a notable exception. Although this edition provides very little modern editorial assistance, you don't need it. The instructions are generally both clear and complete. (I did have to look up "gill," which is half a cup.) and the recipes are GOOD. Plenty of flavor here. I love the chicken "sallad," a classic chicken and celery salad dressed with mayo liberally laced with mustard and cayenne.
By C. Donnelly
Format:Paperback|Amazon Verified Purchase
This is a great little book, part history book, part cookbook, first aid, home improvement, survival guide, it's probably easier to list what it is not. I have over 60 cook/food books, but the Kentucky House wife is just a good book to read as it has all the relevant food stuff and a load more, really manages to create a great perspective on how the everyday essentials and luxuries of life were carved out of a strange new world. If you need to make cider, champagne, ice cream or maybe cure snake bites or toothache the secrets are all hide in here.
By cranhandler
Format:Paperback
This 19th century reprint has lots to offer- exciting special-occasion desserts, homemade condiments of every variety you can buy in the store today and dozens more, various pickles, hearty vegetable side dishes, down to very simple meats (most often with presentation tips) . The book assumes a basic level of familiarity with the kitchen (and a kitchen scale- lots of ratios are given by weight), but given that, these are recipes that any cook today could try their hand at. While some people might say the recipes take 'a long time' to prepare, I'd counter that they only take forethought. If you want homemade pickle or lemon catchup, you'll spend an hour or so working, and a month or so with your jar in the back of the cabinet, and then you'll get to taste the fruits of your labor. The same applies to all the recipes for wines, meads, etc. Of course, the desserts are all ready in an hour to a day, so if you're impatient but still want to try your hand at pre-Civil War cookery, there is lots here for you.
My one complaint is that this binding is made only of thick paper, and won't stand up well to heavy use.
My one complaint is that this binding is made only of thick paper, and won't stand up well to heavy use.
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