- Paperback: 384 pages
- Publisher: University Press of Kentucky (April 7, 2011)
- Language: English
- ISBN-10: 0813133769
- ISBN-13: 978-0813133768
- Product Dimensions: 7.2 x 1 x 9 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
- Average Customer Review: 23 customer reviews
- Amazon Best Sellers Rank: #431,306 in Books (See Top 100 in Books)
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The Kentucky Fresh Cookbook Paperback – April 7, 2011
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""Maggie Green's genius really is in her recipe writing. She writes simple, clear, seasonally appropriate recipes that aren't pretentious, yet are guaranteed crowd-pleasers and will make the cook feel the joy of what it is to prepare good, healthy meals. And then she takes the next step and wraps the recipes in sweet memories that keep the reader moving through the culinary year with her."―Rebecca Gray, expert editor for the 75th Anniversary edition of The Joy of Cooking"
""Maggie Kroboth Green really knows her way around a kitchen and is able to share that knowledge in a clear and engaging fashion. She is savvy at adapting multi-ingredient, to-many-steps extravaganzas into streamlined, approachable daily recipes. The Kentucky Fresh Cookbook makes daily cooking for family and friends a warm and inviting adventure."―Ronni Lundy, author of Shuck Beans, Stack Cakes and Fried Chicken"
"The Kentucky Fresh Cookbook may be your favorite cookbook. You will love Maggie's recipes―your family will love Maggie's recipes. Her food is delicious and her recipes are so easy. Maggie Green had been a top food editor for many years. Kentucky Fresh gives you access to her incredible store of food knowledge and you will treasure these marvelous recipes."―Shirley O. Corriher, author of CookWise and BakeWise"
""Maggie's recipes are well written and with a friendly, inviting tone that cooks of all abilities and ages will follow with ease and certainly achieve outstanding results. Her menus and recipe titles are enticing and will have broad appeal"―Abby Dodge, author of Desserts 4 Today and The Weekend Baker and expert editor for the 75th Anniversary Edition of the Joy of Cooking"
"The 200+ recipes in the cookbook are grouped by month- January through December- with different foods based on seasonal ingredients, holidays and special family occasions."― Quo Vadis Blog"
"Each chapter is based on one calendar month, and recipes use cooking methods, traditional Kentucky ingredients, and locally produced foods appropriate to the season."―Lilly's Flavors of Kentucky"
"Author Maggie Green states 'Other than my Kentucky roots, I might not be the most obvious choice to write a Kentucky cookbook.' She's wrong about that."―Lexington Herald-Leader"
"Green appeals to modern tastes, using up-to-date, easy-to-follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment."―"
"The collection of recipes inside, with the author's notes included, would be a lovely meal to cook for Mom, to serve while watching the Derby, or just to celebrate a beautiful spring day."―Kentucky Enquirer(and Cincinnati Enquirer)"
"Green presents a seasonal culinary journey that guides home cooks through a year in a Kentucky kitchen, highlighting the best local dishes of the Bluegrass region, and offering a seasonal approach that can be translated into any kitchen so the cook can take full advantage of locally grown and produced ingredients and seasonal cooking techniques."―Tastings"
"Any good Southern cookbook can usually be judged by its desserts, and Green's latest collection is no exception."―Tuscon Citizen"
"Most of [our] cookbooks simply give us good recipes, and some tell a story, but none give us a guide to the Ohio Valley's food culture. The Kentucky Fresh Cookbook is that guide.... I highly recommend [it]."―Edible Ohio Valley"
"Maggie, a Kentucky native, has stirred up a big batch of recipes which are destined to become family favorites."―Cooking with Rita"
"The book helps the reader broaden their horizons in the kitchen while also providing an introduction to Kentucky cooking."―Kentucky New Era"
"a cookbook that embraces the very best of traditional Kentucky home cooking . . . 'The Kentucky Fresh Cookcook' is a fine read for anyone who loves cooking with fresh ingredients in an easy to follow manner."―Midwest Book Review"
"The Kentucky Fresh Cookbook presents readers with a variety of options for livening up their daily meals while also supporting local farms and food producers"―Paintsville Hearld"
"'The Kentucky Fresh Cookbook' emphasizes seasonal and local ingredients . . . Everything from winter soups and hearty root vegetables to spring salads, summer grilling and garden bounty, to the glories of the fall harvest season are covered." ― Bowling Green Daily News"
"The assests of this cookbook ar its many resources. To start, the organization of its recipes by month is a terrific tool to help cooks at the beginning of the local-food journey to think about how to cook with the season. . . I highly recommend Maggie Green's The Kentucky Fresh Cookbook . It is a local resource from a local author published by a local press." ― Edible Louisville"
"Green, whose new cookbook reads like notes from a lifelong Lexington friend, finds the best of what is ripe and ready to eat each month of the year."―Lexington Herald-Leader"
""The chapters are not divided by the type of food, but by the calendar months, allowing you to use ingredients when they are at the most plentiful, cheapest, and freshest."―Cookbook Digest"―
About the Author
Kentucky native Maggie Green is the author of The Kentucky Fresh Cookbook. Green owns The Green Apron Company, a consulting firm specializing in culinary nutrition and cookbook development. As a cookbook editor Maggie has edited several well-known trade cookbooks including James Beard Award-winning cookbook, BakeWise by Shirley Corriher, The Ultrametabolism Cookbook by Dr. Mark Hyman, and the 75th Anniversary Edition of the Joy of Cooking. Green is on the Medical Advisory Board for Humana's Active Outlook Program where she writes food and nutrition content for their award winning magazines. Maggie is a graduate of the University of Kentucky with a degree in food and nutrition and is licensed as a dietitian in Kentucky and Ohio. Maggie is also a proud graduate of the Culinary Arts Management program at Sullivan University's National Center for Hospitality Studies in Louisville. Maggie loves the beautiful Bluegrass state and is proud to say she grew up in Lexington, and still lives in Kentucky with her husband, the best male cook she knows, and their three children.
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While most of Maggie's recipes are simple, don't mistake them for frumpy dishes. There are some true show-stoppers--the Fresh Strawberries with Vanilla Bourbon Zabaglione is truly magnificent, beautiful, and scrumptious. Her wholly homemade Chicken Pie is a gem of a classic recipe. The Kentucky Cornbread Strata is the perfect weekend brunch dish.
What's more, her recipes are organized by month, featuring seasonal produce with a Kentucky-centric mentality. But this book is not just for Kentuckians. Anyone with a love of delicious, unfussy, wholesome food will benefit from this cookbook. I also have to say that this book is a refreshing example of moderation. As a registered dietician, Maggie understands not only the importance of whole foods, but also that pleasure and the occasional indulgence are part of a balanced diet and a healthy mentality. This book invites you to gather your family around the table and enjoy the pleasures and benefits of home-cooked meals. I highly recommend it.
We are both Registered Dietitians and, although we reside in NC, we will treasure this cookbook! We have really enjoyed using our home-grown parsley for the "Lentil Soup with Red Wine and Parsley" recipe. The kids enjoy it too!
Maggie says, "Never has there been a greater call to unleash the potential of our kitchens and make them places of action, places where families cook, eat and live together, one meal at a time". We could not agree more. When meals are cooked at home and shared together, we eat healthier and we strengthen our family bonds. Preparing and eating more meals at home is part of the solution to our country's growing obesity and diabetes epidemic.
John & Angie Lamberson
Registered Dietitians & Certified Diabetes Educators
Nutrition Pair, LLC
Already, my wife and I have tried two recipes from the book. We greatly enjoyed "Shaker Pumpkin Muffins" and "Sweet Potato Vegetable Soup." Other recipes for us to try include "Winter Wheat Berry Salad," "Kentucky Cornbread Strata," and "Butternut Squash and Chickpea Stew." Based on the two recipes we've tried and our successes with them, I highly recommend this cookbook to others.