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Born at the turn of the twentieth century in Cynthiana, Kentucky,
Elizabeth Cromwell Kremer was a woman who strove for excellence in
all things. Ever resistant to the constraints of social
conventions, at a time when roughly 20 percent of the US workforce
was female, Kremer worked her way up the ranks of the service
industry. From the home economics classrooms of the University of
Kentucky to the fine dining restaurants of Louisville and New York
City, Kremer's tenacity, unconventionality, and dedication helped
her build a legacy that celebrated the simplicity of good,
traditional Kentucky country cooking. In 1967, after taking a
twenty-seven-year hiatus from work to raise her family, Kremer
reentered the business world at the age of sixty-five to open a
restaurant for Kentucky's newly restored Shaker Village at Pleasant
Hill. Under her guidance, what began as a small sandwich shop
flourished into the iconic Trustees' Table restaurant at Shaker
Village, which continues to attract guests from all over the world.
In Simplicity and Excellence: Elizabeth Kremer from Beaten Biscuits
to Shaker Lemon Pie, author and editor Deirdre A. Scaggs compiles
the first-ever biography of this incredible woman. Each of Kremer's
classic recipes is bookended by charming and inspiring stories of
her life, drawn from oral history passed down by Kremer's family
and friends as well as archival materials. A gastronomic history
like no other, Simplicity and Excellence effortlessly paints a
portrait of one of the most influential forces behind the
preservation of Kentucky's culture through its cuisine.
For twenty years, diners in the Bluegrass have been able to satisfy
their cravings for Ouita Michel's sustainable, farm-to-table
cuisine at her many acclaimed restaurants. Each restaurant -- from
Wallace Station to Holly Hill Inn -- features dishes that combine
Kentucky's bounty with Michel's celebrated vision. Diners can enjoy
traditional southern staples like buttermilk biscuits, country ham,
and Po-Boy sandwiches, or opt for unique variations on
international favorites and American classics. Now, readers around
the country can experience what makes Ouita Michel a culinary and
cultural treasure. Just a Few Miles South serves up the recipes
that patrons of Michel's restaurants have come to know and love,
including the Bluegrass Benedict breakfast sandwich, Ouita's Sardou
Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and
Honeywood's Hoecake Burger. Some dishes offer creative twists on
classics, like the Inside Out Hot Brown, the Wallace Cubano, or the
Bourbon Banh Mi. Throughout, the chefs responsible for these
delicious creations share the rich traditions and stories behind
the recipes. When you can't get down to your favorite place, this
book will help you bring home the aroma, the flavors, and the love
of fresh foods made with locally sourced ingredients -- and share
it all with friends and family.
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