"Out of Kentucky Kitchens is in the small circle of definitive books on Southern cookery and history. It was perhaps the first comprehensive postwar volume of Southern recipes, and it effectively combined scores of traditional Kentucky and all-Southern dishes (cornbreads, gumbos, burgoos, green beans with ham hock, pecan pie, country ham) with a multitude of imports and creations - from ... Read morecheese fondue and caramel orange custard to shish kebob and chicken cacciatore. In spite of fast foods, so-called health foods, and other contrivances of the modern world, there's really nothing like the satisfying and delicious wonders of genuine Southern cooking." - John Egerton, author of Southern Food: At Home, on the Road, in History "Nobody knows Kentucky cooking better than Marion Flexner, who pioneered the field with this wonderful cookbook. Here is the true flavor of Kentucky gathered from every part of the state and set forth in all its variety from 'sippages' to nuts. The instructions are clear as a limestone spring, the book is a joy to cook from, and the food will warm your heart." - Charles Patteson, author of Charles Patteson's Kentucky Cooking" Show Less