Dining in Historic Kentucky: A Restaurant Guide with Recipes - Marty GodbeyMcClanahan Publishing House, 1985, Hardback.
Condition: Very Good.
From the cover: “Some of Kentucky’s most interesting food may be found in equally fascinating places — 18th-century taverns, ante-bellum mansions, blacksmith shops, schools, and Victorian houses. Whatever your taste in historic structures or edibles, there’s something to tempt your palate in Dining In Historic Kentucky.
Try Jeff Davis Pie, Brunswick Stew, Sausage Souffle, or Buttermilk Biscuits, if you hunger for the traditional; contemporary choices include American Wild Berries with Melon sauce, Congealed Spinach Salad with Crabmeat Dressing, or Shrimp in Cream and Green Peppercorns. From Kentucky’s ethnic mix sample Sauerkraut Balls, Veal Patrizzia, and Molded Gazpacho Salad; new variations of old favourites include Hot Pepper Cornbread, Derby Day Grits, Popcorn Soup, and Cran-Apple Cobbler.
Exciting recipes join stories from Kentucky’s past, with all the information you’ll need for cooking, armchair travel, or planning a trip built around Dining In Historic Kentucky.”