Synopsis
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Review
""Toni Tipton-Martin has shone a bright light on a neglected classic."--John T. Edge, Director, Southern Foodways Alliance" --
""Gives credit where credit is due by outlining the ways in which African-American cooks have formed the shape of Southern cuisine."--Floyd County Times" --
""The Blue Grass Cook Book combines history with wonderful old recipes and is a great addition for any cook book collection."--Back Home in Kentucky" --
""Of all the old cookbooks in my collection, this remains one of my all-time favorites. And what a delightful surprise it was to learn that it is now being reissued with new material about Minnie Fox and her troupe of kitchen assistants. At last, we learn something about her and the complex culinary world that characterized Kentucky at the turn of the twentieth century. This new edition is a must for anyone interested in the development of American cookery and the important contributions of African Americans."--William Woys Weaver, Contributing Editor, Gourmet Magazine" --
""Accolades to Toni Tipton-Martin for giving long overdue credit to the contribution black women have made to our Southern foodways, culture and hospitality."--Sharon Thompson, food editor, Lexington Herald-Leader" --
""Those of us who look to cookbooks for history as well as recipes have a wonderful treat in store."--Culinary History Enthusiasts of Wisconsin" --
""This century-old treasure of Southern cooking attests to the rich contribution of African Americans to a storied cuisine. Its author, Minnie Fox, and her author brother, who wrote the introduction, were probably the first Southern whites ever to acknowledge the role of black culinary genius."--Sidney W. Mintz, author of Sweetness and Power: The Place of Sugar in Modern History" -- "
""Austin food writer and historian Martin has written a thoughtful and revealing introductory essay about black-and-white culinary interactions in this re-released 1904 classic of long-vanished Kentucky culture and cuisine."-- "Austin Chronicle"" --
""Many of these [recipes] must be veritable heirlooms, precious souvenirs of the past, the originals of which were in faded ink, just as they were inscribed by loving hands of mothers and grandmothers."-- "New York Times," 1904" --
""Fox's book is steeped in nostalgia.... Imagining the aroma and taste of those things served up in a skillet a hundred years ago, and remembering the mostly thankless sacrifice of those who served it forth, are enough to make the book a gripping read"" -- "BookForum"
About the Author
Toni Tipton-Martin, past president of the Southern Foodways Alliance, is the coauthor of A Taste of Heritage: New African American Cuisine. She lives in Austin, Texas.
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