The Blue Grass Cook Book (Classic Reprint)
Language: English
Published by Forgotten Books, 2024
- Softcover
- Used
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.ThriftBooks-Dallas
AbeBooks seller since July 2, 2009
Condition: Used - As new
£ 23.13
Quantity: 1 available
Add to basketItem description from seller
Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.
Seller Inventory # G133027444XI2N00
- Title
- The Blue Grass Cook Book (Classic Reprint)
- Author
- Fox, Minnie C.
- Publisher
- Forgotten Books
- Publication year
- 2024
- Condition
- As New
- Dust jacket
- No Jacket
- Binding
- Paperback
- Language
- English
- ISBN 10
- 133027444X
- ISBN 13
- 9781330274446
- Item weight
- 1.3 pounds
It is June in Japan, and it is June in that blessed land of the Blue Grass. The sun shines there, no doubt, right now: the corn top's. Ripe; the meadows are in bloom and along turnpike and out in the fields the song and laughter of darkies make gay the air. It is early morning. The singing of birds comes through the open windows - the chatter of blackbirds and the mid-air calls of far away meadow larks. Through those windows sleepy eyes see wood and field, with stretches of blossoming blue grass rip pling in the wind. Another half-conscious doze for an hour, another awakening, and by your bed stands a black boy in a snowy apron, his white teeth shining, and in his kindly black paws a silver goblet on a silver tray. Heavens, how it hurts to smell that mint this far away The goblet is gleaming with frost, and the mint is still drenched.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
"Synopsis" may belong to another edition of this title.
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 title" may belong to another edition of this title.
ThriftBooks-Dallas
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AbeBooks seller since July 2, 2009
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