A Southern historian combs through Kentucky cookbooks from the mid-nineteenth century through the twentieth to reveal a fascinating cultural narrative. In Kentu

Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals—from what we eat, to how we prepare it

For generations of Southerners, bread has been "the staff of life." Recipes from cornbreads to quick breads.

Recipes for all types of soups, from bouillons & consommes, gumbos & chilies, to fruit, cheese & nut soups, are supplemented by "one-dish" soup & stew meals tha

From BHG comes a cookbook representing the states of America, grouped according to historical and culinary importance and development. Each chapter features an