Good food is as much a part of the Kentucky heritage as fine horses and bourbon whiskey. And nowhere is Kentucky's traditional cuisine better presented than in Out of Kentucky Kitchens by Louisville's own Marion Flexner. First published in 1949, the book has been popular with cooks and cookbook collectors ever since. A highly skilled hand in the kitchen, Marion Flexner compiled a representative gathering of delicious, thoroughly tested recipes of Kentucky specialties, many of them "heirloom" items given to her by friends and acquaintances. Colorful anecdotes about famous Kentuckians, hostesses, and cooks spanning 100 years accompany the recipes, taking the reader on a journey through Kentucky's culinary history and society. With this authentic Kentucky classic, cooks of older and newer generations can once again have a regional culinary guide that is a delight to use and read. " Out of Kentucky Kitchens is in the small circle of definitive books on Southern cookery and history. In spite of fast foods, and 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 "Providing a full range of time-honored recipes and anecdotes about well known Kentucky hostess and cooks, . . . supplies the ingredients and directions to preparing the food and drinks that have satisfied Kentuckians for generations."― Fine Lines " Out of Kentucky Kitchens is an excellant and very highly reccommended pick for cookbook collections."― The Midwest Book Review Good food is as much a part of the Kentucky heritage as fine horses and bourbon whiskey. And nowhere is Kentucky's traditional cuisine better presented than in Out of Kentucky Kitchens by Louisville's own Marion Flexner. First published in 1949, the book has been popular with cooks and cookbook collectors ever since. A highly skilled hand in the kitchen, Marion Flexner compiled a representative gathering of delicious, thoroughly tested recipes of Kentucky specialties, many of them "heirloom" items given to her by friends and acquaintances. Colorful anecdotes about famous Kentuckians, hostesses, and cooks spanning 100 years accompany the recipes, taking the reader on a journey through Kentucky's culinary history and society. With this authentic Kentucky classic, cooks of older and newer generations can once again have a regional culinary guide that is a delight to use and read. This is the small circle of definitive books on Southern cookery and history. It was the first comprehensive postwar volume of Southern recipes, and it effectively combined scores of traditional Kentucky and all-Southern dishes with a multitude of imports and new creations. Marion Flexner (1899-1992) is the author of several books on cooking and entertaining and also contributed articles on food to Vogue, Gourmet, and House and Garden .