The Kentucky Fresh Cookbook
A seasonal food journey with native Kentuckian Maggie Green, The Kentucky Fresh Cookbook takes home chefs through a year in a Kentucky kitchen with more than 200 recipes. With a focus on the cook’s activities in the kitchen, this book guides both aspiring and experienced cooks in the preparation of delicious meals using the delightful variety of foods found in Kentucky.
Green welcomes readers with her modern and accessible approach, incorporating seasonally available Kentucky produce in her recipes but also substituting frozen or canned food when necessary. She complements her year of recipes with tidbits about her own experiences with food, including regional food traditions she learned growing up in Lexington, attending the University of Kentucky, and raising a family in Northern Kentucky. The Kentucky Fresh Cookbook acknowledges the importance of Kentucky’s culinary and agricultural traditions while showing how southern culture shapes food choices and cooking methods.
Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment. The Kentucky Fresh Cookbook contains a year’s worth of recipes and menus for everyday meals, holiday events, and special family occasions—all written with Kentucky flair.
Maggie Green, a chef, Registered Dietitian, and owner of The Green Apron Company, tests and develops recipes, edits cookbooks, writes about food, and cooks her way to good health, all while promoting the value of simple, delicious home-cooked meals. She lives in Fort Wright, Kentucky.
“Maggie Green’s genius really is in her recipe writing. She writes simple, clear, seasonally appropriate recipes that aren’t pretentious, yet are guaranteed crowd-pleasers and will make the cook feel the joy of what it is to prepare good, healthy meals. And then she takes the next step and wraps the recipes in sweet memories that keep the reader moving through the culinary year with her.”—Rebecca Gray, expert editor for the 75th Anniversary edition of The Joy of Cooking
“Maggie Kroboth Green really knows her way around a kitchen and is able to share that knowledge in a clear and engaging fashion. She is savvy at adapting multi-ingredient, to-many-steps extravaganzas into streamlined, approachable daily recipes. The Kentucky Fresh Cookbook makes daily cooking for family and friends a warm and inviting adventure.”—Ronni Lundy, author of Shuck Beans, Stack Cakes and Fried Chicken
"The Kentucky Fresh Cookbook may be your favorite cookbook. You will love Maggie's recipes--your family will love Maggie's recipes. Her food is delicious and her recipes are so easy. Maggie Green had been a top food editor for many years. Kentucky Fresh gives you access to her incredible store of food knowledge and you will treasure these marvelous recipes."--Shirley O. Corriher, author of CookWise and BakeWise
”Maggie’s recipes are well written and with a friendly, inviting tone that cooks of all abilities and ages will follow with ease and certainly achieve outstanding results. Her menus and recipe titles are enticing and will have broad appeal”--Abby Dodge, author of Desserts 4 Today and The Weekend Baker and expert editor for the 75th Anniversary Edition of the Joy of Cooking
"The 200+ recipes in the cookbook are grouped by month- January through December- with different foods based on seasonal ingredients, holidays and special family occasions."-- Quo Vadis Blog
"Each chapter is based on one calendar month, and recipes use cooking methods, traditional Kentucky ingredients, and locally produced foods appropriate to the season."--Lilly's Flavors of Kentucky
"Author Maggie Green states 'Other than my Kentucky roots, I might not be the most obvious choice to write a Kentucky cookbook.' She's wrong about that."--Lexington Herald-Leader
"Green appeals to modern tastes, using up-to-date, easy-to-follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment."--
"The collection of recipes inside, with the author's notes included, would be a lovely meal to cook for Mom, to serve while watching the Derby, or just to celebrate a beautiful spring day."--Kentucky Enquirer(and Cincinnati Enquirer)
"Green presents a seasonal culinary journey that guides home cooks through a year in a Kentucky kitchen, highlighting the best local dishes of the Bluegrass region, and offering a seasonal approach that can be translated into any kitchen so the cook can take full advantage of locally grown and produced ingredients and seasonal cooking techniques."--Tastings
"Any good Southern cookbook can usually be judged by its desserts, and Green's latest collection is no exception."--Tuscon Citizen
"Most of [our] cookbooks simply give us good recipes, and some tell a story, but none give us a guide to the Ohio Valley's food culture. The Kentucky Fresh Cookbook is that guide.... I highly recommend [it]."--Edible Ohio Valley
"Maggie, a Kentucky native, has stirred up a big batch of recipes which are destined to become family favorites."--Cooking with Rita
"The book helps the reader broaden their horizons in the kitchen while also providing an introduction to Kentucky cooking."--Kentucky New Era
"a cookbook that embraces the very best of traditional Kentucky home cooking . . . 'The Kentucky Fresh Cookcook' is a fine read for anyone who loves cooking with fresh ingredients in an easy to follow manner."--Midwest Book Review
"The Kentucky Fresh Cookbook presents readers with a variety of options for livening up their daily meals while also supporting local farms and food producers"--Paintsville Hearld
"'The Kentucky Fresh Cookbook' emphasizes seasonal and local ingredients . . . Everything from winter soups and hearty root vegetables to spring salads, summer grilling and garden bounty, to the glories of the fall harvest season are covered." -- Bowling Green Daily News
"The assests of this cookbook ar its many resources. To start, the organization of its recipes by month is a terrific tool to help cooks at the beginning of the local-food journey to think about how to cook with the season. . . I highly recommend Maggie Green's The Kentucky Fresh Cookbook . It is a local resource from a local author published by a local press." -- Edible Louisville
"Green, whose new cookbook reads like notes from a lifelong Lexington friend, finds the best of what is ripe and ready to eat each month of the year."--Lexington Herald-Leader
“The chapters are not divided by the type of food, but by the calendar months, allowing you to use ingredients when they are at the most plentiful, cheapest, and freshest.”--Cookbook Digest