Kentucky cooking is a unique blend of many old-world cultures seasoned with native ingenuity, a cross section of American cookery at its best. Marion Flexner

{HISTORY}

Interested in cooking since the age of 4,  when she first began helping her mom (who was also a cookbook author), Marion Flexner (1900-1992) collected recipes with zealous enthusiasm throughout her life. A native Southerner, she was especially interested in the food and flavor combinations of the lower third of the country, the beloved states she called home. Born in Alabama, she grew her writing career in Kentucky where she lived with her husband and wrote for several leading magazines of the day including Vogue, Ladies Home Journal, and Gourmet. Gathering recipes from trips around the South, from ones discovered in antique cookbooks, and from collecting passed down heirloom recipes from friends and family, provided Marion all the inspiration she needed for this cookbook, Out of Kentucky Kitchens published in 1949. 

A truly astonishing array of recipes abound here, so it is no wonder that it is now considered a classic Southern cookbook beloved by both native Kentuckians and non-residents alike. In 1989, this cookbook was reprinted introducing a whole new generation of home cooks to the wealth and breadth of dynamic Kentucky cuisine. 

Interesting recipes run from the exotic (Roast Bear!) to traditional local classics (Mint Juleps!) and while this cookbook is full of fascinating stories and the recipes to go with them, some really interesting ingredient arrangements can be found in recipes for... Kentucky Black Cake, Fried Cabbage, Stuffed Cucumbers, Baked Fruit in Wine Sauce, Banana Souffle, Mother Flexner's Kuchens with Fruit Fillings, Maple Foam Icing, Spice Cake with Sherried Date Filling, Peppernuts, Transparent Pie, Goose Ragout, Garlic Cheese Roll, Bouba, Burgoo, Alabama Chicken Gumbo, Kentucky Tom and Jerry and the Pendennis Club Champagne Punch. 

Stuffed full of so many interesting stories and observations, this cookbook is not only fun to cook with but also fun to read from cover to cover. 

{SPECIAL FEATURES}

- 1949 edition published by Bramhall House

- Contains 319 pages 

- Contains a special introduction by Duncan Hines, back when he was a restaurant reviewer and not yet the head of a food brand

- For cooks in a hurry, many recipes are marked throughout the book with the word Quickie to denote a quickly prepared meal. 

- Contains original dustjacket

 {CONDITION}

In lovely vintage condition. There are some light cooking splatters on the fore edge and some chipping to the dust jacket on the top and bottom edges. The interior is very clean with no cooking spots, stains or markings. The spine is tight and all pages are intact.  

{SIZE}

Measures 8.25" inches (length) x 5.5" inches (width) x 1" inch (thickness) and weighs just under 1lb.