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To many, Kentucky means the greatest thoroughbreds in the world. To others, it is the home of the finest bourbon. But the obvious success of burgoo, Owensboro barbeque, and Harlan Sanders's Kentucky Fried Chicken carries the state's reputation for excellence to a wider audience. From the perfect mint julep to benedictine, from a classic hot brown to cheese chutney, Kentucky's Best captures the full range of the state's culinary delights. Linda Allison-Lewis combines traditional and gourmet dishes, offering recipes from all parts of the state and from beloved restaurants and inns.

Start with a mouth-watering soup from Amelia's Field Country Inn or experience the wonderful smell of the Seelbach Hotel's Sourmash Bourbon Bread as it bakes in the oven. And be sure to save room for peanut butter pie from Gambill Mansion Bed and Breakfast or a slice of Kentucky Whiskey Cake! For special meals, check out sections such as "Lunch and Teatime Favorites" and "Derby Favorites." A delight to read as well as to use, Kentucky's Best also reveals the stories behind the favorites. Whether it's the story of Old Talbott Tavern, the oldest stage-coach stop in America, or the tale of young Alma Harbin's mistaking gladiola bulbs for onions when she first prepared potato salad for her husband-to-be, Allison-Lewis reveals a flair for storytelling.

Linda Allison-Lewis, a food columnist for Kentucky Living, is the author of Kentucky Cooks: Favorite Recipes from Kentucky Living.

"Covers it all."—Kentucky Monthly

"The recipes were gathered from sources across the state, and come with commentary that adds to the reader's enjoyment of this fine book."—Library Lane

"If you're planning the menus for your holiday meals, Linda Allison-Lewis may have the perfect recipes. This book is illustrated with good photographs and laid out one recipe to a page, the most useful format for cookbooks, in my view."—Louisville Courier-Journal

"This is a horror book: horrible not to have all these great things spread out to eat every day."—Southern Seen

"Sure to please anyone looking for traditional favorites or some new ideas for the kitchen."—Bourbon Times

"Worth its purchase price for the Derby Favorites alone."—Paducah Sun

"Kentucky’s Best: Fifty Years of Great Recipes is just what the good food doctors have ordered. If you love regional food that is simply delectable, Kentucky’s Best is a must have."—

"As I looked through Kentucky’s Best, I was amazed by the wonderful memories I associate with certain recipes. . . . Made my mouth water and my heart ache for days gone by."—(Union County, KY) Advocate

"[Kentucky’s Best] reflects the blend of flavor and food that is distinctive to Kentucky’s culture."—University of Kentucky News

"Allison-Lewis has gathered the best recipes from around the state. . . . This is a cookbook you are sure to enjoy."—Back Home In Kentucky

"Scattered among the recipes for treats....are some of Allison-Lewis’ favorite anecdotes about show has culinary challenges can often turn into cherished family stories."—Voice-Tribune

"Allison-Lewis understands not only the joy of the kitchen but also its potential for humor."—Blue Ridge Country

"Kentucky’s Best: Fifty Years of Great Recipes is a superior cookbook generously detailing wonderfully unique to Kentucky recipes. . . recipes are excellently easy to understand and seem to marvelously nutritious and delicious."—Southeast Librarian

Publication Date



The University Press of Kentucky

Place of Publication

Lexington, KY






Cooking, Kentucky, American cooking, Southern-style cooking


Food and Beverage Management

Kentucky's Best: Fifty Years of Great Recipes
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