Tag Archives: The Kentucky Fresh Cookbook

A Look at the Kentucky Book Fair on November 17

KBF_2018_UPK_ProgramAd.jpgNow in its thirty-seventh year, the Kentucky Book Fair is expanding to become the signature piece of a larger event, the Kentucky Book Festival. Organized by Kentucky Humanities, the Kentucky Book Festival will span from November 12 to 17 and involve six days full of literary events around Lexington, culminating in Kentucky Book Fair on November 17 from 9:00 am to 4:00 pm at Alltech Arena at the Kentucky Horse Park. The fair will feature more than 180 authors, including over twenty-five who have been published by University Press of Kentucky (UPK):



In addition to authors who will be signing their books on the main arena floor on November 17, the Kentucky Book Fair will host a series of panel discussions and presentations for authors and readers alike on the main stage and in breakout rooms that day. Several panels include UPK authors eager to share their work:

The Kentucky Book Festival will be holding a series of events throughout the week at several different locations around Lexington. The events include readings, cocktail parties, trivia, and more:

  • Monday, November 12, 6:30 to 8:00 pm—The Carnegie Center for Literacy & Learning will host “New Kentucky Poetry & Prose” with readings by Willie Davis, UPK author Jeremy Paden, Robert Gipe, and Maureen Morehead. Free and open to the public; no tickets required.
  • Tuesday, November 13, 12:00 to 2:00 pm—ArtsPlace will host “A Literary Luncheon with Silas House” featuring him reading from his new novel Southernmost. Tickets are required and available for $40 at kyhumanities.org; seating is limited.
  • Friday, November 16—Jonathan S. Cullick, author of Robert Penn Warren’s All the King’s Men: A Reader’s Companion, will teach a KBF Master Class on the basic rhetoric principles of persuasion and how to use them to more than 300 students. This event is for preregistered students and not open to the public.

Dedicated to honoring the profession of writing and to providing a format for authors to meet their reading public, the Kentucky Book Fair attracts thousands of avid readers and patrons nationwide. Featuring a broad range of titles including children’s books, military history, mystery, nature, fiction, and nonfiction, the fair attracts promotes reading across genres and age levels. Founded in 1981, the Kentucky Book Fair is the state’s leading literary event.

A full list of Kentucky Book Festival activities can be found on the Kentucky Humanities website.

Five Days of Giveaways: It’s a Festive Free-for-all on Friday

We’re in the holiday spirit here at the University Press of Kentucky, and we wanted to share a little of that cheer with our fans. All week we’ve been giving away a new book in a new way to a lucky someone.

We thought we’d close out our #5DaysOfGiveaways with a bang! Or, at the very least, a party… We’re calling it Festive, Free-f0r-all Friday, and here’s how it works:

We’ll be sharing menus and recipes to help you throw the greatest, most Bluegrass-y, Kentucky Holiday Celebration from some of our favorite Kentucky cookbooks. Join in on our fun on any of our social media accounts, and you’ll be automatically entered to win. One lucky fan/follower/subscriber/etc. will win a prize pack of ALL the books we’ve given away this week! Including The Kentucky Fresh Cookbook, a bourbon cocktail book (your choice), Out of Kentucky Kitchens, and The Blue Grass Cook Book, the prize pack will help you host a holiday fit for a Kentucky Colonel.

But what’s a party without a plan? Here are some great holiday menus (new and old) to get the festivities started!

Civil War Recipes Christmas Menu: 9780813120829

  • Boiled Turkey with Oyster Sauce Beet Root
  • Roast Goose with Applesauce
  • [Hot] Cole-Slaw
  • Boiled Ham
  • Turnips
  • Winter Squash
  • Savory Chicken Pie
  • Salsify Cakes
  • Mince Pie
  • Plum Pudding
  • Lemon Custard
  • Cranberry Tart

The Kentucky Fresh CookbookThe Kentucky Fresh Cookbook Christmas Dinner Kentucky Style

  • Roasted Tenderloin of Beef
  • Lemon Parmesan Beans
  • White Cheddar Grits
  • Linen-Napkin Dinner Rolls
  • Endive and Pear Salad with Walnuts
  • Kentucky Blackberry Jam Cake

The Kentucky Fresh Cookbook Christmas Breakfast

  • Blood Orange Ambrosia
  • Shaker Pumpkin Muffins with Walnuts and Flax Seed
  • Country Ham and Green Onion Breakfast Casserole

The Kentucky Bourbon Cookbook by Albert SchmidThe Kentucky Bourbon Cookbook All-Bourbon Winter Feast

  • Pork Tenderloin in Spiced Apple Kentucky Bourbon Sauc
  • Kentucky Bourbon Acorn Squash
  • Windsor Mincemeat
  • Kentucky Colonel Bourbon Balls
  • Kentucky Bourbon Bread Pudding with Kentucky Bourbon Sauce


4th of July

Food + Friends + Fireworks + Fun = A 4th of July Celebration

In The Kentucky Fresh Cookbook, Maggie Green offers up not only delicious, seasonal recipes using fresh, local ingredients, but also provides menus to make holiday planning easy. For a classic, Kentucky-proud celebration, Maggie’s menu includes:

  • Ale-8 One Slow Cooker Pork Barbecue with Brown Sugar Bourbon Barbecue Sauce
  • Sweet and Sour Creamy Coleslaw
  • Cornmeal-Crusted Fried Green Tomatoes
  • Nina’s Potato Salad
  • Sweet Bourbon Baked Beans
  • Buttermilk Black-‘n’-Blue Berry Cobbler
  • and Fresh Herbed Lemonade, Sweet Iced Tea, or mix ’em up in an Arnold Palmer

You’ll find a personal favorite of ours below, or a printable version of the recipes on Maggie’s menu here. For more great meals (and recipes), The Kentucky Fresh Cookbook is available wherever fine books are sold.

Succulent Pork Barbecue

Every Kentucky cook needs a good pork barbecue recipe up his or her sleeve, and I have learned several juicy tips over the years.

First, a bit of terminology: the best meat for pork barbecue is an economical, rectangular roast from the top part of the pig’s shoulder called Boston butt, Boston roast, fresh pork butt, or Boston-style butt. (Don’t ask me why a pork shoulder is called a butt.) Pork shoulder is sold bone-in or boneless, in sizes ranging from 4 to 8 pounds. I consider this cut the chicken thigh of a pig—the meat is moist, dark, and distinctive. The well-exercised muscles in the shoulder crisscross around a bone and are supported by collagen and tendons, with fat marbled throughout. Because of this hodgepodge of muscle, tendon, and collagen, the meat has to be coaxed into tenderness. Given enough time to cook, though, it shreds easily for the best pulled pork barbecue around.

The flavor varies, depending on the method of cooking—smoked, oven-roasted, or slow cooked—but the end result will be fork-tender goodness. What does fork tender mean? Poke a fork in the cooked pork and twist: the meat shouldn’t feel tight, and it readily falls apart.

Ale-8 One Slow Cooker Pork Barbecue

Nothing holds a candle to home-smoked meat, but this slow-cooked version works in a pinch—a large pinch piled high on a bun, that is. It uses Kentucky’s own soft drink, Ale-8 One. This spicy soda, bottled in Winchester since 1926, is sold around the state. If Ale-8 One isn’t available, substitute a spicy ginger ale. Just like a true, wood-fired smoking process, low and slow is the rule. For best results, start early in the morning or let the pork slow-cook overnight. In my (oblong) slow cooker set on low, the pork takes about 11 hours to reach a fork-tender state. Check the tenderness of the meat after about 10 hours to gauge how quickly or slowly your slow cooker cooks.

Makes about 12 servings

  • 1 large onion, thinly sliced
  • One 4- to 4.-pound pork shoulder or Boston butt pork roast
  • One 12-ounce can Ale-8 One
  • 2 tablespoons Barbecue Dry Rub
  • 2 cups Brown Sugar Bourbon Barbecue Sauce, or the barbecue sauce of your choice

Place half the onion in the bottom of a slow cooker. Lay the pork shoulder on top of the onion. Pour the soda over the pork and sprinkle with the dry rub and remaining onion. Cover and cook on low for 11 hours. At this point, the meat should be fork tender, which happens when the internal temperature reaches about 200 degrees F. If it’s not fork tender, turn the meat over, cover, and cook for 1 to 2 more hours. When the pork is done, place it on a platter and shred and chop the meat. Keep the meat warm, and serve the barbecue sauce warm on the side. Alternatively, discard the juice from the slow cooker and place the meat back in it. Mix in the barbecue sauce and warm before serving.

Brown Sugar Bourbon Barbecue Sauce

This sweet sauce, flavored with bourbon, is inspired by a recipe I developed for Barbara Smith.

Makes about 4 cups.

  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 cup ketchup
  • One 12-ounce bottle chili sauce
  • 1/2 cup Kentucky bourbon
  • 1/4 cup light brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup Kentucky sorghum or molasses
  • 2 tablespoons apple cider vinegar
  • 1⁄8 teaspoon cayenne pepper

In a saucepan, heat the canola oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the ketchup, chili sauce, bourbon, brown sugar, Worcestershire sauce, sorghum, vinegar, and cayenne pepper. Bring to a simmer and cook for about 10 minutes. Serve warm, or let cool and store in glass jars in the refrigerator.

Kentucky Fresh Cookbook Maggie Green

Cupid Countdown: Day Two!


Welcome back lovebirds! Today is the second day in our Cupid Countdown series! Aren’t you so excited? You should be! Today’s advice is near and dear to my heart—the stomach is close to your heart right? We’re talking about food! UPK has a slew of cookbooks available to meet your every, delicious need. Don’t break the bank at a restaurant this year. Instead, let us do the planning for you! UPK has a huge range of cookbooks that will satisfy your every, delicious need. We have the perfect meal planned out for you and your significant other this Valentine’s Day that will get you romantically cooking on a budget in the comfort of your own home.


For him:
The Old Fashioned Whiskey Cocktail (The Old Fashioned by Albert Schmid)

Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece ice, a piece lemon-peel, one jigger whiskey. Mix with small bar-spoon and serve, leaving spoon in glass.

For her:
Manhattan Italiano (The Kentucky Bourbon Cocktail Book by Joy Perrine and Susan Reigler)
08 Reigler p 36
2 oz. Woodford Reserve
1/2 oz. Tuaca
1/2 oz. triple sec
6 dashes Fee Brothers West Indian orange bitters or Regan’s No. 6 orange bitters
1/2 oz Cinzano Bianco (white sweet vermouth)

Combine, shake over ice, and strain into a chilled glass. Garnish with an orange slice and a large black pitted olive on a pick.
Appetizer😦Adventures in Good Cooking by Louis Hatchett)
Mushroom Canapes

1/2 lb. fresh mushrooms
4 tbsp. butter
2 scant tbsp. flour
1/2 pint thin cream
Salt and pepper as needed
Toasted bread (for serving)

Peel and chop mushrooms. Do not use stems. Place in frying pan with butter, cook until soft over slow fire. Add flour, season to taste. Cook again for a few minutes. Add thin cream, stirring constantly until it reaches consistency of a thick sauce. Place in refrigerator until ready to use, then spread on toasted rounds of bread.

Winter Wheat Berry Salad (The Kentucky Fresh Cookbook by Maggie Green)

2 cups uncooked wheat berries
1 medium carrot, peeled and greated
1 rib celery, finely chopped
1 medium apple, unpeeled, cored and finely chopped
1/4 cup chopped fresh parsley
2 green onions, white and green parts, finely chopped
2 cloves garlic, minced
1/2 cup dried cranberries or dried cherries1/4 cup olive oil
2 tbsp fresh lemon juice
2 tbsp reduced-sodium soy sauce or tamari
1/2 tsp freshly ground black pepper

Place the wheat berries in a saucepan with enough water to cover by a few inches. Bring to a boil, lower heat to a simmer, cover, and cook for 45 minutes. Test for doneness by tasting: the wheat berry should have a soft but chewy texture. If necessary, cover and continue to cook for 15 to 20 minutes, until the desired texture is achieved. Drain the wheat berries and cool to room temperature. Meanwhile, combine the carrot, celery, apple, parsley, green onion, garlic, dried cranberries, olive oil, lemon juice, soy sauce, and pepper. Stir in the cooled wheat berries. Serve at room temperature, or refrigerate until served.

Flank Steak with Red Wine Pan Sauce (The Kentucky Fresh Cookbook by Maggie Green)

One 1.5 lb. flank steak
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp butter
1/4 cup minced green onion
1/4 cup dry red wine (one suitable for drinking)
1/2 cup beef stock
1 tbsp Dijon mustard2 tbsp. cracked black peppercorns
1/4 cup (1/2 stick) butter, cut into 1-tablespoon pieces

Season the steak with salt and pepper. Preheat the oven to 200 degrees, and warm an oven-safe platter in the oven. In a large skillet, heat the butter over medium-high heat. Add the steak and brown on the first side for 4 minutes. Turn and brown for 4 minutes on the other side. Reduce the heat to low and cook for about 4 more minutes for a medium-rate steak. Adjust the cooking time for the desired degree of doneness. Place the steak on the warm platter.

In the same skillet, cook the green onion in the pan juices over medium-high heat. Add the red wine and cook, scraping the browned bits off the bottom of the pan. Let the wine reduce and thicken for about 1 minute. Stir in the beef stock, mustard, and peppercorns, and bring to a boil to reduce by half, about 5 minutes. Slowly whisk in one tablespoon of butter at a time, letting it melt and blend into the sauce before adding the next one. Thinly slice the steak and serve with the pan sauce.

On the side:
Oven-Roasted Root vegetables (The Kentucky Fresh Cookbook by Maggie Green)

1 lb. baby carrots or whole carrots, peeled and sliced
1 large onion, peeled and cut into chunks
4 parsnips, peeled and cut into chunks
1/4 cup olive oil
2 tsp dried thyme
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Preheat the oven to 400 degrees. In a large bowl, toss together all the ingredients. Transfer the mixture to a rimmed baking sheet and bake for 45 to 50 minutes, or until soft and golden brown. Stir once during cooking. Serve warm or at room temperature.

Light Chocolate Layer Cake with Bourbon and Cream Cheese Frosting (Bourbon Desserts by Lynn Marie Hulsman)
chocolate cake
1 cup unsweetened cocoa powder
2 cups water, boiling
2 3/4 cups sifted all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing pans
2 1/2 cups granulated sugar
4 large eggs, at room temperature
1/2 tsp pure vanilla extract

Preheat oven to 350 degrees. Butter and flour three 9-inch cake pans. In a medium mixing bowl, gradually add boiling water to cocoa while whisking until the mixture is smooth. Set aside and allow it to cool completely. (Do this step about an hour before making the cake. At the same time, put eggs and butter on the counter to bring them to room temperature.)

In a large mixing bowl, sift together the flour, baking soda, salt, and baking powder. Using an electric mixer on high speed, cream together the butter and sugar until fluffy and pale yellow, about 5 minutes. Add the eggs, one at a time, mixing to combine after each, then add the vanilla. Beat until light and fluffy, about 5 minutes. With the mixer on low speed, beat in the flour mixture and cocoa mixture, alternating about 1/4 of each in turn. Beat only until combined; do not overbeat.

Divide the batter into the prepared pans and bake for about 25 minutes, until a wooden cake tester or metal skewer inserted in the middle comes out clean. Cool the cakes in the pans set on cooling racks for about 15 minutes, then turn the cakes out onto the racks until completely cooled, about 30 minutes.

To frost the cake, place one cake layer on a platter; spread with about 1 cup of frosting. Top with another cake layer; spread with another 1 cup frosting. Top with the third cake layer; using a spatula, spread the remaining frosting in decorative swirls over the top of the cake, leaving the sides bare. Once frosted, store in an airtight cake safe or tin in the refrigerator for up to 3 days.
And there you have your 2015 Valentine’s Day menu! For more information on the cookbooks that were used to find these recipes,visit our website!



Hiking Food for Spring

As the weather slooooowly warms up, it’s time to start thinking about some of the outdoor activities we missed over this long winter. If you’re a hiker, Maggie Green has some great recipes and suggestions for healthy and energizing food to bring along on a hike in her book, The Kentucky Fresh Cookbook. Check out the recipe below:


Makes about 6 servings
Inspired by the famous sandwich from Central Grocery in New Orleans, this sandwich is dressed with a spicy olive relish. Muffulettas travel well, and there is no need for any other condiments because the olives, herbs, and oil add moisture and flavor.

Olive relish
½ cup kalamata or black olives
½ cup pimiento-stuffed olives
1 rib celery, chopped
2 tablespoons chopped fresh parsley
2 cloves garlic, crushed
1 teaspoon dried oregano or 1 tablespoon fresh
1⁄3 cup olive oil

1-pound loaf French or Italian bread
¼ pound sliced Provolone
¾ pound thinly sliced ham, turkey, roast beef,
or other meat
2 ounces sliced capicola ham or salami

To make the relish, in a food processor with the metal blade, pulse the olives, celery, parsley, garlic, oregano, and olive oil until well chopped and combined. To make the sandwich, slice the loaf of bread in half lengthwise. If desired, pinch some of the bread out of both halves to remove some of the bulk. Layer the Provolone and meats on the bottom half of the bread. Spread generously with olive relish. Add the top of the sandwich and serve immediately, or wrap in plastic wrap and refrigerate until ready to serve.

Let’s…Keep Cooking!

From "The Kentucky Fresh Cookbook"

From “The Kentucky Fresh Cookbook”

I hope you all enjoyed the hominy muffins yesterday! Next up in our week of recipes comes from the “April” section of Maggie Green’s The Kentucky Fresh Cookbook, available at UPK. Get ready for spring with this fresh and savory salad. Says the author:

I found this recipe, handwritten in pencil, on a yellowed card in my grandmother’s recipe box. The soft lettuce, crisp bacon, and hot dressing combine to make a Kentucky favorite, especially with the freshest tender spring greens and a dab of pork (bacon) cured and stored for the winter.

Wilted Lettuce with Hot Bacon Vinaigrette

Makes about 6 servings

4 slices bacon, about ¼ pound
2 heads Bibb lettuce, washed and torn into pieces (about 6 cups)
½ small red or sweet onion, very thinly sliced (about ½ cup)
¼ cup apple cider vinegar
2 tablespoons water
2 teaspoons sugar
Freshly ground black pepper

Cook the bacon in a large skillet until crisp. Mix the lettuce and red onion in a bowl. Remove the bacon from the skillet and pour the bacon grease into a small heatproof bowl. Put 2 tablespoons of bacon grease back into the skillet on medium-low heat. Stir in the vinegar, scraping the brown bits off the bottom of the skillet. Whisk in the water and sugar. While hot, pour over lettuce and onion. Sprinkle with freshly ground black pepper. Serve immediately.


Make Mom Proud: Smoked Trout and Watercress Niçoise Salad

With Mother’s Day coming up on Sunday, it’s time to start thinking about what fun, fresh dishes to serve up for the “Mom” figures in your life. This springtime Smoked Trout and Watercress Niçoise Salad from The Kentucky Fresh Cookbook is colorful and flavorful, yet simple to make. Check out the entire cookbook for more weekend brunch and lunch ideas, and don’t forget to enter our giveaway this week for a chance to win a copy of the book!


4 ounces mixed salad greens (about 4 cups)
4 ounces watercress or baby arugula (about 4 cups)
8 ounces smoked Kentucky rainbow trout
8 ounces tiny red potatoes, boiled and sliced
8 ounces fresh green beans, snipped and precooked
1 pint grape or cherry tomatoes, halved
1⁄2 cup kalamata olives, halved
1⁄4 cup capers
Sweet Garlic Dressing (see below)

Divide the salad greens and watercress among 4 dinner plates. Place 2 ounces smoked trout on each plate. On the side, arrange the potatoes, green beans, tomatoes, olives, and capers. Drizzle with dressing and serve more on the side.

From author Maggie Green: “For this salad, I prefer to use a Kentucky smoked trout from Shuckman’s Fish Company. If smoked trout isn’t available, substitute hot-smoked salmon. Watercress, either a wild variety harvested near a running spring or a cultivated variety such as Upland cress, is a sure sign of warm spring days.”

Sweet Garlic Dressing

1 clove garlic, crushed
1⁄4 cup Kentucky honey
1⁄4 cup apple cider vinegar
2 tablespoons olive oil
1 teaspoon dried basil or 1 tablespoon fresh
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper

Place the garlic, honey, vinegar, oil, basil, salt, and pepper in a blender container. Mix on high speed until the dressing is light in color and thickened. Extra dressing can be stored, covered, in the refrigerator.

A May Must-Have: Bluegrass Piettes

What dishes did you make for your Derby parties this past weekend? Any bourbon involved? We’d love to see some pictures! Share them with us via Facebook and Twitter, #KYFresh!

Maggie Green, author of The Kentucky Fresh Cookbook, shares the following recipe for Bluegrass Piettes in honor of her aunt Mary. She says this finger dessert is a favorite of her sister, who lives in Baltimore and serves it when she hosts Derby parties for her Preakness-loving friends.

piettes2Cream Cheese Pastry
2 tablespoons butter, melted and cooled
1⁄4 cup granulated sugar
2 tablespoons light brown sugar
1 tablespoon unbleached all-purpose flour
1 large egg
1⁄4 cup light corn syrup
2 tablespoons Kentucky bourbon
1⁄8 teaspoon salt
1⁄2 cup chopped pecans
1⁄2 cup semisweet mini chocolate “morsels” (mini chocolate chips)

Preheat the oven to 375°F. Generously spray three 12-cup mini-muffin pans with nonstick cooking spray. Shape the Cream Cheese Pastry into 1-inch balls. I use a #100 scoop or a melon baller. Place the balls of dough in the cups of the muffin pans. Using your index finger or the blunt end of thick wooden spoon, make an indentation in each ball of dough, forming a small pastry shell. Press the dough up the sides of the muffin pan.
For the filling, mix the butter and sugars until dissolved. Stir in the flour, egg, corn syrup, bourbon, salt, pecans, and chocolate chips. Using a teaspoon, fill each pastry shell half full. Do not overfill, or the filling will bubble out during baking. Bake for 25 minutes, or until the filling puffs up and the crust is golden brown. Cool slightly in the pan. Run a thin knife around the edges of the piettes to loosen, and then carefully remove them to a rack to cool completely.

Enter our weekly giveaway to receive this and hundreds of other great KY recipes in Green’s latest book, The Kentucky Fresh Cookbook! We will draw the winner Friday May 10 at 1 pm.

A Fresh Take: A Kentucky Cookbook Giveaway & Challenge

cover image(1)Now that Derby has come and gone, we’re shifting gears to talk about another distinctive staple of Kentucky: the food. Sure, people may think hot browns and fried chicken, but many don’t realize how much variety the Bluegrass has to offer in the way of fresh, seasonal ingredients and rich cultural food traditions.

In The Kentucky Fresh Cookbook, food, nutrition, and culinary arts expert Maggie Green offers recipe after recipe of dishes that are sure to please a Kentuckian’s palate—and satisfy our greater need for healthful nourishment. Check back with us all week to get a sampling of recipes inside the book!

Here at the Press, we’d love to know what good, fresh Kentucky food you’re cooking up these days. All this week, why not try some of Green’s recipes, and show us what you’re up to in the kitchen! Share a picture or two online, tagging us on Facebook, and mentioning us on Twitter. After all, “food’s ability to bring people together” is partially what drives author Maggie Green into the kitchen “to cook with fresh, seasonal, and even traditional Kentucky ingredients.” With her book, she hopes to “inspire cooks of all ages to do the same every day, all year long.”

This week, you have a chance to win your own copy of The Kentucky Fresh Cookbook! Enter the giveaway before 1 pm, Friday May 10, when we will draw the lucky winner. Good luck!

Kentucky Fresh highlights the best of the bluegrass with local dishes for all to enjoy

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.

”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

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 withKentucky flair.

Upcoming Events with Maggie Green:

Saturday April 30, 2011

What: Signing

When: 2 p.m. – 3 p.m.
Where: The Morris Book Shop, Lexington KY
Tuesday May 3, 2011
What: Signing
When: 7 p.m. – 8 p.m.
Where: Joseph-Beth Booksellers, Cincinatti OH
Thursday May 12, 2011
What: Signing
When: 7 p.m. – 8 p.m.
Where: Joseph-Beth Booksellers, Lexington KY
Saturday May 14, 2011
What: Signing
When: 12 p.m. – 1 p.m.
Where: Kentucky Haus, Newport KY
Saturday May 21, 2011
What: Signing
When: 9 a.m. – 10 a.m.
Where: Lexington Farmers Market, Lexington KY
Monday May 23, 2011
What: Talk & Signing
When: 6 p.m. – 7 p.m.
Where: Laurel County Public Library, London KY