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The Blue Ribbon Cook Book

by Jennie C. Benedict introduction by Susan Reigler

Availableweb pdf$19.95s 978-0-8131-5988-1
Availablecloth$19.95s 978-0-8131-2518-3
192 pages  Pubdate: 10/17/2014  5.5 x 8.5 x .75  0

The Blue Ribbon Cook Book contains more than four hundred timeless recipes, from breads and sauces to entrees and desserts, which highlight classic fare from the Bluegrass. In addition, the book includes more than ten pages of sample menus for simple luncheons and formal and informal dinners. While the cookbook has had many iterations, this is the only edition that includes the classic recipe for Benedictine spread, the sandwich filling invented and made famous by Jennie C. Benedict. The Blue Ribbon Cook Book is an enduring work, and this edition, with a new introduction by Susan Reigler, is a must have for every Kentucky kitchen.

Jennie C. Benedict (1860–1928) published numerous books in her lifetime and is most famous for the several editions of her Blue Ribbon Cook Book. Benedict was born in Harrods Creek, Kentucky, near Louisville.Susan Reigler is a former restaurant critic at the Louisville Courier-Journal and is the author of the Compass American Guide to Kentucky and Adventures in Dining: Kentucky Bourbon Country.

The Blue Ribbon Cook Book is one of the iconic texts in Kentucky's illustrious cookbook history--and few states have produced as many fine collections of recipes. In this sparkling lineup of food stars, none outshone Miss Jennie. She had it all: the kitchen touch, the business sense, the communication skills, the personality. Kentucky is renowned as a fountainhead of superior cookery in no small part because of Jennie C. Benedict's impact in the food world generations ago. [ . . . ] A timely collection. . . . Comprehensive, concise and easy-to-use recipes [offer] more than just a bit of Kentucky flavor. -- John Egerton, author of Generations

The Blue Ribbon Cook Book is a Louisville treasure. Not only does it evoke great memories of downtown Saturday lunchces at Stewarts and The Colonnade, but also culinary traditions passed down to me by my grandmother who considered Jennie Benedict the last word on luncheons and entertaining. While friends were busy playing jacks and jumping rope, I was learning to make Charlotte Russe, Benedictine and dreaming up my own Garden Sandwiches for a real tea party. I am eternally grateful. -- Linda Allison-Lewis Kentucky Living Food Columnist and author of Kentucky's Best: 50 Years of Great Recipes

Three cheers to Susan Reigler and the University Press of Kentucky for publishing "Miss Jennie's" Blue Ribbon Cookbook! Susan gets to the heart of this celebrated character in her Introduction to the book; and in addition to the recipes Susan cites, I am fascinated by the chapters on "Menus" at the end of the book. Today's cooks still have much to learn from Jennie Benedict's honest, straightforward, confident writing! -- Kathy Cary, Chef/Owner, Lilly's Bistro, Louisville

The University Press of Kentucky has brought back to life the person and recipes of Jennie Carter Benedict, a true Louisville, Kentucky, and American woman who shaped and influenced the way we ate in the first quarter of the 20th century. -- Jan Longone, Curator of American Culinary History, Clements Library, University of Michigan

The Blue Ribbon Cook Book is a timely collection that is certain to bring more than just a bit of Kentucky flavor to the family dinner table. -- Larry Cox -- Tucson Citizen

All in all, it’s a marvelous read, and a delicious way to revisit the Commonwealth’s culinary tradition. -- Pableaux Johnson --

Indeed, if you had only one cookbook in your home, this wouldn’t be a bad one to consider, with its comprehensive, concise and easy-to-use recipes. -- Scott Hawkins -- Sun Herald

The entire cookbook is charming. -- Mary Alan Woodward -- Voice-Tribune

Reigler gives an interesting picture of the woman who, in 1893, started a catering business from her home. -- Mary Popham -- Louisville Courier-Journal

The book is a perfect choice for people who are interested in the history of cooking, or for people who crave dishes like the Hickory Nut Cake they had as a child. -- Caryn St. Clair -- Armchair Interviews

The joys of historical research include unexpected discoveries that pop up as you pursue a topic. . . . One such detour began when I was working on a story about the Kentucky Derby. I read about the famous Benedictine Sandwich, served on Derby Day in Kentucky, that was created by Jennie Benedict. Because of that I bough her wonderful [Blue Ribbon Cookbook]. Her book is rich with recipes . . . just clean concise recipes and advice on menus for small to large parties, luncheons, dainty menus, and simple dishes for the sick. --

Jennie Benedict’s work defined early 20th century middle class cooking in Kentucky and her legacy continues to be found on restaurant menus and served on home tables across the state. . . . Many of the recipes contained in this cookbook are considered classics. --

This text will be useful for the novice and experienced cook to locate those long lost recipes which were often passed from cook to cook. -- Southeast Librarian