Name: Lost Restaurants of Louisville
Brand: Stephen Hacker
SKU: 9781467118125
Price: 21.99 USD
Availability: InStock

Lost Restaurants of Louisville

9781467118125

$21.99

Louisville was home to fine cuisine long before the famous restaurant rows on Bardstown Road, Frankfort Avenue and East Market Street. Mazzoni's served the area's first rolled oyster. At the C-54 Grill, guests dined inside a remodeled aircraft, and Kaelin's prepared its classic cheeseburger. Hasenour's sauerbraten and Hoe Kow's war sui gai are two dishes that still make local mouths water when mentioned. Authors Stephen Hacker and Michelle Turner revisit the vivid personalities, celebrated spaces and unique recipes that made Louisville's historic eateries unforgettable.

Bluegrass Bourbon Barons

9781467150132

$21.99

Kentucky is the home of bourbon, and there are a proud few who helped usher the industry into prominence. Learn about men like bourbon baron Isaac Bernheim, who founded the Bernheim Forest and Research Center, or John Douglas, who built a racetrack for the trotter racing industry and was known as the “Prince of Sports.” George Garvin Brown and his business partner, George Forman, formed the Brown-Forman Company, which today is one of the largest American-owned companies in the spirits and wine business. With such enormous wealth came the temptation for fraud, which led to several bourbon leaders becoming involved in some of Kentucky’s famous scandals. Author and Kentucky historian Bryan S. Bush details the intoxicating history of bourbon’s biggest historical names.

Cover image for Bluegrass Bourbon Barons, isbn: 9781467150132

Country Ham:

9781626193307

$21.99

Few things are as timeless and southern as a country ham. Gone are the days of considering it a blue-collar staple that is too often overcooked, squashed between biscuit halves or served swimming in red-eye gravy. Today, country ham has found its place among the finest European cured meats and is served at ritzy restaurants as thinly sliced charcuterie or as a garnish on pricey appetizers. The makings of every country ham are the same--hogs, salt and smoke--but these hams undergo an aging process that is no less demanding, varied and fine-tuned than the process for aging the world's finest wines. Get the rub on the history of curing pigs in the Country Ham Belt from food writer Steve Coomes, who consults the best in the ham-making business on everything to do with this salty, southern delicacy.

A Culinary History of Kentucky

9781626192638

$23.99

Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentucky's cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can't be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.

Prohibition in Bardstown

9781467135603

$21.99

Some Bardstown, Kentucky residents argued for an alcohol ban as early as the mid-1800s despite the fact that whiskey and bourbon were local staples. When Prohibition finally arrived, independent and inventive residents secretly kept the city wet. A deacon once stored whiskey in a baptismal pool. Seventy-year-old Aunt Be-At Hurst allegedly made her homebrew out of her bathtub. Some locals even burned distillery warehouses to cover up thefts. Crime ran so rampant that revenue collector Robert H. Lucas threatened to have the governor summon the state militia. Join historians Dixie Hibbs and Doris Settles as they detail the history of Bardstown booze.

Louisville Diners

9781626198975

$21.99

Louisville boasts many award-winning fine dining restaurants, but long before Derby City mastered upscale cuisine, it perfected the diner. Explore Louisville's tasty offerings with local food writer Ashlee Clark Thompson as she surveys the city's impressive variety of greasy spoons from the Highlands to the West End and everywhere in between. Enjoy home cooking done right at Shirley Mae's Café and Bar, breakfast at Barbara Lee's Kitchen, lunch to go at Ollie's Trolley and so much more. Packed with insightful interviews and helpful tips that only a local can provide, Louisville Diners is a delectable look into the best the city has to offer.

Louisville Beer

9781626194625

$21.99

It's no secret that Louisville is one of America's bourbon capitals, but the Derby City once thrived as a brewing mecca as well, rivaling even St. Louis and Milwaukee with its crisp lagers and Kentucky Common Ale. German settlers arrived with centuries-old brewing traditions and beer gardens, cementing beer and barrooms in Louisville's culture. Following Prohibition, the "big three"--Falls City, Fehr's and Oertel's--kept traditions alive while ingraining iconic brands into the city's fabric and heritage. More recently, craft brewers like BBC, Apocalypse Brew Works and New Albanian Brewing Company have drawn on this rich history. Kick back with Louisville food and beverage journalist Kevin Gibson as he traces Louisville's beer history with stories from the past, interviews and plenty of photos that bring this intoxicating story to life.