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Just a Few Miles South: Timeless Recipes from Our Favorite Places
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About Just A Few Miles South: Timeless Recipes From Our
Product Description For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant -- from Wallace Station to Holly Hill Inn -- features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. Just a Few Miles South serves up the recipes that patrons of Michel's restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouita's Sardou Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and Honeywood's Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can't get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients -- and share it all with friends and family. Review " Just a Few Miles South features next-level fixings... sure to jazz up even the most desultory work-from-home lunch.... Brenna Flannery's line drawings make this a strikingly beautiful book in black and white, but it's also as deliciously down-to-earth as can be." -- BookPage "With the healthy dose of local history and fare wound into this presentation, it stands out from the crowd as a Bluegrass cultural food guide and cookbook gem." -- Donovan's Literary Services "A one-stop-shop for the dishes that all Southern home cooks need to know." -- Garden & Gun "This new compendium of recipes from across her empire celebrates the region's historic dishes...while lovingly casting a spotlight on the people who are making dishes like Bourbon Banh Mi and a Wallace Cubano into new Kentucky classics." -- Food & Wine "With the challenges facing dine-in restaraunts this past year, this cookbook will offer a springtime solution for Kentucky food lovers who want to re-create the same flavors from Chef Ouita restaraunts at home." -- Ace Magazine "The boundless beauty of Kentucky cuisine is joyfully captured in these pages by a chef who has defined this region with her cooking. She is a custodian of tradition, a magician of flavor, and her restaurants are the narratives that tell us who we are in Kentucky. This book will be a treasure for generations to come." -- Edward Lee, chef and author of Buttermilk Graffiti (winner of James Beard Award for Best Book of the Year in Writing) and Smoke & Pickles "Michel, the chef and restaurateur behind [seven] Kentucky restaurants, shares simple and satisfying recipes from each of her eateries in this charming cookbook.... Home cooks will enjoy the simplicity and heartiness jam-packed into this collection." -- Publishers Weekly " Just a Few Miles South is a brilliant field guide to the food and culture of the Bluegrass, as embodied by Ouita's family of restaurants. It's a cookbook that feels as dear to me as a family heirloom, packed with the recipes I've treasured most from my time at Wallace Station and the Holly Hill Inn (as both a patron and a chef), scaled down and simplified for the home cook." -- Stella Parks, pastry chef and New York Times-bestselling author of BraveTart: Iconic American Desserts "Ouita champions many of the good things we associate with old and new Kentucky, from lard can burgoo to banh mi with bourbon mayonnaise. In this love letter to her state and her people, her cooking and advocacy entwine, making a strong case for the power of food to make a difference in our daily lives." -- John T. Edge, author of The Potlikker Pa
