Andrew McGraw

(SLIS/2009) and Deirdre A. Scaggs of UK Special Collections created a cookbook based on vintage recipes that contained little to no information about ingredient amounts, cooking times or cooking temperatures.The book includes historic photographs along with details about each recipe’s origins and some helpful hints for today’s cooks tackling these authentic meals. Here’s one recipe from “The Historic Kentucky Kitchen,” which is available from the University Press of Kentucky.

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