Vorbesteller
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The Kitchen I Came Home To Big Flavors and Tall Tales from My Corner of Kentucky
42,99 €
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
29.09.2026
Verlag
Random House N.Y.Seitenzahl
272
Maße (L/B)
25,4/20,3 cm
Gewicht
567 g
Sprache
Englisch
ISBN
978-0-593-83740-5
Two-time Top Chef finalist Sara Bradley invites you to pull up a chair for a celebration that’s a little bit Sunday supper, a little bit Saturday night, with over 100 recipes packed with big flavor, moxie, and plenty of heart.
“This is the kind of cookbook that makes you slow down, gather the people you love, and cook with joy. Rooted in Kentucky and brimming with Southern warmth, it’s a beautiful reminder of how powerful food can be.”—Kristen Kish
Sara Bradley always knew the kind of food she wanted to cook. Growing up Jewish in Paducah with her mom and grandma's twists on Kentucky classics, Sara developed a deep love for exploring different cuisines while also staying rooted in the regional traditions that make the city what it is: not just the midwest, not just the south, but the middle of everywhere.
Sara's recipes don't use any fancy ingredients or tools and are based in easy-to-learn techniques she learned in her childhood and culinary school. Like how to know when heirloom stone-ground grits are done cooking (hint: use the roof of your mouth) and what it takes to make a steak that's perfectly charred on the outside and medium-rare on the inside (lots of butter). Alongside these techniques are tips on how to use up leftovers and make them into something new, as well as stories showing just how deep the love for food runs in Sara's family.
In The Kitchen I Came Home To, Sara shares more than 100 recipes, including:
With heartfelt and hilarious stories, plus more than 100 recipes, The Kitchen I Came Home To will fill you up with joy, laughter, and delicious food.
“This is the kind of cookbook that makes you slow down, gather the people you love, and cook with joy. Rooted in Kentucky and brimming with Southern warmth, it’s a beautiful reminder of how powerful food can be.”—Kristen Kish
Sara Bradley always knew the kind of food she wanted to cook. Growing up Jewish in Paducah with her mom and grandma's twists on Kentucky classics, Sara developed a deep love for exploring different cuisines while also staying rooted in the regional traditions that make the city what it is: not just the midwest, not just the south, but the middle of everywhere.
Sara's recipes don't use any fancy ingredients or tools and are based in easy-to-learn techniques she learned in her childhood and culinary school. Like how to know when heirloom stone-ground grits are done cooking (hint: use the roof of your mouth) and what it takes to make a steak that's perfectly charred on the outside and medium-rare on the inside (lots of butter). Alongside these techniques are tips on how to use up leftovers and make them into something new, as well as stories showing just how deep the love for food runs in Sara's family.
In The Kitchen I Came Home To, Sara shares more than 100 recipes, including:
- Beer Cheese with Crudités
- Duck and Dumplings
- Goat Cheese and Honey Kugel
- Sweet Tea–Brined Chicken Thighs
- Cornmeal-Coated Catfish and Fried Pickle Chips
- Roasted Garlic Matzo
- Braised Pork Pot Roast with Fennel Aioli
- Strawberry Basil Pie with Black Pepper Whooped Cream
- River Bottom Peanut Butter Fudge
- Green Onion Dressing, aka GOD Dressing
With heartfelt and hilarious stories, plus more than 100 recipes, The Kitchen I Came Home To will fill you up with joy, laughter, and delicious food.
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