The Blue Ribbon Cook Book

The Blue Ribbon Cook Bookcontains 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 Bookis 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.