THE KENTUCKY FRESH COOKBOOK
Book ID/图书代码： 13012015B78507
English Summary/英文概要： A seasonal food journey with native Kentuckian Maggie Green, The Kentucky Fresh Cookbook takes home chefs through a year in a Kentucky kitchen with more than 200 recipes. With a focus on the cook’s activities in the kitchen, this book guides both aspiring and experienced cooks in the preparation of delicious meals using the delightful variety of foods found in Kentucky.
Green welcomes readers with her modern and accessible approach, incorporating seasonally available Kentucky produce in her recipes but also substituting frozen or canned food when necessary. She complements her year of recipes with tidbits about her own experiences with food, including regional food traditions she learned growing up in Lexington, attending the University of Kentucky, and raising a family in Northern Kentucky. The Kentucky Fresh Cookbook acknowledges the importance of Kentucky’s culinary and agricultural traditions while showing how southern culture shapes food choices and cooking methods.
Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment. The Kentucky Fresh Cookbook contains a year’s worth of recipes and menus for everyday meals, holiday events, and special family occasions -- all written with Kentucky flair.
Chinese Summary/中文概要： 跟着肯塔基当地人玛姬•格林开展当季食物之旅，《肯塔基新鲜食谱》让你把主厨带回家，在肯塔基厨房里用一年时间做出200多道菜肴。本书聚焦厨房里的烹饪活动，本书是激发人们用多种在肯塔基的食材，准备美味的菜肴的灵感和经验的指南。
格林欢迎读者用她现代化和方便的方法，她的食谱里用肯塔基州当季的农产品在，但必要时也可替换冷冻或罐装食材。她用她自己料理食品的经验的趣闻完成了她的年度食谱，包括在列克星敦长大的区域饮食传统，在北肯塔基的家庭生活，和肯塔基大学的大学生活。
《肯塔基新鲜食谱》认同肯塔基州的美食和农业的传统的重要性，同时展示了南方文化如何塑造的食物选择和烹调方法。
格林采用了最新的口味，简单易做的食谱和烹饪技术，和她解决了当代厨师的关注的点，节省时间，有利于身体健康，保护环境。《肯塔基新鲜食谱》包含一年的菜谱和日常膳食，节日活动，以及特殊的家庭场合的菜单 –所有文字都有肯塔基风格。（YYW）
Awards/获奖情况：“玛姬•格林的才华真的发挥在她的食谱创作中。她写的简单，明了，应季的食谱不造作，但又能和众人口味，将让厨师感到准备好食物，健康的饮食的快乐。然后，她开始了下一步骤，将食谱包装在甜蜜的记忆里，让读者通过烹饪跟着她一整年。”- 丽贝卡•格雷，《烹饪的乐趣》75周年纪念版的专家编辑
"Maggie Green’s genius really is in her recipe writing. She writes simple, clear, seasonally appropriate recipes that aren’t pretentious, yet are guaranteed crowd-pleasers and will make the cook feel the joy of what it is to prepare good, healthy meals. And then she takes the next step and wraps the recipes in sweet memories that keep the reader moving through the culinary year with her." -- Rebecca Gray, expert editor for the 75th Anniversary edition of The Joy of Cooking"
About the Author/作者介绍： 《肯塔基新鲜食谱》的作者是肯塔基人玛姬•格林。格林经营绿围裙公司，一家专门从事烹饪营养食谱的开发的咨询公司。玛姬作为一个食谱编辑，主编了多本知名食谱，包括詹姆斯•比尔德获奖菜谱，雪莉•阔里赫的《烘焙智慧》，马克•海曼博士的《全代谢食谱》，《烹饪的乐趣》75周年纪念版。格林是休曼纳积极前景规划项目的医疗建议委员会成员，在那儿她为获奖杂志写了的食物和营养内容的文章。玛姬获得了肯塔基大学的食物和营养专业的硕士，是肯塔基州和俄亥俄州的持牌营养师。玛姬也是烹饪艺术管理课程的荣誉学士，毕业于苏利文大学的路易斯维尔国家中心的酒店管理专业。玛姬喜欢美丽的蓝草州，总是自豪地说自己在莱克星顿长大，现在和她的最佳男厨师丈夫和他们的三个孩子住在肯塔基州。
Kentucky native Maggie Green is the author of The Kentucky Fresh Cookbook. Green owns The Green Apron Company, a consulting firm specializing in culinary nutrition and cookbook development. As a cookbook editor Maggie has edited several well-known trade cookbooks including James Beard Award-winning cookbook, BakeWise by Shirley Corriher, The Ultrametabolism Cookbook by Dr. Mark Hyman, and the 75th Anniversary Edition of the Joy of Cooking. Green is on the Medical Advisory Board for Humana’s Active Outlook Program where she writes food and nutrition content for their award winning magazines. Maggie is a graduate of the University of Kentucky with a degree in food and nutrition and is licensed as a dietitian in Kentucky and Ohio. Maggie is also a proud graduate of the Culinary Arts Management program at Sullivan University’s National Center for Hospitality Studies in Louisville. Maggie loves the beautiful Bluegrass state and is proud to say she grew up in Lexington, and still lives in Kentucky with her husband, the best male cook she knows, and their three children.
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Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE
Complex/Traditional Chinese/繁体中文：AVAILABLE
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