Author: Susan Reigler
Photographer: Pam Spaulding
Hardcover: 200 pages
Product Dimensions: 7" x 10"
Retail Price: $26.95
In Kentucky – Sweet & Savory, author Susan Reigler and photographer Pam Spaulding celebrate the unique and diverse flavors found across the Bluegrass State. The book only features the most authentic Kentucky culinary experiences, including restaurants, breweries or distilleries, farms, bakeries, food shops, and more.
This book was written to guide food lovers within the Commonwealth by identifying places to enjoy traditional Kentucky dishes and products, including everything from produce, to grass-fed beef, lamb, poultry and pork.
Complete with contact information and delightful recipes, Kentucky – Sweet & Savory encourages readers to explore the many sights (and tastes) that can be found right here, in Kentucky!
Award-winning writer Susan Reigler, author of Kentucky Bourbon Country: The Essential Travel Guide, The Complete Guide to Kentucky State Parks, and co-author of The Kentucky Bourbon Cocktail Book, was born in Louisville the year Swaps won the Kentucky Derby. She holds a bachelor’s degree in music from Indiana University and a master’s degree in zoology from Oxford University, which she attended as a Humphrey Scholar. Currently, she is a lecturer and research associate in biology at Indiana University Southeast.
From 1992 to 2007, Reigler was a restaurant critic, beverage columnist and travel writer for the Louisville Courier-Journal and has been a judge for the James Beard Foundation Restaurant Awards since 1997. She also currently writes Kentucky restaurant reviews for the international travel and entertainment website, Gayot.com (pronounced “guy-oh”).
Reigler serves on the board of directors of Bourbon Women (president as of 2015) and of Historic Locust Grove. Reigler’s next book, co-authored with bourbon historian Michael Veach, The Kentucky Bourbon Tasting Notebook, was published in 2015 by Acclaim Press.
Pam Spaulding was a photojournalist for the Louisville Courier-Journal for 40 years. Spaulding contributed to the photography that won the Courier-Journal and Louisville Times the 1976 Pulitzer Prize for coverage of court-ordered busing in Jefferson County, Kentucky. In 1984-85 she was a Nieman Fellow at Harvard University, only the seventh photographer to be selected since 1938.
Her primary work has been photographing the everyday lives of people in Kentucky but she also has taken every opportunity to pursue stories about Kentucky’s flora and fauna. Since her retirement, she spends most of her time photographing birds.
She has had three books published of her work and has been published in numerous books and magazines such as Horticulture, the National Geographic and Traveler magazines.
Praise for Kentucky-Sweet & Savory
Kentucky – Sweet & Savory celebrates the unique and diverse flavors of the Bluegrass State, from burgoo in the west to apple stack cake in the east, with farm-to-fork restaurants in between. This book is a wonderful guide to Kentucky’s culinary delights including the farmers and chefs who create them.
—Nathalie Dupree, James Beard Award winning author of Mastering the Art of Southern Cooking and 10 other cookbooks / Nathaliedupree.com
Susan Reigler has authored an instant Kentucky cuisine classic with her long time photographic partner Pam Spaulding. Reigler and Spaulding follow Kentucky food from farm-to-table allowing the reader to easily understand where Kentucky food comes from and the fascinating crafts men and women who produce the food. Susan Reigler is the preeminent Grand Dame of Kentucky cuisine and this book is her crown jewel.
—Albert W. A. Schmid, Gourmand Award winning author of The Kentucky Bourbon Cookbook
Regional American cuisine is alive and well in Kentucky. From Bluegrass beer cheese to single-barrel bourbon, pastured heritage-breed lamb to Shaker lemon pie, the Commonwealth’s uncommon culinary treasures are thoughtfully detailed in Susan Reigler’s broad, well-traveled and very appetizing guide.
—Adam Sachs, Kentucky native, James Beard Award winner and Editor in Chief Saveur magazine