{"product_id":"just-a-few-miles-south-timeless-recipes-from-our-favorite-places","title":"Just a Few Miles South: Timeless Recipes from Our Favorite Places","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Ouita is quintessential Kentucky, reflecting our treasured culinary culture. Her respect for the Bluegrass blends perfectly with her incredible and innovative journey with food. A presentation as delightful as Ouita's authentic hospitality. Food is love, and Ouita delivers this beautiful message on a silver tray.\" -- Peggy Noe Stevens, founder of the Bourbon Women Association and coauthor of \u003ci\u003eWhich Fork Do I Use with My Bourbon?\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\" \u003ci\u003eJust a Few Miles South'\u003c\/i\u003es traditional Kentucky recipes take me back to my grandmother's table. And I'm delighted that among so many treasures, the recipes for the peerless soup beans and cornbread I've devoured on so many visits to Wallace Station are included. Throughout her restaurants and this book, the use of locally sourced ingredients combined with expert preparations become edible love letters to Kentuckians. Thank you, Ouita!\" -- Susan Reigler, coauthor of \u003ci\u003eWhich Fork Do I Use with My Bourbon?\u003c\/i\u003e and a former restaurant critic for the \u003ci\u003eLouisville Courier-Journal\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Chef Ouita is the undisputed queen of Kentucky cooking. Her understated yet elegant cooking has done more for the region than anyone else I can think of. She is a mentor, an activist, and a force! With \u003ci\u003e Just a Few Miles South\u003c\/i\u003e, she shares her love for her home and shows us what makes that place and her so special!\" -- Vishwesh Bhatt, winner of the 2019 James Beard Award for Best Chef in the South\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eOuita Michel\u003c\/b\u003e is a six-time James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast. Michel and her restaurants are regularly featured in local and national media, such as the \u003ci\u003eNew York Times, Southern Living, Garden \u0026amp; Gun, \u003c\/i\u003eFood Network, and the Cooking Channel. She was a guest judge on Bravo's \u003ci\u003eTop Chef\u003c\/i\u003e series. She lives in\u003cb\u003e \u003c\/b\u003eMidway, Kentucky.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSara Gibbs\u003c\/b\u003e is a chef as well as a recipe writer and editor. She lives in Central Florida.\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eGenie Graf \u003c\/b\u003eis the special projects director at the Ouita Michel Family of Restaurants.\u003cb\u003e \u003c\/b\u003eShe lives in Midway, Kentucky.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\" \u003ci\u003eJust a Few Miles South\u003c\/i\u003e is a brilliant field guide to the food and culture of the Bluegrass, as embodied by Ouita's family of restaurants. It's a cookbook that feels as dear to me as a family heirloom, packed with the recipes I've treasured most from my time at Wallace Station and the Holly Hill Inn (as both a patron and a chef), scaled down and simplified for the home cook.\" -- Stella Parks, pastry chef and \u003ci\u003eNew York Times\u003c\/i\u003e-bestselling author of \u003ci\u003eBraveTart: Iconic American Desserts\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Ouita champions many of the good things we associate with old and new Kentucky, from lard can burgoo to banh mi with bourbon mayonnaise. In this love letter to her state and her people, her cooking and advocacy entwine, making a strong case for the power of food to make a difference in our daily lives.\" -- John T. Edge, author of \u003ci\u003eThe Potlikker Papers\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"For twenty years, diners in the Bluegrass have been able to whet their appetite for Ouita Michel's sustainable, farm-to-table cuisine at one of her many acclaimed restaurants. Each restaurant-from Wallace Station to Holly Hill Inn-features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and po boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. Just a Few Miles South serves up the recipes that patrons of Michel's restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouita's Sardou Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and Honeywood's Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can't get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients-and share it all with friends and family\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eIntroduction\u003cbr\u003eChapter 1: Breakfast\u003cbr\u003eChapter 2: Building Blocks for our Sandwiches\u003cbr\u003eChapter 3: Wallace Station's Famous Sandwiches\u003cbr\u003eChapter 4: Windy Corner's Famous Po-Boys\u003cbr\u003eChapter 5: Burgers\u003cbr\u003eChapter 6: Soups and Salads\u003cbr\u003eChapter 7: Our Famous Brownies, Bars and Cookies\u003cbr\u003eChapter 8: Pie Supper\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Michel, the chef and restaurateur behind [seven] Kentucky restaurants, shares simple and satisfying recipes from each of her eateries in this charming cookbook.... Home cooks will enjoy the simplicity and heartiness jam-packed into this collection.\" -- \u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"The boundless beauty of Kentucky cuisine is joyfully captured in these pages by a chef who has defined this region with her cooking. She is a custodian of tradition, a magician of flavor, and her restaurants are the narratives that tell us who we are in Kentucky. This book will be a treasure for generations to come.\" -- Edward Lee, chef and author of Buttermilk Graffiti (winner of James Beard Award for Best Book of the Year in Writing) and Smoke \u0026amp; Pickles\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"This new compendium of recipes from across her empire celebrates the region's historic dishes...while lovingly casting a spotlight on the people who are making dishes like Bourbon Banh Mi and a Wallace Cubano into new Kentucky classics.\" -- \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"With the challenges facing dine-in restaraunts this past year, this cookbook will offer a springtime solution for Kentucky food lovers who want to re-create the same flavors from Chef Ouita restaraunts at home.\" -- \u003ci\u003eAce Magazine\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"A one-stop-shop for the dishes that all Southern home cooks need to know.\" -- \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\" \u003ci\u003eJust a Few Miles South \u003c\/i\u003efeatures next-level fixings... sure to jazz up even the most desultory work-from-home lunch.... Brenna Flannery's line drawings make this a strikingly beautiful book in black and white, but it's also as deliciously down-to-earth as can be.\" -- \u003ci\u003eBookPage\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"With the healthy dose of local history and fare wound into this presentation, it stands out from the crowd as a Bluegrass cultural food guide and cookbook gem.\" -- \u003ci\u003eDonovan's Literary Services\u003c\/i\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eFor twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant -- from Wallace Station to Holly Hill Inn -- features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. \u003ci\u003eJust a Few Miles South\u003c\/i\u003e serves up the recipes that patrons of Michel's restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouita's Sardou Panini, Wallace Station's Creamy Chicken and Mushroom Soup, and Honeywood's Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can't get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients -- and share it all with friends and family.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 12\/07\/2020 (EAN 9781950564095, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMichel, Ouita\u003cbr\u003e\n\t\t\t\t\t\t\t\tOuita Michel is a six-time James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast. Michel and her restaurants are regularly featured in local and national media, such as the New York Times, Southern Living, Garden \u0026amp; Gun, Food Network, and the Cooking Channel. She was a guest judge on Bravo's Top Chef series. She lives inMidway, Kentucky.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGibbs, Sara\u003cbr\u003e\n\t\t\t\t\t\t\t\tSara Gibbs is a chef as well as a recipe writer and editor. She lives in Central Florida.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGraf, Genie\u003cbr\u003e\n\t\t\t\t\t\t\t\tGenie Graf is the special projects director at the Ouita Michel Family of Restaurants.She lives in Midway, Kentucky.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eHouse, Silas\u003cbr\u003e\n\t\t\t\t\t\t\t\tSilas House is a bestselling novelist of Clay's Quilt, A Parchment of Leaves, and The Coal Tattoo, whose nonfiction has been published in Newsday, Sierra, The Oxford American, No Depression, and elsewhere. In 2008 he won the Helen Lewis Award for Community Service for his efforts in the fight against mountaintop removal. He teaches at Lincoln Memorial University in Harrogate, Tennessee.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Michel, Ouita\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Fireside Industries\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2021-04-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|American - Southern States|Cooking|History|Cooking|Methods|Professional\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, American|Southern style|Cooking|Southern States|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.68 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781950564095\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781950564095\u003c\/p\u003e","brand":"Fireside Industries","offers":[{"title":"Default Title","offer_id":52140418924825,"sku":"SP-9781950564095","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/4256e8ac-23b7-458a-8015-0dbdee73f577.jpg?v=1784480806","url":"https:\/\/westbindery.com\/products\/just-a-few-miles-south-timeless-recipes-from-our-favorite-places","provider":"West Bindery","version":"1.0","type":"link"}