{"id":771,"date":"2008-10-18T18:59:59","date_gmt":"2008-10-19T01:59:59","guid":{"rendered":"http:\/\/www.collegeofcookbookknowledge.com\/blog\/?p=771"},"modified":"2009-07-12T13:40:49","modified_gmt":"2009-07-12T20:40:49","slug":"jennie-benedict-blue-ribbon-cook-book","status":"publish","type":"post","link":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/2008\/10\/18\/jennie-benedict-blue-ribbon-cook-book\/","title":{"rendered":"Jennie Benedict&#8217;s Blue Ribbon Cook Book re-issued"},"content":{"rendered":"<p><img src=\"http:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-content\/uploads\/2008\/10\/benedict_blue_ribbon_cook_book.jpg\" alt=\"blue ribbon cook book jennie benedict\" align=\"right\" hspace=\"10\"\/> The University of Kentucky Press has re-issued Jennie Benedict&#8217;s <em>Blue Ribbon Cook Book<\/em>. The recipe for her famous <em>Benedictine spread<\/em>, conspicuously absent from previous editions, appears in the re-issue.<\/p>\n<p>Susan Reigler, former <em>Louisville Courier-Journal<\/em> restaurant critic and author of the <em>Compass American Guide to Kentucky and Adventures in Dining: Kentucky Bourbon Country<\/em> has contributed a new introduction.<\/p>\n<blockquote><p>According to John Egerton,<\/p>\n<p><em>Jennie C. Benedict was a renowned Louisville caterer and cafe<br \/>\nowner from 1898 to 1925. Miss Benedict pioneered in gas-stove<br \/>\ncooking and was a creator as well as replicator of classic dishes.<br \/>\nBenedictine spread was one of her contributions. The recipes in<br \/>\nthis collector&#8217;s dream of a cookbook are a blend of Southern and<br \/>\ncosmopolitan, from spoonbread and sugar pie to lamb chops<\/em>.<\/p><\/blockquote>\n<p>J.P. Morton &amp; Company (of Louisville) published Miss Benedict&#8217;s autobiography, <em>The Road To Dream Acre<\/em> in 1938.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The University of Kentucky Press has re-issued Jennie Benedict&#8217;s Blue Ribbon Cook Book. The recipe for her famous Benedictine spread, conspicuously absent from previous editions, appears in the re-issue. Susan Reigler, former Louisville Courier-Journal restaurant critic and author of the &hellip; <a href=\"https:\/\/www.collegeofcookbookknowledge.com\/blog\/2008\/10\/18\/jennie-benedict-blue-ribbon-cook-book\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[147,77],"tags":[144,143,141,146,142,145],"_links":{"self":[{"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/771"}],"collection":[{"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/comments?post=771"}],"version-history":[{"count":20,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/771\/revisions"}],"predecessor-version":[{"id":922,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/posts\/771\/revisions\/922"}],"wp:attachment":[{"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/media?parent=771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/categories?post=771"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.collegeofcookbookknowledge.com\/blog\/wp-json\/wp\/v2\/tags?post=771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}