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9780813174662

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"Get some pretzel rods and mix up a batch of beer cheese using the recipes in this book; then sit down and savor Pirnia's good-humored voice as she embarks on a gonzo-style road trip through beer cheese country, sampling the often garlicky, spicy spreads and interviewing the folks who make and serve it at pubs, restaurants, and festivals."""" - Wes Berry, aka the Hungry Professor, author of The Kentucky Barbecue Book """"Pirnia's book provides a historical and modern look at a unique central Kentucky food. Any book that gives a nod to what I like to call the 'micro-cuisine' of Kentucky makes the food of our state shine even more."""" - Maggie Green, author of The Kentucky Fresh Cookbook and Tasting Kentucky: Favorite Recipes from the Bluegrass State"

Get some pretzel rods and mix up a batch of beer cheese using the recipes in this book; then sit down and savor Pirnia's good-humored voice as she embarks on a gonzo-style road trip through beer cheese country, sampling the often garlicky, spicy spreads and interviewing the folks who make and serve it at pubs, restaurants, and festivals. - Wes Berry, aka the Hungry Professor, author of The Kentucky Barbecue Book Pirnia's book provides a historical and modern look at a unique central Kentucky food. Any book that gives a nod to what I like to call the 'micro-cuisine' of Kentucky makes the food of our state shine even more. - Maggie Green, author of The Kentucky Fresh Cookbook and Tasting Kentucky: Favorite Recipes from the Bluegrass State

Author Information

Garin Pirnia has written about food and arts culture for more than ten years in various local and national publications, including the Wall Street Journal, Rolling Stone, Esquire, Vanity Fair, Cincinnati Enquirer, and Paste magazine.

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