Book overview
Two-time Top Chef finalist Sara Bradley invites you to pull up a chair for a celebration that's a little bit Sunday supper, a little bit Saturday night, with over 100 recipes packed with big flavor, moxie, and plenty of heart.
"This is the kind of cookbook that makes you slow down, gather the people you love, and cook with joy. Rooted in Kentucky and brimming with Southern warmth, it's a beautiful reminder of how powerful food can be."--Kristen Kish
Sara Bradley always knew the kind of food she wanted to cook. Growing up Jewish in Paducah with her mom and grandma's twists on Kentucky classics, Sara developed a deep love for exploring different cuisines while also staying rooted in the regional traditions that make the city what it is: not just the midwest, not just the south, but the middle of everywhere.
Sara's recipes don't use any fancy ingredients or tools and are based in easy-to-learn techniques she learned in her childhood and culinary school. Like how to know when heirloom stone-ground grits are done cooking (hint: use the roof of your mouth) and what it takes to make a steak that's perfectly charred on the outside and medium-rare on the inside (lots of butter). Alongside these techniques are tips on how to use up leftovers and make them into something new, as well as stories showing just how deep the love for food runs in Sara's family.
In The Kitchen I Came Home To, Sara shares more than 100 recipes, including:
"This is the kind of cookbook that makes you slow down, gather the people you love, and cook with joy. Rooted in Kentucky and brimming with Southern warmth, it's a beautiful reminder of how powerful food can be."--Kristen Kish
Sara Bradley always knew the kind of food she wanted to cook. Growing up Jewish in Paducah with her mom and grandma's twists on Kentucky classics, Sara developed a deep love for exploring different cuisines while also staying rooted in the regional traditions that make the city what it is: not just the midwest, not just the south, but the middle of everywhere.
Sara's recipes don't use any fancy ingredients or tools and are based in easy-to-learn techniques she learned in her childhood and culinary school. Like how to know when heirloom stone-ground grits are done cooking (hint: use the roof of your mouth) and what it takes to make a steak that's perfectly charred on the outside and medium-rare on the inside (lots of butter). Alongside these techniques are tips on how to use up leftovers and make them into something new, as well as stories showing just how deep the love for food runs in Sara's family.
In The Kitchen I Came Home To, Sara shares more than 100 recipes, including:
- Beer Cheese with Crudit
