CHEF OUITA MICHEL’S FIRST COOKBOOK!
Just a Few Miles South
“We want this to be the most dog-eared stain splattered book in your kitchen."
– Chef Ouita
For twenty years, diners in the Bluegrass have satisfied their cravings for Ouita Michel's sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant features dishes that combine Kentucky's bounty with Michel's celebrated vision, highlighting both traditional southern staples and unique variations on international and American classics.
Just a Few Miles South serves up recipes that patrons of Michel's restaurants have come to know and love. Throughout, the chefs responsible for these creations share their rich traditions and stories behind the recipes. 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.
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"Just a Few Miles South is a tour of Kentucky and a praise song for place. It's meditation on the importance of food in our lives and the importance of being a good neighbor in ways big and small. Of course it’s a guide to cooking some great dishes, but it's also an introduction to Ouita Michel's fine collection of restaurants, which everyone should visit."
–Silas House
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"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 & Pickles
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"Just a Few Miles South 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 New York Times-bestselling author of BraveTart: Iconic American Desserts
