"Remember Me? A collection of recipes from my years at the Courier Journal" by Alice S. Colombo

I have often said on this blog that I love cookbooks, especially local fundraising type cookbooks from Appalachia and I often buy them from Goodwill, Salvation Army, and and other independent "junk stores". Yesterday, February 14, 2025, I ran into a slightly different type of cookbook and bought it at Goodwill in Paintsville, Kentucky. The title "Remember Me? A collection of recipes from my years at The Courier Journal" is a bit odd for a cookbook. But this one was compiled by a former food writer at the Courier Journal in Louisville, Kentucky. Even though it was from well outside Appalachia, I bought it. It was compiled by Alice Colombo and contains many recipes she had been allowed to publish over the years by restaurant owners she had met in her work, some of her own recipes, and others from God only knows where. It was published by a company called Publishers Printing Company in Shepherdsville, Kentucky, and that company now appears to be defunct since I can't locate a website or anything about them other than one article saying they had moved several years ago to another location they owned in Lebanon Junction, Kentucky. The book is spiral bound, 8 1/2" x 11" and printed on high quality, heavy, slick paper. It does contain a note from the author saying that any of the recipes which carry the "Copyright" symbol had previously been published in the Courier Journal and are copyrighted. This is not either Appalachian or purely Kentucky in nature since it contains several recipes from restaurants the author had either visited in her professional writing days or during personal visits for other reasons and had obtained the owners permissions to publish them. The most interesting of these recipes are from the first three chefs at the famous Brown Hotel in Louisville and are there particular and progressive recipes for the famous Kentucky Hot Brown. They include the recipe of Laurent Gennari who was the first chef at the hotel and worked from 1923 to 1927 and presumably invented the Hot Brown. The next is labeled "The original Hot Brown by Fred Schmidt who worked at the hotel from 1927 to 1930. Although it is labeled "The original Hot Brown...", it is clear that if Mr. Gennari was using his own recipe in the preceding four years, Fred Schmidt didn't invent the Hot Brown and his recipe is not the original. The third Hot Brown recipe is credited to "Mr. Harter" who seems to have worked at the hotel from 1930 to some unknown date which Ms. Colombo reported by saying "Mrs. Clark didn't give the year Mr. Harter left the Brown." But considering the fame which the Hot Brown has achieved in Kentucky and elsewhere, it is nice to find these historic recipes of its development over the early twentieth century. For those of you who don't know about the Kentucky Hot Brown, it is a construction of sliced turkey, cheese, and bacon on white bread toast and is served all over Central Kentucky and several other areas since its invention by whomever, most likely Laurent Gennari, at the Brown Hotel in Louisville close to a hundred years ago. The three recipes in this cookbook don't agree on the spices and minor ingredients. But they show some combination of the following: butter, milk, eggs, salt, pepper, white pepper, and whipping cream. The book also contains recipes from famous or somewhat popular restaurants in Kentucky, Nevada, South Carolina, Indiana, North Carolina, Minnesota, New York, Louisiana, Florida, California, Ohio, Tennessee, Massachusetts, Illinois,Georgia, Missouri, Michigan, and Virginia. The book is broken into somewhat more sections than most cookbook authors bother to do. They include Appetizers and Beverages; Soups, Chili, and Stews; Salads and Salad Dressings; Breads, Rolls, Muffins, and Sweet Rolls; Vegetables; Grits and Rice; Dairy and Cheese; Sandwiches, Stuffings, and Dressings; Marinades and Sauces; Entrees; Seafood; Casseroles, Eggs, and Quiches; Pasta and Pizza; Nationality foods; Cakes; Frostings, Fillings, Sauces and Syrups; Fruits;PIes and Tarts; Cheesecakes; Cookies and Brownies; Desserts and Puddings; and Candy. Other than the Hot Brown, I have not found a particular recipe which stands out to me as one I would love to try. But the book is over 352 pages and I have to admit that I have not yet fully examined it from cover to cover. The information page of the book states that at the time my copy was published two printings had been produced, the initial of 1,000 copies and a second of 500 copies. Somewhere in a used book store, junk store, or yard sale, you might be able to find a copy. The book does list a website which works as of February 16, 2025, which has a page with a contact form for interested parties to fill out along with an e-mail address for the author. If the book interests you, take a shot at it and you might find a copy. There is also a list of businesses which were selling the book at the time of publication. But with the 2011 publication date, it is probably not a good bet that they are still holding unsold copies.