• The Official 1986–1987 Kentucky State Fair Cookbook – Blue‑Ribbon Recipes (1988) Cover
  • The Official 1986–1987 Kentucky State Fair Cookbook – Blue‑Ribbon Recipes (1988) Recipes 1
  • The Official 1986–1987 Kentucky State Fair Cookbook – Blue‑Ribbon Recipes (1988) Recipes 2
  • The Official 1986–1987 Kentucky State Fair Cookbook – Blue‑Ribbon Recipes (1988) Back Cover and Spine
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Kentucky State Fair Culinary Department

The Official 1986–1987 Kentucky State Fair Cookbook – Blue‑Ribbon Recipes (1988)

The Official 1986–1987 Kentucky State Fair Cookbook – Blue‑Ribbon Recipes (1988)

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AT A GLANCE

Title:
"The Official 1986–1987 Kentucky State Fair Cookbook"
Publisher:
Foodwork Incorporated
Type:
Cookbook
Style:
Community & Fundraising Cookbooks; Prize Winning Recipes
Author:
Deni Hamilton, Editor
Era:
Late 20th Century (1970–1999)
Date:
1988
Origin:
La Grange, Kentucky
Dimensions:
5 ½" × 8 ½".
Condition:
Very Good (VG)
Location:
LaGrange, Kentucky USA
Cover:
Softcover comb-bound
Pages:
214
ISBN:
9780961557317
Book genre:
Community & Junior League
Notes:
Blue‑ribbon recipes from 1986 & 1987

Second Official State Fair Cookbook with award‑winning recipes from the 1986 & 1987 Fairs

The Official 1986–1987 Kentucky State Fair Cookbook is the second volume in the State Fair’s official cookbook series, published by Foodwork Incorporated and edited by Deni Hamilton.

Issued on August 1, 1988, this 214‑page, white comb‑bound softcover gathers the blue‑ribbon winning recipes from the Culinary Department of the 1986 and 1987 Kentucky State Fairs. While only first‑place recipes are included due to the combined coverage of two years, the book thoughtfully lists the names and hometowns of every ribbon winner, making it both a recipe collection and a historical record of Kentucky’s home cooks.

The cookbook opens with a letter from Governor Wallace G. Wilkinson, followed by an editorial introduction from Deni Hamilton outlining the judging process, contest rules, and the structure of the book. Inside are hundreds of recipes, representing the best of Kentucky’s baking and preserving traditions. Categories include yeast breads, quick breads, cakes, cookies, desserts, candies, jams and jellies, canning, and pickles, along with a robust Special Contests section featuring winning entries from sponsors such as Hershey Cocoa, Archway, Nestlé, Pillsbury, Sure‑Jell, Crisco, and Post Cereals.

This copy is in very good condition, with a clean, intact binding and only light surface staining to the cover that can be easily improved. There is a small 1 ½" crease near the bottom edge. Measures 5 ½" × 8 ½".

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The Legacy of Community Cookbooks

Community cookbooks are valued for their historical significance, their role in fundraising, and their ability to preserve culinary traditions. Often passed down through families with handwritten notes on time-worn pages, they reveal an intimate look into American culture and social norms—particularly the role of women.

Naming conventions like "Mrs. John A. Smith" reflect the hierarchy and identity of women during an era of limited societal power; while the recipes reflect food trends, kitchen technologies, and patterns of cultural assimilation. These cookbooks trace the larger story of America as it was reshaped by immigration, urban growth, and industrial change.

The tradition began during the Civil War with Maria J. Moss's, A Poetical Cookbook (1864), which raised funds for soldiers' families. Junior League organizations are major publishers, first publishing The Junior League Recipe Book (1930). Many have maintained popularity through the generations—like Charleston Receipts (1950), the oldest community cookbook that is still in print today.

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