The New Kansas Cookbook

"Will make you excited to get into your kitchen and cook."—Kansas History

“Frank and Jayni Carey know their way around the kitchen, the garden, the farm, the ranch, and the market. If you want to return to your roots, do it with them, because those roots will have been made delicious. This book is a gateway to paradise on the prairie.” —R. Crosby Kemper III, Executive Director of The Kansas City Public Library

"Frank and Jayni have stolen my culinary heart by including stories of people who help put food on our tables. This book feels fresh in every way—from the locally-sourced ingredients to the Kansas-centric recipes. I can't wait to start eating!"—Marci Penner, Kansas Sampler Foundation

"Kansas is intensely seasonal, and in many ways still a migratory frontier character. All that variation emerges in our foodways which Frank and Jayni celebrate in this ongoing exploration of life around the table in Kansas."—Chuck Magerl, Owner of Free State Brewing Company

“As we embrace the importance of knowing where our food comes from, eating with the seasons and learning D.I.Y. homesteading skills like how to can, pickle, ferment, bake, brew and distill, we embrace our own culinary roots. In Frank and Jayni Carey’s book, The New Kansas Cookbook, they celebrate the traditional cooking methods, cuisines, and ingredients that have influenced food in the state of Kansas, and bring it into new recipes that remind us of just how good a home cooked meal really can be. This cookbook allows you to taste the Heartland’s culinary past, present, and future.” —Jenny Vergara, Contributing Editor for Feast Magazine

" Frank and Jayni have outdone themselves. They have brought the 21st century to the kitchens of Kansas."—Mike Hayden, 41st Governor of Kansas