A culinary history of Kentucky
burgoo, beer cheese and goetta
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Author
Publication
2014 - American Palate, a division of The History Press, South Carolina
Language
English
Word Count
35,500 words, Guess
Page Count
142 pages
Identifiers
- ISBN-101626192634
- ISBN-139781626192638
- Library of Congress Control Number2014005789
- OCLC Control Number866615723
- Better World Books9781626192638
and 1 more
- Open LibraryOL27164505M
Classifications
- DDC641.5975
- LCCTX715.2.S68 Y68 2014
- LCCTX715.2.S68Y68 2014
Description
"Pull up a chair to the kitchen table andenjoy a delicious adventure through Bluegrass food history. Kentucky's cuisinecan be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three,but there are many dishes that can't be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water"-- "A history of Kentucky food"--
Subjects
Links
Other Editions
- A culinary history of Kentucky
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