A culinary history of Kentucky
Subtitle: burgoo, beer cheese and goetta
By: Fiona Young-Brown
Publisher: American Palate, a division of The History Press
Published: 2014
Language: eng
Number of pages: 142
ISBN-13: 9781626192638
Subjects: Cooking; Southern style; American Cooking; History
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"--
Notes: Includes bibliographical references (p. 135-140) and index.