A Culinary History of Kentucky: Burgoo, Beer Cheese, & Goetta (American Palate Ser.)
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- Synopsis
- Pull up a chair to the kitchen table and enjoy a delicious adventure through the Bluegrass State&’s food history. Kentucky&’s cuisine can 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.
- Copyright:
- 2014
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 211 Pages
- ISBN-13:
- 9781625847478
- Related ISBNs:
- 9781626192638
- Publisher:
- Arcadia Publishing
- Date of Addition:
- 09/15/23
- Copyrighted By:
- Fiona Young-Brown
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- History, Nonfiction, Cooking, Food and Wine, Social Studies
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
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- by Fiona Young-Brown
- in History
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- in Social Studies