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A culinary history of Kentucky : burgoo, beer cheese & goetta

Author: Fiona Young-Brown
Publisher: Charleston, SC : American Palate, a division of The History Press, 2014.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"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
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Genre/Form: Cookbooks
History
Document Type: Book
All Authors / Contributors: Fiona Young-Brown
ISBN: 9781626192638 1626192634
OCLC Number: 866615723
Description: 142 pages : illustrations ; 23 cm
Responsibility: Fiona Young-Brown.
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Abstract:

"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"--

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