A culinary history of Kentucky
Fiona Young-Brown · 2014
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"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"--
Book details
- Year
- 2014
- Language
- English
- Publisher
- American Palate, a division of The History Press
- Editions
- 3
- Pages
- 142
- ISBN
- 9781626192638
Data source: Wikidata
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