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A Culinary History of Kentucky - Burgoo Beer Cheese & Goetta - cover

A Culinary History of Kentucky - Burgoo Beer Cheese & Goetta

Fiona Young-Brown

Publisher: Arcadia Publishing

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Summary

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.
Available since: 04/14/2016.
Print length: 211 pages.

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