A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta Fiona Young-Brown

A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta

Author: Fiona Young-Brown
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Book Title
A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta
Author
Fiona Young-Brown
ISBN
9781540209276
Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass 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.Binding Type: HardcoverAuthor: Fiona Young-BrownPublisher: History Press Library EditionsPublished: 04/01/2014ISBN: 9781540209276Pages: 162Weight: 0.85lbsSize: 9.00h x 6.00w x 0.44d
Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass 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.

Binding Type: Hardcover
Author: Fiona Young-Brown
Publisher: History Press Library Editions
Published: 04/01/2014
ISBN: 9781540209276
Pages: 162
Weight: 0.85lbs
Size: 9.00h x 6.00w x 0.44d
Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass 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.

Binding Type: Hardcover
Author: Fiona Young-Brown
Publisher: History Press Library Editions
Published: 04/01/2014
ISBN: 9781540209276
Pages: 162
Weight: 0.85lbs
Size: 9.00h x 6.00w x 0.44d