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

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

byFiona Young-Brown

Paperback | April 1, 2014

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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.
Title:A Culinary History of Kentucky: Burgoo, Beer Cheese and GoettaFormat:PaperbackDimensions:160 pages, 9 × 6 × 0.31 inPublished:April 1, 2014Publisher:Arcadia Publishing Inc.Language:English

The following ISBNs are associated with this title:

ISBN - 10:1626192634

ISBN - 13:9781626192638

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