A culinary history of Kentucky
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A culinary history of Kentucky burgoo, beer cheese and goetta by Fiona Young-Brown

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Published .
Written in English

Subjects:

  • Cooking,
  • Southern style,
  • American Cooking,
  • History

Book details:

Edition Notes

Includes bibliographical references (p. 135-140) and index.

StatementFiona Young-Brown
Classifications
LC ClassificationsTX715.2.S68 Y68 2014
The Physical Object
Pagination142 pages
Number of Pages142
ID Numbers
Open LibraryOL27164505M
ISBN 101626192634
ISBN 109781626192638
LC Control Number2014005789
OCLC/WorldCa866615723

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  Read "A Culinary History of Kentucky Burgoo, Beer Cheese and Goetta" by Fiona Young-Brown available from Rakuten Kobo. Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentucky's cuisine Brand: Arcadia Publishing Inc.   Editorial Reviews. Kentucky's Cookbook Heritage contains a great deal of fascinating information that will be of interest to the general public as well as to individuals interested in cookbooks in general and in American culinary history." — Lucy Long, author of Culinary Tourism "It takes a gifted anthropologist and food expert — and John van Willigen is both — to make Kentucky's Brand: University Press of Kentucky. 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. A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta is a book written by Fiona Young-Brown. It was first published in 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.

Get this from a library! A culinary history of Kentucky: burgoo, beer cheese & goetta. [Fiona Young-Brown] -- "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, . ""The Blue Grass Cook Book combines history with wonderful old recipes and is a great addition for any cook book collection.”—Back Home in Kentucky “Brings new light to a neglected classic and offers a portrait of a unique and now-vanished culinary cultureAuthor: Minnie C. Fox.   Hearty Helpings From Three Culinary Histories. THE COOKING GENE A Journey Through African-American Culinary History in the Old South By Michael But the meat of his book derives from a more Author: Max Watman. Come sit at the Kentucky table, where some recipes are as old as the state and others at the culinary cutting edge. Hot brown to cheese grits to gourmet dining, from hole-in-the-walls to innovative culinary experiences, you’ll want to try it all.