A Culinary History of Kentucky

A Culinary History of Kentucky

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Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentuckya€™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 cana€™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.so inclined to make your own at home, you will need three thousand bananas and someone to peel them all. ... Nilla Wafers later became considered an essential addition to the banana pudding, and the meringue occasionally gives way to whipped cream. ... yolks 1a„2 cup, plus 1 tablespoon sugar 2 tablespoons butter 1a„3 cup flour 2 teaspoons vanilla extract Place 2 cups of wafers in the bottom of a dish.

Title:A Culinary History of Kentucky
Author:Fiona Young-Brown
Publisher:The History Press - 2014-04-01


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