"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, 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"--
