Appalachian Home Cooking
Author : Mark Sohn
Publisher : University Press of Kentucky
Release :2005-10-28
Total pages :345
Language : EN, FR, DE, ES
ISBN : 081319153X
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Mark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. The foods of Appalachia are the medium for the history of a creative culture and a proud people. This is the story of pigs and chickens, corn and beans, and apples and peaches as they reflect the culture that has grown from the region’s topography, climate, and soil. Sohn unfolds the ways of a table that blends Native American, Eastern European, Scotch–Irish, black, and Hispanic influences to become something new—and uniquely American. Sohn shows how food traditions in Appalachia have developed over two centuries from dinner on the grounds, church picnics, school lunches, and family reunions as he celebrates regional signatures such as dumplings, moonshine, and country ham. Food and folkways go hand in hand as he examines wild plants, cast-iron cookware, and the nature of the Appalachian homeplace. Appalachian Home Cooking celebrates mountain food at its best. In addition to a thorough discussion of Appalachian food history and culture, Sohn offers over eighty classic recipes, as well as mail-order sources, information on Appalachian food festivals, photographs, poetry, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and a list of the top 100 Appalachian foods.

Southern Appalachian Farm Cooking
Author : Robert G. Netherland
Publisher : Univ. of Tennessee Press
Release :2016-05-01
Total pages :252
Language : EN, FR, DE, ES
ISBN : 9781621902232
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Part cookbook and part memoir, Southern Appalachian Farm Cooking blends staples of farm-fresh, Appalachian cuisine with stories of life on a large farm in East Tennessee, where homemade biscuits and harvest vegetables were the fruits of hard work and meager earnings. Robert G. Netherland begins with the family farm: a sprawling sixty acres of fertile, rolling hills located in the small town of Surgoinsville, Tennessee, situated between bends in the Holston River. From there, Netherland guides the reader through threshing wheat, churning butter, sharecroppers and country doctors, hunting and hog killing, and all the while sharing updated versions of his family’s recipes for authentic farm-to-table food. From biscuits to cornbread, freshly shelled beans to red-ripe tomatoes, and savory meats to the sweetest cherry pies, Southern Appalachian Farm Cooking provides the home cook with recipes and historical asides to turn any trip to the farmer’s market into a delicious family affair. In sharing his experiences, Netherland reminds us of a time when prepackaged and plastic-wrapped food didn’t line our counters and fill our cabinets, but in its place were baskets of seasonal fruit, canned vegetables, fresh baked breads, and hot-from-the-oven cobblers. Southern Appalachian Farm Cooking is more than just a nostalgic memoir of farming and food, it’s also filled with healthy, simple, everyday eats for the modern cook.

Appalachian Cooking: New & Traditional Recipes
Author : John Tullock
Publisher : The Countryman Press
Release :2018-03-20
Total pages :224
Language : EN, FR, DE, ES
ISBN : 9781682681015
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More than 100 recipes from Southern Appalachia's culinary renaissance The southern Appalachian Mountains are rich with produce, including wild ramps, corn, berries, and black walnuts. Drawing from these natural resources and fusing traditions of Native Americans and Scots-Irish settlers, the people of the region have developed a unique way of cooking. These foodways run in John Tullock’s blood. As a child growing up on an East Tennessee farm, Tullock helped his grandmother make biscuits and can pickles, and walked to town with his grandfather to trade fresh eggs for coffee. In Appalachian Cooking, he shares these memories and recipes passed down over generations, as well as modern takes on classic dishes. Recipes include: Sweet Onion Upside-Down Corn Bread Fried Green Tomatoes Skillet Braised Pork Chops Blackberry Crumble Vibrant watercolor illustrations throughout remind us that beautiful produce is often the best culinary inspiration.

Victuals
Author : Ronni Lundy
Publisher : Clarkson Potter
Release :2016
Total pages :320
Language : EN, FR, DE, ES
ISBN : 9780804186742
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"Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, the book guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victualsexplores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South"--

The Foxfire Book of Appalachian Cookery
Author : Linda Garland Page,Eliot Wigginton
Publisher : Univ of North Carolina Press
Release :1992-09-01
Total pages :327
Language : EN, FR, DE, ES
ISBN : 0807843954
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Recipes for soups, salads, fish, poultry, pork, beef, sauces, vegetables, breads, and desserts are accompanied by descriptions of old-time cooking techniques

Smoke, Roots, Mountain, Harvest
Author : Lauren McDuffie
Publisher : Chronicle Books
Release :2019-05-14
Total pages :240
Language : EN, FR, DE, ES
ISBN : 9781452168777
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Go deep into the heart and soul of American southern cooking. Smoke Roots Mountain Harvest by Lauren McDuffie, writer of the award-winning food blog Harvest and Honey (and a Saveur Best Blog finalist for “Best New Voice”), captures the flavors and modern cooking techniques of Appalachia and the Blue Ridge Mountains in this evocative cookbook. This beautiful cookbook showcases 70 recipes and 80 photographs organized by seasons. Each chapter opens with storytelling that echoes the folklore and tall tales of the region, centered on rediscovering the unique food culture of the region. Menu suggestions and wine pairings encompass a variety of meal occasions, from small plates to soups, salads, mains, sides, drinks, dessert, along with tips and techniques on canning, pickling, and preserving. Recipes include: • Shaved Summer Squash Salad with Pickled Pepper Vinaigrette • Slow-Roasted Onion and Golden Apple Soup • Baked Pork Chops with Cran-Apple Moonshine Compote • Drunken Short Ribs with Smoky Gouda Grits & Mountain Gremolata • Pan-Seared Carrots with Bourbon-Maple Glaze • Triple Orange Cake with Honey-Lavender Buttercream

Mountain Cooking
Author : Bonnie Marie Morris,Alan Hall
Publisher : Booksurge Publishing
Release :2009-10-01
Total pages :220
Language : EN, FR, DE, ES
ISBN : 1439255237
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An illustrated cookbook with commentary about the food of the Appalachian Mountains. It includes recipes, some very old and often passed down in families, and others as they are made today.

The Foxfire Book of Appalachian Cookery
Author : T. J. Smith
Publisher :
Release :2019
Total pages :240
Language : EN, FR, DE, ES
ISBN : 146965461X
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"The book, which became a tremendous resource for novices and experts alike with interests in the region's culinary culture, has now been reorganized and revised with today's heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition includes new documentation, photographs, and recipes drawn from Foxfire's extensive archive of Southern Appalachian traditions while maintaining the sharp reminiscences and humor of the amazing people who were interviewed for the original volume all those years ago"--

Appalachian Appetite
Author : Susi Gott Séguret
Publisher : Hatherleigh Press
Release :2017-01-24
Total pages :256
Language : EN, FR, DE, ES
ISBN : 9781578267057
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Appalachian Appetite is a groundbreaking, influential cookbook featuring over 100 recipes that represent an innovative take on tradition, with contributions and stories from this mountain region's best chefs, restaurants, and citizens. From Asheville, NC to Nashville, TN; Oxford, MS to Millinocket, ME, when asked which cuisine most typifies America, chefs are bound to tell you it stems from the South, the heartbeat of which is Appalachia. Hailing from the very depths of Appalachia in western North Carolina, author and chef Susi Gott Séguret honed her culinary skills in France earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. This unique combination is highlighted in Appalachian Appetite as (says Fred Sauceman, author of Buttermilk & Bible Burgers) "the loving product of that convergence." Appalachian Appetite is filled with recipes straight from the heart of Appalachia. As Dr. Jean Haskell, co-editor of Encyclopedia of Appalachia says, the book brings together “the region’s music, food, stories, and its great chefs and home cooks.” Recipes featured include: ● Tennessee Corn & Truffle Flan ● Ramp & Nettle Quiche ● Venison Country-Style Steak ● Cast Iron Trout, Smoked Grits, Farm Egg, & Potlikker Jus ● Bourbon-Marinated Flank Steak with Blueberry Barbecue Sauce ● Southern Sweet Potato Praline Spoonbread An inspired collection from chef Susi Gott Séguret, Appalachian Appetite brings together the beloved recipes of the region for, as proclaims Jess McCuan, former Business Editor for The San Francisco Chronicle and Founding Editor of The Asheville Scene “an authoritative and colorful guide.”

Appalachian Kentucky Cooking and More
Author : Joyce Osborn Wilson
Publisher :
Release :2018-08-24
Total pages :364
Language : EN, FR, DE, ES
ISBN : 1642373109
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Appalachian Kentucky Cooking and More is about old fashioned food from the Mountains of Harlan County, Kentucky and more. For those who love good country cooking, this book is definitely appetizing for them. And for those who love eating off the land, this book is for them. Growing up in the heart of those beautiful mountains, we had no cookbooks. We depended on recipes being handed down from generation to generation. A pinch of this and a pinch of that is how cooking was taught. The excitement of cooking foods grown from the rich soil of those beautiful mountains, brought hungry mouths to the table, and leaving them satisfied. As my daddy always said, "You have to have something that sticks to your ribs." We learned how to make every kind of dumpling imaginable, and dipped every smidgen of bread when eating. I remember being invited to dinner in Florida after I left home and kept sitting at the table until someone asked if something was wrong. I said "I was waiting for the bread." With that three people got up and brought me a huge plate of white bread stacked up. We never had a meal without bread, mostly biscuits or cornbread, but it was new to me to be served food without bread. I learned the art of bread making, reaching out much farther from the biscuits and cornbread, to creating sour dough recipes to die for. And when you have company, everyone congregates to the kitchen. The smells bring you there, but the wonder of wonders is serving foods that will be talked about and make you want more.