Download or read book Appalachian Cooking New Traditional Recipes written by John Tullock and published by The Countryman Press. This book was released on 2018-03-20 with total page 471 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Victuals written by Ronni Lundy and published by Clarkson Potter. This book was released on 2016-08-30 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, 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, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores 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. – Epicurious: Best Cookbooks of 2016
Download or read book Celebrating Southern Appalachian Food written by Jim Casada and Tipper Pressley and published by Arcadia Publishing. This book was released on 2023-05 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: High country cooking fit to grace any table. Southern Appalachia has a rich culinary tradition. Generations of passed down recipes offer glimpses into a culture that has long been defined, in considerable measure, by its food. Take a journey of pure delight through this highland homeland with stories of celebrations, Sunday dinners and ordinary suppers. The narrative material and scores of recipes offered here share a deep love of place and a devotion to this distinctive cuisine. The end result is a tempting invitation, in the vernacular of the region, to pull up a chair and take nourishment. Authors Jim Casada and Tipper Pressley, both natives of the region, are seasoned veterans in sharing the culinary delights of the southern highlands.
Download or read book Smoke Roots Mountain Harvest written by Lauren Angelucci McDuffie and published by Chronicle Books. This book was released on 2019-05-14 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Inventive, sumptuous recipes” from the writer of the award-winning food blog Harvest and Honey, a Saveur Best Blog finalist (Sonja Overhiser, author of Pretty Simple Cooking). Showcasing the flavors and modern cooking techniques of Appalachia and the Blue Ridge Mountains: With over seventy delectable recipes and eighty stunning photographs organized by seasons, Smoke, Roots, Mountain, Harvest is an evocative cookbook rooted in Appalachian ingredients and flavors that takes readers and cooks deep into the heart and soul of America. Lauren McDuffie uses modern cooking techniques to transform traditional comfort food with a mountain sensibility into inspired meals and menus for anyone. Each chapter opens with storytelling that echoes the folklore and tall tales of the region. Beautiful color photographs capture mouthwatering dishes for all occasions—from morning beverages to a show-stopping berry buckle—as well as the tools, fruits, flowers, and scenery of life in the Mountain South. From the mountains of southwestern Virginia, Lauren McDuffie is a writer, food stylist, photographer, and creator of the blog Harvest and Honey. 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. Mouthwatering 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 and Mountain Gremolata, Pan-Seared Carrots with Bourbon-Maple Glaze, Triple Orange Cake with Honey-Lavender Buttercream, and many more. “[An] intimate and charmingly rendered collection of inspiring recipes.” —Publishers Weekly (starred review)
Download or read book Appalachian Home Cooking written by Mark Sohn and published by University Press of Kentucky. This book was released on 2005-10-28 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book More Than Moonshine written by Sidney Saylor Farr and published by University of Pittsburgh Pre. This book was released on 1983-06-30 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes for breads, beverages, meat dishes, preserves, vegetables, and other foods from Appalachia are accompanied by a discussion of the region's culture
Download or read book Appalachian Heritage Cookbook written by and published by . This book was released on 1991 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Appalachian Mountain Recipes written by Katy Lyons and published by Katy Lyons. This book was released on 2023-06-18 with total page 83 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nestled within the picturesque landscapes of Kentucky, Tennessee, Virginia, West Virginia, and Maryland, the Appalachian region boasts a rich tapestry of cultural traditions and a unique culinary heritage. This cookbook is a celebration of the diverse flavors and time-honored recipes that have been passed down through generations in this mountainous terrain. In these pages, you will discover a treasure trove of mouthwatering recipes that showcase the essence of Appalachian cuisine. From hearty comfort foods to soul-warming soups, from delightful desserts to foraged flavors, each recipe offers a taste of the region's distinct character. The dishes featured in this cookbook not only reflect the Southern influences that permeate the Appalachian Mountains but also highlight the innovative twists and local ingredients that make this cuisine truly special. Prepare to immerse yourself in the aromas and flavors that have shaped the Appalachian food culture. Savor the simplicity and authenticity of classic recipes like cornbread, biscuits and gravy, and fried green tomatoes, which embody the rustic charm of mountain cooking. Embark on culinary adventures with creative dishes featuring local ingredients such as ramps, pawpaws, and morel mushrooms, found abundantly within the region's natural bounty. Whether you have a fondness for down-home comfort foods or a curiosity for exploring new tastes, we invite you to embark on a journey through the captivating world of Appalachian cuisine. Let this cookbook be your guide as you create delicious meals that capture the spirit and flavors of the majestic Appalachian Mountains. Get ready to experience the warmth, hospitality, and mouthwatering delights that define this cherished culinary tradition.
Download or read book More than Moonshine written by Sidney Saylor Farr and published by University of Pittsburgh Press. This book was released on 2014-08-27 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sydney Saylor Farr is a woman who knows Appalachia well. Born on Stoney Fork in southeastern Kentucky, she has lived much of her life close to the mountains, among people whose roots are deep in the soil and who pass on to their children a love for the land, a strong sense of belonging and of place.Mountain food and how it is cooked is very much a part of this sense of place. Ask any displaced Appalachians what they miss most and they will probably talk about soup beans, country ham, and homemade buscuits. They may also remember the kitchens at home, the warmth from the wood-burning stove, the smell of coffee, and the family gathered around the kitchen table to eat and talk.More than Moonshine is both a cookbook and a narrative that recounts the way of life of southern Appalachia from the 1940s to 1983. The women of Stoney Fork rarely had cash to spend, so they depended upon the free products of nature - their cookery used every nutritious, edible thing they could scour from the gardens and hillsides. These survival skills are recounted in the pages of More than Moonshine, with instructions for making moonshine whiskey, for fixing baked groundhog with sweet potatoes, for making turnip kraut, craklin' bread, egg pie, apple stackcake, and other traditional dishes.More than Moonshine is more than a cookbook. It evokes a way of life in the mid-twentieth century not unlike that of pioneer days.
Download or read book Mountain Cooking written by Bonnie Marie Morris and published by . This book was released on 2009-10-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Foxfire Book of Appalachian Cookery written by T. J. Smith and published by UNC Press Books. This book was released on 2019-08-09 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984—one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia—the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the region's culinary culture, it is now reimagined with today's heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire's extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed. Appalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the book's spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the book's original creation and this revision. They invite you to join Foxfire for the first time or once again for a journey into the delicious world of wild foods, traditional favorites, and tastes found only in Southern Appalachia.
Download or read book The Foxfire Book of Appalachian Cookery written by Linda Garland Page and published by Univ of North Carolina Press. This book was released on 1992-09-01 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes for soups, salads, fish, poultry, pork, beef, sauces, vegetables, breads, and desserts are accompanied by descriptions of old-time cooking techniques
Download or read book Native American Recipes from the Appalachian Mountains written by Tribal Members and published by . This book was released on 2014-08-11 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: This cookbook, Native American Recipes from the Appalachian Mountains, is more than just an ordinary cookbook. Inside you will find over 350 mouthwatering recipes including traditional style recipes, hard to find recipes, tribal variation recipes, hunter/camper's recipes, and much much more. As a bonus, our cookbook contains: essays on the history of the Native American Peoples who lived in the Appalachian Mountains; poetry by AAIWV members and educational "how to do's" on everything from preserving wild game, to old-style-traditional cooking techniques, to native genealogy research tips. Most all of our "traditional" recipes and "traditional" ingredients include modern variations which will allow for preoperational ease in today's modern kitchens.Like the diversity of our inter-tribal tribe members, we offer an exceptionally wide range of ingredients and recipes.The section on meats includes recipes for everything from Bear Pot Roast to Venison Stew; including tasty selections like Fried Rabbit and Southern Style Squirrel. We also include delectable twists on beef, poultry and pork dishes.The section on breads includes recipes for everything from Fry-Bread to Traditional "Mountain" Cornbread. We highly recommend you try our Cherokee Bean Bread. And our selections of sweet breads are to die for! There are over 80 recipes for vegetable dishes ranging from Three Sisters Casserole (corn, beans and squash) to Stuffed Sweet Potatoes. Be sure to try our homemade Hominy. Learn about delicious ways to fix Ramps (a wild garlic beloved in West Virginia).The section on desserts ranges from homemade Maple Candy to paw-paw treats. And let me tell you, our people have a sweet tooth, and there "ain't nobody" makes desserts and confections like we do!So, Let us take you on a Cultural Journey through the bounty of the Appalachian Mountains and through the eyes and taste buds of the Native American Peoples who call this land home.
Download or read book Modern Country Cooking written by Annemarie Ahearn and published by Shambhala Publications. This book was released on 2020-04-21 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: Go back to the basics in the kitchen and rediscover the joy of cooking with simple tools and fresh local and seasonal ingredients. A complete guide to the essentials of home cooking from the popular cooking school at Maine's Salt Water Farm. Good cooking has nothing to do with fancy equipment, complicated recipes, or trendy, hard-to-find ingredients. The fundamentals are really quite simple: it's about instinct, technique, and freshness. Annemarie Ahearn, dubbed by Food & Wine Magazine as someone "changing the way America eats," believes that developing these essential skills can lead to a greater sense of confidence and fulfillment in the kitchen. Her credo: 1) Grow at least some of your own food to establish a deeper connection with the earth that provides your nutrition, 2) Be familiar with a range of cooking techniques so you can develop flexibility and intuition in the kitchen, and 3) Master the age-old cooking skills that will serve you your whole lifetime--cooking in cast iron, sharpening knives, and using a mortar and pestle. With these classic skills under your belt, and with 75 tried-and-true seasonal recipes, you'll be on your way to putting consistently delicious, satisfying meals on the table every day while you learn to fall in love with the process.
Download or read book Cider Beans Wild Greens and Dandelion Jelly written by Joan E. Aller and published by Andrews McMeel Publishing. This book was released on 2010-09-14 with total page 231 pages. Available in PDF, EPUB and Kindle. Book excerpt: Down-home and delicious recipes from southern Appalachia, plus photos and tidbits on the region’s history and culture. There are many cookbooks about Southern cooking, but precious few celebrate the southern Appalachian food that has sustained mountain folk past and present. Thankfully, we now have Joan E. Aller’s Cider Beans, Wild Greens, and Dandelion Jelly. Featuring more than 150 recipes for down-home, soul-satisfying dishes, this is more than just a cookbook. Complete with passages on the history, places, and people of southern Appalachia, along with lush full-color photography of the food and scenery of the southern Appalachian Mountains, Cider Beans, Wild Greens, and Dandelion Jelly serves as both a cookbook and a guided tour of the local lore, traditions, and culture of this uniquely American region. “For all foodies and lovers of hearty food that feeds both body and soul, Joan Aller unearths a mother lode of southern Appalachian sustenance.” —Appalachian News
Download or read book Appalachian Appetite written by Susi Gott Séguret and published by Hatherleigh Press. This book was released on 2017-01-24 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.”
Download or read book Appalachian Cooking written by John Tullock and published by National Geographic Books. This book was released on 2018-03-20 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.