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The foxfire book of appalachian cookery regional memorabilia and recipes
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Thank you! Cooking as folk heritage is something barely starting to dawn on the awareness of cookbook writers. Here, one hopes, is a harbinger of things to come: concrete horse sense, tactile memories, awareness of what goes into any ingredient before it ever gets to the kitchen. Most of the recipes plainly belong to the era of modern appliances and store-bought staples, but they hark back in differing degree to the wood stoves, home-raised and locally ground grains, and home-butchered meat remembered by the contributors--people of just an age to recall, say, the impact of self-rising flour on biscuit-making. Recipe directions are rock-bottom simple, definitely for the self-reliant cook with an idea of what crackling bread or green beans with pork are supposed to taste like. The lore that accompanies them is an invaluable record of real food produced by and for real people through their own skilled efforts: curing pork, cutting up turtles, parching coffee i.
We will then diligently work to find the best solution. Most of the recipes plainly belong to the era of modern appliances and store-bought staple. The item you've selected was not added to your cart. Appalachian Home Cooking celebrates mountain food at its best. Some features of WorldCat will not be available.
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