The Foxfire Book of Appalachian Cookery

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The Foxfire Book of Appalachian Cookery

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 1984â€”one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgiaâ€”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.
Country USA
Brand The University of North Carolina Press
Manufacturer University of North Carolina Press
Binding Hardcover
UnitCount 1
Format Illustrated
EANs 9781469654614
ReleaseDate 0000-00-00

Country	USA
Brand	The University of North Carolina Press
Manufacturer	University of North Carolina Press
Binding	Hardcover
UnitCount	1
Format	Illustrated
EANs	9781469654614
ReleaseDate	0000-00-00

The Foxfire Book of Appalachian Cookery

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