The Foxfire Book of Appalachian Cookery
The Foxfire Book of Appalachian Cookery features over 500 recipes from the U.S. Appalachian cultural region made up of areas from several states including Alabama, Georgia, Mississippi, and North Carolina, and others. This is a popular cookbook because of its delicious recipes. Potato Soup with Cornmeal, Pumpkin Bread, Pineapple Fritters, and Chicken and Dumplings are a selection of dishes inside this treasure trove of deliciousness.
Format: Hardcover with dust jacket, 327 pages.
Author: Linda Garland Page
Description: More than a cookbook, The Foxfire Book of Appalachian Cookery combines unpretentious, delectable American recipes with the wit and wisdom of the people who have prepared and eaten this food for generations.
Drawn from the wealth of material gathered by Foxfire students, a group dedicated to preserving and recording the heritage and traditions of the Appalachian area, and illustrated with photographs of the kitchens, people, and food of Appalachia, this book is an outstanding record of a folk heritage.
There are more than 500 recipes including favorites such as rhubarb cobbler, Brunswick stew, angel flake biscuits, lime pickles, and more. The book also explains traditional methods of preparing and preserving food, including directions for making homemade yeast, cooking with a wood stove or fireplace, preparing wild game, canning, cooking for a crowd, and a bounty of practical information.
Condition: Jacket has light creases on edges. One page is lightly rippled from moisture.
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