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| appalachian recipes tried and true: Doctoring the Devil Jake Richards, 2021-04-01 In this “great starting point for those hoping to practice Appalachian folk magic” (Publishers Weekly), conjure man Jake Richards shares the root work practices and traditional magic he learned from his family as he grew up in the hills and hollers of Appalachia. Who were the old conjurors and witches of Appalachia? What were their practices and beliefs? How can you learn the ways of conjuring for yourself? Appalachian folk magic and conjure are little known today, but forty or fifty years ago just about every person you might ask in Appalachia either knew something about it themselves or knew someone who did it. These practices and “superstitions” are at the core of Appalachian culture. In Doctoring the Devil, Jake Richards speaks to those questions and more, offering the various ways of rooting out the “devil”—any unfriendly spirit bringing bad luck, poor health, and calamities of all sorts. Like the blue smoky mists that glide up the Appalachians, Jake leads his readers up the hillsides too, introducing us to folks along the way—hunters, farmers, blacksmiths, faith healers, preachers, and root-diggers. We’ll also meet the local spirits and learn root ways. Further up the hill, we delve into Jake’s notebooks—a personal collection of tried-and-true Appalachian recipes and roots for conjuring love, money, justice, and success. |
| appalachian recipes tried and true: More Than Moonshine Sidney Saylor Farr, 1983-06-30 Recipes for breads, beverages, meat dishes, preserves, vegetables, and other foods from Appalachia are accompanied by a discussion of the region's culture |
| appalachian recipes tried and true: Appalachian Cooking: New & Traditional Recipes John Tullock, 2018-03-20 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. |
| appalachian recipes tried and true: All-Time-Favorite Recipes from Kentucky Cooks Gooseberry Patch, 2023-03-01 All-Time Favorite Recipes from Kentucky Cooks has tried & true recipes for every meal of the day, plus yummy party treats and delicious desserts. Easy-to-make dishes, with the great taste you expect from Gooseberry Patch recipes. Family-pleasing meals like burgers, casseroles, salads and more. Fun trivia about the Bluegrass State that you'll love to read and share. Time-saving tips and helps to get meals on the table in a jiffy. 169 Recipes. |
| appalachian recipes tried and true: Victuals Ronni Lundy, 2016-08-30 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 |
| appalachian recipes tried and true: All Time Favorite Recipes from North Carolina Cooks Gooseberry Patch, 2022-03-01 All-Time-Favorite Recipes from North Carolina Cooks has tried & true recipes for every meal of the day, plus yummy party treats and delicious desserts. ·Easy-to-make dishes, with great taste you expect from Gooseberry Patch ·Family-pleasing meals like burgers, casseroles, salads and more ·Fun trivia about the Tar Heel State that you'll love to read and share ·Time-saving tips and helps to get meals on the table in a jiffy 161 Recipes. |
| appalachian recipes tried and true: Boogers, Witches, and Haints: Appalachian Ghost Stories Foxfire Fund, Inc., 2011-09-06 A collection of spine-tingling Appalachian ghost stories and tall tales passed down from generation to generation. Whether they tell of faucets that drip blood, monster catfish that lurk at the bottom of quarries, or strange lights on the mountaintop, these stories will make you--like the people who are sharing them--question what you believe. Foxfire has brought the philosophy of simple living to hundreds of thousands of readers, teaching creative self-sufficiency and preserving the stories, crafts, and customs of Appalachia. Inspiring and practical, this classic series has become an American institution. In July 2016, Vintage Shorts celebrates Foxfire's 50th Anniversary. |
| appalachian recipes tried and true: Recipes for Adventure Glenn McAllister, 2013-06-12 The ultimate guide to dehydrating food for the trail--Cover. |
| appalachian recipes tried and true: Appalachian Home Cooking Mark F. Sohn, 2005-10-28 “The 80 recipes are important, but really, this is a food-studies book written for those who feel some nostalgia for, or connection to, Appalachia.” —Lexington Herald-Leader 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. Shedding new light on Appalachia’s food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best. “When you read these recipes for chicken and dumplings, country ham, fried trout, crackling bread, shuck beans, cheese grits casseroles, bean patties, and sweet potato pie your mouth will begin to water whether or not you have a connection to Appalachia.” —Loyal Jones, author of Appalachian Values “Offers everything you ever wanted to know about culinary mysteries like shucky beans, pawpaws, cushaw squash, and how to season cast-iron cookware.” —Our State “Tells how mountain people have taken what they had to work with, from livestock to produce, and provides more than recipes, but the stories behind the preparing of the food . . . The reading is almost as much fun as the eating, with fewer calories.” —Modern Mountain Magazine |
| appalachian recipes tried and true: Eating Appalachia Darrin Nordahl, 2015-06-01 Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks the largest pantry with these delectable flavors. Eating Appalachia looks at the uniquely flavorful foods that are native to the region—including pawpaws, American persimmons, ramps, hickory nuts, and elk, among others—with 23 mouthwatering recipes and 45 color photographs. The book also profiles the food festivals including the Pawpaw Festival in Albany, Ohio; the Feast of the Ramson in Richwood, West Virginia; and Elk Night at Jenny Wiley State Park in Prestonsburg, Kentucky. There are recipes for every ingredient: Pawpaw Panna Cotta, Chianti Braised Elk Stew, Pan-Fried Squirrel with Squirrel Gravy, Persimmon-Hickory Nut Bread, and Wild Ginger Poached Pears. Nordahl also discusses some of the larger agribusiness, governmental agency, and ecological issues that prevent these wild, and arguably tastier, foods from reaching our table. Darrin Nordahl is the author of Public Produce: Cultivating Our Parks, Plazas, and Streets for Healthier Cities. He blogs daily about food at 365wholefoods.com and has written for CNN, the Huffington Post, and Grist.org. He lives in Oakland, California. |
| appalachian recipes tried and true: Appalachian Home Cooking Mark Sohn, 2005-10-28 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. |
| appalachian recipes tried and true: Appalachian Appetite Susi Gott Séguret, 2017-01-24 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 recipes tried and true: Smoke, Roots, Mountain, Harvest Lauren Angelucci McDuffie, 2019-05-14 “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) |
| appalachian recipes tried and true: The New American Homestead John H. Tullock, 2012-09-06 Learn how to live sustainably in the city, the suburbs, or the country Many people are cutting back on consumerism and trying to simplify their lives, realizing that the new way isn't necessarily the best way. The sustainable living movement goes beyond a desire to protect the environment and practice green living; it's about rediscovering simple survival skills that, in an earlier time, were known and practiced by almost everyone. The New American Homestead gives you a wealth of information about homesteading—a lifestyle of simple, agrarian self-sufficiency—from raising chickens, bees, and other animals to gardening in earth-friendly ways to canning, preserving, home brewing, and cheese making. The book does not assume that you have a sizable parcel of land in the country; author John Tullock's techniques can be put to use in virtually any space, even a small urban plot. The book appeals to anyone who has a yard, courtyard, deck, or porch with room for gardening; wants to spend less money maintaining a household; and desires to reduce his or her carbon footprint through sustainable living The author emphasizes cultivating foods of all kinds in spaces of one-third of an acre or less, with consideration given to costs, family needs, available space, and the pleasures of the table Includes advice for achieving sustainability in other aspects of urban/suburban life Whether you're dwelling in the country, suburbs, or the city, The New American Homestead shows you how to live a more sustainable life. |
| appalachian recipes tried and true: Wonderful West Virginia , 2006 |
| appalachian recipes tried and true: The Blue Ribbon Cook Book Jennie C. Benedict, 2014-10-17 Jennie C. Benedict's The Blue Ribbon Cook Book represents the very best in the tradition of southern regional cooking. Recipes for such classic dishes as Parker House rolls, lamb chops, corn pudding, Waldorf salad, and cheese and nut sandwiches are nestled among longtime local favorites such as apple butter, rice pudding, griddle cakes, and Benedictine, the cucumber sandwich spread which bears Benedict's name. Throughout the cookbook, Benedict's delightful voice shines. Once the most famous caterer in Louisville, Benedict also operated a celebrated tearoom and soda fountain and trained with Fannie Farmer at the Boston Cooking School. Five editions of Benedict's famous cookbook have been published, and her aim in sharing her recipes was simple; as she mentions in the preface, I have tried to give the young housekeeper just what she needs, and for more experienced ones, the best that can be had in the culinary art. As a creative entrepreneur, Benedict had a significant influence on the local culture and foodways. Her sweet and savory dishes were the stars of many Derby parties, and yet she placed equal emphasis on simple luncheon and dinner recipes to satisfy the needs of home cooks. While her popular dishes graced genteel tables all over the Bluegrass, Benedict's chicken salad sandwiches, sold from a pushcart, offered Louisville children the first school lunches in the city. This new edition of The Blue Ribbon Cook Book welcomes new generations of readers and cooks—those who remember wearing white gloves and eating delicate tea sandwiches at the downtown department store as well as those who want to make satisfying regional classics such as blackberry jam cake like grandmother used to make. Food writer Susan Reigler introduces the story of Benedict's life and cuisine. |
| appalachian recipes tried and true: The Complete Guide to Low-Fire Glazes for Potters and Sculptors Ben Carter, 2024-09-10 The Complete Guide to Low-Fire Glazes for Potters and Sculptors is a comprehensive guide for ceramic artists of all levels to explore all the creative possibilities of this incredibly versatile range of glazes. |
| appalachian recipes tried and true: DK Eyewitness Travel Guide: Canada DK Publishing, 2012-04-02 Skiing in the Rockies, whale watching off Newfoundland, eating dim sum in Vancouver, or enjoying steak frites in Montreal - Canada offers an enormous diversity of attractions for visitors. The national parks are just as amazing as those in the USA, while the major cities rival European capitals for their nightlife, music, dance, shopping and theatre. The DK Eyewitness Travel Guide is packed with useful tips and sumptuous photography, ensuring you experience the best this incredible country has on offer. Detailed maps, city plans, thematic tours and walks enable you to explore the regions in depth whilst 3D cutaways and models of all the major sights from the Art Gallery of Ontario to the Royal British Colombia Museum provide detailed insight into the most worthy attractions. Whether you are enjoying the scenery of Niagra, taking in the view from Toronto's CN tower, or devouring a Lobster platter in Quebec City, enjoy spectacular Canada with the Eyewitness Travel Guide. |
| appalachian recipes tried and true: Kale & Caramel Lily Diamond, 2017-05-02 Born out of the popular blog Kale & Caramel, this sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products. Plant-whisperer, writer, and photographer Lily Diamond believes that herbs and flowers have the power to nourish inside and out. “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Mollie Katzen, author of the beloved Moosewood Cookbook, calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round. |
| appalachian recipes tried and true: Our South Ashleigh Shanti, 2024-10-15 ONE OF THE BEST COOKBOOKS OF THE YEAR: Washington Post, Bon Appetit, Food & Wine, Forbes, EATER, Smithsonian Magazine, Library Journal • ONE OF THE BEST BOOKS TO GIFT: The Strategist, Domino Raised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we’ve come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In Our South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed–topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it’s like to cook—and live—as a Black Southern chef now. Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina’s Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae’s larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers. Our South takes readers on a mouthwatering journey through Appalachia and beyond, revealing the depth and diversity of Southern cooking through the eyes of a rising culinary star. Perfect for fans of other regional Southern cookbooks like the Mosquito Supper Club cookbook or soul food cookbooks like Jubilee, Our South stands as a testament to the rich tapestry of Black culinary traditions, offering a contemporary exploration of Black Southern foodways that's both personal and universal. |
| appalachian recipes tried and true: Northeast Foraging Leda Meredith, 2014-04-08 “An invaluable guide for the feast in the East.” —Hank Shaw, author of the James Beard Award–winning website Hunter Angler Gardener Cook The Northeast offers a veritable feast for foragers, and with Leda Meredith as your trusted guide you will learn how to safely find and identify an abundance of delicious wild plants. The plant profiles in Northeast Foraging include clear, color photographs, identification tips, guidance on how to ethically harvest, and suggestions for eating and preserving. A handy seasonal planner details which plants are available during every season. Thorough, comprehensive, and safe, this is a must-have for foragers in New York, Connecticut, Massachusetts, Maine, New Hampshire, Vermont, Pennsylvania, New Jersey, Delaware, and Rhode Island. |
| appalachian recipes tried and true: Saveur , 2006 |
| appalachian recipes tried and true: Household Crafts and Tips Foxfire Fund, Inc., 2011-09-06 A collection of how-tos celebrating the domestic arts of Appalachia—featuring traditional advice on soapmaking and quilting, as well as in-depth instructions for making baskets, hampers, and cornhusk brooms. Foxfire has brought the philosophy of simple living to hundreds of thousands of readers, teaching creative self-sufficiency and preserving the stories, crafts, and customs of Appalachia. Inspiring and practical, this classic series has become an American institution. In July 2016, Vintage Shorts celebrates Foxfire's 50th Anniversary. |
| appalachian recipes tried and true: The Multi-cultural Cuisine of Trinidad and Tobago and the Caribbean , 1988 A guide to the varied cuisines of Trinidad and Tobago. |
| appalachian recipes tried and true: Backwoods Witchcraft Jake Richards, 2019-06-01 In Backwoods Witchcraft, Jake Richards offers up a folksy stew of family stories, lore, omens, rituals, and conjure crafts that he learned from his great-grandmother, his grandmother, and his grandfather, a Baptist minister who Jake remembers could rid someone of a fever with an egg or stop up the blood in a wound. The witchcraft practiced in Appalachia is very much a folk magic of place, a tradition that honors the seen and unseen beings that inhabit the land as well as the soil, roots, and plant life. The materials and tools used in Appalachia witchcraft are readily available from the land. This grounded approach will be of keen interest to witches and conjure folk regardless of where they live. Readers will be guided in how to build relationships with the spirits and other beings that dwell around them and how to use the materials and tools that are readily available on the land where one lives. This book also provides instructions on how to create a working space and altar and make conjure oils and powders. A wide array of tried-and-true formulas are also offered for creating wealth, protecting one from gossip, spiritual cleansing, and more. |
| appalachian recipes tried and true: The Foxfire Book of Appalachian Cookery T. J. Smith, 2019-08-09 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. |
| appalachian recipes tried and true: Cook's Country Eats Local Cook's Country, 2015-08-11 150 Regional Recipes You Should Be Making No Matter Where You Live From Maine’s hearty Joe Booker Stew to pineapple-packed Hawaiian Fried Rice, this collection of recipes brings bold local flavors and tried-and-true cooking techniques home—no matter where that may be. Home cooks will discover little-known spe- cialties and revamped classics in each of the four chapters: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West. Colorful local history and anecdotes from Cook’s Country’s tasty travels bring the recipes to life, and illustrated maps and a list of test kitchen–approved hot spots show you where you can try the inspiring original dishes today. Step-by-step photography illustrates key techniques, and full-color photos for every recipe showcase the beauty of the collection. From tailgate staples like Southern Football Sandwiches and Wisconsin Grilled Brats and Beer to old-school sweets like Hollywood’s Tick Tock Orange Sticky Rolls and New York’s Bee Sting Cake, Cook’s Country Eats Local puts an array of flavorful, diverse American dishes within reach—no road trip needed. |
| appalachian recipes tried and true: Eat and Run Scott Jurek, Steve Friedman, 2013-01-01 An inspirational memoir by Scott Jurek, one of the finest ultrarunners in the world. |
| appalachian recipes tried and true: Mountain Folk Remedies Foxfire Fund, Inc., 2011-09-06 Beginning with an illustrated guide to the herbs and roots used in traditional Appalachian healing, “Mountain Folk Remedies” is a fascinating collection of historic remedies ranging from the practical (burdock tea will help aching feet) to the magical (carrying a buckeye in your pocket will help lessen arthritis). Foxfire has brought the philosophy of simple living to hundreds of thousands of readers, teaching creative self-sufficiency and preserving the stories, crafts, and customs of Appalachia. Inspiring and practical, this classic series has become an American institution. In July 2016, Vintage Shorts celebrates Foxfire's 50th Anniversary. |
| appalachian recipes tried and true: Pickling and Preserving Foxfire Fund, Inc., 2011-09-06 Out of the kitchens and cupboards of Appalachia comes a warmhearted collection of tried-and-true recipes for pickling and preserving fruits and vegetables. Part history, part practical recipe book, here homegrown cooks offer advice on everything from bleaching and drying produce to harvesting your own sorghum and making homemade apple butter. Recipes include: Watermelon Pickles Cucumber Relish Sauerkraut Quince Honey Pear Preserves Mint Jelly Leather Breeches Beans Foxfire has brought the philosophy of simple living to hundreds of thousands of readers, teaching creative self-sufficiency and preserving the stories, crafts, and customs of Appalachia. Inspiring and practical, this classic series has become an American institution. In July 2016, Vintage Shorts celebrates Foxfire's 50th Anniversary. |
| appalachian recipes tried and true: Meats and Small Game Foxfire Fund, Inc., 2011-09-06 Great for hunters, fishermen, and adventurous cooks, this illustrated entry in the Foxfire Americana Library shares a wealth of information from Appalachian experts on how to dress and cook meats and small game, including fish, hog, raccoon, rabbit, squirrel, turtle, and deer. Foxfire has brought the philosophy of simple living to hundreds of thousands of readers, teaching creative self-sufficiency and preserving the stories, crafts, and customs of Appalachia. Inspiring and practical, this classic series has become an American institution. In July 2016, Vintage Shorts celebrates Foxfire's 50th Anniversary. |
| appalachian recipes tried and true: A Walk in the Woods Bill Bryson, 2010-09-08 NEW YORK TIMES BESTSELLER • The classic chronicle of a “terribly misguided and terribly funny” (The Washington Post) hike of the Appalachian Trail, from the author of A Short History of Nearly Everything and The Body “The best way of escaping into nature.”—The New York Times Back in America after twenty years in Britain, Bill Bryson decided to reacquaint himself with his native country by walking the 2,100-mile Appalachian Trail, which stretches from Georgia to Maine. The AT offers an astonishing landscape of silent forests and sparkling lakes—and to a writer with the comic genius of Bill Bryson, it also provides endless opportunities to witness the majestic silliness of his fellow human beings. For a start there’s the gloriously out-of-shape Stephen Katz, a buddy from Iowa along for the walk. But A Walk in the Woods is more than just a laugh-out-loud hike. Bryson’s acute eye is a wise witness to this beautiful but fragile trail, and as he tells its fascinating history, he makes a moving plea for the conservation of America’s last great wilderness. An adventure, a comedy, and a celebration, A Walk in the Woods is a modern classic of travel literature. NOW A MAJOR MOTION PICTURE |
| appalachian recipes tried and true: Creating and Consuming the American South Martyn Bone, Brian Ward, William A. Link, 2019-10-16 This book explores how an eclectic selection of narratives and images of the American South have been developed and disseminated. The contributors emphasize how ideas of “the South” have real social, political, and economic ramifications, and that they register at various local, regional, national, and transnational scales. |
| appalachian recipes tried and true: Wild Spring Plant Foods Foxfire Fund, Inc., 2011-09-06 A handy illustrated guide to the edible plant life available in Appalachia and other temperate areas during the spring. From sassafras to rhubarb, each entry includes instructions on where to find the plant, how to spot it, and the ways it is best eaten, often with recipes. Plants include: Morel Asparagus Wild onion Wild garlic Nettles Wild radish White mustard Water cress Horseradish Chicory Wild lettuce Dandelion Foxfire has brought the philosophy of simple living to hundreds of thousands of readers, teaching creative self-sufficiency and preserving the stories, crafts, and customs of Appalachia. Inspiring and practical, this classic series has become an American institution. In July 2016, Vintage Shorts celebrates Foxfire's 50th Anniversary. |
| appalachian recipes tried and true: Traditional Baking Foxfire Fund, Inc., 2011-09-06 The Foxfire Americana Library brings you back-to-basics recipes for breads, cornbreads, puddings, cakes, and pies that are just as easily baked on a modern oven as the traditional Appalachian woodstoves where they began. For adventurous cooks, this volume also includes instructions and diagrams on how to build a churn and make your own butter. Recipes include: Corn Pone Hush Puppies Rye Bread Cracklin’ Bread Molasses Sweet Bread Syrup Bread Dried Apple Cake Tame Gooseberry Pie Aunt Arie’s Recipe for Egg Custard Foxfire has brought the philosophy of simple living to hundreds of thousands of readers, teaching creative self-sufficiency and preserving the stories, crafts, and customs of Appalachia. Inspiring and practical, this classic series has become an American institution. In July 2016, Vintage Shorts celebrates Foxfire's 50th Anniversary. |
| appalachian recipes tried and true: The Prairie Homestead Cookbook Jill Winger, 2019-04-02 Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen. - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle. |
| appalachian recipes tried and true: Aloha Kitchen Alana Kysar, 2019-03-26 From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage. |
| appalachian recipes tried and true: Interviewing Appalachia Jerry Wayne Williamson, Edwin T. Arnold, 1994 Interviewing Appalachia is a rich collection of interviews from some of the forerunners of Appalachian Studies and literature, such as James Still, Marilou Awiakta, Fred Chappell, Lee Smith, Jim Wayne Miller, Appalshop, and SAWC, the Southern Appalachian Writer's Cooperative. This collection of articles was gleaned from the pages of the Appalachian Journal, founded by co-editor J. W. Williamson in 1972. Published at Appalachian State University in Boone, North Carolina, this journal has been on the cutting edge of Appalachian Studies for over 30 years. Though Interviewing Appalachia is not a complete spectrum of every great interview to ever grace the pages of the Appalachian Journal, you won't find such in-depth interviews in one collection anywhere else. A must-read for anyone interested in the literature and culture of the Appalachian region. |
| appalachian recipes tried and true: Backpacker , 1999-09 Backpacker brings the outdoors straight to the reader's doorstep, inspiring and enabling them to go more places and enjoy nature more often. The authority on active adventure, Backpacker is the world's first GPS-enabled magazine, and the only magazine whose editors personally test the hiking trails, camping gear, and survival tips they publish. Backpacker's Editors' Choice Awards, an industry honor recognizing design, feature and product innovation, has become the gold standard against which all other outdoor-industry awards are measured. |
| appalachian recipes tried and true: Appalachian Crisis C. O. Lord, A. J. Lord, 2007-06-20 Set at the time of John Brown's raid on Harper's Ferry and the Civil War, this is the story of six men and their desire to free and educate slaves. |
What's the farthest distance you can see a mountain? (live, beac…
Apr 16, 2010 · I have seen mountains more than 100 miles away. On a VERY clear day, driving south on the 101 freeway in Scottsdale, you can see a very faint …
Missing Toddler walked 7 miles alone through Arizona wilderne…
May 17, 2025 · About as plausible as a 2 year old trekking up and down hills and traversing desert terrain all alone for 7 miles supposedly in a straight line from …
Missing Toddler walked 7 miles alone through Arizona wilderne…
May 15, 2025 · What experience do I have???? Oh, only about 50 years as a hiker, explorer, and hunter in the great …
66-Year-Old Gives Birth to 10th Child: 'No Difficulty Conceiving ...
May 20, 2025 · How do you know she is doing just fine? Being 66 years old with a 2-year-old and a newborn is crazy. There is a big difference between taking care of …
Jasper, Georgia - City-Data.com
Courts: Pickens County - Appalachian Judicial Circuit Courts- District Atto (50 North Main Street), Pickens County - Appalachian Judicial Circuit Courts- …
What's the farthest distance you can see a mountain? (live, beach ...
Apr 16, 2010 · I have seen mountains more than 100 miles away. On a VERY clear day, driving south on the 101 freeway in Scottsdale, you can see a very faint outline of the Catalina …
Missing Toddler walked 7 miles alone through Arizona wilderness …
May 17, 2025 · About as plausible as a 2 year old trekking up and down hills and traversing desert terrain all alone for 7 miles supposedly in a straight line from dusk till dawn.
Missing Toddler walked 7 miles alone through Arizona wilderness …
May 15, 2025 · What experience do I have???? Oh, only about 50 years as a hiker, explorer, and hunter in the great outdoors.
66-Year-Old Gives Birth to 10th Child: 'No Difficulty Conceiving ...
May 20, 2025 · How do you know she is doing just fine? Being 66 years old with a 2-year-old and a newborn is crazy. There is a big difference between taking care of a young child for the day …
Jasper, Georgia - City-Data.com
Courts: Pickens County - Appalachian Judicial Circuit Courts- District Atto (50 North Main Street), Pickens County - Appalachian Judicial Circuit Courts- Public Defender (505 Cove Road), …
Missing Toddler walked 7 miles alone through Arizona wilderness …
May 15, 2025 · The “road” is not level at all. I provided the GIS render of it. Nothing about it is flat, and it isn’t much of a road at all.
Missing Toddler walked 7 miles alone through Arizona wilderness …
May 13, 2025 · Maybe interviews with parents, the rancher, the rescuers (who have experience in this type of thing), the local hunters (that found foot prints), the child himself, those who actually …
Why are boys more likely to be "hits or misses?" - Politics and …
This has always been a feature of maleness. It may have something to do with the effects of testosterone which can amplify both good and bad features in a person.
7-year-old boy drove his mom’s SUV to get McDonald’s Happy …
May 12, 2025 · Most kids have been driving their toy cars since they were 3. Same principles. I like MQ's story. Glad these adventurous kids didn't kill themselves or someone else. But no …
Woman arrested for attacking child on plane who called her ‘fat ...
Jun 2, 2025 · Exactly. Many are assuming this is a small child. Most likely the kid is a teen. I would wager that this "beating" is probably greatly embellished by the witnesses also.
