The Foxfire Book of Appalachian Cookery
T. J. Smith (Hrsg.)
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Ratgeber / Essen & Trinken
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.
cultural foods, storytelling, wild game, curing meat, foodways, traditional foods, foraged foods, folk culture, recipes, slow food, squirrel pie, preserves, Appalachia, biscuits, wood cook stove, canning, open hearth cooking, Southern Appalachia, ramps, grandma’s kitchen, cornbread, Foxfire, cooking with fire, cooking from scratch, wild foods