Native American Recipes From The Appalachian Mountains
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| Author | : Katy Lyons |
| Publisher | : Katy Lyons |
| Total Pages | : 83 |
| Release | : 2023-06-18 |
| Genre | : Cooking |
| ISBN | : |
Nestled within the picturesque landscapes of Kentucky, Tennessee, Virginia, West Virginia, and Maryland, the Appalachian region boasts a rich tapestry of cultural traditions and a unique culinary heritage. This cookbook is a celebration of the diverse flavors and time-honored recipes that have been passed down through generations in this mountainous terrain. In these pages, you will discover a treasure trove of mouthwatering recipes that showcase the essence of Appalachian cuisine. From hearty comfort foods to soul-warming soups, from delightful desserts to foraged flavors, each recipe offers a taste of the region's distinct character. The dishes featured in this cookbook not only reflect the Southern influences that permeate the Appalachian Mountains but also highlight the innovative twists and local ingredients that make this cuisine truly special. Prepare to immerse yourself in the aromas and flavors that have shaped the Appalachian food culture. Savor the simplicity and authenticity of classic recipes like cornbread, biscuits and gravy, and fried green tomatoes, which embody the rustic charm of mountain cooking. Embark on culinary adventures with creative dishes featuring local ingredients such as ramps, pawpaws, and morel mushrooms, found abundantly within the region's natural bounty. Whether you have a fondness for down-home comfort foods or a curiosity for exploring new tastes, we invite you to embark on a journey through the captivating world of Appalachian cuisine. Let this cookbook be your guide as you create delicious meals that capture the spirit and flavors of the majestic Appalachian Mountains. Get ready to experience the warmth, hospitality, and mouthwatering delights that define this cherished culinary tradition.
| Author | : Mark Sohn |
| Publisher | : University Press of Kentucky |
| Total Pages | : 386 |
| Release | : 2005-10-28 |
| Genre | : Cooking |
| ISBN | : 9780813191539 |
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.
| Author | : John Tullock |
| Publisher | : The Countryman Press |
| Total Pages | : 471 |
| Release | : 2018-03-20 |
| Genre | : Cooking |
| ISBN | : 1682681017 |
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.
| Author | : Katy Lyons |
| Publisher | : Katy Lyons |
| Total Pages | : 77 |
| Release | : 2023-07-31 |
| Genre | : Cooking |
| ISBN | : |
Welcome to the rich and diverse culinary heritage of West Virginia, where the spirit of the Appalachian region comes alive in a symphony of flavors and traditions. In this cookbook, we extend an invitation to embark on a delightful culinary adventure through the heartland of America, where cherished family recipes and time-honored dishes tell the stories of generations past and present. Nestled among the rolling hills and majestic mountains, West Virginia boasts a vibrant tapestry of culinary treasures that reflect the state's unique history and cultural influences. Within these pages, you will discover a medley of dishes, from rustic country fare to inventive modern creations, all celebrating the rich bounty of local ingredients and the art of home cooking that has been passed down through the ages. Our journey begins with the simplicity and warmth of traditional Appalachian comfort foods. Savor the taste of Moonshine Apple Crisp, a sweet and soulful dessert, or indulge in West Virginia Chicken Pot Pie, a hearty and comforting dish that warms the heart. Delight in the seasonal tang of Ramp and Potato Soup, showcasing the fleeting charm of the wild Appalachian leek. So, tie on your apron, gather your ingredients, and join us on this culinary journey as we explore the delectable array of West Virginia recipes. Let these cherished dishes inspire you to savor the tastes of Appalachia, and may every bite transport you to the rustic charm and warmth of this beloved region.
| Author | : Elizabeth S. D. Engelhardt |
| Publisher | : Ohio University Press |
| Total Pages | : 219 |
| Release | : 2019-11-05 |
| Genre | : Social Science |
| ISBN | : 0821446878 |
Blue Ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook marginalia, African American mountain gardens—this wide-ranging anthology considers all these and more. Diverse contributors show us that contemporary Appalachian tables and the stories they hold offer new ways into understanding past, present, and future American food practices. The poets, scholars, fiction writers, journalists, and food professionals in these pages show us that what we eat gives a beautifully full picture of Appalachia, where it’s been, and where it’s going. Contributors: Courtney Balestier, Jessie Blackburn, Karida L. Brown, Danille Elise Christensen, Annette Saunooke Clapsaddle, Michael Croley, Elizabeth S. D. Engelhardt, Robert Gipe, Suronda Gonzalez, Emily Hilliard, Rebecca Gayle Howell, Abigail Huggins, Erica Abrams Locklear, Ronni Lundy, George Ella Lyon, Jeff Mann, Daniel S. Margolies, William Schumann, Lora E. Smith, Emily Wallace, Crystal Wilkinson
| Author | : Jeanette P. Egan |
| Publisher | : Penguin |
| Total Pages | : 124 |
| Release | : 1994 |
| Genre | : Cooking |
| ISBN | : 9781557881915 |
Gathers traditional Southern-style recipes for appetizers, soups, salads, seafood, poultry, meat, side dishes, breads, and desserts
| Author | : The University of North Carolina Press |
| Publisher | : UNC Press Books |
| Total Pages | : 936 |
| Release | : 2017-03-01 |
| Genre | : Cooking |
| ISBN | : 1469630788 |
Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From shrimp to gumbo, bacon to chicken, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, the books brim with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes each—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You'll want to collect them all. This second Omnibus E-Book brings together for the first time the second 10 books published in the series. You'll find: Shrimp by Jay Pierce Gumbo by Dale Curry Catfish by Paul and Angela Knipple Crabs & Oysters by Bill Smith Beans & Field Peas by Sandra A. Gutierrez Sunday Dinner by Bridgette A. Lacy Greens by Thomas Head Barbecue by John Shelton Reed Bacon by Fred Thompson Chicken by Cynthia Graubart Included are almost 500 recipes for these uniquely Southern ingredients.
| Author | : |
| Publisher | : |
| Total Pages | : 300 |
| Release | : 2005 |
| Genre | : Cultural property |
| ISBN | : |
| Author | : Joseph Dabney |
| Publisher | : Sourcebooks, Inc. |
| Total Pages | : 578 |
| Release | : 2010-05-01 |
| Genre | : Cooking |
| ISBN | : 1402266383 |
Winner of the James Beard Cookbook of the Year award, Smokehouse Ham, Spoon Bread & Scuppernong Wine combines delicious recipes of Appalachian cuisine with the folklore surrounding the area's pioneer and present-day homesteaders. A modern-day classic, Smokehouse Ham, Spoon Bread & Scuppernong Wine serves up scrumptious Blue Ridge hill-country food and folklore in celebration of the fine people, rich traditions, and natural beauty found in one of the South's most treasured regions. Each page is packed with engaging stories on moonshine and bourbon, corn bread and biscuits, and the succulent glory of wild game and smokehouse ham! Simple (and often surprising) recipes for home cooks call forth memories of grandma's kitchen table, and photographs bring to life the history of the trees, foothills, and mountain towns. Don't read on an empty stomach! Praise for Smokehouse Ham, Spoon Bread & Scuppernong Wine: "Joe's book makes my mouth water for Southern food and my heart hunger for Southern stories. Not since the Foxfire series has something out of the Appalachian experience thrilled me as much." — Pat Conroy, New York Times bestselling author of South of Broad "Joe Dabney's prize-winning book humanizes Southern food with its charming stories and interviews."— Nathalie Dupree, author of Nathalie Dupree's Shrimp and Grits Cookbook
| Author | : Aimee Zaring |
| Publisher | : University Press of Kentucky |
| Total Pages | : 304 |
| Release | : 2015-03-20 |
| Genre | : Cooking |
| ISBN | : 0813160936 |
Each year, the United States legally resettles tens of thousands of refugees who have fled their homelands. Refugees, unlike economic migrants, are forced to leave their countries of origin or are driven out by violence or persecution. As these individuals and their families struggle to adapt to a new culture, the kitchen often becomes one of the few places where they are able to return "home." Preparing native cuisine is one way they can find comfort in an unfamiliar land, retain their customs, reconnect with their past, and preserve a sense of identity. In Flavors from Home, Aimee Zaring shares fascinating and moving stories of courage, perseverance, and self-reinvention from Kentucky's resettled refugees. Each chapter features a different person or family and includes carefully selected recipes. These traditional dishes have nourished both body and soul for people like Huong "CoCo" Tran, who fled South Vietnam in 1975 when Communist troops invaded Saigon, or Kamala Pati Subedi, who was stripped of his citizenship and forced out of Bhutan because of political and religious persecution. Whether shared at farmers' markets, restaurants, community festivals, or simply among friends and neighbors, these native dishes contribute to the ongoing evolution of American comfort food just as the refugees themselves are redefining what it means to be American. Featuring more than forty recipes from around the globe, Flavors from Home reaches across the table to explore the universal language of food.
