From Georgia to Maryland, the region known as Appalachia has created a style of country cooking that is without parallel. This collection features nearly 300 savory recipes of this unique cuisine, each offering a piece of history, shaped by time and the spirit of the Appalachian people. Line illustrations.
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From Georgia to Maryland, the region known as Appalachia has created a style of country cooking that is without parallel. This collection features nearly 300 savory recipes of this unique cuisine, each offering a piece of history, shaped by time and the spirit of the Appalachian people. Line illustrations.
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Seller's Description:
0-312-14682-5. Green boards. Fine in fine unclipped dust jacket. With a foreword by John Egerton; A very well researched chronicle of the food and cooking of the southern Appalachian Mountains. The author knows the mountains firsthand, has taught and written extensively on cookery of the region and has studied cookery in Paris, as well. A book rich in the past and present food culture of these mountains, it is also practical and workable, presenting first the traditional version then "healthy choice alternatives" for most recipes. An excellent reference as well as a good read, replete with anecdotes, stories, history, and recipe origins. Printed in red and black.; Large 8vo; xix, 364 pp. pages.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
