Cookbooks, Food History
A collection of recipes influenced by the confluence! Take a journey back into time with your tastebuds from the late 18th century to present day! Enjoy images of Harpers Ferry past, colorful quotes, and amusing anecdotes. Filled with both historical and modern recipes, Harpers Ferry Bill of Fare will satisfy any appetite for food or nostalgia.Publisher: Harpers Ferry Park Association. Spiral bound, paperback, 92 pages. Measures 5.75" x 8.5" x 0.75". Weighs 7.6 oz.
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 BreadFried Green TomatoesSkillet Braised Pork ChopsBlackberry CrumbleVibrant watercolor illustrations throughout remind us that beautiful produce is often the best culinary inspiration. Publisher: The Countryman Press. Paperback, 196 pages. Measures 7.5" x 9" x 0.75". Weighs 1 lb 5.8 oz.
Treat your family to the down-home taste of Wild and Wonderful West Virginia! Here is an amazing collection of recipes—more than 350—from the Mountain State's favorite cookbooks featuring the likes of Cabbage Patch Supper, Southern Corn Pone, Roast Wild Turkey with Chestnut Stuffing and Mountain Momma Mudslide.
Why is this book so uniquely special? Fifty-seven of West Virginia's most popular cookbooks contributed their favorite recipes to this collection. A catalog section describes each contributing cookbook and explains how to order them. Photographs, illustrations, and interesting facts about the state take you on a tour of West Virginia. Recipes are tested, easy to follow, and taste wonderful!
Best of the Best from West Virginia Cookbook is the latest volume in the acclaimed Best of the Best State Cookbook Series. Over 1.3 million cookbooks in this Series have been sold.
The Mountain State's irregular borders and rugged geography are home to a fascinating mix of cultures, landscapes and foods. West Virginia's culinary history is rooted among the native fauna and flora that early residents hunted and foraged, and the taste of pawpaws and ramps is familiar across the state. Immigrants brought international flavors to Appalachian cuisine, resulting in local traditions like moonshine and the iconic pepperoni roll. Historian, author and West Virginia native Shannon Colaianni Tinnell explores a history that is still being written by a new generation hungry for tradition and authenticity. Publisher: American Plate. Paperback, 144 Pages. Measures 8.75"x5.8"x0.25" . Weighs 12.3 oz.
This year-round guide is for all who love to cook and eat well. A Dooryard Herb Cookbook contains 133 favorite family recipes from the herb garden of Linda Rago, with specialties for each month of the year. Rago is a traditional Appalachian herb woman who has cooked and gardened with herbs for over 50 years. As Linda takes us through the seasons, a cold January night yields Savory Lentil Soup; on warmer April mornings try Chive Biscuits or Hot Cross Buns on Good Friday. May and June arrive: let’s try May Day Salad, Spring Lamb with Fresh Mint or Strawberry Shortcake with Sweet Woodruff. Linda calls July and August a “traffic jam of herbs”; enjoy Pesto, Applesauce Cake, or Lobster Salad. In September and October empty the herb garden, making Gazpacho, Carrot-Walnut Cake, or Dooryard Herbs Pot Roast. As holidays approach, try using herbs to make Sausage Cornbread Stuffing or Christmas Ham with Herb Vinegar. In addition to all the delicious recipes and herbal folklore, the book also contains eight easy and delightful plans for starting your own herb garden, in the sun or shade; as well as the layout of Linda’s herb garden. If you already like cooking with herbs or would like to learn how, A Dooryard Herb Cookbook is a great resource. Publisher: Qaurrier Press. Paperback, 125 pages. Measures 8.5" x 6" x 0.3". Weighs 6.7 oz.
For early American households, the herb garden was an all-purpose medicine chest. Herbs were used to treat apoplexy (lily of the valley), asthma (burdock, horehound), boils (onion), tuberculosis (chickweed, coltsfoot), palpitations (saffron, valerian), jaundice (speedwell, nettles, toad flax), toothache (dittander), hemorrhage (yarrow), hypochondria (mustard, viper grass), wrinkles (cowslip juice), cancers (bean-leaf juice), and various other ailments. But herbs were used for a host of other purposes as well -- and in this fascinating book, readers will find a wealth of information on the uses of herbs by homemakers of the past, including more than 500 authentic recipes, given exactly as they appeared in their original sources. Selected from such early American cookbook classics as Miss Leslie's Directions for Cookery, Mary Randolph's The Virginia Housewife, Lydia Child's The American Frugal Housewife, and other rare publications, the recipes cover the use of herbs for medicinal, culinary, cosmetic, and other purposes. Readers will discover not only how herbs were used in making vegetable and meat dishes, gravies and sauces, cakes, pies, soups, and beverages, but also how our ancestors employed them in making dyes, furniture polish, insecticides, spot removers, perfumes, hair tonics, soaps, tooth powders, and numerous other products. While some formulas are completely fantastic, others (such as a sunburn ointment made from hog's lard and elder flowers) were based on long experience and produced excellent results. More than 100 fine nineteenth-century engravings of herbs add to the charm of this enchanting volume -- an invaluable reference and guide for plant lovers and herb enthusiasts that will delight and astound the twentieth-century reader. (Library Journal). Publisher: Dover Publications. Paperback, 152 pages. Measures 6.25" x 9.25" x 0.3". Weighs 8.5 oz.
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-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.
