The Foxfire Book of Appalachian Cookery (English) Paperback Book

Description: The Foxfire Book of Appalachian Cookery 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. FORMAT Paperback LANGUAGE English CONDITION Brand New Publisher Description 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 regions culinary culture, it is now reimagined with todays heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfires 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 books spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the books 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. Author Biography T.J. Smith, executive director of The Foxfire Fund, Inc., holds a Ph.D. in folklore from the University of Louisiana-Lafayette.Sean Brock, founder of Husk restaurant in Charleston, will be opening a new restaurant dedicated to Appalachian cooking-Audrey, in Nashville. He is featured in Chefs Table on Netflix. Review The books essays, interviews, and techniques draw out things you dont realize about cooking until you do it. For example, its easy to imagine that hearth cooking is heavy work, but you might not realize that it is also intentional and meditative; it takes hours to produce the hot bed of coals that supply sustained heat. The book digs into root cellars and spring houses, not as abstract bits of history but functioning food technologies.--CHoW Line Review Quote The books essays, interviews, and techniques draw out things you dont realize about cooking until you do it. For example, its easy to imagine that hearth cooking is heavy work, but you might not realize that it is also intentional and meditative; it takes hours to produce the hot bed of coals that supply sustained heat. The book digs into root cellars and spring houses, not as abstract bits of history but functioning food technologies.-- CHoW Line Details ISBN1469647540 Publisher The University of North Carolina Press Year 2019 Edition 2nd ISBN-10 1469647540 ISBN-13 9781469647548 Format Paperback Imprint The University of North Carolina Press Place of Publication Chapel Hill Country of Publication United States Edited by T. J. Smith Illustrations 19 drawings, 177 halftones DEWEY 641.5975 Pages 248 Language English DOI 10.5149/9781469654102_Smith Publication Date 2019-09-16 AU Release Date 2019-09-16 NZ Release Date 2019-09-16 US Release Date 2019-09-16 UK Release Date 2019-09-16 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:125435745;

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