The Foxfire Book of Appalachian Cookery, Edited by T.J. Smith

$24.00

The original DIY for Appalachian cooking, preserving, and good eating—now updated.

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.

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SKU: 9781469647548 Categories: , , ,

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Our Bookseller says:

“Anyone with any knowledge about folklore can tell you: cuisine reflects culture. We are what we eat. In that sense, The Foxfire Book of Appalachian Cookery is as much chronicle as cookbook. Every recipe, from whole hogs to ‘potato candy,’ speaks volumes about the trials and tribulations of Appalachian life. Poverty clearly didn’t dampen the human creative spirit; this book is full of joy and an infectious love for life. I can’t recommend it enough to everybody interested in foodways, memory, or good ol’ down home southern cooking.” – Terry

The Foxfire Book of Appalachian Cookery, Edited by T.J. Smith