Product Description: Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South...read more

Product Description: In his latest collection of writings about the foodways of the Appalachian region, Fred W. Sauceman guides readers through country kitchens and church fellowship halls, across pasture fields and into smokehouses, down rows of vegetable gardens at the peak of the season and alongside ponds resonant with the sounds of a summer night...read more

The first of two titles that celebrate the foodways of Southern Appalachia introduces the cooks, creators, and eating establishments that define and sustain this region's peoples.

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Product Description: Revealing the lives of ordinary Southern Appalachian people and the special places they call home, this book has much to offers a glimpse into the Appalachian lifestyle, hilarious stories of growing up, local genealogy, and good Southern comfort food.

Explores the customs and folklore of Southern Appalachia and provides authentic recipes of the region

Nearly three hundred delicious recipes--for such regional specialties as tomato dumplings, pinto bean pie, pawpaw cookies with black walnuts, country fried steak, and angel biscuits--are included in a book on Appalachian cooking.

Traditional recipes for soups, salads, fish, poultry, game, pork, beef, sauces, vegetables, breads, desserts, and preserves, are accompanied by descriptions of old-time cooking techniques