New Blue Ridge Cookbook

New Blue Ridge Cookbook

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Americaa€™s legendary Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine. But much of whata€™s cooking there is newa€”including a thriving Farm to Table movement and increasingly established Slow Food communities. Such movementsa€™ philosophiesa€”caring about where food comes from, how it is grown, and how it is prepareda€”have transformed the culinary scene for newcomers and old-timers alike. The region is thus ripe for The New Blue Ridge Cookbook, which takes a fresh look at local, seasonal foods and honors efforts of sustainability, as well as the areaa€™s rich culinary history. With some 100 recipes showcasing such traditional foods as apples, candy roasters, and ramps, the book presents new approaches by chefs, farmers, and others in the knowa€”while also sharing amusing anecdotes and culinary traditions, as well as information about the regiona€™s artisanal food products and local beers and wines.In some parts of western North Carolina, barbecue sauce is added, making it a€œred coleslaw. ... Settlers in the Blue Ridge grew lots of cabbage, storing them in deep holes, then mounding dirt over them, leaving their roots exposed like pig tails.

Title:New Blue Ridge Cookbook
Author:Elizabeth Wiegand
Publisher:Rowman & Littlefield - 2010-04-23


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