Americaas legendary Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine. But much of whatas cooking there is newaincluding a thriving Farm to Table movement and increasingly established Slow Food communities. Such movementsa philosophiesacaring about where food comes from, how it is grown, and how it is preparedahave 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 areaas 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 knowawhile also sharing amusing anecdotes and culinary traditions, as well as information about the regionas artisanal food products and local beers and wines.In some parts of western North Carolina, barbecue sauce is added, making it ared 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|
|Publisher||:||Rowman & Littlefield - 2010-04-23|