Elizabeth Wiegand
Published: 2010-04-23
Total Pages: 307
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America’s legendary Blue Ridge Mountain region is known for its rich history and culture and, not least, its traditional cuisine. But much of what’s cooking there is new—including a thriving Farm to Table movement and increasingly established Slow Food communities. Such movements’ philosophies—caring about where food comes from, how it is grown, and how it is prepared—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 area’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 know—while also sharing amusing anecdotes and culinary traditions, as well as information about the region’s artisanal food products and local beers and wines.
