Smokehouse Ham, Spoon Bread, & Scuppernong Wine: The Folklore and Art of Southern Appalachian Cooking

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Summary: Not Just a Recipe Book - Great Stories, Photos and History
Review: This was a most interesting book, especially with all the stories about Southern Appalachia. I have used many of the recipes, but I find the "other" information on the area and it's people the very best part of the book!

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Summary: Lovely country -- true country! -- recipes & folklore
Review: Years ago I lived in Virginia, and this cookbook brings back a lot of memories of something rooted to the land. It's about the people, the hills, and the lifestyle -- all intertwined inseparably from the food. There's something rich going on here -- and I don't mean in dollars. The author's done a fine job. The recipes presented are not abundant (the first recipe doesn't appear until page 103), but they are as "American" as you can imagine, if not exactly contemporary. Included are country recipes with names that will intrigue many of us now: elderberry wine, pot likker dumplings, Cherokee hominy, Blue Ridge fried corn, cherrylog scuppernong pie, sorghum taffy, and mule ears. I don't know how many of these recipes I'll make, but boy do I love reading this book!